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

Autor(es)

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

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: APPLIED SCIENCES-BASEL; v. 11, n. 19 OCT 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 19/03176-9 - Caracterização de bactérias tolerantes a biocidas isoladas de queijos artesanais
• Beneficiário: Josisleine Recalde Allaion Ferreira
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Mestrado
• Processo FAPESP: 18/02630-5 - Caracterização microbiológica do queijo minas artesanal maturado comercializado em São Paulo: segurança, higiene e diversidade microbiana
• Beneficiário: Josisleine Recalde Allaion Ferreira
• Modalidade de apoio: Bolsas no Brasil - Mestrado