Palabras clave
Bacillus cereus
Produtos Lácteos
Patogenicidade
Reação em Cadeia da Polimerase
Cómo citar
Resumen
A qualidade de produtos derivados do leite foi verificada em 63 amostras, sendo 24 de sorvetes artesanais, 19 de cremes de leite pasteurizados e 20 de pâtés de queijo. As análises microbiológicas foram realizadas para averiguar a presença de coliformes termotolerantes, estafilococos coagulase positiva, Salmonella spp., bolores e leveduras, Bacillus cereus e Listeria monocytogenes. Além disso, foram realizados ensaios para efetuar a caracterização do potencial enterotoxigênico de B. cereus quanto aos genes codificadores das enterotoxinas NHE e HBL por meio de técnica PCR e a subtipagem molecular dos genes actA e hly deL. monocytogenes. As 33% (8/24) de amostras de sorvetes e 15,8% (3/19) de amostras de cremes de leite estavam em desacordo com os padrões microbiológicos estabelecidos para coliformes termotolerantes, de acordo com a RDC Nº12/2001 da ANVISA. A presença de L. monocytogenes foi observada em apenas uma amostra de creme de leite e os isolados da bactéria foram identificados como pertencentes à linhagem I, que é potencialmente patogênica ao homem. B. cereus com potencial enterotoxigênico foi isolado nos três grupos de alimentos estudados. O perfil de contaminação microbiológica observado nos produtos avaliados neste estudo serve de alerta para que os produtores melhorem as condições higiênico-sanitárias no processamento e da necessidade das autoridades sanitárias em estabelecer maior controle desses produtos.
Citas
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