The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal cheeses. However, these products can be contaminated by other microbial groups, including those that indicate hygienic failures during production and may cause spoilage, or even microorganisms that pose risks to consumers’ health. A systematic review of the literature published from January 1996 to November 2020 was carried out to identify scientific data about production characteristics and microbiological aspects of BAC, with a major focus on quality and safety status of these traditional products. Studies that fulfilled the inclusion criteria indicated that artisanal chesses produced in Brazil still do not satisfactorily meet the microbiological criteria established by the national laws, mainly due to the high counts of coagulase-positive Staphylococcus and coliforms. Despite low prevalence, pathogens such as Salmonella and Listeria monocytogenes were isolated in some BAC. This review contributed to better understanding microbiological aspects of BAC, the data compiled by the authors highlight the need to improve hygiene practices along the production chain of these traditional cheeses.

中文翻译：

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巴西手工奶酪的微生物质量和安全

制定规范巴西手工奶酪 (BAC) 的生产和贸易的规范一直在激励许多小农从事这项活动。乳酸菌 (LAB) 的优势是 BAC 的典型特征，它赋予手工奶酪所需的属性。然而，这些产品可能会受到其他微生物群的污染，包括那些在生产过程中表明卫生问题并可能导致腐败的微生物，甚至对消费者健康构成威胁的微生物。对 1996 年 1 月至 2020 年 11 月发表的文献进行了系统回顾，以确定有关 BAC 生产特性和微生物方面的科学数据，重点关注这些传统产品的质量和安全状况。符合纳入标准的研究表明，巴西生产的手工国际象棋仍然不能令人满意地满足国家法律规定的微生物标准，主要是由于凝固酶阳性葡萄球菌和大肠菌群的数量很高。尽管流行率较低，但在一些 BAC 中仍能分离出沙门氏菌和单核细胞增生李斯特氏菌等病原体。这篇综述有助于更好地了解 BAC 的微生物方面，作者汇编的数据强调了在这些传统奶酪的生产链中改善卫生习惯的必要性。在一些 BAC 中分离出沙门氏菌和单核细胞增生李斯特氏菌等病原体。这篇综述有助于更好地了解 BAC 的微生物方面，作者汇编的数据强调了在这些传统奶酪的生产链中改善卫生习惯的必要性。在一些 BAC 中分离出沙门氏菌和单核细胞增生李斯特氏菌等病原体。这篇综述有助于更好地了解 BAC 的微生物方面，作者汇编的数据强调了在这些传统奶酪的生产链中改善卫生习惯的必要性。