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What is Donegá Et Al., (2023) - Análise de Total, Termotolerante e Salmonella Spp. em Queijos Artesanais Com Selo Arte about?

This document analyzes the microbiological quality of artisanal cheeses with the ARTE Seal sold in Ribeirão Preto, SP, focusing on total and thermotolerant coliforms and Salmonella spp. It discusses the importance of quality assurance in artisanal cheese production, the regulatory framework established by Law 13,680, and the potential health risks associated with microbial contamination. The study aims to evaluate the presence of harmful microorganisms in these cheeses to ensure consumer safety.

Author

Lucineide-Guilherme Destri

Language

EN