[Microbiological quality of home-made cheese produced in Costa Rica].
The microbiological quality of 205 samples of home-made cheese prepared from raw milk in six rural zones of Costa Rica was studied. In addition to determining their microbiological quality, recommendations are also issued for reducing to a minimum, the deficient sanitary conditions under which they are produced. Collection of samples was done directly at the producing farms. The following microbiological analyses were then undertaken: Staphylococcus aureus, thermonuclease (TNase) positive. Determination of most probable number (MPN) of coliform organisms of fecal origin. Total count of molds and yeasts, and Enumeration of mesophilic aerobic bacteria. As the data revealed, all samples contained high counts of the four microorganisms investigated, therefore demonstrating the deficient microbiological quality of the home-made cheese. On the basis of results obtained, a series of practical recommendations are suggested to improve the poor sanitary conditions under which they are now prepared.
D001420:Bacteria, Aerobic / Q000302:isolation & purification; D002611:Cheese / Q000592:standards; D003364:Costa Rica; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005511:Food Handling; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification; D013211:Staphylococcus aureus / Q000302:isolation & purification
Calidad microbiológica de los quesos producidos a nivel artesanal en Costa Rica.