Please use this identifier to cite or link to this item: http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1238
Title: Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese
Authors: Olea Rodríguez, María de los Ángeles
Chombo Morales, Patricia
Nuño, Karla
Vázquez Paulino, Olga
Villagrán de la Mora, Blanca Zuamí
Garay Martínez, Luz E.
Castro Rosas, Javier
Villarruel López, Angélica
Torres Vitela, Ma. Refugio
Keywords: Cotija
Staphylococcus aureus
Salmonella spp
Listeria monocytogenes
maturing cheese
Issue Date: Sep-2021
Publisher: MDPI
Citation: Olea-Rodríguez, M.d.l.Á.; Chombo-Morales, P.; Nuño, K.; Vázquez-Paulino, O.;Villagrán-de la Mora, Z.; Garay-Martínez, L.E.; Castro-Rosas, J.; Villarruel-López, A.; Torres-Vitela, M.R. Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese. Appl. Sci. 2021, 11, 8154. https://doi.org/ 10.3390/app11178154
Series/Report no.: Appl. Sci.;2021, 11, 8154
Abstract: Abstract: Cotija cheese is an artisanal matured Mexican cheese from unpasteurized milk. This work determined the microbiological characteristics and behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and staphylococcal toxin during cheese elaboration and ripening. Sixteen 20-kg cheeses were used, eight inoculated with 6 log CFU/mL of each pathogen, and eight uninoculated, and samples were taken at each stage of the process. In the uninoculated samples, the survival of S. aureus and L. monocytogenes decreased after 30 days of ripening. The average counts of S. aureus in milk, curd, and serum were 7 log MPN /mL, and 8.7 log MPN /g in cheese, decreasing from day 15. Salmonella spp. counts (initial inoculum: 7.2 log MPN /mL) decreased after 24 h, and L. monocytogenes counts (8.7 log MPN/g at 24 h) decreased from day 15 in the cheese. Salmonella spp. and L. monocytogenes were not detected in any sample after 60 days of ripening, unlike S. aureus, which was detected at the end of the study. Lactic acid bacteria counts were 9 log CFU/mL in milk and whey and 7.2 log CFU/g in cheese. Pathogens behavior during the ripening process reduces the health risks by consuming products made with unpasteurized milk when subjected to ripening.
Description: Artículo
URI: http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1238
ISSN: 2076-3417
Appears in Collections:2403 Artículos



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