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首页> 外文期刊>Revista de salud animal >Determination of hygienic quality indicators of cheeses made from unpasteurized milk
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Determination of hygienic quality indicators of cheeses made from unpasteurized milk

机译：测定未经巴氏消毒的牛奶制成的奶酪的卫生质量指标

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Consumption of fresh cheese is one of the biggest risks of pathogen transmission of. The assessment of samples of artisan cheeses from smaller private producers associated with an agricultural cooperative of Havana allowed knowing that 91,6% of the samples showed values above 106 CFU/g for the indicator count of microorganisms at 30°C. Total coliforms were above 104 CFU/g in 83.2% of the analyzed samples, while filamentous fungi and yeasts were found in 100% of the samples at a concentration higher than 104 CFU/g. The results showed sanitary deficiencies in the cheeses analyzed, making necessary the enforcement of Good Manufacturing Practices throughout the whole production process, from the raw milk collection to the final product, to avoid the occurrence of alimentary transmission diseases in the population.
机译：食用新鲜奶酪是病原体传播的最大风险之一。对来自与哈瓦那农业合作社相关的较小规模私人生产商的工匠奶酪样品的评估允许知道，在30°C下，有91.6％的样品显示出高于106 CFU / g的微生物指标值。 83.2％的样品中大肠菌群总含量高于104 CFU / g，而100％的样品中丝状真菌和酵母的浓度高于104 CFU / g。结果表明，所分析的奶酪存在卫生缺陷，因此有必要在从生奶收集到最终产品的整个生产过程中执行良好生产规范，以避免在人群中发生饮食传播疾病。

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