Resumo

RODRIGUEZ, Carmen; CALDAS, Liz  e  OGEERALLY, Patrick. Sanitary conditions of hand-made “telita” type cheese in Upata, Bolivar State, Venezuela. Rev. Soc. Ven. Microbiol. [online]. 2009, vol.29, n.2, pp.98-102. ISSN 1315-2556.

This study investigated microorganisms indicators of sanitary conditions in hand-made “telita” type cheese in Upata, Piar Municipality, Bolivar State. Sixty cheese samples were analyzed, and coagulase-positive staphylococci (Staphylococcus aureus) were investigated according to Venezuelan COVENIN Regulation 1292-89 as indicator of manipulation, coliform bacteria according to the Venezuelan COVENIN Regulation 1104-96 and presence of Escherichia coli as fecal contamination indicator. All bacteria growths corresponded to coagulase-negative staphylococci with counts up to 10⁴ decimal dilutions. Total coliforms showed counts of up to ≤10⁵ NMP/g, and fecal coliforms in concentrations of ≤10⁴ NMP/g. Escherichia coli, appeared in 43.3% of samples. It was concluded that the hand-made “telita” type cheese that is sold in the surroundings of Upata, Bolivar State, shows evidences of faulty manipulation and hygienic conditions after its production , and that it does not fulfill the criteria established by the Central American Regulation of Microbiological Criteria For Processed Foods, and is considered as a product which could represent a high microbiological risk for consumers.

Palavras-chave : hand-made white cheese; coliform bacteria; microbiological quality.

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