Artisan cheese as vehicle of contamination Escherichia coli and coagulase-positive staphylococci antimicrobial resistance

Evangelista-Barreto, Norma Suely; Santos, Gleyde Córdova da França; Souza, Jerfeson dos Santos; Bernardes, Fernanda de Sousa; Silva, Irana Paim

doi:10.5935/1981-2965.20160006

Cited by 4 publications

(3 citation statements)

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Section: Northeast Regionmentioning

confidence: 98%

“…Additionally, the authors observed that 40% of the cheese samples were contaminated with filamentous fungi and yeasts. High counts of mesophilic bacteria, filamentous fungi, and yeasts, total and thermotolerant coliforms, Escherichia coli , coagulase‐positive Staphylococcus were found in artisanal butter cheeses samples produced and retailed in the city of Cruz das Almas, Bahia state (Evangelista‐Barreto et al., ). A total of 45.8%, 15.4%, 77%, and 15.4% of the butter cheese samples produced in different cities of the Rio Grande do Norte state were not under the Brazilian regulation regarding total coliforms, thermotolerant coliforms, coagulase‐positive Staphylococcus , and Salmonella spp.…”

Section: Brazilian Artisanal Cheeses and Their Producing Regionsmentioning

confidence: 99%

“…The Normative Instruction n. 30 of June 26, 2001, defines that the butter cheese must have moisture content from 46% to 54.9% and a fat content in the dry matter varying from 25% to 55% (Brazil, ). However, due to the deficiency in the standardization of the procedure parameters, the butter cheese may present considerable variation throughout the Northeast region (Table ) (Evangelista‐Barreto, da França Santos, dos Santos Souza, de Sousa Bernardes, & Silva, ). For instance, moisture ranging from 39.8% to 54.5%, fat from 15.1% to 24.9%, fat in the dry matter from 33.2% to 46.0%, protein from 22.6% to 24.3%, ash from 1.8 to 2.7%, chlorides from 1.1% to 2.2%, water activity of 0.97 and pH from 5.5 to 6.1 were found in six different brands of butter cheeses retailed in the city of Natal, Rio Grande do Norte state (Nassu et al., ).…”

Section: Brazilian Artisanal Cheeses and Their Producing Regionsmentioning

confidence: 99%

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Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Kamimura

Magnani

Luciano

et al. 2019

Comp Rev Food Sci Food Safe

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A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture‐dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing‐based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.

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Section: Northeast Regionmentioning

confidence: 98%

Section: Brazilian Artisanal Cheeses and Their Producing Regionsmentioning

confidence: 99%

Section: Brazilian Artisanal Cheeses and Their Producing Regionsmentioning

confidence: 99%

See 1 more Smart Citation

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Kamimura

Magnani

Luciano

et al. 2019

Comp Rev Food Sci Food Safe

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Virulence factors and antimicrobial resistance of Escherichia coli isolated from commercialized fresh cheese in the south of Espírito Santo

et al. 2023

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Qualidade microbiológica de queijo coalho adquiridos em feira livre no município de Maceió-AL

Oliveira de Jesus,

Silva,

Silva

et al. 2024

Div Journ

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Objetivou-se determinar aspectos relativos à qualidade microbiológica de amostras de queijo coalho comercializados em uma feira livre em Maceió-AL. Avaliou-se a presença de coliformes totais e termotolerantes, mesófilos totais, Salmonella spp. e Escherichia coli. As amostras foram submetidas a análise para determinação do NMP/g de coliformes totais (35°C/24 h) e termotolerantes (45°C/24 h). Para detecção de Salmonella, pré-enriquecimento com água peptonada a 1%, enriquecimento em selenito-cistina e caldo Tetrationato, e plaqueamento em ágar Hektoen e ágar Salmonella-Shigella para determinar presença/ausência de Salmonella. Para detecção dos mesófilos totais, foi utilizado a diluição em série e plaqueamento em Ágar Padrão Contagem (PCA), e incubação em 28°C. Todas as amostras apresentaram crescimento em diferentes níveis, a presença de coliformes 35°C foi de < 3 NMP/g na amostra 1, 3 NMP/g na amostra 2 e 21 NMP/g na amostra 3. As amostras apresentaram crescimento de coliformes 45°C, 21 NMP/g na amostra 1, 75 NMP/g na amostra 2 e na amostra 3 de 43 NMP/g. Não foi detectada a presença de Salmonela spp. nas amostras. A média de mesófilos foi de 4,33 x 109, 4,34 x 109 e 4,36 x 109 UFC/g. As amostras avaliadas estão nos padrões recomendados pelos órgãos de regulação.

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Artisan cheese as vehicle of contamination Escherichia coli and coagulase-positive staphylococci antimicrobial resistance

Cited by 4 publications

References 0 publications

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Virulence factors and antimicrobial resistance of Escherichia coli isolated from commercialized fresh cheese in the south of Espírito Santo

Qualidade microbiológica de queijo coalho adquiridos em feira livre no município de Maceió-AL

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