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.

Sourdough fermentation using indigenous lactic acid bacteria (LAB) is one of the oldest techniques used by humanity. The selection of strains for fermentation makes this process suitable for industrial applications. Type III sourdough is obtained by dehydrating liquid sourdough, facilitating its application, storage, and transportation. This study aimed to produce type III sourdough using freeze- and spray-drying, using three selected LAB combinations. Total titratable acidity and pH were not affected by drying methods. There were significant reductions in the content of organic acids after atomization. In contrast, lyophilization preserved lactic, acetic, and propionic acids, with the first being the most abundant. The viability of LAB after the spray-drying process showed an average reduction of 2.0 log CFU g^–1, reaching less than <1.0 log CFU g^–1 after 120 days of storage. Freeze-drying was more effective, with counts of 9.0 log CFU g^–1 at the beginning and an average of 7.0 log CFU g^–1 in 120 days of storage. This study also evaluated the volatile organic compounds (VOCs) of sourdough after drying, revealing the presence of compounds such as 1-pentanol, benzaldehyde, ethyl hexanoate, and 2-pentylfuran, originating from matrix fermentation and oxidation processes. Freeze-drying better preserved organic acids and the viability of LAB, despite high production costs. Spray-drying showed promise for maintaining LAB viability. Although new VOCs are generated during dough fermentation and baking, this study shows that the sourdough VOCs composition varied little between the drying methods, indicating potential applications in baking.

A salsicha é o produto cárneo mais consumido, no entanto, este produto pode apresentar alto risco de contaminação, devido a sua excessiva manipulação durante a produção e comercialização. Este trabalho teve como objetivo, avaliar o perfil microbiológico de duas marcas de salsichas, comercializadas em embalagens a vácuo e a granel, bem como isolar bactérias ácido láticas (BAL) com atividade antagonista. Para isto, as salsichas foram submetidas as contagens de micro-organismos mesófilos, psicrotróficos, enterobactérias, BAL, bolores e leveduras, coliformes termotolerantes, Staphylococcus coagulase positiva e pesquisa de Salmonella spp.. As maiores contagens de micro-organismos mesófilos, psicrotróficos, enterobactérias e Staphylococcus coagulase positiva foram obtidas em salsichas comercializadas a granel. Não foi identificado a presença de Salmonella spp.. Isolou-se 15 BAL, dentre estas, quatro apresentaram atividade antagonista contra a pelo menos um, dos micro-organismos testados (Listeria monocytogenes, Salmonella Enteretidis, Bacillus cereus e Escherichia coli). Os quatro isolados de BAL foram sensíveis aos antibióticos ampicilina, penicilina, vancomicina e tetraciclina, o que qualifica para ser utilizado em alimentos. O perfil microbiano da salsicha é variável, está diretamente relacionada com a qualidade na produção e comercialização do produto. As BAL isoladas de salsicha apresentam atividade antagonista contra micro-organismo patogênicos.

O óleo essencial de gengibre (Zingiber officinale Roscoe) e peptídeo sintetizado pelo Lactococcus lactis como agentes antimicrobianos contra Salmonella Enteretidis E Listeria monocytogenes / The essential oil of ginger (Zingiber officinale Roscoe) and peptide synthesized by Lactococcus lactis as antimicrobial agents against Salmonella Enteretidis and Listeria monocytogenes