Efeito da adição de lavanda (Lavandula angustifolia) na qualidade microbiológica de queijo de massa semicozida

Abstract

Cheese, one of the main dairy products, is considered a potential vehicle for foodborne pathogens such as Staphylococcus aureus and Escherichia coli, posing risks to public health and challenges for the food industry. Production under inadequate conditions, associated with a lack of qualified labor and failures in hygiene and sanitation controls, aggravates these risks, compromising product quality and safety. This study evaluated the antimicrobial action of lavender flower in semi-cooked cheeses, with the aim of exploring natural alternatives to inhibit microorganisms that cause foodborne diseases (FBD). Different concentrations of lavender flower were added during cheese production, followed by microbiological analyses to verify efficacy against S. aureus and E. coli. The results showed that lavender was not effective in reducing total and thermotolerant coliforms, whose counts remained high in all samples during the period evaluated in the study. However, a significant reduction of Staphylococcus aureus was observed in samples with higher lavender concentration, with counts close to zero in the fourth week of ripening. In addition, there was an increase in the development of lactic acid bacteria, which may contribute to an improvement in cheese quality. It is concluded that lavender flower has potential as a natural antimicrobial agent against S. aureus, being a promising alternative for the food industry, especially in artisanal products. However, further studies are needed to evaluate its impact in longer ripening periods and improve its application in the microbiological safety of food.