Bacteriological quality and food safety in a Brazilian school food program.

Introduction: Food safety is a critical issue in school food program.

Objective: This study was conducted to assess the bacteriological quality and food safety practices of a municipal school food program (MSFP) in Jequitinhonha Valley, Brazil.

Materials And Methods: A checklist based on good manufacturing practices (GMP) for food service was used to evaluate food safety practices.

Bacteriological quality of raw milk used for production of a Brazilian farmstead raw milk cheese.

The objective of this study was to evaluate the bacteriological quality of raw cow's milk utilized for the production of Traditional Minas Serro cheese, a Brazilian farmstead raw milk cheese. Raw milk samples were collected from six farmstead cheese operations manufacturing raw milk cheese from cow's milk. Coliform count (CC) and Escherichia coli counts were determined using Petrifilm™ EC plates, and Staphylococcus aureus counts were determined using Petrifilm™ Staph Express count plates.