Evaluation of the microbiological quality of cheeses marketed in Tepic, Nayarit, México
Keywords:
cheeses, miocrobial load, health riskAbstract
Cheeses-making from crude milk are of dubious hygienic quality and risk to consumer health. The objetive was to assess the microbiological quality of three types of cheese varieties most consumed in Tepic, Nayarit, México. Artisanal cheeses (fresco, panela and adobera) were randomly sampled in 14 creameries from Tepic to quantify their microbial load and verify the hygienic quality. Total aerobic mesophiles of all samples exceeded the official limit and the lowest value (2.2x106 cfu/g) corresponded to fresh cheese (p≤0.05). The three cheese varieties presented high and similar counts (4.47x104 cfu/g, average) of total coliforms (p≥0.05) and panela showed the highest contents (2.3x104 cfu/g) of fecal coliforms (p≤0.05). Salmonella spp values exceeded the official limit and were higher in panela and adobera cheeses (p≤0.05). Likewise, Staphilococcus aureus was similar (p≥0.05) in the three cheese varieties (3.3 x106 cfu/g) and exceeded the official value. Besides, mold and yeast loads were higher than official limit, panela cheese showed the highest value (5.8x105 cfu/g) (p≤0.05) and Micobacterium in 71% of the samples was present. In conclusión, the cheeses analized represent a great risk to consumers health due to the microbiological concentration.
http://dx.doi.org/10.21929/abavet2025.16
e2024-70.
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