دورية أكاديمية
أعرض في EDS

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

التفاصيل البيبلوغرافية
العنوان: Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments.
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.
References: J Food Prot. 2010 Dec;73(12):2217-24. (PMID: 21219739)
Int J Food Microbiol. 2019 Aug 16;303:42-45. (PMID: 31132730)
Braz J Microbiol. 2021 Mar;52(1):393-409. (PMID: 33394458)
Braz J Microbiol. 2023 Sep;54(3):2129-2135. (PMID: 37353675)
Braz J Microbiol. 2015 Mar 01;46(1):219-30. (PMID: 26221111)
Adv Exp Med Biol. 1995;367:209-20. (PMID: 7572362)
Braz J Microbiol. 2016 Jul-Sep;47(3):749-56. (PMID: 27268116)
Food Res Int. 2021 Jan;139:109803. (PMID: 33509447)
Front Microbiol. 2021 Apr 20;12:666922. (PMID: 33959118)
J Dairy Sci. 2019 Dec;102(12):10790-10798. (PMID: 31563304)
Biochimie. 1988 Mar;70(3):337-49. (PMID: 3139051)
Food Microbiol. 2019 Sep;82:349-362. (PMID: 31027793)
J Food Prot. 2020 Feb 1;83(2):266-276. (PMID: 31961226)
Trans R Soc Trop Med Hyg. 2022 Nov 1;116(11):1091-1099. (PMID: 36055973)
Acta Trop. 2017 Feb;166:106-113. (PMID: 27816477)
Food Microbiol. 2024 Aug;121:104531. (PMID: 38637091)
Acta Trop. 2021 Aug;220:105942. (PMID: 33951421)
Food Res Int. 2022 Jul;157:111265. (PMID: 35761577)
Microbiol Res. 2021 Jan;242:126622. (PMID: 33099234)
J Dairy Sci. 2017 Apr;100(4):2526-2535. (PMID: 28189328)
Am J Public Health Nations Health. 1957 Jun;47(6):695-700. (PMID: 13424814)
Food Microbiol. 2018 Aug;73:288-297. (PMID: 29526214)
Braz J Microbiol. 2013 Dec 17;44(3):743-9. (PMID: 24516419)
J Food Sci Technol. 2019 Dec;56(12):5326-5335. (PMID: 31749480)
Toxins (Basel). 2020 Dec 08;12(12):. (PMID: 33302353)
J Food Prot. 2006 May;69(5):990-8. (PMID: 16715794)
J Dairy Sci. 2019 Nov;102(11):9711-9720. (PMID: 31447161)
Front Microbiol. 2017 Jun 09;8:1030. (PMID: 28649235)
Braz J Infect Dis. 2020 May - Jun;24(3):208-212. (PMID: 32563680)
Microorganisms. 2020 Apr 27;8(5):. (PMID: 32349409)
Braz J Microbiol. 2023 Sep;54(3):2103-2116. (PMID: 37594655)
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1636-1657. (PMID: 33336917)
Foods. 2021 Jul 06;10(7):. (PMID: 34359432)
mSystems. 2023 Feb 23;8(1):e0056422. (PMID: 36475872)
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
الوصف
تدمد:2304-8158
DOI:10.3390/foods13111644