Staphylococcus aureus isolated from cheeses sold in the city of Bagua, Amazonas

• Autores: Bustamante, Karen, Lingan, Lizbeth, Montenegro, Julio
• Formato: artículo
• Fecha de Publicación: 2024
• Institución: Universidad Nacional Intercultural Fabiola Salazar Leguía de Bagua
• Repositorio: Revistas - Universidad Nacional Intercultural Fabiola Salazar Leguía de Bagua
• Lenguaje: español
• OAI Identifier: oai:revista.unibagua.edu.pe:article/210
• Enlace del recurso: https://revista.unibagua.edu.pe/index.php/dekamuagropec/article/view/210
• Nivel de acceso: acceso abierto
• Materia: Staphylococcus aerus; Staphylococcus epidermidis; quesos; coagulasa; cheese; coagulase

The objective of this work was to isolate Staphylococcus aureus from cheeses sold in the central market of the city of Bagua. This descriptive and non-experimental study was carried out in the "Natural Sciences Laboratory" of the Fabiola Salazar Leguía National Intercultural University of Bagua, 40 cheese samples were collected, requiring 100 g. which were sown on Salted Mannitol Agar and confirmed with the coagula test. Different types of cheese were evaluated: ground, processed, parmesan, Swiss and cut cheese. It was concluded that of 40 samples, 30% had Staphylococcus aureus confirmed with the coagulase test and 35% had Staphylococcus epidermidis, 20% of samples in ground cheese had Staphylococcus aureus and 5% in processed and Swiss cheeses. Likewise, 25% of Staphylococcus epidermidis was found in ground cheese and 5% in parmesan and cut cheeses. It can be concluded that the cheeses sold in the city of Bagua present poor handling and poor hygienic conditions in the production and in the sellers, being a risk to the health of the population.