Qualidade microbiológica do queijo tipo minas frescal artesanal produzido no município de Sinop-MT

Abstract

The objective of this study was characterize the handmade production of cheese in Brigida community at Sinop-MT, a questionnaire was applied to five small producers of cheese in that region, and after that was made a microbiological analysis of the products. Initially we evaluated the sanitary conditions of these producers units of Minas fresh cheese. Then, we analyzed two cheese samples produced in each unit, totalizing 10 samples, measuring the level of contamination by total coliforms, thermotolerants coliforms and Escherichia coli. From the results, they found some inadequacies of the sanitary conditions of the production units, leading directly to compromise the quality of the cheese produced in the unit. Of the total samples analyzed 100% of the samples were in disagreement with the legislation for thermotolerants coliforms and 90% were positive for E. coli, making it unfit for consumption. Thus, there is the need for training the small producers by providing them improvements in the process control of cheese handmade production at Brigida community, in order to obtain a product of uniform quality and ensuring food safety for consumers.