Research of Salmonella spp. in mozzarella in the city of Belo Horizonte

Abstract

Bacteria of the genus Salmonella are pathogens that cause salmonellosis in humans, a food infection caused by the consumption of food contaminated by the bacteria, this can occur due to the absence of hygiene practices in the milk production process, non-existent or improper refrigeration, absence of processes thermal or improperly, unqualified labor may also be present on poorly sanitized surfaces that come into contact with food. As these situations are commonly found in small and medium rural properties, the objective of this research was to analyze the presence of Salmonella spp. in Mozzarella cheese under different types of processing, sold in the retail area of the metropolitan region of Belo Horizonte, in addition to assessing the influence of manufacturing technology on the identity and quality of the cheese in question, as a way of guaranteeing the health and well-being of the potentially consuming human population.