Artisanal Cheese from Southern Brazil: Physicochemical and Microbiological Assessment

30 samples of artisanal colonial cheese from southern Rio Grande do Sul, Brazil, were analyzed for physicochemical properties, microbiological safety, and antimicrobial resistance of Staphylococcus coagulase positive isolates. The study, authored by Alana Borges Tavares, found 86.66% of samples did not meet national safety standards and 65.00% of bacterial isolates were resistant to at least six antimicrobials. Results indicate high microbial contamination and antimicrobial resistance, posing potential consumer health risks.

Use Cases

• Assess food safety compliance based on physicochemical and microbiological standards mentioned in the description
• Study antimicrobial resistance profiles in foodborne bacteria based on the reported resistance rates to Penicillin G and Cefoxitin
• Analyze the relationship between cheese production methods and physicochemical characteristics like pH, fat, and protein content

Strengths

• Analysis of 30 distinct cheese samples provides a basis for statistical assessment.
• Includes specific physicochemical median values such as pH 5.86, 19.14% protein, and 14.71% fat.
• Reports concrete microbiological findings, including 3.33% Yersinia enterocolitica isolation and 100% penicillin resistance in certain isolates.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Data may reflect geographic bias inherent to the specific region of southern Rio Grande do Sul.

Provenance

Source

Alana Borges Tavares via paperswithcode

Collection Method

Samples were purchased from local trade and fairs and analyzed in a laboratory setting.

Geography

Southern Rio Grande do Sul, Brazil