{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T11:40:47Z","timestamp":1788867647353,"version":"build-2803163510"},"reference-count":44,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:p>\n                    This study assessed the microbiological quality and safety of mozzarella during various production stages in northern Tocantins, Brazil, by identifying critical biological points in the industrial environment within a tropical climatic region. Batches of mozzarella were evaluated, from raw milk to primary packaging, with a shelf life of 120 d at 4\u00b0C. Indicator microorganisms were quantified, and through microbiological and biomolecular approaches,\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    spp. and\n                    <jats:italic toggle=\"yes\">Listeria monocytogenes<\/jats:italic>\n                    were identified. In addition, the toxigenic potential of coagulase-positive staphylococci (CPS) was characterized. Results indicated that the raw milk used for mozzarella production had low microbiological quality; pasteurization of raw milk effectively eliminated all identified pathogens and reduced microbiological counts (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009&gt;\u20090.05). An increase in bacterial counts (&gt;2 log colony-forming unit [CFU]\/g) and recontamination with\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    spp. and CPS, which potentially produce staphylococcal enterotoxin B, were observed during milk coagulation and curd draining. Stretching of the fermented curd reduced the enterobacteria, total coliforms, and\n                    <jats:italic toggle=\"yes\">Escherichia coli<\/jats:italic>\n                    median values by 2.56, 2.64, and 2.3 log CFU\/mL, respectively. Similarly, brining the pieces by immersion reduced the quantity of enterobacteria and total coliforms by 2.3 and 1.6 log CFU\/mL, respectively. Of interest, in the freshly finished product,\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    spp. was present but\n                    <jats:italic toggle=\"yes\">L. monocytogenes<\/jats:italic>\n                    was absent; however, after the shelf-life period,\n                    <jats:italic toggle=\"yes\">L. monocytogenes<\/jats:italic>\n                    was present but\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    spp. was absent. Considering the environmental conditions that can promote the multiplication and preservation of pathogens and spoilage of dairy products in tropical climates, it is necessary to review operational hygiene procedures, particularly in milk coagulation vats and fermentation tables. This will ensure the production of high-quality mozzarella cheese with a reduced consumption risk.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2023.0135","type":"journal-article","created":{"date-parts":[[2024,4,11]],"date-time":"2024-04-11T15:05:45Z","timestamp":1712847945000},"page":"256-262","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages"],"prefix":"10.1177","volume":"22","author":[{"given":"Fernando","family":"Loiola Nunes","sequence":"first","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterin\u00e1ria, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeycy Kelle","family":"Sirqueira Mendon\u00e7a","sequence":"additional","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterin\u00e1ria, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bianca","family":"Pereira Dias","sequence":"additional","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterin\u00e1ria, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elifaz Pereira","family":"Ribeiro da Silva","sequence":"additional","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterin\u00e1ria, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nara","family":"Teles Aguiar","sequence":"additional","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterin\u00e1ria, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alessandro Jos\u00e9","family":"Ferreira dos Santos","sequence":"additional","affiliation":[{"name":"Tocantins Agricultural Defense Agency, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana Carolina","family":"Muller Conti","sequence":"additional","affiliation":[{"name":"Animal Science Department, Biostatistics Section, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amauri","family":"Alcindo Alfieri","sequence":"additional","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Molecular Biology Laboratory, Departamento de Medicina Veterin\u00e1ria Preventiva, Universidade Estadual de Londrina, Londrina, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3272-4375","authenticated-orcid":false,"given":"Jos\u00e9 Carlos","family":"Ribeiro-J\u00fanior","sequence":"additional","affiliation":[{"name":"National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterin\u00e1ria, Universidade Federal do Norte do Tocantins, Aragua\u00edna, Brazil."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,4,2]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.09.006"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2018.2544"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms8081199"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108362"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2023.104301"},{"key":"e_1_3_3_7_1","unstructured":"Brazil. Ministry of Agriculture Livestock and Supply - MAPA. Ordinance No. 364 of September 4 1997. Technician Regulation for Establishing Identity and Quality of Mozzarella Cheese. Di\u00e1rio Oficial da Uni\u00e3o; 1997."},{"key":"e_1_3_3_8_1","unstructured":"Brazil. Ministry of Agriculture Livestock and Supply - MAPA. Decree No. 9 013 of March 29 2017. Regulations Law No. 1 283 of December 18 1950 and Law n 7 889 of November 23 1989. Provides for inspection industrial and sanitary action of products of animal origin. Di\u00e1rio Oficial da Uni\u00e3o; 2017."},{"key":"e_1_3_3_9_1","unstructured":"Brazil. Ministry of Agriculture Livestock and Supply - MAPA. Normative Instruction No. 76 of November 26 2018. Technical Regulations that establish the identity and quality characteristics that must present refrigerated raw milk pasteurized milk and pasteurized type A. Di\u00e1rio Oficial da Uni\u00e3o; 2018."},{"key":"e_1_3_3_10_1","article-title":"Ministry of Health - MS. 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