Interference of autochthonous microbiota of curd cheese on Staphylococcus coagulase positive

Authors

  • Terezinha Machado Embrapa Agroindústria Tropical
    • Maria Borges Embrapa Agroindústria Tropical
      • Bruna Porto Universidade Federal do Ceará
        • Cívita Sousa Universidade Federal do Ceará
          • Francisco Oliveira Universidade Federal do Ceará

            Keywords:

            Food safety, Staphylococcus aureus, Lactic bacterias

            Abstract

            High levels of microbial contamination, commonly found in animal origin foods and food processing environments, are able to hinder the growth in these products. In some contexts where lactic acid bacteria (LAB) are the normal dominant microbiota, such as in fermented food, Staphylococcus coagulase positive (SCP) colonises, persists and produces food poisoning. With the aim of verifying the interference of autochthonous microbiota encountered in Curd cheese over the presence of Staphylococcus aureus, 64 samples from 16 dairy were submitted to microbiological analysis to determine the levels of Microorganisms aerobes mesophilics (MAM), LAB and SCP. The results showed that the indigenous microbiota of the samples did not lead to inadequate growth, development and isolation of SCP, since this pathogen was detected even in samples with high levels of counts of AM and BAL.

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            Published

            2011-04-26

            Issue

            Vol. 42 No. 2 (2011)

            Section

            Food Engineering

            License

            Atribuição
            CC BY

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            How to Cite

            MACHADO, Terezinha; BORGES, Maria; PORTO, Bruna; SOUSA, Cívita; OLIVEIRA, Francisco. Interference of autochthonous microbiota of curd cheese on Staphylococcus coagulase positive. Revista Ciência Agronômica, [S. l.], v. 42, n. 2, 2011. Disponível em: https://periodicos.ufc.br/revistacienciaagronomica/article/view/84118. Acesso em: 30 jul. 2026.