Objective:

To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese.

Materials and methods:

Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making.

Results:

All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC.

Conclusions:

The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.