Diagnosis of the health quality of artisanal cheese dairies in Salinas, San Luis Potosí

Abstract

The objective of this work was to evaluate the microbiological load of total coliforms (TCs), Staphylococcus aureus and Salmonella spp. in milk and fresh cheeses as indicators of process practices carried out in cheese dairies of different localities in the region of Salinas, San Luis Potosí. Fifteen establishments were sampled, milk and cheese samples were obtained, and they underwent a milk composition and microbiological analysis. Sixty-five percent of the production units do not pasteurize the milk, or they use natural rennet. The highest counts in milk were 42 x 109 and 40 x 109 CFU/ml for S. aureus and TCs, respectively. For cheese, the counts were 32 x 109 and 26 x 109 CFU/g for S. aureus and TCs, respectively. In addition, the presence of Salmonella was detected in milk and cheese. The lack of hygiene in the utensils and equipment in which the cheeses are made, as well as the use of natural rennet, can be a risk to the health of the consumer.