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Salud Pública de México
versão impressa ISSN 0036-3634
Resumo
SANCHEZ-VALDES, Jair Jesús et al. Diagnostic of health quality in artisanal cheese dairies of Zacazonapan municipality, State of Mexico. Salud pública Méx [online]. 2016, vol.58, n.4, pp.461-467. ISSN 0036-3634. https://doi.org/10.21149/spm.v58i4.8027.
Objective:
To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese.
Materials and methods:
Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making.
Results:
All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC.
Conclusions:
The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.
Palavras-chave : public health; molds; yeast; bacteria; Salmonella; utensils; Mexico.