Microbiological quality of plant-based cheese analogues and pathogen behavior in cashew nut-based varieties in cashew nut-based varieties

Key Points

• Pathogen behavior was observed in cashew nut-based cheese analogues, which raises food safety concerns.
• The microbiological quality of plant-based cheese showed varying levels of contamination, highlighting the need for quality control.
• Analysis of different cashew nut-based varieties identified specific pathogens present, which are crucial for consumer health.
• Findings suggest improvements in fermentation processes could enhance the microbiological quality of plant-based cheeses.