1. DETECCIÓN DE Listeria spp Y Salmonella spp EN QUESO Y SU RELACION CON LAS CARACTERÍSTICAS FISICOQUIMICAS.
- Author
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David Castro, Alexander, Porras Atencia, Oscar Orlando, Carolina Bermúdez, Sandra, Velasco Sánchez, Nadia Judith, and Osorio Padilla, María Laudid
- Subjects
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LISTERIA , *SALMONELLA , *COMPOSITION of cheese , *CHEESE analysis - Abstract
Listeria and Salmonella bacteria were found in artisanal Costeño and Campesino cheeses sold in the municipality of Barrancabermeja, Santander. Seventy-six samples were taken randomly in four market places in the city, using blocks of cheese (Costeño 25 kg and Campesino 5 lb) as the experimental unit. Physicochemical analyzes of moisture, pH, acidity, aqueous activity (aw) and chlorides were carried out, taking as reference the methods of the Association of Official Analytical Chemists (AOAC) and the Norma Técnica Colombiana (NTC). Also Listeria and Salmonella bacteria were found by using the enzyme-linked immunosorbent assay test (ELISA). The results showed the presence of Salmonella spp in Costeño and Campesino cheeses, with a frequency of 40.79% and 11.43% respectively. However, Listeria spp was not detected in the samples examined and the values obtained in the physicochemical analysis are within the limits established in NTC 750: 2000. [ABSTRACT FROM AUTHOR]
- Published
- 2016