Isolamento e quantificação de bactérias patogênicas do queijo tipo manteiga comercializado do Estado do Amapá.

Abstract

Waterborne and foodborne diseases (WFBD) significantly impact public health, particularly through the contamination of animal-derived foods like cheese, which is highly perishable due to its high moisture content. This study aimed to isolate and quantify pathogenic microorganisms in butter cheese sold in the cities of Macapá, Santana, and Amapá, located in the state of Amapá, Brazil. Samples were collected from local markets between November and December 2024 and analyzed for the presence of total coliforms, Mesophilic aerobes, coagulasepositive Staphylococcus, and Salmonella spp. using standardized microbiological methods.The results highlighted the presence of indicators of processing and hygiene failures during the production and commercialization of butter cheese. The detection of pathogenic microorganisms, such as Salmonella spp. and Staphylococcus aureus, underscores the need for the implementation of Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) systems to ensure food safety. It is concluded that the commercialization of butter cheese under inadequate conditions poses a public health risk, necessitating increased inspections and guidance for producers and vendors.