Microbiota fúngica e caracterização fisico-química de queijos tipo ricota comercializados em Maceió - AL

Abstract

The presence of fungi in food presents a potential risk to public health because it indicates inadequate sanitary conditions, and can introduce toxic metabolites called mycotoxins. Among the dairy, the ricotta stands out with its high humidity, with low cost being indicated in diets with low fat. However, its high moisture content also makes it an excellent substrate for the growth of spoilage and pathogenic microorganisms, reducing the safety of this product. Given the above, this study aimed to characterize the pathogenic epiphytic microflora in ricotta sold in Maceió - AL. This study was conducted at the Federal University of Alagoas - UFAL, between the months of April 2010 to October 2011. The experimental design was completely randomized. We collected 20 samples of ricotta made in Alagoas, 5 different brands in supermarkets located in Maceió. In parallel to the characterization of fungal microbiota analyzes were performed in triplicate for moisture, pH, ash, chlorides and proteins, and counting the number of colony forming units of molds made in duplicate. The identification of fungal microbiota occurred by observation through optical microscopy. Were isolated genera Penicillium, Aspergillus, Cladosporium, Trichoderma and Geotrichum, highlighting the presence of Aspergillus flavus in one of the brands analyzed, whose count ranged from 6,5 x 102 to 1,4 x 106 CFU / g, showing hygienic problems sanitary microusinas in producing this food and the need to implement and or review of "Good Practice" for such manufacturing, as the physico-chemical, can be noted that all cheeses were classified as semi-fat, despite being considered fat cheeses by population,. Therefore, there is a need for greater oversight in producing establishments in Alagoas ricotta, since the high counts of these microorganisms, indicators of quality in food.