Artisanal minas cheese is one of the many types of cheese produced in Minas Gerais. Because it is produced with raw milk, natural milk culture and without heat treatment, it can present health and quality risks when Good Milking and Manufacturing Practices are not followed and the maturation time is insufficient to guarantee the microbiological safety. The supervision of production and commercialization of artisanal products follows a number of controversial municipal, state and federal laws, with numerous gaps, which result in the commercialization of improper products that pose risks to the consumers, compromising the entire production sector. Considering that the most relevant pathogens in these products are coagulase positive staphylococci, this IC research plan aims to evaluate the virulence of strains isolated from samples of artisanal minas cheeses, acquired in São Paulo, as part of a larger project on safety and quality of artisanal cheeses in progress at the Food Research Center (CEPID-FAPESP). The virulence will be evaluated by testing the presence of genes associated with the production of enterotoxins (sea, seb, sec, sed, see, seg, seh, sei and sej) and antimicrobial resistance (mecA, tetK and aacA-aphD). For the study, PCR (Polymerase Chain Reaction) will be used.
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