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.
Sánchez-Valdés, J. J., Colín-Navarro, V., López-González, F., Avilés-Nova, F., Castelán-Ortega, O. A., & Estrada-Flores, J. G. (2016). Diagnóstico de la calidad sanitaria en las queserías artesanales del municipio de Zacazonapan, Estado de México. Salud Publica de Mexico, 58(4), 461–467. https://doi.org/10.21149/spm.v58i4.8027