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Revista de Salud Animal

versión impresa ISSN 0253-570Xversión On-line ISSN 2224-4700


MARTINEZ-VASALLO, Ailin et al. Staphylococcus aureus in the production chain of artisan fresh cheese. Rev Salud Anim. [online]. 2019, vol.41, n.1, e03.  Epub 01-Abr-2019. ISSN 0253-570X.

Artisan fresh cheese is a nutritious and highly preferred food for populations in many countries. The production of artisan fresh cheeses constitutes one of the main sources of income and a tradition for the agricultural sector of many countries of Latin America, and Cuba is no exception. The cheese produced in Cuba is a typical product from raw milk, with the use of the artisan coagulant agent, whose quality is strongly influenced by the geographical area of production and its traditions. The hygiene of the milk and cheese obtain depends on the habits and production procedures of the microflora present in the milk and the local environment in which they are produced. However, this kind of food does not have a quality system associated with production. Different studies have reported deficiencies in the sanitary conditions of production of this food. The consumption of fresh cheese represents one of the greatest risks in the transmission of pathogenic microorganisms. Staphylococcus aureus can be transmitted to the food chain of dairy products, leading to contaminated dairy products and possible staphylococcal poisoning by the production of enterotoxins. These elements justify the objective of this study regarding the description of the food safety problem associated with the presence of Staphylococcus aureus in the production chain of artisan fresh cheese in Cuba.

Palabras clave : artisan fresh cheese; Staphylococcus aureus; enterotoxins.

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