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Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening

  • Food Microbiology - Research Paper
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Abstract

The artisanal Colonial cheese is typical of the southern region of Brazil and dates back to the colonization by Italian and German immigrants. Produced with raw milk, it is the main cheese produced by more than 15,200 small rural proprieties. The consumer increasingly appraises food with territorial valorization, demanding specific sanitary norms for this type of cheese. This work aimed to know the physical–chemical characteristics of the cheeses produced in the west of Santa Catarina State, to study the ripening time to reach microbiological safety, and to experimentally observe the survival of Salmonella enterica serovar Enteritidis ATCC 13076 during the ripening. The physical–chemical characterization was performed with 129 samples of cheeses. Five dairies were selected for evaluation of the ripening process. Salmonella survival using a challenge test was performed on three batches prepared in a pilot plant. The cheeses were classified as high (15.4%), medium (74.6%), and low moisture (9.2%), and concerning fat content as semi-fat (37.5%) and fat (62.5%). Salmonella challenge test demonstrated their survival for up to 28 days, depending on the initial contamination. The ripening monitoring showed that thermotolerant coliforms could be a good indicator of the process because they are the most persistent microorganisms.

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Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on request.

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Acknowledgements

The authors would like to thank the Associação dos Pequenos Agricultores do Oeste Catarinense (APACO), Cooperativa de Crédito Rural de Seara (CREDISEARA), the group of informal producers of Seara, and the entire group of collaborators involved in this cause, for the support and assistance provided during the realization of this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil

    Roberto Degenhardt, Michelle M. Carvalho & Juliano De Dea Lindner

  2. Santa Catarina State West University (UNOESC), Joaçaba, SC, Brazil

    Roberto Degenhardt, Gisele Felicetti Daros & Andréia Guaragni

  3. Department of Basic Pathology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil

    Morgana Ferreira Voidaleski

  4. Department of Bioprocess Engineering and Biotechnology, UFPR, Curitiba, PR, Brazil

    Gilberto Vinícius de Melo Pereira

Authors
  1. Roberto Degenhardt
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  2. Michelle M. Carvalho
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  3. Morgana Ferreira Voidaleski
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  4. Gisele Felicetti Daros
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  5. Andréia Guaragni
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  6. Gilberto Vinícius de Melo Pereira
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  7. Juliano De Dea Lindner
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Contributions

RD and JDDL contributed to the study conception and design. RD, MFV, GFD, and AG performed laboratory analyses. RD carried out statistical analyses. RD, MFV, GFD, and AG collected the data and prepared the manuscript, under the supervision of JDDL. All authors edited, read, and approved the final manuscript.

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Correspondence to Juliano De Dea Lindner.

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The authors declare no competing interests.

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Degenhardt, R., Carvalho, M.M., Voidaleski, M.F. et al. Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening. Braz J Microbiol 54, 2129–2135 (2023). https://doi.org/10.1007/s42770-023-01022-1

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