Qualidade higiênica do queijo de manteiga artesanal comercializado na feira livre em Bom Jesus-PI

Nunes, Gladiane dos SantosOliveira, Maria SantosRibeiro, Helga Germana de SousaFreitas, Natylane EufransinoMachado, Felicianna Clara FonsêcaMachado Júnior, Antonio Augusto Nascimento

This study aimed to evaluate the microbiological quality of butter cheese sold in the open market of Bom Jesus - PI, by counting of mesophilic aerobic (MA) bacteria and enumeration of total and thermophilic coliforms. Twenty-three samples were purchased and sent to the microbiology laboratory of the Food / Campus oh the Bom Jesus - UFPI. For MA count inoculated aliquots of decimal dilutions Plate Count Agar for incubation at 36°C/48h. The colimetric assays followed the technique of multiple tubes VBBL broth and broth Escherichia coli, and incubated at 35°C - 44,5°/48h, respectively. MA counts ranged from 1.0 x102 to 1.3 x 105 CFU/g. Only one sample (4.35%) was positive for total coliforms. The butter cheese sold in the open market of Bom Jesus-PI is manipulated under deficient hygienic conditions. Corrective measures should be taken to reduce the contamination of the product.

1. Coliformes
2. Coliforms
3. Contamination
4. Bactérias
5. Bacteria
6. Contaminação