Conditions of sale and quality of Minas Frescal cheeses in street fairs and municipal market of Campo Grande, MS

Abstract

Customers search at street fairs and municipal markets for a variety of local goods, with artisanal and/or natural appeal, among them cheeses such as Minas Frescal. Care must be taken with production, handling, and exposure of food to guarantee the quality and preserve the health of the population. This research evaluated the physical-chemical and microbiological parameters of artisanal Minas Frescal cheeses from street fairs and the municipal market of Campo Grande, MS, as well as their handling, exposure, and storage conditions. In terms of the stand structure, cheese temperature and exposure conditions, and the presence of garbage collector and washbasin, 80% of the stalls were inadequate and 90% concerning the use of personal protective equipment and hand and utensil hygiene procedures. Most cheeses were in accordance with the legislation of Minas Frescal Standard of Identity and Quality, regarding physical-chemical parameters, only one sample had moisture content lower than that required. As for the microbiological assessments, 100% of the samples were above the limit of coliforms at 45 °C and 30% of Staphylococcus aureus coagulase positive. No sample presented Salmonella sp. However, the presence of Listeria monocytogenes was detected in 20% of them. The results indicate a lack of hygienic-sanitary control over Minas Frescal cheeses sold in street markets in Campo Grande, MS, even presenting, in some samples, the presence of pathogenic bacteria, a serious risk to consumer health.

Keywords

• queijo artesanal
• doenças transmitidas por alimentos
• segurança de alimentos.