Quality Control Of Staphylococcus Aureus In Rio Grande And Menonita Criollo Cheeses From The Alejo Calatayud Market

IntroductionThe Staphylococcus aureus count is one of the indicators of the microbiological quality of cheeses according to the parameters of the Bolivian Standard 32004, since this bacterium can cause food poisoning. ObjectiveTo determine the presence and quantity of Staphylococcus aureus in Rio Grande and Menonita Creole cheeses in the Alejo Calatayud Market in the city of Cochabamba during the month of July 2019 according to parameters established by Bolivian Standard 32004. MethodsEight samples taken from different cheeses randomly selected from the market were analyzed and subjected to quantitative analysis of CFU/g of Staphylococcus aureus in three different dilutions for each sample, giving a total of 24, 13 were discarded due to impossibility of counting and the remaining samples were subjected to confirmatory tests. The parameters established in the NB32004 were used for the qualification of the results of analysis and tests. ResultsIn 100% of the samples (8 of 8), the presence of S. aureus bacteria was found in quantities higher than the acceptable CFU/g, determining as deficient the hygienic-sanitary quality of the ripened Creole cheeses sold in the Alejo Calatayud Market. ConclusionCreole cheeses marketed in the Alejo Calatayud Market have a high degree of contamination by S. aureus and therefore do not comply with the parameters of NB32004 and the population is exposed to food poisoning.