Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America.

Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America. Int J Microbiol. 2017;2017:8173741 Authors: Barreto de Deus T, Barros LSS, Mendes da Silva R, Karine da Silva Lima W, Virgens Lima DD, Dos Santos Silva A Abstract The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data. The research was performed between December 2015 and March 2017. Sixty samples of rennet-containing cheese were collected to estimate the populations of mesophylls, psychrotrophic microorganisms, mold and yeast, Staphylococcus aureus, total coliforms, and Escherichia coli. An observational analysis was performed during the collection, using a checklist to verify the sellers' sanitary conditions and cheese marketing. A high nonconformity index was registered regarding aspects in the checklist. In the microbiological analyses, the number of mesophylls in raw and roasted samples ranged from 7,88 to 14,82 log CFU/mL, and those of psychrotrophs ranged from 2,80 to 3,84 log CFU/mL. Meanwhile, mold and yeast levels in the samples ranged from 8,06 to 5,54 log CFU/mL, S. aureus was detected at levels from 3,24 to 4,94 log CFU/mL, and the total coliform counts ranged from 4,48 to 7,18 log CFU/mL. The number of E. coli specimens rang...
Source: International Journal of Microbiology - Category: Microbiology Tags: Int J Microbiol Source Type: research