MICROBIOLOGICAL PROFILE OF ARTISANAL COALHO CHEESES SOLD AT THE MUNICIPAL FAIR OF CACOAL, RONDÔNIA

Abstract

As one of the most widely consumed foods in the world, cheese stands out for its ancient manufacturing. Its preparation is carried out using raw milk, which increases the chances of contamination, thus raising significant concerns about contamination by thermotolerant coliforms, microorganisms found in products with poor sanitation of the premises, equipment, utensils, and even employees. Foodborne illnesses (FDAs) are one of the consequences of these poor manufacturing practices, potentially causing significant harm to public health. The objective of this study is to evaluate the microbial load present in artisanal curd cheeses sold at the Municipal Fair in Cacoal, Rondônia. Analyses for thermotolerant coliform counts were performed according to the methodology of APHA, CMMEF, 5th Edition, Chapter 9 (Items 9.7 and 9.8) and conducted by the Qualittá laboratory, located in the city of Ji-Paraná, Rondônia. Microbiological analyses of the cheeses revealed contamination in 100% of the samples, but only 20% of them met the parameters required by Brazilian legislation. The conclusion is that a lack of good manufacturing practices can cause foodborne illness and create a favorable environment for the proliferation of microorganisms, thus compromising public health.