<?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>S0253-570X2019000100007</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Staphylococcus aureus in the production chain of artisan fresh cheese]]></article-title>
<article-title xml:lang="es"><![CDATA[Staphylococcus aureus en la cadena de producción de queso fresco artesanal]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Vasallo]]></surname>
<given-names><![CDATA[Ailin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Ribot-Enríquez]]></surname>
<given-names><![CDATA[Ariel]]></given-names>
</name>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Riverón-Alemán]]></surname>
<given-names><![CDATA[Yamilka]]></given-names>
</name>
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<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-García]]></surname>
<given-names><![CDATA[Yuneilys Alelí]]></given-names>
</name>
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</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jacsens]]></surname>
<given-names><![CDATA[Liesbeth]]></given-names>
</name>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Uyttendaele]]></surname>
<given-names><![CDATA[Mieke]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro Nacional de Sanidad Agropecuaria Laboratorio para el Control de la Calidad de los Alimentos ]]></institution>
<addr-line><![CDATA[San José de las Lajas Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Gent Facultad de Ingeniería y Biociencia Departamento de Calidad e Inocuidad de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Bélgica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<volume>41</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0253-570X2019000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0253-570X2019000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0253-570X2019000100007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El queso fresco artesanal es un alimento nutritivo y de alta preferencia en muchos países. La producción de quesos frescos artesanales constituye una de las principales formas de ingreso y tradición para el sector agrícola en América Latina; Cuba no es una excepción. El queso producido en Cuba es un producto a partir de leche cruda, con el uso de agente coagulante artesanal, cuya calidad está fuertemente influenciada por el área geográfica de producción y sus tradiciones. La higiene de la leche y del queso que se obtienen depende de los hábitos y procedimientos productivos, de la microflora presente en la leche y del ambiente del local en el que se producen. Sin embargo, este tipo de alimentos no tiene un sistema de calidad asociado con la producción. Diferentes estudios han informado deficiencias en las condiciones sanitarias de producción de este alimento. El consumo de queso fresco representa uno de los mayores riesgos en la transmisión de microorganismos patógenos. Staphylococcus aureus se puede transmitir a la cadena alimenticia de los productos lácteos, lo que lleva a productos lácteos contaminados y la posible intoxicación estafilocócica por la producción de enterotoxinas. Estos elementos justifican el objetivo del presente estudio, donde se describe el problema de inocuidad de los alimentos asociado a la presencia de Staphylococcus aureus en la cadena de producción de queso fresco artesanal en Cuba.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[artisan fresh cheese]]></kwd>
<kwd lng="en"><![CDATA[Staphylococcus aureus]]></kwd>
<kwd lng="en"><![CDATA[enterotoxins]]></kwd>
<kwd lng="es"><![CDATA[queso fresco artesanal]]></kwd>
<kwd lng="es"><![CDATA[Staphylococcus aureus]]></kwd>
<kwd lng="es"><![CDATA[enterotoxinas]]></kwd>
</kwd-group>
</article-meta>
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