Microbiological Profile of Añejo Cheese from Monte Escobedo, Zacatecas, Mexico.

EasyChair Preprint 6655

Abstract

The objective was to determine the composition of the microbiota of aged cheeses from Monte Escobedo Zacatecas produced in an artisanal way. Aged cheese from 13 producers (3 repetitions) was sampled in spring. The microbiological analysis consisted of the determination of: Fungi, yeasts, Lactobacilli, Staphylococcus aureus, Salmonella, Total coliforms in plaque, Aerobic bacteria in plaque, Listeria. The samples with the highest presence of microorganisms are 7, 10 and 11, standing out in fungi, lactobacilli 7 (1.5x10⁵ UFC/mL) and 11 (1.5x10⁵ UFC/mL), Listeria in sample 11 (1.6x10⁵ UFC/mL), Salmonella sample 10 (6.0x10⁴ UFC/mL), coliform samples 10 and 11, mesophilic sample 7 (3.0x10⁵ UFC/mL) and psychrotrophic sample 11. It is concluded that the aged cheeses sold in the municipality of Monte Escobedo, Zacatecas Mexico are contaminated with pathogenic microorganisms, for which they do not meet safety standards.

Keyphrases: Control de calidad, Microbiologia, queso añejo

@booklet{EasyChair:6655,
  author    = {Elvia Karina Ortiz Pichardo and José Ildefonso Ruiz Rivera and Rómulo Bañuelos Valenzuela and Lucía Delgadillo Ruiz},
  title     = {Microbiological Profile of Añejo Cheese from Monte Escobedo, Zacatecas, Mexico.},
  howpublished = {EasyChair Preprint 6655},
  year      = {EasyChair, 2021}}