Evaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil

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dc.creatorEdailson Luís Xavier GUATEMIM
dc.creatorSheila Mello da SILVEIRA
dc.creatorAlessandra Farias MILLEZI
dc.creatorMariane FERENZ
dc.creatorKarine Dalla COSTA
dc.creatorPaula ROSSI
dc.creatorGabriel Bonetto BAMPI
dc.date2016
dc.date.accessioned2026-07-07T04:20:37Z
dc.descriptionRicotta cheese has low fat and salt contents and a high quantity of proteins. The diversity of the nutrients and the high water content are factors that favor the development of microorganisms in this product. In this context, the aim of this study was to evaluate the microbiological quality of ricotta commercialized in the western region of Santa Catarina State, Brazil. Thirty samples, comprising 10 different brands of ricotta, were collected and sent to the Food Microbiology Laboratory at the Instituto Federal Catarinense (IFC), Campus Concórdia for microbiological analysis to determine the presence of Salmonella sp., Listeria sp., coagulase-positive Staphylococcus and thermotolerant coliforms. Of the 30 samples, the results for 33.3% were not within the parameters established by current legislation, that is, they were not fit for human consumption. This high percentage was due to contamination by thermotolerant coliforms, with 10 samples containing this group of microorganisms. One sample was contaminated with Listeria grayi, and for the other microorganisms investigated, ( Salmonella sp. and coagulase-positive Staphylococcus ) the results were satisfactory. This study characterizes the hygiene-sanitary conditions of ricotta commercialized in the western region of Santa Catarina State, highlighting the need for greater care during the production of this product.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395949545008
dc.identifier.urihttp://hdl.handle.net/123456789/458415
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.36
dc.subjectAgrociencias
dc.titleEvaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos