Abstract—Artisanal fresh cheese made from unpasteurized milk and under uncontrolled production conditions represents an important focus for public health in developing countries. The present work was carried out with the purpose of evaluating the microbiological and toxicological quality (heavy metals) in fresh artisanal cheeses and marketed in the municipality of Puebla. The process was divided into two samplings covering the months of September, October and November of 2016, the second sampling was carried out in the months of February, March and June of 2017, processing a total of 89 samples from 10 markets located in the urban area of the municipality of Puebla. The microbial growth of mesophilic bacteria and total coliform bacteria was evaluated by the plate count technique, in accordance with the guidelines of Bacteriological Analytical Manual from the Food and Drug Administration. The results showed the following average counts for both samplings and all markets: for aerobic mesophyll bacteria 5.55 log CFU/g and for total coliforms of 3.80 log CFU/g. The quantification of heavy metals was carried out by the technique of atomic absorption spectrophotometry. The average results obtained were, for copper 1.81 mg/kg, chromium 0.06 mg/kg, lead 2.96 mg/kg, cadmium 0.13 mg/kg and for the element mercury was 0.03 μg/kg.

 

Index Terms—Fresh cheese, bacterial counts, heavy metals, atomic absorption spectroscopy, dairy products

Cite: Alfredo C. Benítez-Rojas, Raúl J. Delgado-Macuil, Genaro G. Amador-Espejo, Eliana Eustaquio-Rosales, and Yolanda L. Martinez-Martinez, "Evaluation of Microbiological and Toxicological Quality (Heavy Metals) in Fresh Artisan Cheese Commercialized in Puebla City, Mexico," International Journal of Food Engineering, Vol. 5, No. 4, pp. 276-281, December 2019. doi: 10.18178/ijfe.5.4.276-281