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Although all samples complied with Brazilian legislation, roasted coffee exhibited a diverse microbiological profile, including spoilage microorganisms, coliforms, mesophilic bacteria, and aerobic mesophilic sporeformers. In contrast,\n                      <jats:italic>Salmonella<\/jats:italic>\n                      ,\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      ,\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      ,\n                      <jats:italic>Bacillus cereus<\/jats:italic>\n                      spores, and thermophilic sporeformers were not detected. MALDI\u2010TOF analysis identified a predominance of\n                      <jats:italic>Bacillus<\/jats:italic>\n                      and\n                      <jats:italic>Staphylococcus<\/jats:italic>\n                      species, including opportunistic microorganisms such as\n                      <jats:italic>Klebsiella pneumoniae<\/jats:italic>\n                      and\n                      <jats:italic>Staphylococcus epidermidis<\/jats:italic>\n                      . A dry inoculation challenge test demonstrated that both species remained viable in vacuum\u2010packaged roasted ground coffee stored at 25\u00b0C for up to 42 days, exceeding the recommended post\u2010opening shelf life. Weibull modeling indicated good fit for the survival curves and revealed distinct survival behaviors between microorganisms. Despite the persistence observed under low water activity conditions, coffee brewing with hot water resulted in non\u2010detectable levels of both microorganisms throughout storage.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This study showed that roasted coffee, whether whole bean or ground, can carry different types of microorganisms, including some capable of forming spores. Certain bacteria (\n                      <jats:italic>S. epidermidis<\/jats:italic>\n                      and\n                      <jats:italic>K. pneumoniae<\/jats:italic>\n                      ) were able to remain alive in roasted coffee for more than 42 days at 25\u00b0C, demonstrating their ability to survive in this low\u2010moisture environment. However, neither microorganism was detected in the final beverage after coffee brewing. These findings reinforce the importance of good hygiene and handling practices during coffee production and commercialization to maintain hygienic quality and minimize potential concerns for vulnerable populations.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71483","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:20:53Z","timestamp":1789550453000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry\u2010Inoculated Bacteria During Storage"],"prefix":"10.1111","volume":"91","author":[{"given":"Dionisio Pedro","family":"Amorim\u2010Neto","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaqueline Sousa","family":"Correia","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matheus P\u00e9ricles Silva","family":"L\u00e1scaris","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carla Alves","family":"Barbosa","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"B\u00e1rbara Cipulo","family":"Legab\u00e3o","sequence":"additional","affiliation":[{"name":"Department of Pathology Faculty of Medical Sciences University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angelica Zaninelli","family":"Schreiber","sequence":"additional","affiliation":[{"name":"Department of Pathology Faculty of Medical Sciences University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5052-2315","authenticated-orcid":false,"given":"Anderson S.","family":"Sant'Ana","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas  Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,16]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph15112415"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/19338244.2019.1592094"},{"key":"e_1_2_9_4_1","unstructured":"ABIC Associa\u00e7\u00e3o Brasileira da Ind\u00fastria de Caf\u00e9.2026. \u201cHist\u00f3rico da produ\u00e7\u00e3o agr\u00edcola de caf\u00e9 no Brasil.\u201d Accessed 8 May.https:\/\/www.abic.com.br\/estatisticas\/producao\u2010agricola\/."},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14091463"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00003\u2010017\u20101117\u2010x"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1186\/1471\u2010230X\u201014\u2010126"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCONT.2013.07.030"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2025.101162"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.COFS.2026.101410"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.4314\/ajcem.v19i3.5"},{"key":"e_1_2_9_12_1","volume-title":"Di\u00e1rio Oficial da Uni\u00e3o, Edi\u00e7\u00e3o 249, Se\u00e7\u00e3o 1","author":"ANVISA, Ag\u00eancia Nacional de Vigil\u00e2ncia Sanit\u00e1ria","year":"2019"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.2105\/MBEF.0222.044"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2025.179999"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1093\/CID\/CIQ238"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2019.02.004"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X.JFP\u201011\u2010325"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12010037"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1093\/CID\/CIV428"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOCHMS.2025.100344"},{"key":"e_1_2_9_21_1","unstructured":"FAS\/USDA.2026. \u201cForeign Agricultural Service.\u201dUnited States Department of Agriculture. 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