| Grant number: | 14/21534-6 |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| Start date: | January 01, 2015 |
| End date: | December 31, 2015 |
| Field of knowledge: | Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection |
| Principal Investigator: | Luiz Augusto do Amaral |
| Grantee: | Jamile de Oliveira Hachiya |
| Host Institution: | Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil |
Abstract The search for healthier foods and better life quality is increasing dairy product consumption. Cheese is one of the most consumed product but can consist in risk to consumers when it is contaminated with pathogens. Among the diversity of the cheese that exists in Brazil, stands out tradicional and light creamy "requeijão", as the most known representative, as well their similar: "especialidade láctea". The last differs from the first because, while the "requeijão" is based on milk, "especialidade láctea" has vegetable fat as a non-dairy base. The Bacillus cereus is a pathogen identified as a major problem for the dairy industry. This spore-forming microorganism is able to survive to pasteurization, multiply at low temperatures, produce lipases and proteases causing technological problems in dairy products, and causes diarrhea and emetic syndromes in consumers. The fact of fresh and processed cheeses like "requeijão" and "especialidade láctea" do not pass by salting and maturation process, which inhibits the survival of B. cereus, more the slightly acidic pH, enable the development of this microorganism. Because of these cheeses are with high-fat content, may be more predisposed to the emergence of this bacterium than the light products. Psychrotrophic strains of B. cereus have a better ability to germinate and multiply in milk with high-fat content. To know the existence of possible hygienic deficiencies in these products, it is important to evaluate the presence of groups of microorganisms considered indicators of microbiological quality, as Staphylococcus coagulase-positive and thermotolerant coliforms. On this context, the realization of this project is justified because there are no researches that demonstrate the B. cereus occurrence in these products and the microbiological quality of them, which are among the most dairy products consumed in Brazil. | |
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