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Review

Cheese and Its Microbes Under the Light of One Health—A Comprehensive Review

by
Maria de Lurdes Enes Dapkevicius
1,2,*,
Telma de Sousa
3,4,5,6,
Maria da Graça Silveira
2,7,
Patrícia Poeta
3,4,8,9,10 and
F. Xavier Malcata
11,12
1
Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
2
Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal
3
Microbiology and Antibiotic Resistance Team (MicroART), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
4
Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
5
Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
6
Associated Laboratory for Green Chemistry, University NOVA of Lisbon, 1099-085 Caparica, Portugal
7
Biotechnology Center of Azores (CBA/UAc), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
8
Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
9
Animal and Veterinary Research Center (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
10
Associate Laboratory of Animal and Veterinary Sciences (AL4AnimalS), 5000-801 Vila Real, Portugal
11
LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
12
ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
 
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Foods 2026, 15(11), 1935; https://doi.org/10.3390/foods15111935
Submission received: 28 March 2026 / Revised: 11 May 2026 / Accepted: 16 May 2026 / Published: 29 May 2026
(This article belongs to the Special Issue Food and Microbes—the One Health Approach)
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Abstract

A complex, dynamic microbiota inhabits cheese and cheesemaking environments. Such microorganisms can move across the dairy chain, from the microbiomes of production animals, through humans and environments which they interact with. These interactions impact all sectors of the One Health continuum. They may contribute to disseminate beneficial bacteria that enhance cheese quality, sustainability, and consumer health, but they also promote spread of pathogenic strains, along with their genetic determinants of virulence and antibiotic resistance across the milk and cheese production chain. This comprehensive, narrative review aims at providing a current view on cheese, its microbes, their roles, genetic determinants of virulence and antibiotic resistance, their relevance within the scope of the One Health approach and proposes using enterococci as sentinel microorganisms for monitoring AMR in cheese production chains.
Keywords: cheese; One Health; lactic acid bacteria; Staphylococcus aureus; Listeria monocytogenes; Salmonella; E. coli; Enterococcus; antibiotic resistance cheese; One Health; lactic acid bacteria; Staphylococcus aureus; Listeria monocytogenes; Salmonella; E. coli; Enterococcus; antibiotic resistance
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MDPI and ACS Style

Dapkevicius, M.d.L.E.; de Sousa, T.; Silveira, M.d.G.; Poeta, P.; Malcata, F.X. Cheese and Its Microbes Under the Light of One Health—A Comprehensive Review. Foods 2026, 15, 1935. https://doi.org/10.3390/foods15111935

AMA Style

Dapkevicius MdLE, de Sousa T, Silveira MdG, Poeta P, Malcata FX. Cheese and Its Microbes Under the Light of One Health—A Comprehensive Review. Foods. 2026; 15(11):1935. https://doi.org/10.3390/foods15111935

Chicago/Turabian Style

Dapkevicius, Maria de Lurdes Enes, Telma de Sousa, Maria da Graça Silveira, Patrícia Poeta, and F. Xavier Malcata. 2026. "Cheese and Its Microbes Under the Light of One Health—A Comprehensive Review" Foods 15, no. 11: 1935. https://doi.org/10.3390/foods15111935

APA Style

Dapkevicius, M. d. L. E., de Sousa, T., Silveira, M. d. G., Poeta, P., & Malcata, F. X. (2026). Cheese and Its Microbes Under the Light of One Health—A Comprehensive Review. Foods, 15(11), 1935. https://doi.org/10.3390/foods15111935

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