Consulta: subjectFacets:"Artisanal cheese"
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Data/hora: 11/06/2024 09:14:41

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil
Provedor de dados: Brazilian Journal of Microbiology
Autores: Borelli,Beatriz M.; Ferreira,Elaine G.; Lacerda,Inayara C.A.; Santos,Deise A.; Carmo,Luiz S.; Dias,Ricardo S.; Silva,Maria Crisolita C.; Rosa,Carlos A.
Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal strains present during the manufacturing of traditional cheese of Serra da Canastra region, Minas Gerais state, Brazil. Samples from 10 farms were studied, and they included: water employed in the process, raw milk, natural starters, cheese curd before salting and cheese after five days of ripening. All water samples exhibited faecal coliform contamination above the maximum acceptable value recommended by Brazilian standards. Pseudomonas aeruginosa and sulfite-reducing clostridia were also isolated from the water...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Artisanal cheese; Coliforms; Staphylococcus; Enterotoxin.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026