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

Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Rio de Janeiro, RJ, Brasil.
Universidade Federal de Juiz de Fora. Juiz de Fora, MG, Brasil / Embrapa Gado Leiteiro. Juiz de Fora, MG, Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Rio de Janeiro, RJ, Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Rio de Janeiro, RJ, Brasil.
Embrapa Gado Leiteiro. Juiz de Fora, MG, Brasil.
Embrapa Gado de Corte. Campo Grande, MS, Brasil.
Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Rio de Janeiro, RJ, Brasil.
Embrapa Gado Leiteiro. Juiz de Fora, MG, Brasil.

Abstract

Global 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.

Keywords in Portuguese

Coxiella burneti
Queijo artesanal mineiro
Zoonose
Segurança alimentar
Brasil

Keywords

Coxiella burneti
Minas artisanal cheese
Zoonosis
Food safety
Brazil

Publisher

Science Direct

Citation

ROZENTAL, Tatiana et al. First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product. The Brazilian Journal of Infectious Diseases, v. 24, n. 3, p. 208-212, 2020.

DOI

10.1016/j.bjid.2020.05.003

ISSN

1413-8670

Please use this identifier to cite or link to this item: https://www.arca.fiocruz.br/handle/icict/44612

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Copyright

Open access

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