Determinación de la presencia o ausencia de Staphylococcus sp. en queso fresco comercializado en San Salvador.

Milk is understood to be the product that arises from the normal secretion of the mammary glands of mammals. Milk is a good culture medium for the growth of various microorganisms due to its water content, almost neutral pH, and a wide variety of nutrients such as lactose. As a derivative of milk, cheese is produced, which is obtained by maturing the milk curd and eliminating the whey. The purpose of this investigation was to determine the presence or absence of Staphylococcus sp. in fresh cheese sold in San Salvador. For this, ten samples were obtained from different points of sale, subsequently, they were taken to the INNOVET laboratory, where the Staphylococcus genus was isolated. For the typing of the aureus species, biochemical coagulase and catalase tests were performed. Of the ten samples obtained, 100% showed the presence of the genus to be investigated. A very important fact to mention was the presence of microbial E. coli in sample four; samples one, two, three and five presented for Proteus vulgaris, both bacteria found belong to Enterobacteriaceae. Unpasteurized dairy products contain a bacterial load, which can be harmful to some individuals. It is important to emphasize that the genera found in the samples are widely distributed in the environment, however, it is necessary to consider the contamination of products of animal origin either due to the contaminated dairy product, due to poor handling or due to both situations. [ABSTRACT FROM AUTHOR]