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Revista chilena de nutrición

versión On-line ISSN 0717-7518


COSTA, Moira et al. Microbiological safety of commercial and artisanal fresh cheeses sold in Chillán. Rev. chil. nutr. [online]. 2016, vol.43, n.2, pp.172-179. ISSN 0717-7518.

Introduction: Fresh cheese is consumed because of its healthy, nutritional, and safety characteristics. These features become less relevant when appropriatepreparation and storage conditions are not met. Objective: The objective was to evaluate the microbiological safety of commercial and artisanal fresh cheeses sold in the city of Chillán. Methods: A total of 80 fresh cheese samples were analyzed: 40 commercial (brands 1 and2) and 40 artisanal (brands 3 and 4). Enterobacteriaceae (ENT) and Escherichia coli were quantified by NCh 2676 and 2636 (2002). Salmonella, Staphylococcus aureus, and Listeria monocytogenes used NCh 2675, 2671 (2002), ISO 11290-1 (1996 rev 2004), and were confirmed by PCR. Cronobacter spp was identified by multilocus sequence typing (MLST) using criteria from Furthermore, staff and sale hygiene requirements were identified with Sanitary Food Regulations (SFR) checklists. Results: Overall ENT medians were 30 000 000 UFC/g (2 000 000 - 300 000 000) and E. coli were 450 UFC/g NMP/g (33 - 1 100); there were no significant differences in counts for both brand and sale location indicators (p>0.05). Compliance with SFR hygiene requirements was 50%. Positivity of L. monocytogenes was 8.8%; Salmonella spp and S. aureus were not detected. Suspected Cronobacter spp strains were isolated and identified as Franconibacter helveticus. Conclusions: The evaluated fresh cheeses did not meet SFR microbiological criteria and were therefore not safe to eat. The presence of L. monocytogenes is clearly a health risk in hypersensitive population groups that consume this food.

Palabras clave : Fresh cheese; Sanitary Food Regulations; microbiological safety; health risk; Listeria monocytogenes.

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