Microbiological quality of Minas Frescal artisanal cheese

Abstract

Minas Frescal cheese is classified as semi-fat, high moisture and raw by enzymatic coagulation of milk with rennet or with the action of specific lactic bacteria. When it comes to handled products, mainly cheeses, the concern is contamination by Salmonella sp., Listeria monocytogenes, total coliforms and thermotolerant. The group of coliform bacteria are the main contaminants related to the deterioration of cheeses, leading to unwanted fermentations. As for Salmonella sp. it is known that is remains viable in cheeses contaminated for long period of time, causing foodborne infections. Listeria monocytogenes can be introduced into the Minas Frescal cheese for the use of raw milk for its manufacture. The occurrence of and undesirable deterioration processes reinforces the need to control the quality of food of animal origin. In this context, this study presents a bibliographic review of the main microorganisms analyzed to control the quality of Minas Frescal cheese, the dangers that these microorganisms present to public health, as well as results of studies reporting the quality of this food product.