Microbiological quality of fresh and mature cheeses marketed in the city of Caaguazú, determining the incidence of Echerichia coli and salmonella spp in the month of August – year 2022

Abstract

Microbiological analysis does not improve the quality of food, but it helps to assess the microbiological load by indicating potential risk points for contamination or microbial reproduction. The proposed objective to investigate was to analyze the microbiological quality of fresh and mature cheeses marketed in the city of Caaguazú, based on the determination of Escherichia coli and Salmonella spp in the month of August - year 2022. For this, sixteen samples of six types of fresh and mature cheeses from four sales locations (supermarkets and pantries), the samples were coded and transferred to the Laboratory of the Santa Clara de Asís University, where the microbiological analysis was carried out according to the established NP 269, performing analysis for the count of E. coli and Salmonella spp. The results showed that thirteen samples did not show growth of E. coli colonies, whereas three samples did show counts that exceeded the acceptable levels of microorganisms in cheese. In turn, fourteen of the sixteen samples analyzed for Salmonella spp did not show colony growth, while in two samples analyzed presumptive positive growth of Salmonella spp colonies was found.