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Revista de Salud Animal
versión impresa ISSN 0253-570Xversión On-line ISSN 2224-4700
Resumen
MARTINEZ VASALLO, Ailin; MONTES DE OCA, Nivian y 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.
Palabras clave : artisan cheeses; hygiene and health indicators; bacteria.