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

Table 1

Results for items assessed using the checklist related to the hygiene and sanitary habits of the handlers and the manner of curd cheese commercialization on the beaches of the Itaparica Island, BA, Brazil, 2016.

	% noncompliant	% compliant
Assessed items referring to handlers
Short and clean fingernails lacking nail polish?	90	10
Were adornments used?	13.3	86.7
Did males have a beard or mustache?	53.3	46.7
Was the tiller distinct from the food handler?	100
Did handlers wash their hands prior to food preparation?	100
Did they wear uniforms?	100
Did they use headwear?	100
Was the white uniform clean?	100
Did they wear closed shoes?	100
Did they wear gloves during food preparation?	100
Assessed commercialization items
Were there any eyelets?	100
Was there any surface slime?		100
Did the cheese smell?		100
Was cheese conditioned in a thermal box at 12°C?	100
Was the storage area clean?	73.3	26.7