Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retail points were Chihuahua (60%) and Ranchero (28.8%). According to Mexican standards, three SM, two CGS, and none of the ST cheeses complied with the regulations. Two cheeses (cheddar and Ranchero) from SM (2.22%) were positive for L. monocytogenes. Eight cheeses (8.88%) were positive for Salmonella spp. (5 from ST and 3 from CGS). E.coli 0157:H7 and Campylobacter jejuni were negative in all samples. In the Ranchero cheese, total coliforms (TC), faecal coliforms (FC), and yeast and moulds (Y&M) showed no significant differences (P > 0.05) among retail points. Nevertheless, in Chihuahua cheese, the numbers of total coliforms, faecal coliforms, and yeast and moulds were statistically different (P < 0.05) among retail points. PSM Chihuahua cheese had the lowest numbers of total (0.99 ± 1.0 Log10CFU/g) and faecal coliforms (166 ± 154 Log10CFU/g). CGS cheeses had the lowest counts in terms of yeast and moulds (3.1 ± 2.2 Log10CFU/g). The results revealed that most cheeses, regardless of the retail point, did not conform to Mexican standards. The number of total and faecal coliforms indicates either flaws during the production and commercialization processes or the ill-handling of raw materials.

Abstract The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic , total coliforms, molds, yeast and, lactic acid bacteria (LAB) (Lactococcus , Streptococcus mesophilic and thermophilic, Lactobacillus , Enterococcus, Leuconostoc) were numbered through agar plating. LAB isolates were classified by genus. Then, nineteen randomly selected presumptive Lactococcus isolates were assigned to specie by PCR amplification and DNA sequence. A high number of aerobic mesophilic Staphylococci, Psychrophilic, total coliforms, molds, and yeast were found. Lactococci, mesophilic and thermophilic Streptococci and Lactobacilli were the dominant LAB. Enterococci and Leuconostoc were also present. The isolates were identified as L. lactis subsp. lactis and L. garvieae . And both were found to be the dominant Lactococcus species that could be selected and used in a starter culture. Sanitation deficiencies in the production of artisanal Ranchero cheese were evident, which may translate into being a potential consumers health risk factor.

Abstract The GSTT1 and GSTM1 genes are key molecules in cellular detoxification. Null variants in these genes are associated with increase susceptibility to developing different types of cancers. The aim of this study was to determine the prevalence of GSTT1 and GSTM1 null genotypes in Mestizo and Amerindian individuals from the Northwestern region of Mexico, and to compare them with those reported worldwide. GSTT1 and GSTM1 null variants were genotyped by multiplex PCR in 211 Mestizos and 211 Amerindian individuals. Studies reporting on frequency of GSTT1 and GSTM1 null variants worldwide were identified by a PubMed search and their geographic distribution were analyzed. We found no significant differences in the frequency of the null genotype for GSTT1 and GSM1 genes between Mestizo and Amerindian individuals. Worldwide frequencies of the GSTT1 and GSTM1 null genotypes ranges from 0.10 to 0.51, and from 0.11 to 0.67, respectively. Interestingly, in most countries the frequency of the GSTT1 null genotype is common or frequent (76%), whereas the frequency of the GSMT1 null genotype is very frequent or extremely frequent (86%). Thus, ethnic-dependent differences in the prevalence of GSTT1 and GSTM1 null variants may influence the effect of environmental carcinogens in cancer risk.