RESEARCH OF POSITIVE COAGULASE STAPHYLOCOCCUS IN "MINAS CHEESE ARTESANAL" COMMERCIALIZED IN THE MICROREGION OF BOM DESPACHO-MG

Abstract

Introduction: In Minas Gerais cheese consumption is traditional; therefore, the Minas Gerais Institute of Agriculture (IMA) has regulated the production process of "Minas Cheese Artesanal" in the state, through Law 14185 of January 31, 2002, however there are still many producers that do not follow these specifications, mainly in the interior of the state, which generates products without microbiological safety, having as main pathogen the staphylococcus, therefore, the quantification of staphylococci coagulase positive, regulated by RDC nº 12 of January 2 of 2001, is the main parameter of cheese quality. Objective: To search for staphylococcus in fresh "Minas Cheese Artesanal", marketed in the microregion of Bom Despacho-MG. Methodology: Were selected five cities of the micro-region of Bom Despacho, to carry out a microbiological analysis in "Minas Cheese Artesanal" with no certification seal, marketed in these cities. Results: Following RDC nº 12 of January 2, 2001, only one cheese presented coagulase positive staphylococcus above sanitary standards, but four of the five samples had a high coagulase negative staphylococcus count, which is also a health risk for the consumer. Conclusion: From the results, Is perceived the importance of microbiological surveillance in this type of food, and we see how necessary is the implementation of good hygienic-sanitary practices in the production, storage and commercialization of this product.