Resumen

FLORES ARMAS, Yaneisy et al. Evaluation of the hygienic-sanitary quality of artisan fresh cheeses in Mayabeque province, Cuba. Rev Salud Anim. [online]. 2020, vol.42, n.2, e04.  Epub 01-Ago-2020. ISSN 0253-570X.

The production of artisan fresh cheeses in the cooperative and peasant sector of Cuba has increased since the implementation of a new payment system. This motivated the need to determine the hygienic-sanitary quality of the cheeses produced in the Mayabeque province. A study was carried out on 50 producers from two cooperatives with a tradition of cheese production. Raw milk and cheese samples were taken from each producer. The following indicators were analyzed by RidaCount® plates: microorganisms at 30°C, total coliform count, total enterobacteria, Escherichia coli, filamentous fungi, viable yeasts, and Staphylococcus aureus. The count of microorganisms at 30°C, total coliforms, total enterobacteria, and Escherichia coli was higher than 6.0, 4.7, 4.8, and 4.3 (log CFU/ml or g), respectively, in both milk and cheese samples. The results of the filamentous fungi and viable yeast counts were found to be above 3.2 and 5.8 (log CFU/ml or g) in the samples; while Staphylococcus aureus showed values above 4.0 log CFU/ml (milk) or g (cheese). The results showed that the microbial contamination was higher in the cheeses than in the milk samples for each of the indicators analyzed. The evaluation carried out showed the need to implement the Good Dairy Practices and the Good Manufacturing Practices in the production process in order to guarantee the hygienic-sanitary quality of cheeses.

Palabras clave : hygienic-sanitary quality; raw milk; artisan fresh cheese.

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