Staphylococcus aureus en la cadena de producción de queso fresco artesanal

Ailin Martínez-Vasallo, Ariel Ribot-Enríquez, Yamilka Riverón-Alemán, Dianys Remón-Díaz, Yuneilys Alelí Martínez-García, Liesbeth Jacsens, Mieke Uyttendaele

Resumen

El queso fresco artesanal es un alimento nutritivo y de alta preferencia en muchos países. La producción de quesos frescos artesanales constituye una de las principales formas de ingreso y tradición para el sector agrícola en América Latina; Cuba no es una excepción. El queso producido en Cuba es un producto a partir de leche cruda, con el uso de agente coagulante artesanal, cuya calidad está fuertemente influenciada por el área geográfica de producción y sus tradiciones. La higiene de la leche y del queso que se obtienen depende de los hábitos y procedimientos productivos, de la microflora presente en la leche y del ambiente del local en el que se producen. Sin embargo, este tipo de alimentos no tiene un sistema de calidad asociado con la producción. Diferentes estudios han informado deficiencias en las condiciones sanitarias de producción de este alimento. El consumo de queso fresco representa uno de los mayores riesgos en la transmisión de microorganismos patógenos. Staphylococcus aureus se puede transmitir a la cadena alimenticia de los productos lácteos, lo que lleva a productos lácteos contaminados y la posible intoxicación estafilocócica por la producción de enterotoxinas. Estos elementos justifican el objetivo del presente estudio, donde se describe el problema de inocuidad de los alimentos asociado a la presencia de Staphylococcus aureus en la cadena de producción de queso fresco artesanal en Cuba.

Palabras clave

queso fresco artesanal; Staphylococcus aureus; enterotoxinas

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