Abstract

MARTINEZ VASALLO, Ailin; MONTES DE OCA, Nivian  and  VILLOCH CAMBAS, Alejandra. Determination of hygienic quality indicators of cheeses made from unpasteurized milk. Rev Salud Anim. [online]. 2016, vol.38, n.1, pp.64-66. ISSN 0253-570X.

Consumption of fresh cheese is one of the biggest risks of pathogen transmission of. The assessment of samples of artisan cheeses from smaller private producers associated with an agricultural cooperative of Havana allowed knowing that 91,6% of the samples showed values above 10⁶ CFU/g for the indicator count of microorganisms at 30°C. Total coliforms were above 10⁴ CFU/g in 83.2% of the analyzed samples, while filamentous fungi and yeasts were found in 100% of the samples at a concentration higher than 10⁴ CFU/g. The results showed sanitary deficiencies in the cheeses analyzed, making necessary the enforcement of Good Manufacturing Practices throughout the whole production process, from the raw milk collection to the final product, to avoid the occurrence of alimentary transmission diseases in the population.

Keywords : artisan cheeses; hygiene and health indicators; bacteria.

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