Díaz-Rivero C, González GB

Language: Spanish
References: 19
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ABSTRACT

Epidemiological data revealed that Staphylococcus aureus was leading microorganism in food outbreaks caused by white cheese in Venezuela. A study to quantify the presence of S. aureus was carried out in white fresh cheese marketed in the city of Mérida-Venezuela. S. aureus was related some traditional indicators of sanitary quality, such as: total coliforms, fecal coliforms, molds and yeasts. Official methods were use to analyzed 72 samples of cheeses. S. aureus was detected in 69,44% of the cheeses; it was higher than 10³ CFU/g in 41,67% of the samples and higher than 10⁵ in 8,34% of the cheeses. The examined cheeses were ›1100 MPN/g of total coliforms and fecal coliforms in 97,22% and 87,50% respectively; counts of molds higher than 10³ CFU/g were present in 26,39% of the samples, and yeasts were higher than 10³ CFU/g in 65,28% of the samples. The ranges were: S. aureus between ‹ 1,0x10² and 5,0x10⁶, total coliforms between 23 and ›1100, fecal coliforms between 9 and › 1100, molds between ‹1,0x10 and 1,6x10⁶, yeasts between 3,1x10² and 8,3x10⁵. The correlation coefficient evidences the counts of S. aureus were not significantly association between S. aureus and the investigated indicator groups. To compare our results with the microbiological requirements demanded for this product type, we conclude that white fresh cheeses analyzed were poorly hygiene and they represent a latent risk as vehicle of staphylococcal food poisoning for the consumer, at time other risks related with infections for enteric microorganisms because 98,61% of the samples were rejectable according to the limit of 10 MPN/g for fecal coliforms. It is strongly suggested a program to improve the hygiene of white fresh cheese processed and marketed in city of Mérida.

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