Abstract

MARTINEZ, Ailín; VILLOCH, Alejandra; RIBOT, Ariel  and  PONCE, Pastor. Evaluation of quality and safety of fresh artisan cheeses from three regions of a Cuban province. Rev Salud Anim. [online]. 2013, vol.35, n.3, pp. 210-213. ISSN 0253-570X.

Quality and safety of fresh artisan cheeses from three regions of a Cuban province were evaluated. A total of 73 samples collected at random was analyzed. Fat, protein and lactose components, percent of humidity, content of total solids and salts were determined by means of the FoodScanLab®. The count of total microorganisms, total coliforms, Escherichia coli, Staphylococcus aureus as well as fungi and yeasts was carried out by means of badges Rida Count (R-Biopharm®). The determination of Salmonella spp., Escherichia coli O157 and Listeria monocytogenes was made by isolation in selective culture media. The content of humidity was above 36%, while fat and protein values were superior to the 30% and 20% respectively. The count of microorganisms at 30ºC and total coliforms were superior to 5x10³ UFC/g and 5x10² UFC/g in all the areas analyzed. The content of Staphylococcus positive coagulase was above 1x10³ UFC/g and the count of Escherichia coli showed values superior to 1x10³ UFC/g. The count of fungi and yeasts showed values superior to 5x10³ UFC/g. The 19% of the analyzed samples was positive to the presence of Salmonella spp. and the 14% for Escherichia coli O157. The results demonstrated that the nutritional quality of cheeses was in correspondence with that established in the legislation regarding fresh cheeses approved in the Latinoamerican region, while the microbiology deterioration can be associated to the hygienic sanitary problems due to contamination with pathogenic bacteria such as Salmonella spp., evidencing the faulty quality and safety of the fresh cheeses analyzed.

Keywords : hygienic quality; fresh cheeses.

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