Microbiological quality of plant-based cheese analogues and pathogen behavior in cashew nut-based varieties in cashew nut-based varieties
Jaqueline Sousa Correia, Dionisio Pedro Amorim-Neto, Emilie Lang, Matheus Péricles da Silva Láscaris, Beatriz Machado Dal Pian, Larissa Pereira Margalho, Arthur Kael Rodrigues da Pia, Bárbara Cipulo Legabão, Angelica Zaninelli Schreiber, Giulia Paes Strabelo, Anderson S Sant'Ana
Int J Food Microbiol.; 2026 Apr 16: 451:111670. doi: 10.1016/j.ijfoodmicro.2026.111670.
Abstract
The high demand for plant-based foods has made cheese analogues a rapidly growing category. Nevertheless, the lack of specific regulations results in undefined microbiological standards, highlighting the need to assess their safety and quality. This study evaluated the microbial quality of 37 cheese analogue products from eight brands marketed nationwide, collected in the Campinas-SP region, Brazil, in two batches (n = 74), and assessed the microbial behavior of six pathogens in five cashew nut-based analogues from the same brand. Microbial quality analyses included counts of Bacillus cereus spores and aerobic mesopHilic spores, lactic acid bacteria, psychrotrophic bacteria, yeasts and molds, as well as detection of Listeria monocytogenes and Salmonella spp., and measurements of pH, water activity, and moisture. Salmonella spp. And Listeria spp. were not detected in the initial samples, while B. cereus spores were present in 27% of the samples, reaching a maximum of 4.3 log CFU/g. Aerobic mesophilic spores, lactic acid bacteria, psychrotrophic bacteria, and yeasts/molds were detected in 35-38% of the samples. Principal Component Analysis indicated that physicochemical parameters did not fully explain microbial variability. Microbial behavior assessments showed that most analogues did not support significant growth, although some pathogens survived; moreover, growth of L. monocytogenes was observed at 8 °C, particularly in the Parmesan-type analogue, whose pH, water activity, and moisture favored persistence. These findings suggest that physicochemical inconsistencies may allow the survival of pathogenic or spoilage microorganisms, reinforcing the urgent need for specific regulations to ensure the safety and quality of cheese analogue products.
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