First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product.

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dc.contributorTATIANA ROZENTAL, Fundação Oswaldo Cruz
dc.contributorLETÍCIA SCAFUTTO DE FARIA, Universidade Federal de Juiz de Fora
dc.contributorDANIELLE FORNEAS, Fundação Oswaldo Cruz
dc.contributorALEXANDRO GUTERRES, Fundação Oswaldo Cruz
dc.contributorJOAO BATISTA RIBEIRO, CNPGL
dc.contributorFLABIO RIBEIRO DE ARAUJO, CNPGC
dc.contributorELBA REGINA SAMPAIO LEMOS, Fundação Oswaldo Cruz
dc.contributorMARCIO ROBERTO SILVA, CNPGL.
dc.creatorROZENTAL, T.
dc.creatorFARIA, L. S. de
dc.creatorFORNEAS, D.
dc.creatorGUTERRES, A. L.
dc.creatorRIBEIRO, J. B.
dc.creatorARAUJO, F. R.
dc.creatorLEMOS, E. R. S.
dc.creatorSILVA, M. R.
dc.date2021-08-09T12:00:32Z
dc.date2021-08-09T12:00:32Z
dc.date2021-08-09
dc.date2020
dc.date.accessioned2026-07-07T03:47:37Z
dc.descriptionGlobal publications on Q fever have increased after the 2007 epidemic in the Netherlands. However, the epidemiology of Q fever/coxiellosis in Brazil is still poorly understood. Accordingly, there have been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumption of fresh cheese made from raw-milk is very high. Objective: This study was a random survey to assess the prevalence of C. burnetii by PCR in traditional Minas artisanal cheese from the Serro microregion, Brazil, which is manufactured from bovine raw-milk. Methods: DNA extracted from 53 cheese samples were analyzed by nested PCR with C. burnetii-specific primers and the products confirmed by DNA sequencing. Results: Out of the 53 cheese samples five (9.43%) were C. burnetii DNA-positive, each coming from one of the respective randomly selected manufacturing agroindustries. Based on our results, it is estimated that 1.62 tons/day of ready-to-eat cheese made from raw-milk from a total of 16.2 tons produced daily in the study region are contaminated with C. burnetii.
dc.identifierThe Brazilian Journal of Infectious Diseases, v. 24, n. 3, p. 208-212, 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1133335
dc.identifierhttps://doi.org/10.1016/j.bjid.2020.05.003
dc.identifier.urihttp://hdl.handle.net/123456789/443015
dc.languageeng
dc.rightsopenAccess
dc.subjectQueijo mineiro artesanal
dc.subjectZoonose
dc.subjectQueijo de Minas
dc.subjectSegurança Alimentar
dc.subjectLeite
dc.subjectCoxiella burnetii
dc.subjectFood safety
dc.titleFirst molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product.
dc.typeArtigo de periódico

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