Avaliação da frequência e dos fatores de risco para presença de Brucella em queijos artesanais feitos de leite cru de diferentes regiões de Minas Gerais e uma do Piauí

Abstract

The sale of artisanal cheeses (AQ) made from raw bovine milk is permitted in some countries, including Brazil. In Minas Gerais (MG), the ways of making AQ have been recognized as intangible historical heritage of humanity by the National Historical and Artistic Heritage Institute (IPHAN), and two regions have been awarded geographical indication (GI) stamps: Canastra and Serro. However, QA is also produced in other regions of the state, such as Araxá, Campo das Vertentes, Canastra, Cerrado, Diamantina, Entre Serras da Piedade ao Caraça, Serra do Salitre, Serro, Serras da Ibitipoca and Triângulo Mineiro. Despite the efforts of the inspection bodies, there are still many challenges, especially with regard to production that is safe for consumer health. In this sense, it is important to highlight some points that remain under discussion, such as the most prevalent zoonotic pathogens in QA, the risk factors for their presence in this food and the spatial distribution of “QA-producing herds”, considering that these products are usually manufactured in “cheese factories” on the farm itself. Brucella abortus stands out among the pathogens transmitted by QA and of importance to public health, where the One Health approach must be taken into account. Epidemiological studies are therefore essential to assess the presence of Brucella abortus and the main risk factors associated with it. In addition to representing an advance in knowledge of the health situation of these “AQ-producing herds”, this information can help health defense, inspection and inspection bodies for animal products to make decisions regarding the development of procedures aimed at mitigating the risk of brucellosis transmission to humans through AQ.