Evaluation of Salmonella spp. in Certified Artisanal Cheeses from Goiás, Brazil
1
Ciências Agrárias - Medicina Veterinária e Zootecnia, Universidade Estadual de Goiás (UEG), São Luís de Montes Belos, Goiás, Brasil
Popul. Med. 2026;8(Supplement Supplement 1):A3070
ABSTRACT
ABSTRACT:
Artisanal cheeses are an integral part of Brazilian food heritage and have gained increasing prominence in both national and international markets, reinforcing the need to ensure their microbiological safety, particularly as many are ready-to-eat products.¹ Among the main pathogens of concern in dairy products, Salmonella spp. stands out as one of the leading global causes of foodborne disease outbreaks, making its monitoring throughout the production chain essential.² In Brazil, the regulation of artisanal cheeses has advanced significantly since 2019 with the implementation of the Arte Seal, which establishes criteria for good manufacturing practices, sanitary control, and traceability for small-scale producers. In this context, the present study aimed to evaluate the presence of Salmonella spp. in artisanal cheese samples commercialized in the state of Goiás, originating from artisanal dairies officially registered and authorized by inspection authorities. A total of 46 artisanal cheese samples were analyzed, collected between January and December 2025, from 7 of the 12 registered and certified artisanal dairies operating in Goiás. Analyses were performed using official methods for the detection of Salmonella spp., in accordance with ISO 6579-1, the international reference standard for microbiological analysis of this pathogen in foods. The results demonstrated the absence of Salmonella spp. in all analyzed samples, indicating compliance with hygienic-sanitary requirements and adoption of good manufacturing practices by the evaluated dairies. The absence of the pathogen suggests the effectiveness of sanitary controls throughout the production process, possibly associated with strengthened regulatory actions, technical support, and adherence to internationally recognized standards. These findings highlight the importance of continuous microbiological monitoring as a key strategy for consumer health protection and strengthening the artisanal dairy sector. Overall, the results are promising and suggest that recent regulatory advances contribute positively to the safety of artisanal foods in alignment with global public health and food safety guidelines.
Artisanal cheeses are an integral part of Brazilian food heritage and have gained increasing prominence in both national and international markets, reinforcing the need to ensure their microbiological safety, particularly as many are ready-to-eat products.¹ Among the main pathogens of concern in dairy products, Salmonella spp. stands out as one of the leading global causes of foodborne disease outbreaks, making its monitoring throughout the production chain essential.² In Brazil, the regulation of artisanal cheeses has advanced significantly since 2019 with the implementation of the Arte Seal, which establishes criteria for good manufacturing practices, sanitary control, and traceability for small-scale producers. In this context, the present study aimed to evaluate the presence of Salmonella spp. in artisanal cheese samples commercialized in the state of Goiás, originating from artisanal dairies officially registered and authorized by inspection authorities. A total of 46 artisanal cheese samples were analyzed, collected between January and December 2025, from 7 of the 12 registered and certified artisanal dairies operating in Goiás. Analyses were performed using official methods for the detection of Salmonella spp., in accordance with ISO 6579-1, the international reference standard for microbiological analysis of this pathogen in foods. The results demonstrated the absence of Salmonella spp. in all analyzed samples, indicating compliance with hygienic-sanitary requirements and adoption of good manufacturing practices by the evaluated dairies. The absence of the pathogen suggests the effectiveness of sanitary controls throughout the production process, possibly associated with strengthened regulatory actions, technical support, and adherence to internationally recognized standards. These findings highlight the importance of continuous microbiological monitoring as a key strategy for consumer health protection and strengthening the artisanal dairy sector. Overall, the results are promising and suggest that recent regulatory advances contribute positively to the safety of artisanal foods in alignment with global public health and food safety guidelines.
| eISSN: | 2654-1459 |
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