Contagem microbiana e incidência de aflatoxina M1 em queijo ralado e requeijão, comercializados em diferentes cidades do Estado de Minas Gerais

Abstract

The grated and creamy cheese are dairy products widely consumed by Brazilian population. Therefore, the toxicological and microbiological quality of these products is of great importance. In general, the production and processing of dairy products contamination may occur by raw material, by cross contamination, failure on the sanitation of equipment and manipulators, through production environment and by failures in storage. The most frequent contaminants are Enterobacteriaceae, Staphylococcus and fungi. There still may be the presence of Aflatoxin M1, which is derived from the metabolism of Aflatoxin B1. In this study 22 samples of grated cheese and 13 samples of creamy cheese had been evaluated. The grated cheese has been contaminated by Staphylooccocus in 7 samples, reaching 105 UFC g-1, and the creamy cheese contamination was detected in only one sample. To Enterobacteria analisys on grated cheese showed counts ranging from < 5 to 104 UFC g-1, and creamy cheese showed only one contaminated sample with 105 UFC g-1. As for the filamentend fungus, grated cheese had counts up to 104 UFC g-1, and was absent in samples of creamy cheese. Aflatoxin M1 was not detected in any sample of creamy cheese, but grated cheese showed concentrations ranging from undetectable to 244,6 ng Kg-1.