PESQUISA DE coliformes totais e coliformes termotolerantes EM QUEIJOS TIPO COALHO PRODUZIDOS COM LEITE CRU NA REGIÃO DO AGRESTE PARAIBANO

Abstract

Rennet cheese is produced by many producers in the Northeast, but they often use raw milk that does not meet hygienic-sanitary standards, bringing risks to the population. One of the most pathogenic microorganisms found in milk and consequently cheeses are coliforms. Coliforms are gram-negative rods, not sporulated, that ferment lactose within 48 hours. In general, the coliforms are represented by four genera of the family Enterobacteriaceae: Citrobacter, Enterobacter, Escherichia coli and Klebisiella. The milk, raw material used in the manufacture of cheeses, can be contaminated with feces and can be a vehicle for E.coli and therefore considered as an important transmission route. The objective of this work was to analyze the cheeses produced in rural properties of Agreste of Paraíba. For this, 10 samples of rennet cheese were collected from: Areia, Remígio and Alagoinha. Total coliforms and thermotolerant coliforms were investigated. The results showed that the 10 samples were positive (10 x 10³ NMP / mL) when the maximum number allowed was 5 x 10²NMP / mL, meaning that the cheeses analyzed put the health of the population at risk. However, with the appropriate measures, such as the qualification of the producers, it is possible to reduce these indices, taking a safer food to the table of the consumer.