Assessment of Viral Contamination of Five Brazilian Artisanal Cheese Produced from Raw Milk: a Randomized Survey

• Published in: Food and environmental virology Vol. 13; no. 4; pp. 528 - 534
• Main Authors: Silva, Marcio Roberto, Ferreira, Fernando César, Maranhão, Adriana Gonçalves, Lanzarini, Natália Maria, de Carvalho Castro, Karina Neboo, Miagostovich, Marize Pereira
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-12-2021; Springer Nature B.V
• Subjects: Animals; Biomedical and Life Sciences; Biomedicine; Brazil; Cheese; Chemistry/Food Science; Contaminants; Contamination; Control systems; Cross-Sectional Studies; Dairy industry; Dairy products; Food contamination; Food Science; Genomes; Humans; Meat; Mice; Milk; Norovirus - genetics; Original Paper; Polls & surveys; Pollution monitoring; Process control; Process controls; Quality control; Rainy season; Risk analysis; Virology; Viruses; Brazil; Adenovirus; Raw milk cheese; Norovirus
• ISSN: 1867-0334; 1867-0342
• DOI: 10.1007/s12560-021-09491-z

Enteric viruses have been described as important contaminants in fresh and ready-to-eat foods such as sandwiches, deli meat and dairy products. This is a cross-sectional randomized survey to estimate the prevalence of norovirus and human adenovirus (HAdV) from 100 Brazilian artisanal raw milk cheese samples (Minas and Coalho) obtained from different agroindustries in four producing regions in the states of Minas Gerais and one in Piauí, respectively. From October 2017 to April 2018, norovirus genogroups I and II and HAdV were investigated in these cheese samples by RT-qPCR and qPCR, respectively. Viruses were detected in 43 samples, being 26 norovirus GI strains, 14 HAdV, and 3 both viruses. Norovirus GII strains were not detected. Viral concentrations ranged from 6.17 × 10
4
to 1.44 × 10
7
genome copies/L
–1
and murine norovirus 1 used as internal process control showed 100% success rate of recovery with efficiency of 10%. There was a trend towards a higher positivity rate for both viruses in the rainy season, and HAdV were more commonly found among samples with higher fecal coliform counts. This study is a first step in assessing the risk that this contamination may pose to the consumer of raw products as well as emphasizing the need for good manufacturing practices, quality control systems in the dairy industry and markets. As a randomized survey, we established baseline figures for viruses’ prevalence in five types of ready-to-eat raw milk artisanal Brazilian cheese, to allow any monitoring trends, setting control targets and future local risk analyses studies.