Minas artisanal cheese (MAC) is a traditional raw-milk cheese from Minas Gerais, Brazil, whose safety depends on hygienic-sanitary controls and artisanal practices. This study evaluated the microbiological quality of MAC according to Minas Gerais state criteria and investigated associations with production characteristics. Ninety-six cheese samples from 32 producers were analyzed for aerobic mesophiles, Enterobacteriaceae, coliforms, Escherichia coli , coagulase-positive staphylococci (CPS), enterotoxins, Listeria monocytogenes , and Salmonella spp. Non-compliance was observed in 39.6% of samples for coliforms, 6.3% for E. coli , and 21.9% for CPS; overall, 53.1% failed at least one criterion. Coliform compliance was associated with producing region (p < 0.05), whereas no regional association was observed for E. coli or CPS. L. monocytogenes , Salmonella spp., and enterotoxins were not detected. These findings indicate regional variation in hygiene conditions and support region-specific interventions to improve MAC microbiological quality. • Listeria monocytogenes , Salmonella spp. and staphylococcal enterotoxins were not detected. • Specific regions showed higher coliform non-compliance. • Over half of samples were non-compliant. • Quality was influenced by contextual and management factors. • Results support region-specific improvement strategies.
Freitas et al. (Fri,) studied this question.