02557naa a2200337 a 450000100080000000500110000800800410001902400520006010000170011224501410012926000090027052015960027965000120187565000140188765000130190165000160191465000220193065000190195265000150197165000100198665000110199665000110200765300090201865300140202770000200204170000210206170000210208270000240210370000240212777300680215121334002021-12-10       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s12560-021-09491-z2DOI1 aSILVA, M. R.  aAssessment of viral contamination of five Brazilian artisanal cheese produced from raw milkba randomized survey.h[electronic resource]  c2021  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.  aCheeses  aNorovirus  aRaw milk  aAdenovírus  aAnálise de Risco  aContaminação  aLaticínio  aLeite  aQueijo  aVírus  aHAdV  aLeite cru1 aFERREIRA, F. C.1 aMARANHÃO, A. G.1 aLANZARINI, N. M.1 aCASTRO, K. N. de C.1 aMIAGOSTOVICH, M. P.  tFood and Environmental Virologygv. 13, n. 4, p. 528-534, 2021.