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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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