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Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk and undergo a relatively short ripening period, sometimes rang...

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Principais autores: Tatiane Mendonça Nogueira Carneiro de Albuquerque, Gabriela Zampieri Campos, Loredana d’Ovidio, Uelinton Manoel Pinto, Paulo José do Amaral Sobral, Julia Arantes Galvão
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-05-01
Serier:Foods
Fag:
microbiological indicators
cheese maturation
foodborne pathogens
food safety
traditional methods
zoonotic pathogens
Online adgang:https://www.mdpi.com/2304-8158/13/11/1644
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