Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage

• Published in: Brazilian Archives of Biology and Technology
• Main Authors: Denise Maria de Souza Mendes, Bruno Vinícius Bastos, Cassia Ribeiro Koki, Daniele Bach, Gisele Kirchbaner Contini, Lorena Alves de Mattos, Mateus Flórido Cubo, Priscila Arcoverde Wosiack, Rafaela Gomes da Silva, Raíssa Arantes Barboza, Taynara Pacheco Valério, Luiz Gustavo Lacerda, Luís Antônio Esmerino, Alessandro Nogueira
• Format: Article
• Language: English
• Published: Instituto de Tecnologia do Paraná (Tecpar)
• Subjects: products of animal origin; Coliforms; Staphylococcus aureus; Salmonella sp. and Escherichia coli
• Online Access: http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20190759.pdf

Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices.