RESUMO
Food labeling serves as a crucial medium for industries to communicate product qualities to consumers. Sanitary inspection and artisanal seals are significant markers for traditional cheeses, yet current information on this topic is limited. Therefore, this study aims to evaluate the impact of sanitary inspection and the ARTE seal on the acceptance of artisanal cheese. To achieve this objective, four hypothetical cheese labels featuring all combinations of sanitary inspection and ARTE seals were presented to 404 consumers. These consumers rated their acceptance of each label, a conjoint analysis was conducted, and the relative importance of each seal was calculated. Subsequently, consumers were segmented using hierarchical cluster analysis. Their socio-demographic profiles were statistically correlated to the clusters through a chi-squared method. The results revealed the existence of three distinct consumer groups: those who strongly prefer cheeses with a sanitary seal (assigning a relative importance of 80.2% to the seal), those who favor cheeses with an artisanal seal (assigning a relative importance of 52.5% to the seal), and those for whom the presence of either seal did not significantly affect acceptance. Consumers residing in metropolitan areas generally placed less value on both seals, whereas frequent purchasers of artisanal foods and residents of rural areas showed a preference for the artisanal seal. Other socio-demographic variables did not statistically correlate with cluster membership. In conclusion, consumer segmentation based on preferences for sanitary inspection and artisanal seals in food labeling is vital for developing effective marketing strategies and food safety education policies.
RESUMO
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC−IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time.
RESUMO
More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results from the consumption of food in which coagulase-positive staphylococci, mostly Staphylococcus aureus, have developed and produced enterotoxins. In addition, an emerging public health concern is the increasing antimicrobial resistance of some Staphylococcus strains. Furthermore, the ability of Staphylococcus spp. in sharing antibiotic resistance-related genes with other bacteria increases this problem. In light of these observations, this review aims to discuss the presence of, enterotoxins of, and antibiotic-resistant of Staphylococcus spp. in Brazilian artisanal cheese produced with raw milk.
Assuntos
Queijo , Animais , Antibacterianos/farmacologia , Brasil , Queijo/microbiologia , Farmacorresistência Bacteriana , Enterotoxinas/genética , Microbiologia de Alimentos , Humanos , Leite/química , Staphylococcus , EstudantesRESUMO
Resumen El queso crema de Chiapas es un producto artesanal fabricado en diferentes regiones de México. La capacidad de las bacterias lácticas, de producir grandes cantidades de ácido láctico y acético, tiene como efecto la disminución del pH, considerado uno de los factores primarios en la inhibición de microorganismos indeseables, como patógenos y bacterias coliformes, en alimentos lácteos. El objetivo de este trabajo fue aislar bacterias ácido lácticas y evaluar su efecto antagónico contra bacterias patógenas in vitro y contra patógenos presentes en la leche cuando se adicionan durante la elaboración del queso crema. Se aislaron cepas de bacterias lácticas del queso crema de Chiapas, México. Los aislados fueron identificados mediante pruebas bioquímicas API 50CH y secuencias del gen ribosomal 16S. Las bacterias de interés se usaron en pruebas de inhibición del crecimiento con cepas patógenas. Se cuantificó la producción de ácido acético y láctico por cromatografía de gases acoplado a masas en los quesos, al inicio y a los 10 d posteriores a su elabo ración. Se aislaron 203 cepas bacterianas, de las cuales 82 tuvieron la capacidad de inhibir el crecimiento de 7 cepas bacterianas patógenas. Las cepas fueron identificadas por la secuencia parcial del gen ribosomal 16S como pertenecientes al género Lactobacillus; la adición de estas cepas en la elaboración del queso crema redujo o eliminó coliformes, Staphylococcus aureus, mohos y levaduras, mientras que en el queso elaborado con leche pasteurizada se detectaron 290 UFC/mL de mohos y levaduras. Estos resultados sugieren que las cepas de Lactobacillus aisladas del queso crema artesanal de Chiapas tienen potencial para su uso como cultivo iniciador con actividad de bioconservación en este y productos similares.
Abstract Chiapas cream cheese is an artisanal product manufactured in different regions of Mexico. The ability of lactic bacteria to produce large amounts of lactic and acetic acid has the effect of decreasing the pH, considered one of the primary factors in the inhibition of undesirable microorganisms such as pathogens and coliform bacteria, in dairy foods. The objective of this work was to isolate lactic acid bacteria and evaluate their antagonistic effect against pathogenic bacteria in vitro, as well as their effect against pathogens that are present in milk when they are added in the preparation of cream cheese. Strains of lactic bacteria were isolated from cream cheese from Chiapas, Mexico. Isolates were identified by API 50CH biochemical tests and 16S ribosomal gene sequences. The bacteria under study were used in pathogen growth inhibition tests. The production of acetic and lactic acid was quantified by gas chromatography coupled to masses in the cheeses at the beginning and 10 d after its elaboration. 203 bacterial strains were isolated, 82 of which had the ability to inhibit the growth of 7 pathogenic bacterial strains. The strains were identified by the partial sequence of the 16S ribosomal gene as belonging to the genus Lactobacillus; The addition of these strains in the elaboration of cream cheese reduces or eliminates coliforms, Staphylococcus aureus, molds and yeasts, while in the cheese made with pasteurized milk 290 CFU/mL of molds and yeasts were detected. These results suggest that Lactobacillus strains isolated from Chiapas artisanal cream cheese has the potential to be used as a starter culture with bioconservation activity in this and similar products.
RESUMO
The objective of this study was to analyze the correlation between condemnations in slaughterhouses situated in Minas Gerais State and notifications to the Brazilian Official Veterinary Service of cattle that were positive for intradermal tuberculin tests. Data were obtained from three slaughterhouses under different surveillance conditions and from the Brazilian Agriculture and Livestock Health Agency for 2011 to 2017. During this period, there was an increase in the number of condemnations of females aged over 36 months, despite the number of females testing with intradermal tests and being reported as positive decreasing. Therefore, there is a discrepancy between the analyzed variables. Since there is a belief that slaughter condemnations can be used as tools for epidemiological surveys in beef and dairy farms, it is advisable for there to be a greater integration of the Brazilian Health Inspection Services in slaughterhouses and Brazilian Agriculture and Livestock defense department. This will ensure safe animal products.
Assuntos
Matadouros/estatística & dados numéricos , Tuberculose Bovina/epidemiologia , Animais , Brasil , Bovinos , Feminino , Testes Intradérmicos/veterinária , Masculino , Prevalência , Teste Tuberculínico/veterinária , Tuberculose Bovina/microbiologiaRESUMO
La intoxicación alimentaria estafilocócica es producida por el consumo de alimentos contaminados con enterotoxinas estafilocócicas producidas por cepas de Staphylococcus aureus, constituyéndose en una de las principales enfermedades alimentarias a nivel mundial. En este estudió se investigó la presencia de S. aureus y la producción de enterotoxinas estafilocócicas en muestras de queso blanco artesanal tipo telita expendidas en diferentes mercados de la ciudad de Caracas. Se analizaron 80 muestras y el recuento de S. aureus se efectuó según Norma Venezolana COVENIN 1292:89. La presencia de enterotoxinas tipo A, B, C y D de S. aureus se determinó con la prueba de aglutinación de látex en fase reversa (SET RPLA Oxoid). Se encontró carga microbiana de 10³-10(4) UFC/g de S. aureus en el 40,0% de las muestras. Se detectaron enterotoxinas estafilocócicas en 34,2% de las muestras, resultando la enterotoxina tipo A la más frecuente (80,7%). El queso blanco artesanal tipo telita expendido en mercados de la ciudad de Caracas revela deficientes medidas sanitarias en su expendio y la presencia de enterotoxinas representa un potencial riesgo para la salud de los consumidores.
Staphylococcal food intoxication is produced by eating food contaminated with staphylococcal enterotoxins produced by Staphylococcus aureus, constituting one of the main diseases produced by food at a worldwide level. In this study we investigated S. aureus presence in white artisan telita type cheese sold at various markets in Caracas city. Eighty samples were analyzed and the bacterial counts were done according to COVENIN Venezuelan guidelines 1292:89. Presence of S. aureus enterotoxins type A, B, C, and D was determined by the reverse phase latex agglutination test (SET RPLA Oxoid). We found S. aureus bacterial loads between 10³ - 10(4) CFU/g in 40.0% of the samples. We detected staphylococcal enterotoxins in 34.2% of the samples, enterotoxin type A being the most frequent (80.7%). The white artisan telita type cheese being sold at markets in Caracas city reveals deficient sanitary measures for its sale, and the presence of enterotoxins represents a potential health risk for consumers.