دورية أكاديمية
Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments.
العنوان: | Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments. |
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المؤلفون: | de Albuquerque TMNC; Department of Veterinary Medicine, Federal University of Paraná, Curitiba 80060-000, Brazil., Campos GZ; Department of Food Sciences and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-220, Brazil., d'Ovidio L; Department of Food Sciences and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-220, Brazil., Pinto UM; Department of Food Sciences and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-220, Brazil.; Food Research Center (FoRC), University of São Paulo, São Paulo 05508-220, Brazil., Sobral PJDA; Food Research Center (FoRC), University of São Paulo, São Paulo 05508-220, Brazil.; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil., Galvão JA; Department of Veterinary Medicine, Federal University of Paraná, Curitiba 80060-000, Brazil. |
المصدر: | Foods (Basel, Switzerland) [Foods] 2024 May 24; Vol. 13 (11). Date of Electronic Publication: 2024 May 24. |
نوع المنشور: | Journal Article; Review |
اللغة: | English |
بيانات الدورية: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE |
أسماء مطبوعة: | Original Publication: Basel, Switzerland : MDPI AG, [2012]- |
مستخلص: | 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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فهرسة مساهمة: | Keywords: cheese maturation; food safety; foodborne pathogens; microbiological indicators; traditional methods; zoonotic pathogens |
تواريخ الأحداث: | Date Created: 20240619 Latest Revision: 20240620 |
رمز التحديث: | 20240620 |
مُعرف محوري في PubMed: | PMC11172062 |
DOI: | 10.3390/foods13111644 |
PMID: | 38890872 |
قاعدة البيانات: | MEDLINE |
تدمد: | 2304-8158 |
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DOI: | 10.3390/foods13111644 |