Detección molecular de Salmonella spp, Listeria spp y Brucella spp en queso fresco artesanal comercializado en la ciudad de Barranquilla: un estudio piloto

Introduction: Every year, 3 million of people died as consequence of food transmitted diseases. The Artisanal fresh cheese, which is distributed and produced in the Colombian Caribbean region, is an indigenous product from the departments of Cordoba, Sucre, Bolivar, Atlantico, Magdalena, Cesar and Guajira. It's massive consumption increase the risk of infection of salmonellosis, listeriosis and brucellosis, because of their low tech elaboration processes, the use of non pasteurized cow milk and the absence of standardized procedures and also an incorrect storage. Objective: Detect the presence of Salmonella spp , Listeria spp and Brucella spp in fresh artisanal Caribbean cheese samples from the different departments of the Colombian Caribbean region. Materials and methods: 27 samples were analyzed with polymerase chain reaction in real time (qPCR), which came from 5 departments of the Caribbean region; Atlantico (n=6); Bolivar (n=2); Cordoba (n=1); Magdalena (n=16); Sucre (n=2). From the total samples, 17 were of “soft type” cheese, 5 of “semi hard” type and 5 of the “hard” type. Results: A 62.9% of Salmonella spp (17/27 of the samples) was detected, for Listeria spp a 70.4% (19/27 of the samples) and a 22.2% of Brucella spp (6/27 of the samples) were detected on samples which came from the Magdalena department. In the case of Salmonella spp , Listeria spp and Brucella spp for the Atlantico department, a 62.5% (10/16 of the samples) and 50% (3/6 of the samples) were detected respectively. Conclusion: These results reveal the presence of this microorganisms in all the “soft type” caribbean cheese.