Microbiological Safety and Microbial Ecology of Minas Artisanal Cheese from Araxá and Canastra, Minas Gerais, Brazil: from Raw Milk to Ripened Product
Zoonosis, QMA, ripening, food safety.
Minas Artisanal Cheese (QMA) is a product of great cultural and socioeconomic importance in Minas Gerais, Brazil, traditionally produced from raw milk and pingo by family-run dairies. While its artisanal nature preserves the sensory identity and authenticity of regional cheeses, the use of unpasteurized milk raises public health concerns due to potential pathogen transmission. This study evaluated the microbiological safety and microbial ecology of QMA from the Araxá and Canastra microregions by investigating the presence of zoonotic pathogens and characterizing the microbial dynamics across the ripening process. Samples of raw milk, pingo, and cheeses at different maturation stages were analyzed through molecular pathogen detection and 16S rRNA gene-based metagenomic sequencing. The results identified Salmonella spp. as the main microbiological hazard, suggesting contamination during processing and handling, whereas microbial succession revealed a predominance of beneficial lactic acid bacteria such as Streptococcus and Lactococcus, which sustain fermentation and regional microbial identity. Overall, the findings demonstrate that QMA harbors a complex microbial ecosystem where beneficial and potentially pathogenic microorganisms coexist, highlighting the need for good manufacturing practices and microbiome monitoring to ensure food safety while preserving the traditional microbial terroir that defines artisanal cheese production in Minas Gerais.