Segurança do queijo minas artesanal de casca florida natural: caracterização da microbiota fúngica e validação de métodos analíticos para determinação de micotoxinas

Abstract

Artisanal cheeses are highly esteemed in Brazil, with the state of Minas Gerais standing out for its production of a wide variety of these products, such as the Artisanal Minas Cheese (AMC). The traditional production methods of AMC, passed down across generations, hold cultural and historical importance in Minas Gerais, and are recognized as Intangible Cultural Heritage of Humanity. The Natural Bloomy Rind Artisanal Minas Cheese (NBRAMC) is characterized by the predominant presence of white fungi that develop on its rind during the ripening process. As it is produced and ripened using artisanal methods, this variety of cheese is influenced by microorganisms from the environment and raw materials. While some of these microorganisms contribute to essential sensory attributes, there is also the potential for the presence of toxigenic species. The aim of this study was to characterize the seasonal influence on the physicochemical composition and microbiota of NBRAMC, as well as the microbiota of wooden boards used for cheese ripening. Concurrently, the study validated analytical methods for mycotoxin detection in artisanal cheeses and analyzed their occurrence, advancing knowledge regarding the safety and quality of this traditional product. The results showed higher fungal diversity during the rainy season, with the wooden boards dominated by Aspergillus sydowii, Aspergillus versicolor, Geotrichum candidum, and Diutina catenulata. During the dry season, G. candidum, D. catenulate, Kodamaea ohmeri, and Cladosporium cladosporioides predominated. Overall, the species G. candidum, D. catenulata, and Kluyveromyces lactis were predominant in the rind and core of the cheeses during both seasons. Seasonality influenced physicochemical parameters, such as fat content and water activity. Furthermore, the optimized and validated methods for mycotoxin detection met the validation criteria, proving effective for monitoring aflatoxins (B1, B2, G1, G2, and M1) and ochratoxin A in NBRAMC. The application of the methods to real samples showed no detectable mycotoxins under the evaluated conditions. These results emphasize the importance of Good Agricultural and Manufacturing Practices, with a particular focus on environmental control during the ripening process, to minimize the risk of contamination by toxigenic fungi and ensure the production of safe, high-quality cheeses. Although no mycotoxins were detected in the evaluated samples, continuous monitoring of these contaminants is crucial due to the potential risk of contamination. Therefore, this study significantly contributes to food safety and the preservation of NBRAMC quality, offering a foundation for establishing specific regulations on maximum permissible limits for these contaminants in the product. The findings enhance our understanding of the factors influencing NBRAMC's quality and safety, emphasizing the need to monitor production processes and promote practices that balance the cheese's sensory characteristics with food safety assurance.