1. Identification of bacterial hazards in the production of artisan fresh cheese in Cuba.
- Author
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Martínez A, Montes de Oca N, Armenteros M, Uffo O, Riverón Y, González D, Remón D, Benone Paes S, Adrião M, Farías de Andrade S, and Villoch A
- Subjects
- Animals, Bacillus cereus isolation & purification, Biofilms growth & development, Cuba, Enterotoxins biosynthesis, Escherichia coli O157 isolation & purification, Listeria monocytogenes isolation & purification, Milk microbiology, Salmonella isolation & purification, Salmonella enterica isolation & purification, Salmonella enterica metabolism, Staphylococcus aureus isolation & purification, Cheese microbiology, Food Microbiology methods, Food Safety methods
- 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.
- Published
- 2020
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