Avaliação dos efeitos da aplicação da radiação UV-C nas características microbiológicas e físico-químicas em queijo coalho

Abstract

Non-thermal UV-C radiation technology has emerged as a promising alternative for the food industry due to its ability to enhance food safety, low cost, and environmentally sustainable profile. This study investigated the application of UV-C radiation as a viable approach to reduce microbial loads and improve the stability of sliced Coalho cheese. Commercial samples were sliced and treated with UV-C radiation for 30 minutes at a distance of 9 cm from the lamp (5.0022 J/cm2). Microbiological analyses (mesophiles, staphylococci, enterobacteria, molds, and yeasts) were performed on control (QC) and UV-C–treated (QUVC) samples at 0, 14, and 28 days of storage. Physicochemical parameters (pH, titratable acidity, moisture, and color) were assessed at 0, 7, 14, 21, and 28 days, and lipid oxidation was evaluated at 7, 14, 21, and 28 days. UV-C treatment resulted in approximately 3-log reductions for all microorganisms on all sampling days compared to controls and showed significantly lower lipid oxidation (p < 0.05) at 7, 14, and 28 days. These findings demonstrate the feasibility of UV-C technology as an effective intervention for extending the shelf life and ensuring the microbiological safety of sliced Coalho cheese.