ReviewBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2021
Microbiological quality and safety of Brazilian artisanal cheeses.
Review in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed.
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Physicochemical and Microbiological Characterization of Cilentana Goat Cheese.Foods (Basel, Switzerland) · 2026Article
- Metagenomic analysis and proteins prediction of emerging pathogens in artisanal cheese.Molecular diversity · 2025Article
- Antimicrobial Resistance Phenotypes and Genotypes ofAntibiotics (Basel, Switzerland) · 2025Article
- Toxigenic Fungi and Co-Occurring Mycotoxins in Maize (Foods (Basel, Switzerland) · 2025Article
- Proposing an Affordable Plasma Device for Polymer Surface Modification and Microbial Inactivation.Molecules (Basel, Switzerland) · 2024Article
- Viromic and Metagenomic Analyses of Commercial Spirulina Fermentations Reveal Remarkable Microbial Diversity.Viruses · 2024Article
- Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments.Foods (Basel, Switzerland) · 2024Review
- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.Microorganisms · 2023Review
- Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector.Frontiers in microbiology · 2021Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal cheeses. However, these products can be contaminated by other microbial groups, including those that indicate hygienic failures during production and may cause spoilage, or even microorganisms that pose risks to consumers' health. A systematic review of the literature published from January 1996 to November 2020 was carried out to identify scientific data about production characteristics and microbiological aspects of BAC, with a major focus on quality and safety status of these traditional products. Studies that fulfilled the inclusion criteria indicated that artisanal chesses produced in Brazil still do not satisfactorily meet the microbiological criteria established by the national laws, mainly due to the high counts of coagulase-positive Staphylococcus and coliforms. Despite low prevalence, pathogens such as Salmonella and Listeria monocytogenes were isolated in some BAC. This review contributed to better understanding microbiological aspects of BAC, the data compiled by the authors highlight the need to improve hygiene practices along the production chain of these traditional cheeses.
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