2015, Number 3
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Rev Cubana Hig Epidemiol 2015; 53 (3)
Microbiological quality of fresh artisanal cheeses sold at marketplaces in Tunja, Colombia
Rodríguez PJE, Borras SLM, Pulido MMO, García CDJ
Language: Spanish
References: 74
Page:
PDF size: 158.91 Kb.
ABSTRACT
Introduction: The presence of mesophilic bacteria as coliform is the indicative used in
a wide range of food products to identify the microbiological quality of the items placed
on the market for human consumption. Handcrafted products as cheeses represent one
of the dairy products with greater acceptance, however this product does not rely on
records that provide an analysis of the quality and marketing conditions.
Objective: This study determined the bacterial load and the hygienic quality of 50
samples of fresh cheese of handcrafted production, obtained in both market squares of
the municipality of Tunja, by means of the sowing in re-hidratables dry plates
(Petrifilm 3M).
Results: Were evaluated parameters as pH (6.5-7.7), humidity (80- 95%) and
temperature (6.4-12.4 °C); were counts of total coliforms and aerobic mesophyll were
finding counts exceeding the standard set for the evaluated microorganisms (66x106 y
12 x105respectively). So marked counts show a poor sanitary quality in marketed
products.
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