Hygienic-sanitary quality of Minas fresh cheese sold in the city of Botucatu, São Paulo

Abstract

The Minas fresh cheese is a fresh and moist cheese and, therefore, has a short shelf-life. The use of raw milk as the main feedstock, the absence of ripening and the facility of contamination are factors that can compromise the product’s microbiological quality. The aim of this study was to describe the hygienic-sanitary quality of 50 Minas fresh cheeses marketed in Botucatu city, São Paulo, Brazil, close to their production date, and another 50 units from the same lot exactly on the expiration date, according to the Brazilian Sanitary Surveillance Agency (ANVISA). We also searched for enterotoxins genes in Staphylococcus aureus and its in vitro expression. In 36% of the first analyzed samples, the count of coliforms at 45ºC was above the limit and, as for the second analysis, 44%. Regarding coagulase positive staphylococci, 10 (20%) samples showed concentration above the permitted by law next to the production date and 14% on the expiration date. Salmonella was only observed in one sample analyzed near the date of production, while L. monocytogenes only in one sample analyzed on the expiration day. We isolated three enterotoxigenic strains of S. aureus that produced Staphylococcal Enterotoxin B (SEB) and Staphylococcal Enterotoxin C (SEC) in vitro, highlighting the importance of proper storage of this product due to its potential to cause intoxication. Overall, the quality of Minas fresh cheese is still unsatisfactory, leading to risks to consumers’ health.

Quality assessment of artisanal cheeses in the northwest region of Paraná

“…Artisanal cheeses are important for regional development and family support in the interior of Brazil, but most producers of these foods are not aware of microbiological hazards and do not follow good manufacturing practices. As a result of this scenario, it is still frequently the case that microbiological analyzes of artisanal cheeses show high contamination and are outside acceptable hygienic-sanitary standards (Queiroz et al ., 2017; Carvalho et al ., 2019). Similar results to ours were observed in other studies regarding the microbiological quality of high or very high humidity cheeses.…”

“…Unripened ‘fresh’ cheese, also known as ‘minas cheese’ is widely consumed in Brazil, being considered a cheese with short shelf life Queiroz et al . (2017). Due to its high moisture content, this cheese is often associated with cases of high microbiological contamination and risk to the consumer, so its production must be continuously monitored to recognize weaknesses and improve product quality (Dores et al ., 2013).…”

Allium sativum antimicrobial potential in fresh cheese

“…The presence of microorganisms such as coagulase positive Staphylococci, fecal coliforms, Salmonella typhimurium, Staphylococcus aureus, and aerobic mesophilic, molds, yeasts, among others, is still often registered (Oliveira et al, 2017;Queiroz et al, 2017;Boas et al, 2020;Camargo et al, 2020;Motta & Farias, 2020). On the other hand, consumers are increasingly aware of food safety, looking for natural, healthy foods that are free of medicinal residues (Sampaio & Junior, 2018).…”

Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

“…The Brazilian Minas Frescal cheese is a raw product with moisture content higher than 55% and usually without the addition of lactic ferment, conditions which can allow the survival of Campylobacter jejuni. The white cheeses in general, can be categorized as a high moisture cheeses (QUEIROZ et al, 2017), and have a pH around the neutrality, enabling the development of many microorganisms (SALOTTI et al, 2006).…”