IMPLICATIONS OF WOOD IN ARTISANAL CHEESE IDENTITY AND SAFETY

Abstract

The wood is secularly used in the manufacture of utensils used in artisanal food manufacturing, such as barrels of alcoholic fermentation, vats, moulds, shelves, and tables for cheese making. These surfaces have porous structure, which allows the development of microbial communities known as biofilms. Biofilm is a safe way for growing of desirable microorganisms, including yeasts, molds and lactic acid bacteria (LAB). They act on acid production and development of flavor in foods. However, pathogens are also constantly present in food biofilm and constitute a health risk for consumers. Nevertheless, recent studies have shown that the presence of LAB in biofilms decreased the adhesion of pathogens such as Escherichia coli and Staphylococcus aureus, the main indicators of unsatisfactory manufacturing practices in food environments. In 2002 legislation was established for the manufacture of artisanal Minas cheese, which physico-chemical and microbiological standards were established, prohibiting the use of wooden moulds and tables. This measure was preventive and emergency, though still questioned by the traditional producers, who know the practices used in European countries, where the wood has an important role in the characteristics of various artisanal products, especially some types of cheese with Protected Designation of Origin. To this purpose, studies are needed relating to technology, environmental action and the final characteristics of the product. This includes research to check the real role of wooden utensils in traditional characteristics of the cheeses.