Physical, chemical and microbiological quality in artisanal cheeses sold in free fairs

• DOI: 10.22533/at.ed.813372328072

• Palavras-chave: Artisanal cheese, Texture, Escherichia coli

• Keywords: Artisanal cheese, Texture, Escherichia coli

• Abstract:

  Artisanal cheese made without the minimum hygiene conditions can become a vehicle for pathogens, assuming a relevant position in public health issues, due to the risk of causing diseases such as hemorrhagic colitis, diarrhea and even meningitis. In this context, the objective was to evaluate the physical, chemical and microbiological quality of artisanal cheeses sold in street markets. A total of 9 samples of cheeses, 8 samples of artisanal cheeses named from A to H and an industrial production control cheese, all acquired in the city of Dourados / MS. After collection, the samples were taken to the laboratories of ``Universidade Federal de Grande Dourados`` for physical, chemical and microbiological analyses. According to the results obtained, with the exception of commercial cheese, none had labels on their packaging, nor official identification, therefore they were not in accordance with resolution nº 259/2002. As for the physical and chemical analyses, the pH values showed that there was no significant difference (p<0.05) between the samples (A, B, C, F, H). For acidity, there was no significant difference with the control between samples (A and H). In the texture parameters, the hardness in the sample E, was the cheese that had greater softness (0.0093±0.09 N)). Only 30% of the cheeses collected were in accordance with the microbiological attributes required by RDC, number: 12/2001. Therefore, there is a need to create awareness projects for stallholders who produce and handle cheese and there is a need for efficient supervision of the corresponding bodies.