Resumen

APAZA PACO, JUAN PABLO  y  ESPADA SILVA, ANGÉLICA MARIA. Comparison of three methods of counting Staphylococcus aureus in fresh cheese for sale in the central markets of the city of La Paz-Bolivia. Rev.Cs.Farm. y Bioq [online]. 2018, vol.6, n.2, pp.27-34. ISSN 2310-0265.

Abstract Staphylococcus aureus can contaminate a wide range of foods, constituting fresh cheese in a good differential and selective medium for the development of this microorganism. Staphylococcal foodborne poisoning results from the intake of thermostable enterotoxin preformed in the food thatwas generated by a toxigenic strain of Staphylococcus aureus, becoming a risk to the health of consumers. The present study has the objective of com-paring three methods: i) ISO 6888-1: 2003 ii) NB 32004:2004 and iii) Dry rehydratable plates (Petrifilm plates) for the recount of Staphylococcus aureus in fresh cheese for sale in popular markets from the city of La Paz. The comparison between the conven-tional culture method using Baird Parker Agar medium and the alternative method by rehydratable dry plate was made by random sampling of 30 samples of fresh cheese, the analysis was done by the three methods methods, where by the method dry rehydratable plate 10 samples werewithin norm and 20wereout of norm; By means of the conventional cultivation method, 22 samples were in standard and 8 out of norm. Concluding that the rehydratable dry plate method is more sensitive and easier to apply compared to the conventional method according to the Bolivia standard and ISO standard.

Palabras clave : Staphylococcus aureus; fresh cheese; rehydratable dry plate; conventional culture.

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