Luján D, Valentín M, Molina M

Idioma: Español
Referencias bibliográficas: 103
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RESUMEN

Staphylococcus aureus es causante de infecciones alimentarias por la producción de enterotoxinas, la presencia de esta bacteria en el alimento indica una inadecuada manipulación. Por este motivo se analizó la calidad microbiológica de quesos frescos artesanales comercializados en tres distritos de Lima – Perú, con el fin de obtener información que permita evaluar el riesgo que este alimento puede representar para la salud de sus consumidores. Un total de 30 muestras de queso fresco artesanal fueron analizadas efectuándose el aislamiento e identificación de Staphylococcus aureus mediante siembra directa en placa sobre agar baird parker y pruebas de producción de coagulasa y nucleasa termoestable. Se determinó la presencia de Staphylococcus aureus en 24 muestras ( 80 %), con valores medios de 105 UFC/g los cuales se encontraron por encima del límite máximo permitido por la Norma Técnica Peruana 202.087. Estos resultados indican la insuficiencia de las medidas sanitarias aplicadas a la comercialización de este alimento y la posibilidad de contener enterotoxinas que pueden ocasionar intoxicación estafilocócica representando de esta manera un riesgo para la salud pública.

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