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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com rosangela.lacerda@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite; Embrapa Tabuleiros Costeiros. |
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Data corrente: |
10/08/2021 |
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Data da última atualização: |
10/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, M. R.; FERREIRA, F. C.; MARANHÃO, A. G.; LANZARINI, N. M.; CASTRO, K. N. de C.; MIAGOSTOVICH, M. P. |
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Afiliação: |
MARCIO ROBERTO SILVA, CNPGL; FERNANDO CÉSAR FERREIRA, Instituto Oswaldo Cruz; ADRIANA GONÇALVES MARANHÃO, Instituto Oswaldo Cruz; NATÁLIA MARIA LANZARINI, Instituto Oswaldo Cruz; KARINA NEOOB DE CARVALHO CASTRO, CPATC; MARIZE PEREIRA MIAGOSTOVICH, Instituto Oswaldo Cruz. |
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Título: |
Assessment of viral contamination of five Brazilian artisanal cheese produced from raw milk: a randomized survey. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food and Environmental Virology, v. 13, n. 4, p. 528-534, 2021. |
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DOI: |
https://doi.org/10.1007/s12560-021-09491-z |
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Idioma: |
Inglês |
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Conteúdo: |
Enteric viruses have been described as important contaminants in fresh and ready-to-eat foods such as sandwiches, deli meat and dairy products. This is a cross-sectional randomized survey to estimate the prevalence of norovirus and human adenovirus (HAdV) from 100 Brazilian artisanal raw milk cheese samples (Minas and Coalho) obtained from different agroindustries in four producing regions in the states of Minas Gerais and one in Piauí, respectively. From October 2017 to April 2018, norovirus genogroups I and II and HAdV were investigated in these cheese samples by RT-qPCR and qPCR, respectively. Viruses were detected in 43 samples, being 26 norovirus GI strains, 14 HAdV, and 3 both viruses. Norovirus GII strains were not detected. Viral concentrations ranged from 6.17 × 104 to 1.44 × 107 genome copies/L?1 and murine norovirus 1 used as internal process control showed 100% success rate of recovery with efficiency of 10%. There was a trend towards a higher positivity rate for both viruses in the rainy season, and HAdV were more commonly found among samples with higher fecal coliform counts. This study is a first step in assessing the risk that this contamination may pose to the consumer of raw products as well as emphasizing the need for good manufacturing practices, quality control systems in the dairy industry and markets. As a randomized survey, we established baseline figures for viruses? prevalence in five types of ready-to-eat raw milk artisanal Brazilian cheese, to allow any monitoring trends, setting control targets and future local risk analyses studies. MenosEnteric viruses have been described as important contaminants in fresh and ready-to-eat foods such as sandwiches, deli meat and dairy products. This is a cross-sectional randomized survey to estimate the prevalence of norovirus and human adenovirus (HAdV) from 100 Brazilian artisanal raw milk cheese samples (Minas and Coalho) obtained from different agroindustries in four producing regions in the states of Minas Gerais and one in Piauí, respectively. From October 2017 to April 2018, norovirus genogroups I and II and HAdV were investigated in these cheese samples by RT-qPCR and qPCR, respectively. Viruses were detected in 43 samples, being 26 norovirus GI strains, 14 HAdV, and 3 both viruses. Norovirus GII strains were not detected. Viral concentrations ranged from 6.17 × 104 to 1.44 × 107 genome copies/L?1 and murine norovirus 1 used as internal process control showed 100% success rate of recovery with efficiency of 10%. There was a trend towards a higher positivity rate for both viruses in the rainy season, and HAdV were more commonly found among samples with higher fecal coliform counts. This study is a first step in assessing the risk that this contamination may pose to the consumer of raw products as well as emphasizing the need for good manufacturing practices, quality control systems in the dairy industry and markets. As a randomized survey, we established baseline figures for viruses? prevalence in five types of ready-to-eat raw milk artisanal Brazilian cheese, to all... Mostrar Tudo |
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Palavras-Chave: |
HAdV; Leite cru. |
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Thesagro: |
Adenovírus; Análise de Risco; Contaminação; Laticínio; Leite; Queijo; Vírus. |
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Thesaurus Nal: |
Cheeses; Norovirus; Raw milk. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02557naa a2200337 a 4500
001 2133400
005 2021-12-10
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s12560-021-09491-z$2DOI
100 1 $aSILVA, M. R.
245 $aAssessment of viral contamination of five Brazilian artisanal cheese produced from raw milk$ba randomized survey.$h[electronic resource]
260 $c2021
520 $aEnteric viruses have been described as important contaminants in fresh and ready-to-eat foods such as sandwiches, deli meat and dairy products. This is a cross-sectional randomized survey to estimate the prevalence of norovirus and human adenovirus (HAdV) from 100 Brazilian artisanal raw milk cheese samples (Minas and Coalho) obtained from different agroindustries in four producing regions in the states of Minas Gerais and one in Piauí, respectively. From October 2017 to April 2018, norovirus genogroups I and II and HAdV were investigated in these cheese samples by RT-qPCR and qPCR, respectively. Viruses were detected in 43 samples, being 26 norovirus GI strains, 14 HAdV, and 3 both viruses. Norovirus GII strains were not detected. Viral concentrations ranged from 6.17 × 104 to 1.44 × 107 genome copies/L?1 and murine norovirus 1 used as internal process control showed 100% success rate of recovery with efficiency of 10%. There was a trend towards a higher positivity rate for both viruses in the rainy season, and HAdV were more commonly found among samples with higher fecal coliform counts. This study is a first step in assessing the risk that this contamination may pose to the consumer of raw products as well as emphasizing the need for good manufacturing practices, quality control systems in the dairy industry and markets. As a randomized survey, we established baseline figures for viruses? prevalence in five types of ready-to-eat raw milk artisanal Brazilian cheese, to allow any monitoring trends, setting control targets and future local risk analyses studies.
650 $aCheeses
650 $aNorovirus
650 $aRaw milk
650 $aAdenovírus
650 $aAnálise de Risco
650 $aContaminação
650 $aLaticínio
650 $aLeite
650 $aQueijo
650 $aVírus
653 $aHAdV
653 $aLeite cru
700 1 $aFERREIRA, F. C.
700 1 $aMARANHÃO, A. G.
700 1 $aLANZARINI, N. M.
700 1 $aCASTRO, K. N. de C.
700 1 $aMIAGOSTOVICH, M. P.
773 $tFood and Environmental Virology$gv. 13, n. 4, p. 528-534, 2021.
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