Identification and isolation of Staphylococcus aureus in samples of fresh and ripe cheese from Colotlán, Jalisco

Abstract

Foodborne Diseases (FBD) are a serious Public Health problem worldwide and are a direct consequence of the ingestion of microbiologically contaminated foods. Staphylococcus aureus is the protagonist of one of the most frequent gastroenteritis in the world. The isolation of this microorganism is common in dairy-derived foods such as cheese due to the inherent characteristics of the product. Mexico is positioned as one of the most important milk producing countries globally, Jalisco is the federal entity that contributes the most product to the country and the municipality of Colotlán is located as a town where livestock farming is one of its main economic activities. The objective of this study was to determine the prevalence of S. aureus in cheese samples from Sanitary Region I (Colotlán, North), analyzed at the State Public Health Laboratory of Jalisco during the period 2018 – 2020. The microbiological analysis It consisted of isolating strains from cheese samples in a selective medium (Baird Parker Agar) and its subsequent confirmation with biochemical determinations (Catalase, Coagulase and Termonuclease), thus obtaining the order of counting of the microorganism. 17 samples were analyzed, 70.59% showed S. aureus counts outside the Standard, 16 corresponded to fresh cheese samples and 1 sample was identified as mature cheese. It is concluded that the intentional search for pathogenic microorganisms in foods allows us to obtain data on their safety, which contributes to Health Regulation, promotion of education and health promotion, thus strengthening the Public Health of the Region and well-being. of the population.