Evaluation of the microbial quality of fresh cheeses from the markets of Juliaca - Peru

Abstract

The objective of the present investigation was to evaluate the microbial quality of the fresh cheeses of the markets of the city of Juliaca; Fresh cheese samples from the markets of Cerro Colorado and Santa Bárbara were evaluated for this purpose; Using the method of dilution and reunion in petri dish of the following microorganisms: salmonella spp, staphylococci and total coliforms incubating at 37 ° C for a time of 24-48 hours and the results were expressed by colony forming units per gram (cfu / g ), In order to compare them with the microbiological criteria with the file Nº 07-051670-002, containing the office No. 5868-2008 / DJ / DIGESA, of which staphylococci was present 800 x 103, and in total coliforms 40 x 103, And Salmonella spp 11 x 103 in the Santa Barbara market, exceeding what was allowed by the norm. In contrast, salmonellas were found in absence, staphylococci 142 x 103 and total coliforms 13 x 104 in the Cerro Colorado market, exceeding what is allowed by the norm, in Conclusion the fresh cheeses are of poor microbial quality and it is recommended to take preventive actions since the consumption of these can produce foodborne diseases (ETA).