ABSTRACT
From May 2008 to April 2009 the microbiological quality of 40 samples of artisan-made cheeses and cheeses inspected by the State Inspection Service and Federal in Santa Helena, state of Paraná, Brazil, was evaluated by quantifying the most probable number of thermotolerant coliforms, count of Staphylococcus spp., research of yeasts and molds, and the determination of the presence/absence of Salmonella spp. and Listeria monocytogenes. In regard to the presence of thermotolerant coliforms, 90% of the artisan-made samples and 55% of inspected samples did not meet the standards established by ANVISA under Resolution Nº 12 dated 2 January 2001. In regard to the count of Staphylococcus spp., 100% of the artisan-made samples and 25% of the inspected samples did not meet the legal standards. Salmonella spp. and L. monocytogenes were not isolated in 25 g of the product, showing that for these agents the cheese samples analyzed, both the artisan made as well as the inspected production, were within the established standards (absence in 25 g of the product). The results revealed that of all the samples analyzed, only 15% were in accordance with the standards established by ANVISA, with a high percentage of artisan-made (100%) and inspected cheese (70%) outside the legal limits. Therefore, health authorities should pay more attention to this sector, since such products may endanger the health of consumers.
KEY WORDS
Neospora caninum
; soroprevalência; Staphylococcu spp;
Salmonella
;
Listeria monocytogenes