Temperature variability during the commercialization of probiotic cheeses and other fresh cheeses in retail stores of two Brazilian regions

Fresh cheeses are considered good vehicles for probiotics, and maintenance under refrigeration is essential for preserving their quality and safety. This study's objective was to assess the temperature variability during the commercialization of probiotic cheeses and other fresh cheeses sold in retail stores of different sizes from two regions of Brazil. A statistical analysis comprising retail store size (small, medium, large, extra-large), refrigerated display type (no doors or glass doors), cheese sample position in the refrigerated display (front, middle and back shelves) and cheese type (probiotic, fresh, other cheeses) was performed. The results identified that only 38% of probiotic cheese samples were kept at ≤ 8.0 °C with temperatures ranging from 2.2 to 17.5 °C; considering all cheese samples, the total range extended from −1.4 °C to 17.5 °C. The temperatures exhibited by the exposed cheeses depended on the interaction among the various factors analyzed, and, preferably, glass doors refrigerated displays should be used for storage. The findings of this study provide insights into temperature conditions currently employed in retail stores and can be useful for industries and authorities to reinforce surveillance programs and educational activities for the distribution sector. •There is a wide temperature variation during commercialization of cheeses.•Cheese temperature depends on the cheese location within and on refrigerator type.•Cheese temperature is independent of retail store size and periods of the day.•Temperature variation scenarios should be used for shelf life assessment of cheeses.