EVALUACIÓN DE LA CALIDAD MICROBIOLÓGICA EN QUESOS FRESCOS ARTESANALES MEDIANTE MÉTODOS TRADICIONALES Y DOS KITS RÁPIDOS.

In order to evaluate the microbiological quality of artisanal fresh cheeses, 15 samples from different producers in the Villa Clara and Artemisa provinces were studied. Traditional methods and two rapid detection kits were used for their study. The microbial counts for the analyzed samples were shown to be above 1.5 x 10³ CFU/g in the counts of filamentous fungi and yeasts, thermotolerant coliforms and Escherichia coli, which evidenced the poor sanitary quality of the products. Regarding the presence of pathogens, Staphylococcus coagulase positive presented values higher than 1.5 x 104 CFU/g, representing a danger when considering its infective dose. For Salmonella spp. and Listeria spp. the analyzes were negative by both the traditional methods and the Reveal 2.0 rapid method, since the positives found were false since it was verified by the API 20E system that the presumed isolated strains corresponded to Citrobacter freundi, showing reactions of crossed antigens between Enterobacteriaceae. [ABSTRACT FROM AUTHOR]