Identification of bacterial hazards in the production of artisan fresh cheese in Cuba

Abstract

Artisan fresh cheese producing farms from six provinces of Cuba were studied to identify the presence of bacterial hazards and the results are presented in this research communication. The bacterial hazards identified in milk and cheese respectively were: Listeria spp. (9.5 and 18.9%), Bacillus cereus (23.2 and 24.2%), Escherichia coli O157 (12.6 and 13.7%), Salmonella spp. (10.5 and 17.9%), and Staphylococcus aureus (29.5 and 51.6%). Listeria monocytogenes was not detected. Nine Salmonella serotypes corresponding to Salmonella enterica subsp. enterica and Salmonella enterica subsp. arizonae were isolated, whereas Salmonella Anatum was present most often. Biofilm formation by the isolated species and enterotoxin production by S. aureus strains demonstrated the pathogenic potential of the identified bacterial hazards. Results proved the presence of bacterial hazards in the raw milk and cheeses analyzed, so that good manufacturing practices must be accomplished throughout the entire production process in order to avoid the occurrence of foodborne diseases in the population.

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

“…S. aureus were confirmed in our study by the molecular detection of gene seC and all samples tested presented this gene, indicating the potential of these strains to produce enterotoxins. Martínez et al (2020) also confirmed the occurrence of staphylococcal enterotoxin genes by PCR in samples of fresh cheese marketed in Cuba. Gallegos-Acevedo et al (2019) reported a high number of mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus bacteria and molds in artisanal Ranchero cheeses made with raw milk and obtained from local producers in Mexico.…”

“…in 8.9% of cheese samples commercialized in Mexico and 5 samples were fresh cheeses made with raw milk. Martínez et al (2020) reported the presence of Salmonella spp. in 17.9% of artisanal fresh cheeses commercialized in Cuba.…”

“…Dias et al (2016) and Garcia et al (2016) reported similar results and all samples of artisanal Minas fresh cheeses presented counts of S. aureus above 3.0 log NMP/g. Martínez et al (2020) evaluated artisanal fresh cheeses in Cuba and reported that 51.6% of samples presented counts of S. aureus above 3.0 log NMP/g. For industrialized Minas fresh cheese samples, Apolinário et al (2014) and Souza et al (2017) reported better results with 5 samples (16%) and 16 samples (32%) unfit for consumption due to the high counts of S. aureus, respectively.…”

“…In our study 13 samples (32,5%) of artisanal cheeses presented S. aureus with counts higher than 4 log CFU/g. Martínez et al (2020), reported that 51.6% of the cheese samples were contaminated with S. aureus with concentration higher than 4 log CFU/g. Staphylococcal enterotoxins (ses) are a group of thermostable toxins that are resistant to gastric pH and gastrointestinal proteases (Hummerjohann et al, 2014).…”