# Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

## TL;DR

Brazilian artisanal cheeses made with raw milk may pose safety risks due to short ripening periods and insufficient pathogen reduction.

## Contribution

The paper highlights the need for improved ripening protocols and broader microbiological assessments for raw milk artisanal cheeses.

## Key findings

- Short ripening periods may not reduce zoonotic pathogens to safe levels in Brazilian artisanal cheeses.
- Current ripening conditions may fail to meet legal safety standards for several hazardous bacteria.
- A standardized protocol for evaluating cheese ripening effectiveness is urgently needed.

## Abstract

Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk and undergo a relatively short ripening period, sometimes ranging from 4 to 8 days, though it is usually shorter than the period stated by law. Moreover, there is insufficient evidence regarding the efficacy of a short ripening period in reducing certain zoonotic foodborne pathogens, such as Brucella spp., Coxiella burnetiid, and Mycobacterium bovis (as part of the Mycobacterium tuberculosis complex). Additionally, a literature analysis revealed that the usual ripening conditions of Brazilian artisanal cheeses made with raw milk may be inefficient in reducing the levels of some hazardous bacterial, including Brucella spp., Listeria monocytogenes, coagulase-positive Staphylococcus, Salmonella, and Coxiella burnetti, to the acceptable limits established by law, thus failing to ensure product safety for all cheese types. Moreover, the assessment of the microbiological safety for this type of cheese should be broader and should also consider zoonotic pathogens commonly found in bovine herds. Finally, a standardized protocol for evaluating the effectiveness of cheese ripening must be established by considering its peculiarities.