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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.1978.tde-20220207-163407
Document
Author
Full name
Claudio Rosa Gallo
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1978
Supervisor
Title in Portuguese
Estudo da microflora de derivados do leite como índice de qualidade
Keywords in Portuguese
INDICADORES DE QUALIDADE
LATICÍNIOS
LEITE
MICROBIOLOGIA
Abstract in Portuguese
Este trabalho foi realizado para se constatar a presença de microrganismos patogênicos e deterioradores em alguns derivados do leite, tais como: queijos (Prato, Minas Frescal e Provolone), manteigas (com e sem sal) e leite em pó (integral e desnatado). Amostras comerciais foram tomadas e analisadas para: Contagem Total, Coliformes Totais, Coliformes Fecais, Staphylococcus, Psicrotróficos, Termófilos, Proteólíticos, Lipolíticos, Enterococos, Salmonella, Fungos e Leveduras. O isolamento desses organismos seguiu as especificações descritas por SHARF (1972). A identificação foi feita de acordo com Standard Methods for the Examination of Dairy Products (A.P.H.A., 1972), Bergey's Manual of Determinative Bacteriology (BUCHANAN e GIBBSONS, 1975) e Laboratory Exercises for Food Microbiology (BANWART, 1975). As seguintes variações de contaminação por grama foram encontradas para queijos Prato , Minas Frescal e Provolone, respectivamente: Contagem Total: 8,0 x 106 à 2,3 x 107, 1,6 x 108 à 2,2 x 108 e 1,0 x 107 à 2,0 x 107; Coliformes Totais: 6,3 X 102 à 2,0 X 103, 8,5 X 104 à 1,7 X 105 e 3,0 X 102 à 8,8 x 102; Escherichia coli: 4,0 x 102 à 1,1 x 103, 2,9 x 104 à 1,6 x 105 e nenhuma amostra de queijo tipo Provolone mostrou a presença desse microrganismo; Coliformes Fecais: 4,0 x 102 à 1,2 x 103, 4,0 x 104 à 1,6 x 105 e nenhum coliforme fecal foi detectado nas amostras de queijo tipo Provolone; Staphylococcus: 1,1 x 105 à 2,3 x 105, 1,7 x 106 a 1,9 x 106 e 7,3 x 105 à 1,2 x 106; S. aureus: 2,9 x 104 à 4,4 x 104, 3,3 x 105 à 3,7 x 105 e 1,2 x 104 à 2,3 x 104; Termófilos: 1,0 x 101 à 1,7 x 102, ausência nas amostras de queijo tipo Minas Frescal analisadas e 7,2 x 102 à 9,9 x 102, para as amostras de queijo tipo Provolone; Psicrotróficos (7C / 10 dias); nenhum à 1,3 x 102, 2,5 x 102 à 7,4 x 102 e ausência nas amostras de queijo tipo Provolone analisadas: Psicrotróficos (21C / 25 horas): nenhum a 1,5 x 102, 2,0 x 102 à 8,0 x 102 e ausência nas amostras de queijo tipo Provolone analisadas; Proteolíticos: 2,6 x 102 à 6,4 X 102, 4.0 x 104 à 7,8 x 104 e 2,0 x 104 à 1 2 x 105, Lipolíticos: 1,0 x 103 à 1,7 x 103, 2,7 x 104 à 9,1 x 104 e 2,3 x 104 à 2,4 x 104; Enterococos: 1,2 x 104 à 2,5 x 104, 1,3 x 105 à 2,8 x 105 e 2,9 x 104 à 7,7 x 105; Fungos e Leveduras: 1,5 x 104 à 1,6 x 105, 2,4 x 103 à 7,0 x 103 e 5,1 x 104 à 5,4 x 104; Salmonella: uma amostra de queijo tipo Prato e uma de queijo tipo Minas Frescal foram positivas para esse organismo e todas as amostras de queijo tipo Provolone foram negativas. As contagens por grama para as amostras de manteigas com sal e sem sal, foram respectivamente: Contagem Total: 1,1 x 106 à 1,5 x 106 e 1,8 x 106 à 2,5 x 106; Coliformes Totais: 1,0 x 104 à 1,8 x 104 e 2,5 x 104 à 2,8 x 104; E. coli: ausência nas amostras de manteiga com sal e nenhum à 6,0 x 102 nas amostras de manteiga sem sal; Coliformes Fecais: nenhum coliforme fecal foi detectado nas amostras de manteiga com sal e nenhum à 6,0 x 102 nas amostras sem sal; Staphylococcus: 1,6 x 104 à 1,8 x 104 e 8,6 x 103 à 9,9 X 103; S. aureus: nenhum à 3,2 x 103 e 8,0 x 102 à 1,8 x 103; Termófilos: 1,3 x 102 à 2,0 x 102 e 3,1 x 102 à 4,4 x 102; Psicrotróficos (7C / 10 dias): 7,3 x 102 à 8,1 x 102 e 1,3 x 104 à 1,7 x 104; Psicrotróficos (21C / 25 horas): 6,8 x 102 à 8,1 x 102 e 1,1 x 104 à 1,5 104; Proteolíticos: 1,6 x 102 à 2,0 x 102 e 1,1 x 105 à 1,2 x 105; Lipolíticos: 1,0 x 103 à 1,1 x 103 e 1,1 x 103 à 1,7 x 103; Enterococos: 7,0 x 101 à 1,3 x 102 e 2,7 x 102 à 5,6 x 102; Fungos e Leveduras: 9,8 x 103 à 1,0 x 104 e 9,7 x 103 à 1,4 x 104; Salmonella: foi detectada em uma amostra de manteiga com sal e em uma amostra de manteiga sem sal. Para as amostras de leite em pó integral e leite em pó desnatado, as contagens foram respectivamente: Contagem Total: 9,2 x 105 à 1,1 x 106 e 3,2 x 105 a 8,6 x 105; nem coliformes e nem Staphylococcus foram detectados nas amostras de leite em pó analisadas; Termófilos: 3,2 x 102 à 6,1 x 102 e 5,0 x 101 à 1,1 x 102 ; Psicrotróficos (7C / 10 dias e 21C / 25 horas) e Enterococos: não foram encontrados nas amostras analisadas; Proteolíticos: 1,6 x 103 à 1,9 X 103 e 9,5 X 102 à 1,3 x 103; Lipolíticos: 6,0 x 101 à 2,3 x 102 e 5,0 x 101 à 1,6 x 102; Fungos e Leveduras: 1,5 x 102 à 6,7 x 102 e nenhum à 4,2 x 101; Esporulados Aeróbicos: 5,0 x 102 à 6,3 x 102 e 5,5 x 101 à 1,7 x 102; Salmonella: todas as amostras foram negativas para esse microrganismo. As altas contagens verificadas para Contagem Total, CoIiformes Totais, Coliformes Fecais, S. aureus, Enterococos, Proteolíticos, Lipolíticos e Psicrotróficos na maioria das amostras de derivados do leite analisadas nesse trabalho, e a presença de Salmonella em algumas delas, revelam que as mesmas devem ser consideradas impróprias ao consumo humano, uma vez que, a maioria das contagens de microrganismos patogênicas, está acima dos padrões estabelecidos pela Comissão Nacional de Normas e Padrões para Alimentos. Por outro lado, essas altas contagens microbianas, podem ser indicadoras de más condições higiênicas: nas indústrias de laticínios, no transporte e na distribuição produtos.
Title in English
Not available
Abstract in English
This work was undertaken to identify the presence of pathogenics and quality deteriorating microorganisms in some dairy products, such as cheese ("Prato", "Minas Frescal" and "Provolone"), butter (salty and unsalty) and powder milk (whole and skimmilk). Commercial samples were taken and analysed for: Total Count, Coliforms, Fecal Coliforms, Staphylococcus, Psychrotrophs, Thermophilics, Proteolytics, Lipolytics, Enterococci, Salmonella, and Molds and Yeasts. The isolation of the microorganisms followed the procedures described by SHARF (1972). The identification was done according to the Standard Methods for the Examination of Dairy Products (A.P.H.A., 1972), Bergey's Manual of Determinative Bacteriology (BUCHANAN e GIBBONS, 1975) and Laboratory Exercises for Food Microbiology (BANWART, 1975). The following ranges of contamination per gram were found for "Prato" , "Minas Frescal" and "Provolone" cheeses, respectivily: Standard Plate Count: 8,0 x 106 to 2,3 x 107, 1,6 x 108 to 2,2 x 108 and 1,0 x 107 to 2,0 x 107; Coliform Plate Count: 6,3 x 102 to 2,0 x 103, 8,5 x 104 to 1,7 x 105 and 3,0 x 102 to 8,8 x 102; Escherichia coli Count: 4,0 x 102 to 1,1 x 103, 2,9 x 104 to 1,6 x 105 and none of the "Provolone" cheese samples showed the presence of this microorganism; Fecal Coliform Count: 4,0 x 102 to 1,2 x 103, 4,0 x 104 to 1,6 x 105 and none fecal coliform was present in the "Provolone" cheese samples; Staphylococcus Count: 1,1 x 105 to 2,3 x 105, 1,7 x 106 to 1,9 x 106 and 7,3 x 105 to 1,2 x 106; S. aureus Count: 2,9 x 104 to 4,4 x 104, 3,3 x 105 to 3,7 x 105 and 1,2 x 104 to 2,3 x 104; Thermophilic Count: 1,0 x 101 to 1,7 x 102, absence in "Minas Frescal" samples analysed and 7,2 x 102 to 9,9 X 102; Psychrotrophs Count (7C / 10 days): none to 1,3 x 102, 2,5 x 102 to 7,9 x 102 and absence in all "Provolone" samples worked ; Psychrotrophs Count (21C / 25 hours): none to 1,5 x 102, 2,0 x 102 to 8,0 x 102 and absence in all "Provolone" samples analysed; Proteolytics Count: 2,6 x 102 to 6,4 x 102, 4,0 x 104 to 7,8 x 104 and 2,0 x 104 to 1,2 x 105; Lipolytics Count: 1,0 x 103 to 1,7 x 103, 2,7 x 104 to 9,1 x 104 and 2,3 x 104 to 2,4 x 104; Enterococci Count: 1,2 x 104 to 2,5 x 104, 1,3 x 105 to 2,8 x 105 and 2,9 x 104 to 7,7 x 105; Molds and Yeasts Count: 1,5 x 104 to 1,6 x 105, 2,4 x 103 to 7,0 x 103 and 5,1 x 104 to 5,4 x 104; Salmonella: one sample of "Prato" cheese and one of "Minas Frescal" cheese were positive for this organism and all samples of "Provolone" cheese were negative. The counts per gram found f or salty and unsalty butter samples, were respectivily: Standard Plate Count: 1,1 x 106 to 1,5 x 106 and 1,8 x 106 to 2,5 x 106; Coliform Plate Count: 1,0 x 104 to 1,8 x 104 and 2,5 x 104 to 2,8 x 104; E. coli and Fecal Coliforms Counts: no fecal coliform was detected in salty butter samples and none to 6,0 x 102 in unsalty butter samples; Staphylococcus Count: 1,6 x 104 to 1,8 x 104 and 8,6 x 103 to 9,9 x 103; S. aureus Count: none to 3,2 x 103 and 8,0 x 102 to 1,8 x 103; Thermophilic Count: 1,3 x 102 to 2,0 x 102 and 3,1 x 102 to 4,4 x 102; Psychrotrophs Count (7C / 10 days): 7,3 x 102 to 8,1 x 102 and 1,3 x 104 to 1,7 x 104; Psychrotrophs Count (21C / 25 hours): 6,8 x 102 to 8,1 x 102 and 1,1 x 104 to 1,5 x 104; Proteolytics Count: 1,6 x 104 to 2,0 x 104 and 1,1 x 105 to 1,2 x 105; Lipolytics Count: 1,0 x 103 to 1,1 x 103 and 1,1 x 103 to 1,7 x 103; Enterococci Count: 7,0 x 101 to 1,3 x 102 and 2,7 x 102 to 5,6 x 102; Molds and Yeasts Count: 9,8 x 103 to 1,0 x 104 and 9,7 x 103 to 1,4 x 104; Salmonella: was detected in one of both salty and unsalty butter. For whole powder milk and dehidrated skimmilk the countings were respectivily: Standard Plate Count: 9,2 x 105 to 1,1 x 106 and 3,2 x 105 to 8,6 x 106; No coliforms neither Staphylococcus were detected in both whole powder and dehidrated skimmilk; Thermophilic Count: 3,2 x 102 to 6,1 x 102 and 5,0 x 101 to 1,1 x 102; Psychrotrophs (7C / 10 days and 21C / 25 hours) and Enterococci Counts: not found in all samples analysed; Proteolytics Count: 1,6 x 103 to 1,9 x 103 and 9,5 x 102 to 1,3 x 103; Lipolytics Count: 6,0 x 101 to 2,3 x 102 and 5,0 x 101 to 1,6 x 102; Molds and Yeasts Count: 1,5 x 102 to 6,7 x 102 and none to 4,2 x 101; Aerobic spore forming Count: 5,0 x 102 to 6,3 x 106 and 5,5 x 101 to 1,7 x 102; Salmonella: all samples were negative for this organism. The fairly high Total Counts, Coliforms, Fecal Coliforms, Staphylococcus, S. aureus, Enterococci, Proteolytics, Lipolytics, Psychrotrophs, in most samples of dairy products analysed in this work and the presence of Salmonella in some of them, reaveled that they should all be rejected for people consuming, once, most pathogenic microorganism countings are above thouse standards stablished by the Comissão Nacional de Normas e Padrões para Alimentos. On the other hand, these high microbial levels could be an indication of the poor hygienic conditions in the dairy plants and handling of these products at the retail level.
 
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