ssessing the Microbiological Safety Parameters of Minas Artisanal Cheese Samples in Retail Environments in Sao Paulo, Brazi

Author(s)

Allaion, Josisleine Recalde ^[1] ; Barrionuevo, Karina Ghougassian ^[1] ; Gombossy de Melo Franco, Bernadette Dora ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Food Res Ctr, Dept Food & Expt Nutr, BR-05508000 Sao Paulo - Brazil

• Document type: Journal article
• Source: APPLIED SCIENCES-BASEL; v. 11, n. 19 OCT 2021.
• Web of Science Citations: 0

Abstract

Minas artisanal cheese is the best known and most consumed type of cheese in Brazil. Prepared with raw bovine milk and starter cultures, these cheeses face many opportunities for post-processing contamination during their transport to commercial establishments as well as in how they are stored, displayed, and maintained for cutting/slicing at retail establishments. It is a common practice for retailers to purchase entire cheeses from the producers, cut them into smaller pieces for retail sale, and store them at room temperature instead of properly refrigerating them. This study evaluated the microbiological safety parameters of samples of Minas artisanal cheeses collected at retail establishments in the city of Sao Paulo, Brazil, to more realistically assess consumer exposure to the most common pathogens. Samples were submitted for investigation of Salmonella spp., Listeria monocytogenes, and the counts of total coliforms, Escherichia coli, and coagulase-positive enterotoxigenic staphylococci using culture and real-time PCR methods. A worrisome number of samples failed to comply with the current Brazilian legislation for foods in retail environments and presented more than one non-compliance issue. Results highlighted that quality and safety management tools, such as good hygiene practices and HACCP, in retail environments deserve more attention to reduce the possible risks to consumer health.</p> (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 19/03176-9 - Characterization of biocide-tolerant bacteria isolated from artisanal cheeses
• Grantee: Josisleine Recalde Allaion Ferreira
• Support Opportunities: Scholarships abroad - Research Internship - Master's degree
• FAPESP's process: 18/02630-5 - Microbiological characterization of ripened Minas artisanal cheese marketed in São Paulo: safety, hygiene and microbial diversity
• Grantee: Josisleine Recalde Allaion Ferreira
• Support Opportunities: Scholarships in Brazil - Master