SciELO - Scientific Electronic Library Online

 
vol.17 número1Ocurrencia de Cladosporium en la atmósfera de la Plaza San Martín de Lima (Perú) y su relación con algunos factores meteorológicosBioacumulación de plomo, cadmio y mercurio en Argopecten purpuratus (Lamarck, 1819) y Aulacomya ater (Molina, 1782), especies comerciales del perú, y su evaluación de riesgo a la salud índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

  • No hay articulos citadosCitado por SciELO

Links relacionados

Compartir


Ecología Aplicada

versión impresa ISSN 1726-2216

Resumen

VASQUEZ A, Víctor; SALHUANAG, José Gerardo; JIMENEZ D, Luis A  y  ABANTO RIOS, Leidyn M. Evaluation of the bacteriological quality of fresh cheeses from Cajamarca. Ecol. apl. [online]. 2018, vol.17, n.1, pp.45-51. ISSN 1726-2216.  http://dx.doi.org/10.21704/rea.v17i1.1172.

Industrial fresh cheese coming from the main companies of the city of Cajamarca, is widely consumed by the inhabitants of the city; however, the population does not know it’s bacteriological quality, representing a health risk. Likewise, there is no data base of food intoxications presented in the Cajamarca Region. The objective of the research is to determine the microbial load of fresh industrial cheese, as well as to evaluate its bacteriological quality by means of what is established in the Sanitary Standard that constitutes the Microbiological Criteria of Sanitary Quality and Safety for Food and Beverage for Human Consumption. For this, a total of 30 samples of 0.5 kg each were taken from 6 companies producing industrial fresh cheese (A, B, C, D, E and F). The relevant microbiological analyzes were performed for the determination of viable mesophiles, coliforms, Escherichia coli, Salmonella spp. and Staphylococcus aureus. The design was completely randomized with 5 repetitions. At the conclusion of the analysis process, the following average valuesof microbial load were reported: viable mesophiles 1.06x105 CFU/g, total coliforms 6.32x103 MPN/g, fecal coliforms 4.75x103 MPN/g, positive samples for Escherichia coli 33.3%, Staphylococcus aureus 4.02x103 CFU/g and absence of Salmonella spp. These results were compared with the Sanitary Standard that establishes the Microbiological Criteria of Sanitary Quality and Safety for Food and Beverage for Human Consumption "(R.M. N° 591-2008-MINSA) concluding that the cheeses from company F present better microbial conditions.

Palabras clave : cheese; bacteriological quality; Escherichia coli; Staphylococcus aureus; Salmonella spp.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons