Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR-Reference-Cited by-同舟云学术

Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR

Published:2024-09-05 Issue:17 Volume:13 Page:2824
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Estrada-Hernández Cindy Adriana¹,Becerra-Cedillo María Belén¹,Hernández Velázquez Irma Angélica¹,Mejía-Buenfil Hermann E.¹^ORCID,Olivera-Martínez Tania¹,Salto-González I. Berenice¹,Torres-López Frida¹,Quirasco Maricarmen¹^ORCID

Affiliation:

1. Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico

Abstract

Cotija and Bola de Ocosingo are artisanal ripened cheeses produced in Mexico. Both are made with raw bovine milk from free-grazing cows and with no starter cultures. Unlike culture-based techniques, molecular methods for pathogen detection in food allow a shorter turnaround time, higher detection specificity, and represent a lower microbiological risk for the analyst. In the present investigation, we analyzed 111 cheese samples (95 Cotija and 16 Bola de Ocosingo) by qPCR (TaqMan®) after an enrichment-culture step specific to each foodborne bacterium. The results showed that 100% of the samples were free of DNA from Listeria monocytogenes, Brucella spp., Escherichia coli enterotoxigenic (ETEC), and O157:H7; 9% amplified Salmonella spp. DNA; and 11.7%, Staphylococcus aureus DNA. However, the threshold cycle (Ct) values of the amplified targets ranged between 23 and 30, indicating DNA from non-viable microorganisms. Plate counts supported this assumption. In conclusion, 100% of the cheeses analyzed were safe to consume, and the enrichment step before DNA extraction proved essential to discern between viable and non-viable microorganisms. Hygienic milking, milk handling, cheese manufacturing, and ripening are crucial to achieve an adequate microbiological quality of cheeses made with raw milk.

Funder

INIFAP-SAGARPA-2010

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/17/2824/pdf

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