01535nam a2200241 a 450000100080000000500110000800800410001910000200006024501250008026001430020552007140034865000170106265300180107965300260109765300220112370000180114570000210116370000240118470000200120870000230122870000210125170000210127221178012019-12-30       2019    bl uuuu     u00u1 u    #d1 aMEDEIROS, G. B.  aDetection of Mycobacterium spp. in Coalho cheese commercialized in the city of Caicó-RN, Brazil.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBMc2019  aArtisanal Coalho cheese is a popular dairy product, widely consumed in the Northeast region of Brazil, and is produced with raw or pasteurized milk. Microbial contamination of cheeses has very important consequences, both for the dairy industry, given the potential economic losses, and for public health, due to the risk of outbreaks of foodborne diseases. The present study aimed to detect Mycobaterium spp. in Coalho cheese commercialized in the city of Caicó-RN Brazil, using bacterial culture and molecular diagnosis. 50 samples of Coalho cheese obtained from local street market were analyzed, 35 of which were made from raw milk (artesanal cheese) and 15 with pasteurized milk (industrialized cheese).  aTuberculosis  aCoalho cheese  aMycobacterium rutilum  aMycobacterium ssp1 aARAUJO, F. R.1 aHIGINO, S. S. S.1 aBEZERRA NETO, P. S.1 aMEDEIROS, R. S.1 aSARTI, E. C. F. B.1 aAQUINO, V. V. F.1 aRODRIGUES, O. G.