INTRODUCTION:

The presence of pathogens in milk products are a major concern in public health (^{SOBRINHO et al., 2012}) and cheese consumption has been associated with foodborne disease outbreaks (FBDOs) in different parts of the world, since natural cheeses can support the growth of microorganisms including foodborne pathogens (^{CHOI et al., 2016}). According to Brazilian regulatory standards, use of raw milk in ripened cheese production for a period less than 60 days is only allowed when technical and scientific studies attested that reducing the period will not compromise the product quality and safety (^{BRAZIL, 2013}). Pasteurization is the safest method to destroy bacterial pathogens commonly reported in raw milk. Nevertheless, contamination of cheese with foodborne pathogens can occur during the several manufacture steps and from various sources (^{KOUSTA et al., 2010}).

Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus are pathogenic bacteria often associated to FBDOs due to contaminated cheese consumption, are ubiquitous and can be isolated from raw milk, equipments, utensils and handlers’ hands (^{KOUSTA et al., 2010}). Investigation and control of microbial contamination in the processing line are relevant for food industry, because presence of pathogens in the final products generates economic losses due to recall of products exceeding legal standards, which compromises the image of industry and jeopardises public health (^{EFSA/ECDC, 2014}).

Prato cheese is one of the most popular cheeses in Brazil, and it is an enzymatically coagulated cow’s milk cheese, ripened, semi-hard, with a mild flavor, pale yellow color, and moderate humidity (36%-45.9%) (^{BRAZIL, 1997}). Coalho cheese is a soft cheese obtained after milk coagulation using curdle or proper coagulating-enzymes, sometimes complemented with lactic bacteria. It is characterized by a mild acidic flavor, pale yellow color, and high humidity (46%-54.9%) (^{BRAZIL, 2001a}). In Brazil, there are microbiology requirements for moderate and high humidity cheeses. The parameters are absence of L. monocytogenes and Salmonella spp. in 25g of sample, and maximum count of 10³ colony-forming units (CFU) g^-1 for coagulase-positive staphylococci (CPS). Regarding thermotolerant coliforms (coliforms at 45ºC), the maximum parameters allowed are 10³ and 5x10³ most probable number (MPN) g^-1 for moderate and high humidity cheeses, respectively (^{BRAZIL, 2001b}). Therefore, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese.

MATERIAL AND METHODS:

RESULTS AND DISCUSSION:

Results of thermotolerant coliforms and CPS enumeration, as well as the occurrence of Salmonella spp. in raw and pasteurized milk samples and handlers’ hands surface are showed in the table 1. Four samples of handlers’ hand surface were contaminated with thermotolerant coliforms, but in low levels. Conversely, all raw milk samples presented thermotolerant coliforms enumeration above 10³ MPN mL^-1. However, there was no detection of this group of microorganisms in pasteurized milk samples (<0.3MPN mL^-1), showing the pasteurization effectiveness process used by the dairies evaluated, which was confirmed by results of phosphatase (negative) and peroxidase (positive) tests. High levels of thermotolerant coliforms reported in raw milk samples analyzed can be related to deficient sanitary conditions of dairy farms or to hygienic-sanitary problems in the milking process (^{MORAES et al., 2009}; ^{SOBRINHO et al., 2012}; ^{GALINARI et al., 2014}; ^{PIERI et al., 2014}). Bacteria belonging to group of thermotolerant coliforms colonize mammals’ intestine and their detection can indicate the presence of other pathogenic microorganisms of enteric origin. Therefore, they are often used as indicators of fecal contamination (direct or indirect) and of potential risk of zoonotic pathogens in foods (^{FRANCO & LANDGRAF, 2002}).

Pasteurization effectiveness was also evidenced by analysis of Salmonella spp., which was detected in one sample of raw milk from dairy plant B, but it was not reported in any pasteurized milk samples. Raw milk contamination with pathogenic bacteria such as Salmonella spp., reported in our study, is commonly reported, and their occurrence is mainly associated with inefficient hygienic practices, since Salmonella spp. is also found in faeces of dairy cows. Thus, good practices are essential to avoid raw milk contamination at farms (^{KOUSTA et al., 2010}).

CPS were isolated from 66.7% (4/6) of raw milk samples and their counting varied between 1.5x10³ and 4x10⁵CFU mL^-1. One sample of raw milk from dairy plant C presented CPS counts above 10⁵CFU mL^-1. However, these microorganisms were not reported in pasteurized milk samples. Coagulase-positive Staphylococcus aureus is one of the most common pathogens infecting dairy cows and a major causative agent of mastitis. This microorganism is commonly isolated from raw milk and represents a potential risk for public health due to the possibility of staphylococcal toxin production (^{SOBRINHO et al., 2012}). S. aureus, the main species of the CPS group, can produce toxin when it reaches 10⁵ to 10⁶CFU per gram of food. Therefore, cheese storage at abusive temperatures may enable the multiplication of S. aureus, to reach enough cell concentrations to produce staphylococcal toxins. Even if the milk has undergone appropriate thermal treatment, which eliminates the viable cells of S. aureus, risk of food intoxication cannot be distinguished due to the thermoresistant characteristic of the staphylococcal enterotoxins (^{O’BRIEN et al., 2009}). In Europe, 346 staphylococcal intoxication outbreaks were reported in 2012, with cheese involved in 20% of them (^{EFSA/ECDC, 2014}).

S. aureus is also an important indicator of food hygiene and quality, since the milk contamination can occur by food handler asymptomatic carriers of these microorganisms in association to inadequate hygiene practices (^{O’BRIEN et al., 2009}; ^{KOUSTA et al., 2010}). ^{TONDO et al. (2000}) evaluated a dairy plant in Rio Grande do Sul (Brazil) and reported that 35.2% of food handlers were asymptomatic carriers of S. aureus. In our study, CPS (2.4x10²CFU mL^-1) were found in one sample of handlers’ hands surface from dairy plant A.

Six cheese samples were microbiologically evaluated according to Brazilian regulatory standards (^{BRAZIL, 2001b}) and the results are showed in table 2. One Coalho cheese sample collected in the first sampling event to dairy plant A was in disagreement to the current Brazilian parameter, since the CPS count was of 7.4x10⁵ CFU g^-1, which is above the maximum limit allowed (10³ CFU g^-1). Furthermore, two samples of Prato cheese collected in the dairy plant C were contaminated for CPS, but within the limits established by current standards. The presence of CPS in cheese from dairy plant A above the maximum limit allowed by current standards indicates inadequate post-pasteurization manipulation, which can be related to contamination of handlers’ hands surface. The dairy plant A is the only one without official sanitary control (in implementation phase), reinforcing the importance of sanitary inspection to ensure food safety.

Listeria monocytogenes and Salmonella spp. were not detected in the final product. None of the samples exceeded the limits established by current Brazilian regulatory standards for thermotolerant coliforms; although, these microorganisms were detected in all cheese samples. Coliforms, as well as CPS, are thermosensitive bacteria that should not survive thermal treatment when properly performed, allowing them to be used as indicators of flaws in manufacturing process or contamination post-pasteurization due to inadequate hygiene conditions (^{ROBINSON, 2002}). Therefore, results of this study showed that the final product was handled improperly, since the thermotolerant coliforms were not detected in milk after pasteurization.

It was observed the need of option and/or readjustment of Good Manufacturing Practices (GMP) in all dairies evaluated, since there was contamination in raw milk, in the handlers’ hands surface, as well as in the final product; although, the pasteurization process was effective. These results are in agreement with other authors, who reported the need of GMP implementation in dairies, regardless of industry size, but also emphasized the difficulties found to the implementation of actions that minimize the contamination during the food processing (^{DIAS et al., 2012}; ^{CUSATO et al., 2013}).

CONCLUSION:

The milk pasteurization used in cheeses’ manufacture was effective, regardless of sanitary control level of the dairy plants. However, one sample of the final product from the dairy plant without official sanitary control was in disagreement with the Brazilian regulatory standards, reinforcing the importance of the official service to ensure production of safe foods. There was microbial contamination before and after pasteurization, which indicates the need of improvement in the hygienic practices, both in the acquisition of raw material and in cheeses manipulation in different steps during the manufacturing process due to the risks that represent to public health.