Evaluation of microbiological quality in artisanal cheeses in the state of Nuevo León

Abstract

In most cases, producing and marketing artisanal products needs more hygiene measures in equipment and raw materials before and during production. This research aimed to evaluate the microbiological quality of 31 artisanal fresh, panela, ground, and asadero cheeses packed in various packaging materials marketed in municipalities of the State of Nuevo León. The microbiological analyses carried out were counts of aerobic mesophilic bacteria, psychrophiles, total coliforms, lactic acid bacteria (LAB), fungi, and yeasts. In the aerobic mesophilic count, statistical differences were shown (p ≤0.05) depending on the origin of the cheese and type of packaging, obtaining values ​​ranging from 2.46 - 4.29 Log₁₀ CFU/g. No presence of psychrophilic bacteria was detected, while the total coliform count values ​​between 1.97 to 3.45 Log₁₀ CFU/g were obtained, presenting statistical differences (p ≤0.05) in the type of cheese. The LAB showed values ​​with statistical differences between the types of cheese (p ≤0.05) with values ​​between 3.31 to 4.84 Log₁₀ CFU/g. Finally, fungi and yeasts showed statistical differences (p ≤0.05) for the interaction of origin, type of cheese, and packaging. The results underline the need to implement control measures and good manufacturing practices in producing artisanal cheeses to ensure food safety and consumer health.