Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses

Detalhes bibliográficos
Autor(a) principal: Lafia, Aliou Toro
Data de Publicação: 2022
Outros Autores: Honfoga, John Nonvignon Bossis, Bonou, Semako Ibrahim, Ketounou, Tankpinou Richard, Zimé, Aïssatou Kora Bani
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/32910
Resumo: Cheeses are dairy products that provide various nutritional health benefits to consumers in addition to their economic importance. Cheese consumption, however, is under increasing scrutiny due to health risks associated with cytotoxins that could potentially be generated during processing or maturation due to physicochemical or microbiological changes. In addition to the health risk, spoilage changes lead to a large economic loss. The objective of this paper is to report on the main microbiological contaminations and lipid oxidation alterations that affect the quality of cheeses sensorially and nutritionally. The artisan cheeses are those most subject to microbiological contaminations due to poor hygienic conditions. Several pathogenic microorganisms can contaminate the cheeses and produce disease-causing or even fatal toxins if the hygiene has not been done in a heated way and does not respect the Good Manufacturing Practices. Failure in storage can cause lipid oxidation in cheeses resulting in toxic products.
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spelling Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheesesPosibles contaminaciones microbiológicas y ocurrencia de oxidaciones que afectan a la calidad de los quesosPossíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijosPathogenFood poisoningDiseases.PatógenoIntoxicación alimentariaEnfermedades.PatógenoIntoxicação alimentarDoenças.Cheeses are dairy products that provide various nutritional health benefits to consumers in addition to their economic importance. Cheese consumption, however, is under increasing scrutiny due to health risks associated with cytotoxins that could potentially be generated during processing or maturation due to physicochemical or microbiological changes. In addition to the health risk, spoilage changes lead to a large economic loss. The objective of this paper is to report on the main microbiological contaminations and lipid oxidation alterations that affect the quality of cheeses sensorially and nutritionally. The artisan cheeses are those most subject to microbiological contaminations due to poor hygienic conditions. Several pathogenic microorganisms can contaminate the cheeses and produce disease-causing or even fatal toxins if the hygiene has not been done in a heated way and does not respect the Good Manufacturing Practices. Failure in storage can cause lipid oxidation in cheeses resulting in toxic products.Los quesos son productos lácteos que aportan diversos beneficios nutricionales para la salud de los consumidores, además de su importante cuota económica. Sin embargo, el consumo de queso está sometido a un escrutinio cada vez mayor debido a los riesgos para la salud asociados a las citotoxinas que podrían generarse durante el procesamiento o la maduración debido a alteraciones fisicoquímicas o microbiológicas. Además del riesgo para la salud, las alteraciones por deterioro suponen una gran pérdida económica. El objetivo de este trabajo es informar sobre las principales contaminaciones microbiológicas y alteraciones de la oxidación de los lípidos que afectan sensorial y nutricionalmente a la calidad de los quesos. Los quesos artesanales son los más expuestos a las contaminaciones microbiológicas debido a las malas condiciones higiénicas. Diversos microorganismos patógenos pueden contaminar los quesos y producir toxinas causantes de enfermedades o incluso mortales si la higiene no se ha realizado con calor y no respeta las buenas prácticas de fabricación. Los fallos en el almacenamiento pueden provocar la oxidación de los lípidos en los quesos, dando lugar a productos tóxicos.Queijos são produtos lácteos que fornecem vários benefícios nutricionais a saúde dos consumidores além da sua grande participação econômica. No entanto, o consumo de queijos, está sujeito a um escrutínio crescente devido aos riscos à saúde associados às citotoxinas que potencialmente poderiam ser geradas durante o processamento ou a maturação devido às alterações físico-químicas ou microbiológicas. Além do risco a saúde, as alterações deteriorantes levam a uma grande perda econômica. O objetivo deste trabalho é fazer um relato das principais contaminações microbiológicas e das alterações da oxidação lipídica que afetam a qualidade dos queijos sensorialmente e nutricionalmente. Os queijos artesanais são aqueles mais sujeitos a contaminações microbiológicas devido às condições higiênicas precárias. Vários microrganismos patogênicos podem contaminar os queijos e produzir toxinas causadoras de doenças ou até mesmo fatais se a higiene não foi feita de forma aquedada e não respeitar as Boas Práticas de Fabricação. Falha no armazenamento pode provocar a oxidação lipídica em queijos resultando produtos tóxicos.Research, Society and Development2022-08-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3291010.33448/rsd-v11i10.32910Research, Society and Development; Vol. 11 No. 10; e406111032910Research, Society and Development; Vol. 11 Núm. 10; e406111032910Research, Society and Development; v. 11 n. 10; e4061110329102525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/32910/27916Copyright (c) 2022 Aliou Toro Lafia; John Nonvignon Bossis Honfoga; Semako Ibrahim Bonou; Tankpinou Richard Ketounou; Aïssatou Kora Bani Ziméhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLafia, Aliou Toro Honfoga, John Nonvignon BossisBonou, Semako IbrahimKetounou, Tankpinou RichardZimé, Aïssatou Kora Bani 2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/32910Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:44.398670Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
Posibles contaminaciones microbiológicas y ocurrencia de oxidaciones que afectan a la calidad de los quesos
Possíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijos
title Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
spellingShingle Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
Lafia, Aliou Toro
Pathogen
Food poisoning
Diseases.
Patógeno
Intoxicación alimentaria
Enfermedades.
Patógeno
Intoxicação alimentar
Doenças.
title_short Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
title_full Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
title_fullStr Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
title_full_unstemmed Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
title_sort Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses
author Lafia, Aliou Toro
author_facet Lafia, Aliou Toro
Honfoga, John Nonvignon Bossis
Bonou, Semako Ibrahim
Ketounou, Tankpinou Richard
Zimé, Aïssatou Kora Bani
author_role author
author2 Honfoga, John Nonvignon Bossis
Bonou, Semako Ibrahim
Ketounou, Tankpinou Richard
Zimé, Aïssatou Kora Bani
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lafia, Aliou Toro
Honfoga, John Nonvignon Bossis
Bonou, Semako Ibrahim
Ketounou, Tankpinou Richard
Zimé, Aïssatou Kora Bani
dc.subject.por.fl_str_mv Pathogen
Food poisoning
Diseases.
Patógeno
Intoxicación alimentaria
Enfermedades.
Patógeno
Intoxicação alimentar
Doenças.
topic Pathogen
Food poisoning
Diseases.
Patógeno
Intoxicación alimentaria
Enfermedades.
Patógeno
Intoxicação alimentar
Doenças.
description Cheeses are dairy products that provide various nutritional health benefits to consumers in addition to their economic importance. Cheese consumption, however, is under increasing scrutiny due to health risks associated with cytotoxins that could potentially be generated during processing or maturation due to physicochemical or microbiological changes. In addition to the health risk, spoilage changes lead to a large economic loss. The objective of this paper is to report on the main microbiological contaminations and lipid oxidation alterations that affect the quality of cheeses sensorially and nutritionally. The artisan cheeses are those most subject to microbiological contaminations due to poor hygienic conditions. Several pathogenic microorganisms can contaminate the cheeses and produce disease-causing or even fatal toxins if the hygiene has not been done in a heated way and does not respect the Good Manufacturing Practices. Failure in storage can cause lipid oxidation in cheeses resulting in toxic products.
publishDate 2022
dc.date.none.fl_str_mv 2022-08-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/32910
10.33448/rsd-v11i10.32910
url https://rsdjournal.org/index.php/rsd/article/view/32910
identifier_str_mv 10.33448/rsd-v11i10.32910
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/32910/27916
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 10; e406111032910
Research, Society and Development; Vol. 11 Núm. 10; e406111032910
Research, Society and Development; v. 11 n. 10; e406111032910
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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