[Diagnostic of health quality in artisanal cheese dairies of Zacazonapan municipality, State of Mexico].
OBJECTIVE
To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese.


METHODS
Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making.


RESULTS
All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC.


CONCLUSIONS
The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.
Jair Jesús
JJ
Sánchez-Valdés
Vianey
V
Colín-Navarro
Felipe
F
López-González
Francisca
F
Avilés-Nova
Octavio Alonso
OA
Castelán-Ortega
Julieta Gertrudis
JG
Estrada-Flores
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002611:Cheese / Q000382:microbiology*; D003297:Cooking and Eating Utensils; D003612:Dairying / Q000592:standards*; D004866:Equipment Contamination; D005511:Food Handling / Q000379:methods / Q000592:standards; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D006225:Hand / Q000382:microbiology; D006801:Humans; D006920:Hygiene; D008800:Mexico; D008892:Milk / Q000382:microbiology; D014871:Water Microbiology