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vol.6 número1COMPARATIVE STUDY OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC COMPOSITION OF HANDMADE DULCE DE LECHE USING MILK AND SWEET RENNET WHEY IN A RATIO OF 70/30, WITH AND WITHOUT HYDROLYZATE OF THE MIXTURESURVEY OF THE USE OF ENZYMES IN THE PARAGUAYAN INDUSTRY AND ITS APPLICATION IN THE PRODUCTION OF ANIMAL FEED índice de autoresíndice de assuntospesquisa de artigos
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Compendio de Ciencias Veterinarias

versão On-line ISSN 2226-1761

Resumo

SOSA, L  e  GIMENEZ, G. THE RECOUNT OF Staphylococcus COAGULASE POSOTIVE IN PARAGUAYAN CHEESE MARKETED IN THE MUNICIPAL MARKET OF SAN LORENZO AND ITS SENSIVITY TO THREE ANTIMICROBIALS, YEAR 2014. Compend. cienc. vet [online]. 2016, vol.6, n.1, pp.24-30. ISSN 2226-1761.  https://doi.org/10.18004/compend.cienc.vet.2016.06.01.24-30.

ABSTRACT. The aim of the research was to determine an indicator of the microbiological quality of cheese Paraguay by counting coagulase positive Staphylococcus (according to Paraguayan Standard 25 053 11), and antimicrobial susceptibility to selected antimicrobials, in 2014.There were analyzed 130 samples of cheeses corresponding to 26 lots, each consisting of five samples of cheese. It was determined that 38.46% of those lots of Paraguay cheese exceeded the limits values of the Paraguayan Standard (NP), for the amount of coagulase positive Stahylococcus (S. coag. pos.) and 79.23% of the samples showed growth of Staphylococcus spp., of which 83,5% were S. coag. pos. The antimicrobial susceptibility testing of isolates showed that 63.95% of S. coag. pos. were resistant to Cefixime, 40,70 % were to Ciprofloxacin and 16.27 % were resistant to Sulfa-trimethoprim. These results are crucial to establish some course of action for the improvement of public health, based on the promotion, prevention, surveillance and control of cheese marketed primarily at hoarding centers, to reduce the occurrence of food-borne diseases.

Palavras-chave : Paraguayan cheese; coagulase positive Staphylococcus; antimicrobial susceptibility.

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