Qualidade microbiológica do queijo artesanal do tipo “manteiga” comercializado na região metropolitana de Macapá no contexto de saúde única

Abstract

In Brazil it is common to commercialize cheeses produced in an artisanal way, and when this process is carried out by people who do not have an adequate training can cause contamination by pathogenic microorganisms for man. This study aims to evaluate the microbiological cheeses sold at open markets located in the metropolitan region of Macapá, seeking to identify specifically isolates of Salmonella spp. and Escherichia coli and Staphylococcus aureus in accordance with Instrução normativa N° 60, de 23 e dezembro de 2019. The collections are carried out in quadruplicates in each of the selected fairs among those that occur on alternate days and that the marketing is not fixed. The samples were transported in isothermal boxes with reusable ice in sterile plastic bags identified and sealed and sent to Laboratório Especial de Microbiológica Aplicada (LEMA). Bacterial isolates suspected of Salmonella spp. and Escherichia coli and Staphylococcus aureus characterized as resistant to ceftriaxone. After phenotypic confirmation of the presence of these microorganisms, it is concluded that results demonstrate unsatisfactory microbiological quality, with a risk of dissemination of microorganisms resistant to Ceftriaxone (cephalosporin third generation) which can be related to the production of beta lactamases of extended spectrum. These findings imply the need for urgent actions within the context of unique health, since antimicrobial resistance is a threat to humans, animals, plants and the environment, making it difficult to treat and control diseases. Therefore, it is important to encourage and guide producers on good production, hygiene and handling practices to obtain safe food for consumption