Presença de Staphylococcus coagulase positiva em queijo minas frescal artesanal

• Ano de defesa: 2012
• Autor(a) principal: Cunha, Alessandro Primo da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; BR; Programa de Pós-graduação em Ciências da Saúde; Ciências da Saúde; UFU
• Palavras-chave em Português: Queijo; Staphylococcus sp; Antibióticos; Resistência; Ciências médicas; Estafilococos áureos; Queijo-de-minas; Cheese; Antibiotics; Resistence; CNPQ::CIENCIAS DA SAUDE
• Link de acesso: https://repositorio.ufu.br/handle/123456789/12751; https://doi.org/10.14393/ufu.di.2012.362

The most important micro-organisms found in cheeses are Staphylococcus aureus, which are transmitted by contaminated milk and/or mishandling. In this work we performed a microbiologic assay in 117 samples Cheese Mines Frescal in 38 cities and one district in Triangulo Mineiro and Alto Paranaiba MG, between the December/2011 August/2009. We identified Staphylococcus coagulase positive in 65 samples (55.55%), with 23 samples (19.67%), unfit for human consumption, counts above threshold tolerated by law 5X102UFC/g. In the 65 samples showed antibiogram profile sensitivity to all antibiotics tested (beta-lactams -Cefaloxina, oxacillin, penicillin) and groups of glicopeptídios (vancomycin and teicoplanin), with the exception of 15 samples that were resistant to penicillin. It was not found strains of multiresistant Staphylococcus coagulase positive. The results point to the frequent presence of this micro-organism in the product studied, when compared with other studies.