The microbiological quality of artisanal minas cheese produced in the region of Serro-MG was evaluated. Cheeses were analyzed fresh and at the end of the shelf life, under specific storage conditions (30 days, 10ºC). Forty samples of minas cheese were analyzed, twenty still fresh, and 20 after storage at 10ºC. The microbiological analyses were counts of fecal and total coliforms, and Staphylococcus coagulase positive; and search of Salmonella sp. and Listeria monocytogenes. Twenty-seven samples (92.5%) were in disagreement with the Brazilian Standard, Resolution nº 12 of January 12, 2001, from ANVISA (National Health Surveillance Agency), and Staphylococcus coagulase positive was the major contaminant. No sample was contaminated by Salmonella sp. or Listeria monocytogenes. During the storage, there was a decrease of countings in the population of Staphylococcus coagulase positive (P<0.01).
minas cheese; microbial quality
