Microbial safety status of Serro artisanal cheese produced in Brazil.

摘要: ABSTRACT Considering the growing consumption of artisanal foods worldwide, we aimed to evaluate microbial safety Serro cheese (SAC), produced in Minas Gerais State, Brazil. This is with raw milk using 1 2 natural starter cultures: “pingo” and “rala.” A total 53 SAC samples (pingo = 8; rala 45) were obtained from different farmers subjected conventional molecular assays detect enumerate Listeria monocytogenes, Salmonella spp., coagulase-positive staphylococci (CPS), diarrheagenic Escherichia coli, Mycobacterium tuberculosis, Brucella abortus. The also an ELISA classical staphylococcal enterotoxins (CSE: SEA, SEB, SEC, SED, SEE) PCR enterotoxin-related genes (sea, seb, sec, sed, see). Coagulase-positive isolates tested by same their potential CSE production presence CSE-related genes. None showed any screened food-borne pathogens zoonotic agents, none phenotypic genotypic approaches. Despite absence hazards, mean counts CPS 5.2 log cfu/g starter) 4.6 (rala starter), indicating poor hygiene practices during production. (n 116) or presented relative safety, hygienic conditions must be improved meet official guidelines established