Occurrence of coagulase-positive Staphylococci, microbial indicators and physical-chemical characteristics of traditional semihard cheese produced in Brazil

被引：11

作者：

Viana, Fabiana R. ^{[2
]}

Oliveira, Afonso de L. ^{[3
]}

Carmo, Luiz S. ^{[1
]}

Rosa, Carlos A. ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Inst Ciencias Biol, Dept Microbiol, Belo Horizonte, MG, Brazil

[2] Univ Fed Minas Gerais, Fac Farm, Dept Ciencia Alimentos, Belo Horizonte, MG, Brazil

[3] Univ Fed Minas Gerais, Escola Vet, Dept Tecnol & Inspecao Prod Origem Anim, Belo Horizonte, MG, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 03期

关键词：

Butter cheese; Coagulase-positive Staphylococci; Microbial analysis; Physical-chemical analysis; Requeijao do Norte; ENTEROTOXIGENIC STRAINS; AUREUS; MILK; FOODS;

D O I：

10.1111/j.1471-0307.2009.00510.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Coagulase-positive Staphylococci and microbial indicators of the 'Requeijao do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-positive Staphylococci were found in quantities of up to 9.4 log cfu/g. The coagulase gene was detected in isolates physiologically classified as coagulase-negative. The SEB and TSST-1 toxins were detected. Salmonella spp. were not detected. High levels of total and fecal coliforms (>= 210 MPN/g) and moulds (>= 6.48 log cfu/g) were found in most samples. The values of physical-chemical parameters and water activity showed the greatest variations. These results suggest a possible risk that this cheese may pose to consumers.

引用

页码：372 / 377

页数：6