Case Study: Quantitative Risk Assessment of Staphylococcus Aureus Enterotoxins in Artisan Fresh Cheese Volume 4 - Issue 4

Ailin Martínez Vasallo¹*, Nivian Montes de Oca Martínez¹, René Tejedor Arias², Liesbeth Jacsens³ and Mieke Uyttendaele³

• ¹National Center of Animal and Plant Health, Cuba
• ²Institute of Pharmacy and Foods, University of Havana, Cuba
• ³Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation, Belgium

Received: May 18, 2021;   Published: June 23, 2021

Corresponding author: Ailin Martinez Vasallo, National Center of Animal and Plant Health, Cuba

DOI: 10.32474/CDVS.2021.04.000191

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Annotation

In Cuba, an important proportion of fresh cheese is made in artisan cheesemaking. Microbial hazards have been identified in artisan fresh cheese made from raw milk; different studies report contamination with S. aureus. The objective of this study was to do an exercise in risk assessment on enterotoxins of S. aureus for artisan fresh cheese in Cuba. A pathway was constructed as series of unit operations according to Quantitative Risk Assessment Model. The pathway comprises of initial contamination at cheesemaking, growth during sale in the informal market, growth during the storage and dose-response after consumption. The @Risk, version 7 (Palisade, USA) was used to run the simulations. Results showed that in the 51.7 % of population are at risk of exposure of enterotoxin dose of S.aureus between 0 to 1.0 μg/serving and 46.9 % of people will be at risk of getting ill for enterotoxins of S. aureus by artisan fresh cheese consumption. The risk assessment model developed provides valuable information for artisan cheesemakers to improve cheese production process. Subsequently, it also could provide valuable recommendations for sellers and consumers education on safe handling of cheese.

Keywords:Artisanal Fresh Cheeses; Staphylococcus Aureus; Enterotoxins; Quantitative Risk Assessment Model

Annotation| Introduction| Materials and Methods| Research Results| Conclusion| References|