Abstract
<p>Artisanal cheeses traditionally produced from raw milk have a diverse microbiota and, due the varied changes that occur in this type of food matrix during the maturation, pathogens detection’s may be impaired. In this study, the conventional method established by ISO 6579:2005 to evaluate the presence of<em> Salmonella</em> was compared with two alternative rapid methods, PCR-BAX<sup>®</sup> (DuPont)<sup> </sup>and VIDAS<sup>®</sup><span style="text-decoration: line-through;">-</span>SLM (BioMérieux), to analyze artisanal Minas cheese, a typical Brazilian product. <em>Salmonella</em> was not detected by conventional or PCR-BAX<sup>®</sup> in 63 artisanal Minas cheese samples analyzed. Although highly specific and accurate, the immunoassay (VIDAS<sup>®</sup>-SLM) presented 3.17% of false positives. Good manufactures practices were absent in some producers of Minas artisanal cheese and, the fact of <em>Salmonella</em> was not detected in analyzed samples should be related with presence of high and diverse endogenous microbiota, including approximately, 10<sup>7</sup> CFU.g<sup>-1</sup> of lactic bacteria, and a low pH and water activity, conditions that can minimize pathogens growth, provide cellular injury and hamper the recovery strategies.</p>
Highlights
Artisanal cheeses are appreciated around the world and constitute a group of specialty cheese whose manufacture is characterized by small scale and limited volume production
Artisanal cheeses traditionally produced from raw milk have a diverse microbiota and, due the varied changes that occur in this type of food matrix during the maturation, pathogens detection’s may be impaired
The conventional method established by ISO 6579:2005 to evaluate the presence of Salmonella was compared with two alternative rapid methods, PCR-BAX® (DuPont) and VIDAS®-SLM (BioMérieux), to analyze artisanal Minas cheese, a typical Brazilian product
Summary
Artisanal cheeses are appreciated around the world and constitute a group of specialty cheese whose manufacture is characterized by small scale and limited volume production. These cheeses are manufactured in farmhouses following traditional techniques, without the deliberate addition of selected starter cultures (Randazzo, Caggia, & Neviani, 2009) and are generally made from raw milk. Besides their cultural, social and economical significance these cheeses are recognized to have great microbial biodiversity, which is generally found at both genus and species level, associated with varied changes that occur in this food matrix during the maturation. According to Scallan et al (2011), Salmonella is the second major cause of foodborne disease acquired in the United States and leads episodes of hospitalization and death. Hall and French (2011) evaluated reports on case material dating from January 2000 up to December 2010, in which raw milk or raw milk cheeses were implicated in 772 clinical cases and two deaths due contamination by Salmonella
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