Diagnóstico sanitário do queijo minas artesanal produzido em Uberaba - MG

• Ano de defesa: 2016
• Autor(a) principal: SANTOS, Clenilson Gonçalves
• Orientador(a): NAVES, Emiliane Andrade Araújo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Triângulo Mineiro
• Programa de Pós-Graduação: Programa de Mestrado Profissional em Inovação Tecnológica
• Departamento: Instituto de Ciências Tecnológicas e Exatas - ICTE::Programa de Mestrado Profissional em Inovação Tecnológica
• País: Brasil
• Palavras-chave em Português: Queijo Minas Artesanal; Legislação; Condições higiênico-sanitárias
• Palavras-chave em Inglês: Minas Artisanal Cheese; Legislation; Hygienic-sanitary conditions
• Área do conhecimento CNPq: Padrões, legislação e fiscalização de alimentos
• Link de acesso: http://bdtd.uftm.edu.br/handle/tede/365

The Minas Artisanal Cheese (MAC) is one of the oldest cheeses produced in Brazil, being considered a centennial tradition of the state of Minas Gerais, playing an important economic and sociocultural role in the traditional producing regions. The MAC is manufactured from raw milk, which generates great concern in terms of public health, since when good manufacturing practices (GMP) are not applied, from obtaining the raw material to the storage of the cheese, there is a great risk of exposure of the final consumer to various pathogens and / or their toxins. In this context, this study aimed to carry out a diagnosis of investigation of the appropriate conditions of production of the MAC in the city of Uberaba, which was included in the micro-region producing MAC in Araxa. The research consisted of a questionnaire, to survey the hygienic-sanitary conditions of the facilities and the process of production of cheeses and the level of knowledge of the interviewees about the legislation and GMP. This questionnaire was applied to 15 MAC producers. Microbiological analyzes of water, milk and cheese samples from six participating properties were also performed. The results obtained through the application of the questionnaire show the lack of knowledge of the producers regarding the legal requirements of their activity and makes clear the need for training for producers of MAC in GMP. The microbiological analyzes of the cheeses produced in these properties found that they are inappropriate for human consumption, since all the measured parameters are above the limits established by the sanitary legislation in force. In addition, there are no dairy farms producing MAC regularized in the city and producers are unaware of the norms for the production and regularization of their product with the inspection body.