Resumo

ARMENTEROS, Mabelin; QUINTANA, Denise; RIVERA, Marieta  e  ALVAREZ LAMAZARES, José. Evaluation of the hygienic-sanitary quality in cheeses marketed in a province of Cuba. Rev Salud Anim. [online]. 2018, vol.40, n.1, pp. 00-00. ISSN 2224-4700.

In Cuba, the results of food surveillance have shown contamination by pathogenic bacteria in food. Milk and dairy products are among the main foods that can transmit etiological agents causing diseases or food poisoning. The hygienic-sanitary quality of ten types of cheeses marketed in a province of Cuban was evaluated. One hundred eighteen samples taken at random were analyzed. The count of total coliforms, Staphylococcus aureus, fungi and yeasts, as well as the determination of Salmonella spp., was carried out according to the international standards established for each type of test. The total coliform count was lower than 10 CFU/g in eight of the cheeses studied. In Cream and Caribbean cheeses, this indicator behaved above 1.5 x 103 CFU/g in 33.3 % and 31.6 % of the samples analyzed, respectively.Staphylococcus aureus was found below 1 x 10² UFC/g, with the exception of Sbrintz type, which showed values above 1 x 10³ UFC/g. In 33.9 % of the samples analyzed, the fungi and yeast count showed values higher than 1 x 103 CFU/g. There was no presence of Salmonella spp. The results showed the need to continue the control of the microbiological quality of this product

Palavras-chave : hygienic-sanitary quality; cheeses; Staphylococcusaureus; total coliforms.

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