Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening

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dc.creatorGardênia Márcia Silva Campos Mata
dc.creatorEvandro Martins
dc.creatorSolimar Gonçalves Machado
dc.creatorMaximiliano Soares Pinto
dc.creatorAntônio Fernandes de Carvalho
dc.creatorMaria Cristina Dantas Vanetti
dc.date.accessioned2022-03-23T12:20:17Z
dc.date.accessioned2025-09-08T22:51:39Z
dc.date.available2022-03-23T12:20:17Z
dc.date.issued2016
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.identifier.doihttps://doi.org/10.1016/j.bjm.2016.04.006
dc.identifier.issn16784405
dc.identifier.urihttps://hdl.handle.net/1843/40348
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofBrazilian Journal of Microbiology
dc.rightsAcesso Aberto
dc.subjectQueijo-de-minas
dc.subjectListeria
dc.subjectLaticínios - Bacteriologia
dc.subjectSegurança alimentar
dc.titlePerformance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening
dc.typeArtigo de periódico
local.citation.epage756
local.citation.issue3
local.citation.spage749
local.citation.volume47
local.description.resumoThe ability of pathogens to survive cheese ripening is a food-security concern. Therefore, this study aimed to evaluate the performance of two alternative methods of analysis of Listeria during the ripening of artisanal Minas cheese. These methods were tested and compared with the conventional method: Lateral Flow System™, in cheeses produced on laboratory scale using raw milk collected from different farms and inoculated with Listeria innocua; and VIDAS®-LMO, in cheese samples collected from different manufacturers in Serro, Minas Gerais, Brazil. These samples were also characterized in terms of lactic acid bacteria, coliforms and physical-chemical analysis. In the inoculated samples, L. innocua was detected by Lateral Flow System™ method with 33% false-negative and 68% accuracy results. L. innocua was only detected in the inoculated samples by the conventional method at 60-days of cheese ripening. L. monocytogenes was not detected by the conventional and the VIDAS®-LMO methods in cheese samples collected from different manufacturers, which impairs evaluating the performance of this alternative method. We concluded that the conventional method provided a better recovery of L. innocua throughout cheese ripening, being able to detect L. innocua at 60-day, aging period which is required by the current legislation.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/bjm/a/VPck8XpVwg8JWjB3xY7PGCR/?lang=en

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