2006, Number 2
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Rev Salud Publica Nutr 2006; 7 (2)
Evaluación de la presencia de staphylococcus aureus en quesos frescos artesanales en tres distritos de Lima – Perú
Luján D, Valentín M, Molina M
Language: Spanish
References: 103
Page:
PDF size: 133.93 Kb.
ABSTRACT
Staphylococcus aureus is causing of foodborne illness for enterotoxins production, the presence of this bacterium in the food shows inadequate handling. For this reason the microbiological quality of fresh artisan cheeses commercialized in three districts in Lima – Perú was analyzed, in order to obtain information that permits the evaluation of the risk this food could represent for the health of their consumers. A total of 30 samples of fresh artisan cheese were analyzed making the isolation and identification of
Staphylococcus aureus through the direct plating over baird parker agar, coagulase production and thermostable nuclease production. It was determined the presence of
Staphylococcus aureus in 24 samples (80 %), with medium values of 105 UFC/g which were found over the maximum limit allowed by the Peruvian technical Norm 202.087. These results show the insufficiency of the sanitary rules applied to the commercialization of this nourishment and the possibility of containing enterotoxins which may cause staphylococcal food poisoning representing in this way a risk for the public health
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