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Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

Published online by Cambridge University Press:  20 May 2020

Ailin Martínez ,
Nivian Montes de Oca ,
Mabelín Armenteros ,
Odalys Uffo ,
Yamilka Riverón ,
Dayaimi González ,
Dianys Remón ,
Severino Benone Paes ,
Manoel Adrião  and
Soraya Farías de Andrade
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Ailin Martínez*
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Nivian Montes de Oca
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Mabelín Armenteros
Affiliation:
Agrarian University Fructuoso Rodríguez Pérez, PO Box 18–19, CP 32700, San José de Las Lajas, Mayabeque, Cuba
Odalys Uffo
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Yamilka Riverón
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Dayaimi González
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Dianys Remón
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
Severino Benone Paes
Affiliation:
Department of Animal Science, Federal Rural University of Pernambuco (UFRPE), 52171-900, Recife, Brazil
Manoel Adrião
Affiliation:
Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco (UFRPE), 52171-90, Recife, Brazil
Soraya Farías de Andrade
Affiliation:
Department of Genetics, Animal Genetic Improvement and Experimental Statistics, Federal University of Amazonas (UFAM), 69067-005, Manaus, Brazil
Alejandra Villoch
Affiliation:
Trial Center for Quality Control of Food (CENLAC), National Center for Animal and Plant Health (CENSA), PO Box 10, 32700, San José de las Lajas, Mayabeque, Cuba
*
Author for correspondence: Ailin Martínez, Email: ailin@censa.edu.cu
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Abstract

Artisan fresh cheese producing farms from six provinces of Cuba were studied to identify the presence of bacterial hazards and the results are presented in this research communication. The bacterial hazards identified in milk and cheese respectively were: Listeria spp. (9.5 and 18.9%), Bacillus cereus (23.2 and 24.2%), Escherichia coli O157 (12.6 and 13.7%), Salmonella spp. (10.5 and 17.9%), and Staphylococcus aureus (29.5 and 51.6%). Listeria monocytogenes was not detected. Nine Salmonella serotypes corresponding to Salmonella enterica subsp. enterica and Salmonella enterica subsp. arizonae were isolated, whereas Salmonella Anatum was present most often. Biofilm formation by the isolated species and enterotoxin production by S. aureus strains demonstrated the pathogenic potential of the identified bacterial hazards. Results proved the presence of bacterial hazards in the raw milk and cheeses analyzed, so that good manufacturing practices must be accomplished throughout the entire production process in order to avoid the occurrence of foodborne diseases in the population.

Keywords

Artisan fresh cheesesmicrobiological hazardmilk
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 2 , May 2020 , pp. 263 - 265
Copyright
© The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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