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

2024; Springer Nature; Volume: 55; Issue: 2 Linguagem: Inglês

10.1007/s42770-024-01332-y

1678-4405

Rita Maria Zucatelli Mendonça, Rosália Furtado, Anabela Coelho, Cristina Belo Correia, Elena Suyarko, Vítor Borges, João Paulo Gomes, Ângela Pista, Rita Batista,

Salmonella and Campylobacter epidemiology

Due 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 > 10