ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES

Abstract Aiming the knowledge of the artisanal colonial cheese produced in the south of the Rio Grande do Sul, were analyzed 30 samples purchased in the local trade and fairs for physicochemical characteristics, the microbiological analyzes required by the National Agency of Sanitary Surveillance (ANVISA), Yersinia enterocolitica isolation and antimicrobial resistance of Staphylococcus coagulase positive isolates obtained from these samples. The median values resulting from the physicochemical analyzes were, pH 5,86, titratable acidity of 0,49 g of lactic acid/100 g, humidity of 49,12%, water activity of 0,973, protein of 19,14%, fat of 14,71% Ash content of 2,93% and chloride content 0,63 gNaCl/100g. Regarding the analysis required by ANVISA 86,66% of the samples were outside the required standards and no samples were positive for Salmonella and Listeria monocytogenes, there was also isolation to isolate Yersinia enterocolitica from 3,33% of the samples. The highest resistance rate of the isolates of Staphylococcus coagulase positive was compared to Penicillin G with 100% of the resistant isolates, and the lowest against Ciprofloxacin with no resistant isolates. 65.00% of the isolates were resistant to at least six antimicrobials and 86,95% demonstrated resistance to Cefoxitin, a troubling result, especially in Methicillin Resistant isolates. The cheese produced and marketed informally in South of Rio Grande do Sul presents a great variation in the physicochemical characteristics and in general high microbial contamination wich may represent a risk to consumer health.