Microbiological quality and cultivable bacterial community of fresh and ripened Minas cheeses made from raw and pasteurised milk

Silva, Cíntia B.; Ferreira, Letícia M.; Lima, Adriene Ribeiro; Araújo, Kátia G.L.; Souza, Rossiane M.; Fonseca, Ana Beatriz Monteiro; Gonzalez, Alice Gonçalves Martins

doi:10.1016/j.idairyj.2023.105662

Cited by 8 publications

(2 citation statements)

References 23 publications

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“…In this context, some authors [ 10 , 28 , 34 ] have reported CPS levels greater than the legal limit (3 log CFU/g) in QMA cheese. Moreover, CPS genes responsible for producing toxins that cause gastroenteritis in susceptible individuals were detected in some of these cheeses [ 28 , 45 , 46 ], as well as E. coli toxin genes [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, in most studies, Salmonella sp. [ 12 , 15 , 18 , 28 , 33 , 35 , 36 , 48 , 49 ] and L. monocytogenes [ 10 , 13 , 18 , 33 , 36 , 40 , 48 , 49 ] were absent in the various kinds of artisanal cheese surveyed. It is worth noting, though, that Allaion et al [ 34 ] detected 8 positive samples (out of 100) for Salmonella by PCR, but only one was confirmed by the culture-dependent method.…”

Section: Introductionmentioning

confidence: 99%

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Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

de Albuquerque,

Campos,

d’Ovidio

et al. 2024

Foods

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Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk and undergo a relatively short ripening period, sometimes ranging from 4 to 8 days, though it is usually shorter than the period stated by law. Moreover, there is insufficient evidence regarding the efficacy of a short ripening period in reducing certain zoonotic foodborne pathogens, such as Brucella spp., Coxiella burnetiid, and Mycobacterium bovis (as part of the Mycobacterium tuberculosis complex). Additionally, a literature analysis revealed that the usual ripening conditions of Brazilian artisanal cheeses made with raw milk may be inefficient in reducing the levels of some hazardous bacterial, including Brucella spp., Listeria monocytogenes, coagulase-positive Staphylococcus, Salmonella, and Coxiella burnetti, to the acceptable limits established by law, thus failing to ensure product safety for all cheese types. Moreover, the assessment of the microbiological safety for this type of cheese should be broader and should also consider zoonotic pathogens commonly found in bovine herds. Finally, a standardized protocol for evaluating the effectiveness of cheese ripening must be established by considering its peculiarities.

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