Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Pineda, Ana Paulina Arellano; Campos, Gabriela Zampieri; Pìmentel-Filho, Natan de Jesus; Franco, Bernadette Dora Gombossy de Melo; Pinto, Uelinton Manoel

doi:10.3389/fmicb.2021.666922

Cited by 28 publications

(35 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The regulatory framework for foodstuffs in Brazil is complex. Food regulations issued at the federal level are contained in various kinds of legal documents with different Government agencies and ministries sharing jurisdiction to ensure food safety, registrations and agricultural import regulation ( 72 , 73 ). Two government institutions – the Ministry of Agriculture, Livestock and Supply (MAPA) and the Ministry of Health through its regulatory body, Agência Nacional de Vigilância Sanitária (ANVISA), are the primary regulators of agricultural products and foodstuffs including FFs, probiotics, as well as novel foods and foods with health claims ( 72 ).…”

Section: Fermented Foods Regulatory Framework In South Americamentioning

confidence: 99%

“…Resolution RDC n° 51/2010 specifies the use of simulants intended for assays on yogurt and fermented milk packaging ( 76 ), while Ordinance 4/1978 from the MAPA through the Department of Animal Origin Products Inspection Service (DIPOA) establishes the manufacturing requirements for dairy products such as recommendations for production facilities, location hygiene, transportation and audit, among others. Brazil also has extensive regulations for cheeses, particularly for its diversity of artisanal cheeses; these regulations have been discussed in greater detail elsewhere ( 73 ). Important among these is the ARTE seal (short for artisanal in Portuguese) for cheeses, which allows the interstate transport and sale of the products without restriction, provided they have been inspected by Federal or State Agencies ( 77 ).…”

Section: Fermented Foods Regulatory Framework In South Americamentioning

confidence: 99%

See 1 more Smart Citation

Global Regulatory Frameworks for Fermented Foods: A Review

et al. 2022

View full text Add to dashboard Cite

In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts. These combined developments have led to a renewed focus in research and innovation vis-à-vis fermented foods, particularly traditional fermented foods, with an aim to harness this information to develop novel fermented foodstuffs and ingredients and make them available in the market. Consequently, an ever greater and more diverse array of fermented foods, including functional fermented foods with health benefits, are becoming available for public consumption in global markets, with the number expected to grow substantially in the coming decade. This rapidly expanding portfolio of commercially available fermented foods has in turn required an evolution in the corresponding global regulatory frameworks. Due to the innovative and emerging nature of these foods, combined with historical differences in regulator approaches, significant disharmony exists across these frameworks, with individual nations and organizations often adopting unique approaches relating to the establishment of standards and specifications. In this review, we provide an overview of the current regulatory frameworks for a diversity of fermented foods across multiple jurisdictions, with special emphasis on differences in legislative structures and approaches, regulatory harmonization, and current legislative limitations. Overall, the review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.

show abstract

Section: Fermented Foods Regulatory Framework In South Americamentioning

confidence: 99%

Section: Fermented Foods Regulatory Framework In South Americamentioning

confidence: 99%

Global Regulatory Frameworks for Fermented Foods: A Review

et al. 2022

View full text Add to dashboard Cite

show abstract

“…In addition to the use of raw milk for production, artisanal cheeses undergo several processing steps where contact with handlers is unavoidable, and so, contamination with S. aureus can be expected [20,23]. Cross-contamination at retail locations can also be a source of S. aureus, as whole cheeses are cut into smaller pieces for sale, and cutting boards and utensils can transfer microorganisms from one cheese to another.…”

Section: Discussionmentioning

confidence: 99%

“…S. aureus is the most common causative agent of mastitis in dairy cows, and a frequent contaminant in raw milk [18]. In this sense, coagulase-positive staphylococci in the artisanal cheese production system deserve special attention, as these microorganisms are frequent contaminants in cheeses manufactured with raw milk, such as the Brazilian Minas artisanal cheese, one of the best known and most-consumed cheeses in the country [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

“…As occurrence of S. aureus in Minas artisanal cheeses is frequently reported [19][20][21], this study aimed to investigate if S. aureus isolates, obtained from samples collected from retail establishments in the city of Sao Paulo, Brazil, present tolerance to biocides and/or harbor antibiotic resistance and staphylococcal enterotoxin genes. The final objective was to contribute to a better understanding of the role of good hygiene and manufacturing practices in safeguarding consumer health, not only at cheese production level, but also in retail environments.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Staphylococcus aureus from Minas Artisanal Cheeses: Biocide Tolerance, Antibiotic Resistance and Enterotoxin Genes

et al. 2022

Self Cite

View full text Add to dashboard Cite

Staphylococcus aureus is a common contaminant in artisanal raw-milk cheeses. Tolerance of S. aureus to biocides is a threat to disinfection in the cheese production environment, while antibiotic resistance and enterotoxin production are additional health concerns. This study aimed to evaluate the tolerance of S. aureus isolated from Minas artisanal cheeses to the biocides benzalkonium chloride, hexadecylpyridinium chloride, cetrimide, triclosan, hexachlorophene, and chlorhexidine, and the simultaneous occurrence of genes coding for antibiotic resistance (mecA, aacA-aphD, and tetK), efflux pumps [qacA/B and smr (qacC/D)], and enterotoxins (sea, seb, sec, sed, see, seg, seh, sei, and sej). Among the tested isolates, 38.2% were resistant to at least one biocide, and 73.1% were positive for one or more antibiotic resistance gene. Most of the biocide-tolerant and antibiotic-resistant isolates harbored efflux pump genes, and were positive for at least one staphylococcal enterotoxin gene. The study highlights the need for correct hygiene monitoring programs to ensure the safety of these products.

show abstract