Diagnóstico de la calidad sanitaria en las queserías artesanales del municipio de Zacazonapan, Estado de México / Diagnostic of health quality in artisanal cheese dairies of Zacazonapan municipality, State of Mexico
Salud pública Méx
; 58(4): 461-467, jul.-ago. 2016. tab, graf
Article
in Es
| LILACS
| ID: lil-795420
Responsible library:
BR1.1
RESUMEN
Resumen Objetivo:
Determinar la prevalencia y el grado de contaminación por mohos y levaduras (M&L), bacterias mesófilas aerobias (BMA), coliformes totales (CT) y Salmonella spp. (S) como indicadores de calidad e higiene en el entorno de fabricación del queso de Zacazonapan. Material ymétodos:
En cinco queserías se obtuvieron muestras de agua, leche, cuajo y queso, y de superficie de las manos y de los utensilios que están en contacto con el queso.Resultados:
Todas las superficies presentaron contaminación; por lo tanto, se observa falta de higiene al elaborar el queso. Los conteos durante la elaboración de queso fueron, para leche, de 6.8, 6.7 y 4.5 log10 UFC/ml para M&L, BMA y CT, respectivamente. En queso, se detectó la presencia de S y cuentas de 9.16, 9.23 y 9.18 log10 UFC/g para M&L, BMA y CT.Conclusiones:
La poca higiene en queserías y utensilios al elaborar el queso representa un riesgo para la salud humana.ABSTRACT
Abstract 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 andmethods:
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.Key words
Full text:
1
Index:
LILACS
Main subject:
Bacteria
/
Cheese
/
Dairying
/
Food Microbiology
/
Fungi
Type of study:
Diagnostic_studies
/
Risk_factors_studies
Limits:
Animals
/
Humans
Country/Region as subject:
Mexico
Language:
Es
Journal:
Salud pública Méx
Journal subject:
SAUDE PUBLICA
Year:
2016
Type:
Article