Atividade antimicrobiana das própolis verde e vermelha contra microrganismos isolados de queijo coalho comercializado em Alagoas

Abstract

The objective of this study was to isolate and identify bacteria of the genus Staphylococcus spp, of the Enterobacteriaceae family and fungi of the genus Candida spp from samples of coalho cheese sold in Alagoas. Evaluate the antibacterial and antifungal activity compared to conventional antimicrobials and the hydroalcoholic extract of green and red propolis from Alagoas. Eight samples of coalho cheese sold in supermarkets in regions of the state of Alagoas were obtained, more specifically in Maceió, Metropolitan Region and Sertão. The samples were obtained and sent under refrigeration, in isothermal boxes to the Laboratory of Microbiology and Infectious Diseases of Veterinary Medicine located at the Federal University of Alagoas (UFAL). The samples were processed in non-selective pre-enrichment in peptone water and later for isolation of bacterial and fungal colonies Plate Count Agar (PCA), Blood Agar, MacConkey, Cetrimide and Candida were used. Isolated colonies were classified according to their phenotypic characteristics. After identifying the bacteria and fungi, in vitro antimicrobial sensitivity tests were performed. The hydroalcoholic extracts of green and red propolis in natura were obtained with neutral alcohol (food grade) in a concentration of 59%, water in a concentration of 30% and green and red propolis in natura as concentration of 11%. These tests were performed using the technique of placing antimicrobial discs in Mueller Hinton Agar medium. The coalho cheese marketed in the state of Alagoas is contaminated by microorganisms of great importance, producers of potent toxins and capable of developing resistance to antimicrobials. The detection of microorganisms of fecal origin in cheese samples generates an alert for errors and contamination of the product in the production, transport or storage process. The consumption of these cheeses is a risk to human health. The antibiotics indicated for the treatment of food-borne infections caused by the consumption of coalho cheese are meropenem and norfloxacin. There is also a generally high level of resistance to antibiotics, which is a risk to public health. Green and red propolis extracts are promising antimicrobials.