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International Journal of Microbiology
Volume 2017, Article ID 8173741, 6 pages
Research Article

Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America

1Universidade Federal do Recôncavo da Bahia, Centro de Ciências Agrárias, Ambientais e Biológicas, Rua Rui Barbosa, No. 710, Campus Universitário, 44380-000 Cruz das Almas, BA, Brazil
2Universidade Federal do Recôncavo da Bahia, Centro de Ciências da Saúde, Santo Antônio de Jesus, BA, Brazil

Correspondence should be addressed to Ludmilla Santana Soares Barros; rb.ude.brfu@sorrab

Received 19 June 2017; Accepted 30 August 2017; Published 6 December 2017

Academic Editor: Todd R. Callaway

Copyright © 2017 Tamiles Barreto de Deus et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data. The research was performed between December 2015 and March 2017. Sixty samples of rennet-containing cheese were collected to estimate the populations of mesophylls, psychrotrophic microorganisms, mold and yeast, Staphylococcus aureus, total coliforms, and Escherichia coli. An observational analysis was performed during the collection, using a checklist to verify the sellers’ sanitary conditions and cheese marketing. A high nonconformity index was registered regarding aspects in the checklist. In the microbiological analyses, the number of mesophylls in raw and roasted samples ranged from 7,88 to 14,82 log CFU/mL, and those of psychrotrophs ranged from 2,80 to 3,84 log CFU/mL. Meanwhile, mold and yeast levels in the samples ranged from 8,06 to 5,54 log CFU/mL, S. aureus was detected at levels from 3,24 to 4,94 log CFU/mL, and the total coliform counts ranged from 4,48 to 7,18 log CFU/mL. The number of E. coli specimens ranged from 2,96 to 5,75 log CFU/mL. Microbial insecurity was noted for commercialized curd cheese, and the need for intervention was indicated.