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Raw milk cheeses from Beira Baixa, Portugal - A contributive study for the microbiological hygiene and safety assessment

2024-04-15Artigo científico Acesso aberto
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dc.contributor.authorMendonça, Rita
dc.contributor.authorFurtado, Rosália
dc.contributor.authorCoelho, Anabela
dc.contributor.authorCorreia, Cristina Belo
dc.contributor.authorSuyarko, Elena
dc.contributor.authorBorges, Vítor
dc.contributor.authorGomes, João Paulo
dc.contributor.authorPista, Angela
dc.contributor.authorBatista, Rita
dc.date.accessioned2025-02-18T15:48:28Z
dc.date.available2025-02-18T15:48:28Z
dc.date.issued2024-04-15
dc.description.abstractDue to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to potential pathogens presence. This study evaluated the microbiological contamination of 98 raw milk cheeses from Beira Baixa, Portugal. Presence and enumeration of Coagulase Positive Staphylococci (CPS), Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, and indicator microorganisms (non-pathogenic E. coli and Listeria spp.) was attained. E. coli antimicrobial resistance (AMR) was also evaluated. PCR and/or Whole genome sequencing (WGS) was used to characterize E. coli, Salmonella spp. and L. monocytogenes isolates. Sixteen cheeses (16.3%) were classified as Satisfactory, 59 (60.2%) as Borderline and 23 (23.5%) as Unsatisfactory/Potential Injurious to Health. L. monocytogenes, CPS > 104 cfu g−1, Extraintestinal pathogenic E. coli (ExPEC) and Salmonella spp. were detected in 4.1%, 6.1%, 3.1% and 1.0% of the samples, respectively. Listeria innocua (4.1%) and E. coli > 104 cfu g−1 (16.3%) were also detected. AMR E. coli was detected in 23/98 (23.5%) of the cheese samples, of which two were multidrug resistant. WGS identified genotypes already associated to human disease and Listeria spp. cluster analysis indicated that cheese contamination might be related with noncompliance with Good Hygiene Practices during cheese production.eng
dc.identifier.citationBraz J Microbiol. 2024 Jun;55(2):1759-1772. doi: 10.1007/s42770-024-01332-y. Epub 2024 Apr 15
dc.identifier.doi10.1007/s42770-024-01332-y
dc.identifier.issn1517-8382
dc.identifier.pmid38622468
dc.identifier.urihttp://hdl.handle.net/10400.18/10361
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relation.hasversionhttps://link.springer.com/article/10.1007/s42770-024-01332-y
dc.relation.ispartofBrazilian Journal of Microbiology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectRaw Milk Cheese
dc.subjectCoagulase Positive Staphylococci
dc.subjectEscherichia coli
dc.subjectListeria monocytogenes
dc.subjectSalmonella spp
dc.subjectPortugal
dc.subjectSegurança Alimentar
dc.subjectInfecções Gastrointestinais
dc.titleRaw milk cheeses from Beira Baixa, Portugal - A contributive study for the microbiological hygiene and safety assessmentpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1772
oaire.citation.issue2
oaire.citation.startPage1759
oaire.citation.titleBrazilian Journal of Microbiology
oaire.citation.volume55
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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