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| GUATEMIM,Edailson Luís Xavier; SILVEIRA,Sheila Mello da; MILLEZI,Alessandra Farias; FERENZ,Mariane; COSTA,Karine Dalla; ROSSI,Paula; BAMPI,Gabriel Bonetto. |
| Abstract Ricotta cheese has low fat and salt contents and a high quantity of proteins. The diversity of the nutrients and the high water content are factors that favor the development of microorganisms in this product. In this context, the aim of this study was to evaluate the microbiological quality of ricotta commercialized in the western region of Santa Catarina State, Brazil. Thirty samples, comprising 10 different brands of ricotta, were collected and sent to the Food Microbiology Laboratory at the Instituto Federal Catarinense (IFC), Campus Concórdia for microbiological analysis to determine the presence of Salmonella sp., Listeria sp., coagulase-positive Staphylococcus and thermotolerant coliforms. Of the 30 samples, the results for 33.3% were not... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmonella sp.; Listeria sp.; Coagulase-positive Staphylococcus; Thermotolerant coliforms; Listeria grayi. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400612 |
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| SCHUH,Vanessa; SCHUH,Janaína; FRONZA,Nei; FORALOSSO,Fabiana Bortolini; VERRUCK,Silvani; VARGAS JUNIOR,Alvaro; SILVEIRA,Sheila Mello da. |
| Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological parameters established by the Brazilian legislation (210 MPN/g of coliforms at 45 °C for Kale 2). Beyond the absence of Salmonella sp. indicated in legislation, all samples also indicated the absence of positive coagulase staphylococci and Listeria monocytogenes. The most expressive microbial counts were obtained when evaluating the aerobic mesophilic microorganisms (ranging from 2.8×102 to 2.7×107), and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimally processed vegetables; Hygiene; Pathogenic microorganisms; Food quality. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200290 |
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