The use of cheese from Alentejo in Portuguese gastronomy: A travel through history

Dias, João

doi:10.1016/j.ijgfs.2022.100579

Cited by 7 publications

(7 citation statements)

References 6 publications

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“…Ninety-six cured raw milk cheeses from different batches, corresponding to 30 brands produced by 20 identified producers located in the Alentejo region of Portugal were analyzed. The Alentejo region is one of Portugal regions with the most appreciated traditional cheeses [ 5 ] and there is a lack of studies carried out on their microbiological quality. The Alentejo Regional Coordination and Development Commission divides Alentejo region into 4 sub-regions: Alto Alentejo, Alentejo Central, Alentejo Litoral and Baixo Alentejo.…”

Section: Methodsmentioning

confidence: 99%

“…The use of enzymes has made possible the intentional conversion of milk into cheese, making it safer and longer lasting. In Portugal, raw milk drinking is rare; however, traditional cheeses are part of Portuguese cultural and gastronomic identity [ 5 ], and to maintain loyalty to traditional production methods, as well as distinct taste in the final product given by the microflora of milk, several types of cheeses are made from unprocessed milk. Every traditional cheese originates from a complex system which results in unique organoleptic characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

et al. 2023

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Traditional cheeses are part of the Portuguese gastronomic identity, and raw milk of autochthonous species is a common primary ingredient. Here, we investigated the presence of Listeria monocytogenes, Coagulase Positive Staphylococci (CPS) and pathogenic Escherichia coli, as well as of indicator microorganisms (E. coli and other Listeria spp.) in 96 cured raw milk cheeses from the Alentejo region. Whole genome sequencing (WGS) of pathogenic E. coli and Listeria spp. as well as antimicrobial resistance (AMR) screening of E. coli isolates was also performed. L. monocytogenes, CPS > 104 cfu/g and Extraintestinal E. coli were detected in 15.6%, 16.9% and 10.1% of the samples, respectively. Moreover, L. monocytogenes > 102 cfu/g and Staphylococcal enterotoxins were detected in 4.2% and 2.2% of the samples, respectively. AMR was observed in 27.3% of the E. coli isolates, six of which were multidrug resistant. WGS analysis unveiled clusters of high closely related isolates for both L. monocytogenes and L. innocua (often correlating with the cheese producer). This study can indicate poor hygiene practices during milk collection/preservation or during cheese-making procedures and handling, and highlights the need of more effective prevention and control measures and of multi-sectoral WGS data integration, in order to prevent and detect foodborne bacterial outbreaks.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

et al. 2023

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“…Results show that cheese as a food souvenir is a marker of Sicilian identity. Cheese has been of vital economic importance in the culture of every people (see Berno and Fusté-Forné, 2020), and cheese tourism has gathered a growing interest in recent years (Dias, 2022;Ermolaev, Yashalova and Ruban, 2019;Fusté-Forné, 2015), also in Italy (Marcoz, Melewar and Dennis, 2016). In this sense, "cheeses convey the identity of a region.…”

Section: Discussionmentioning

confidence: 99%

Cheese as a food souvenir in Sicily

Fusté‐Forné¹,

Modica²,

Sgroi³

2022

JMIC

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Souvenirs are elements of territorial communication, and they are examples of the marketing strategy of destinations. Souvenirs are objects that allow us to remember moments we have experienced and places we have visited. Drawing on the close relationships between places and souvenirs, this paper analyses cheese as a food souvenir in the island of Sicily. The method is based on a qualitative design which includes visits and interviews with local sellers in the food markets and food shops in Palermo, with the objective to reveal how cheese is protected and promoted as a symbol of Sicilian culture and heritage from a marketing perspective. Results of the paper show that cheeses made in Sicily are pivotal in the cheese marketing, while Italian cheeses also find their commercialization space. International cheeses are only available as styled cheeses also made in the country. Theoretical and practical implications are described.

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“…• Daha açık renkli küme, peynir turizminin ekonomik yönlerini öne çıkarmaktadır. Bu küme, peynir üretimi, turizm ve bölgelerin ekonomik canlılığı arasındaki ilişkiyi vurgulamakta ve gastronomi turizminin ekonomik etkisini inceleyen çalışmalarla uyumludur (Dias, 2022;Fusté-Forné ve Buhalis, 2022).…”

Section: şEkil 7 Anahtar Kelime Eş-ortaya çıKma Ağı Haritasıunclassified

Sürdürülebilir Kalkınma Hedefleri Bağlamında Turizm Uygulamalarının Değerlendirilmesi

Bellikli,

Yalın

2023

Turizm Alanında Çok Yönlü Araştırmalar II

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Birleşmiş Milletler Genel Kurulu tarafından belirlenen 2030 Gündemi kapsamında yer alan sürdürülebilir kalkınma hedeflerine ulaşmada, belirlenen sürenin yaklaşması ve konunun önemi nedeniyle uluslararası kuruluşların ve ülkelerin gösterdiği hassasiyet artarak devam etmektedir. Turizm ise dünya çapında sadece ekonomik değil, sosyal ve çevresel olarak da önemli etkiye sahip bir sektördür. Bu bağlamda sürdürülebilir kalkınma hedeflerine ulaşmada turizm büyük bir potansiyele sahiptir. Sadece uluslararası örgütlerin konu hakkındaki faaliyetleri yeterli olmayıp; devletlerin, kamu kurum ve kuruluşlarının, sivil toplum kuruluşlarının, turizm birliklerinin ve turizm işletmelerinin katılımı önem arz etmektedir.

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The use of cheese from Alentejo in Portuguese gastronomy: A travel through history

Cited by 7 publications

References 6 publications

Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal

Cheese as a food souvenir in Sicily

Sürdürülebilir Kalkınma Hedefleri Bağlamında Turizm Uygulamalarının Değerlendirilmesi

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