Análise microbiológica e físico-química de queijo colonial artesanal produzido e comercializado no município de Coronel Vivida - Paraná

Abstract

The artisanal colonial cheese is easily found in the region of Coronel Vivida, located in the state of Paraná. Its production is associated with the colonization of Italian immigrants who brought with them cultural and traditional values. The cheese production method is a family tradition, which has been passed on from generation to generation and brings with it a great problem, mainly due to the fact that raw milk is used as raw material, being necessary to elaborate a production with great caution. and use of Good Manufacturing Practices, which help to prevent possible contamination by deteriorating microorganisms and pathogens from occurring. Thus, the objective of this work was to perform physicalchemical and microbiological analyzes on samples of artisanal colonial cheeses from two small properties in the city of Coronel Vivida, in addition to being able to describe and relate the quality of the food to the production method used by both companies properties. The evaluations carried out were in relation to microbiological, Staphylococcus aureus, Salmonella spp, Escherichia coli and physical and physicochemical analyzes of pH, moisture, lipids (fats) and water activity. Microbiological analyzes indicated that artisanal colonial cheese does not show contamination by the pathogenic bacteria Salmonella spp., on the other hand, it showed high counts by Escherichia coli and Staphylococcus aureus, above the established by legislation, 1x103 CFU/g and 5x102 CFU/g for coliforms. The physicochemical variables showed that colonial cheeses present diversity in moisture values, demonstrating that there is no specific production pattern in both properties, in addition to being characterized as medium and low moisture cheeses and classified as low acid, which does not ensure the proliferation of spoilage microorganisms and contaminants. Thus, artisanal colonial cheeses produced and marketed in the city of Coronel Vivida are characteristic of the production from raw milk and are linked to the culture of the region, requiring training and monitoring of supervisory bodies in the region, which can help to improve the quality of the products. cheeses that have been shown to be unfit for human consumption.