2018
DOI: 10.4172/2161-1068.1000266
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Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil

Abstract: The artisanal Coalho cheese is one of the most consumed dairy products in some regions of Brazil, especially in the Northeastern. Because it is minimally ripened, it should be produced using heat-treated milk, however, its manufacture commonly uses raw milk. Reports of contamination of Coalho cheese with pathogenic bacteria are increasing, including Mycobacterium spp. Non-tuberculous mycobacteria (NTM) are emerging pathogens that cause infections in humans. This study describes the identification of viable NTM… Show more

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Cited by 2 publications
(2 citation statements)
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“…paratuberculosis (MAP) in cheeses produced with raw milk, given the zoonotic potential of these agents, recent studies have aspired to detect other mycobacteria. This can be seen in the study of Sarti et al (2018), who analyzed coalho cheeses sold in the state of Paraíba, Brazil, and detected contamination of 5% (n = 100) with NTM (M. fortuitum, M. novocastrense).…”
Section: Twomentioning
confidence: 85%
See 1 more Smart Citation
“…paratuberculosis (MAP) in cheeses produced with raw milk, given the zoonotic potential of these agents, recent studies have aspired to detect other mycobacteria. This can be seen in the study of Sarti et al (2018), who analyzed coalho cheeses sold in the state of Paraíba, Brazil, and detected contamination of 5% (n = 100) with NTM (M. fortuitum, M. novocastrense).…”
Section: Twomentioning
confidence: 85%
“…The consumption of artisanal coalho cheeses from street markets represents a risk to human health due to the possibility of transmission of potentially pathogenic NTM (Sarti et al, 2018). Some artisanal cheeses are typically produced with milk that does not undergo thermal treatment on small farms.…”
Section: Introductionmentioning
confidence: 99%