<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0253-570X</journal-id>
<journal-title><![CDATA[Revista de Salud Animal]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Salud Anim.]]></abbrev-journal-title>
<issn>0253-570X</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Sanidad Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0253-570X2020000200007</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de la calidad higiénico-sanitaria de los quesos frescos artesanales de la provincia Mayabeque, Cuba]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of the hygienic-sanitary quality of artisan fresh cheeses in Mayabeque province, Cuba]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores Armas]]></surname>
<given-names><![CDATA[Yaneisy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Armenteros Amaya]]></surname>
<given-names><![CDATA[Mabelin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Riverón Alemán]]></surname>
<given-names><![CDATA[Yamilka]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Remón Díaz]]></surname>
<given-names><![CDATA[Dianys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Vasallo]]></surname>
<given-names><![CDATA[Ailin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro Nacional de Sanidad Agropecuaria  ]]></institution>
<addr-line><![CDATA[San José de las Lajas Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Agraria de La Habana &#8220;Fructuoso Rodríguez Pérez&#8221; Facultad de Medicina Veterinaria ]]></institution>
<addr-line><![CDATA[San José de las Lajas Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>42</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0253-570X2020000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0253-570X2020000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0253-570X2020000200007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En el sector cooperativo y campesino de Cuba se ha incrementado la producción de quesos frescos artesanales a partir de la implementación de un nuevo sistema de pago. La presente investigación tuvo como objetivo determinar la calidad higiénico-sanitaria de los quesos de productores de la provincia Mayabeque. Se realizó un estudio a 50 productores de dos cooperativas con tradición en la producción de queso. De cada productor se tomaron muestras de leche cruda y de queso. Se analizaron los indicadores: microorganismos a 30°C, conteo de coliformes totales, enterobacterias totales, Escherichia coli, hongos filamentosos, levaduras viables y Staphylococcus aureus por placas RidaCount®. El conteo de microorganismos a 30°C, coliformes totales, enterobacterias totales y Escherichia coli fue superior a 6,0; 4,7; 4,8 y 4,3 (log UFC/ml o g), respectivamente, tanto en las muestras de leche como en los quesos. Los resultados de los recuentos de hongos filamentosos y levaduras viables se encontraron con valores superiores a 3,2 y 5,8 (log UFC/ml o g) en las muestras; mientras que Staphylococcus aureus mostró valores superiores a 4,0 log UFC/ml (leche) o g (queso). Los resultados evidenciaron que la contaminación microbiana fue mayor en los quesos que en las muestras de leche para cada uno de los indicadores que se analizaron. La evaluación realizada evidencia la necesidad de implementar las Buenas Prácticas Lecheras y las Buenas Prácticas de Manufacturas en el proceso de producción para garantizar la calidad higiénico-sanitaria de los quesos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[calidad higiénico- sanitaria]]></kwd>
<kwd lng="es"><![CDATA[leche cruda]]></kwd>
<kwd lng="es"><![CDATA[queso fresco artesanal]]></kwd>
<kwd lng="en"><![CDATA[hygienic-sanitary quality]]></kwd>
<kwd lng="en"><![CDATA[raw milk]]></kwd>
<kwd lng="en"><![CDATA[artisan fresh cheese]]></kwd>
</kwd-group>
</article-meta>
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