Resumen Introducción: La acuacultura de truchas ha incrementado gradualmente en las tierras altas de Costa Rica. Las aguas residuales de esta actividad son descartadas directamente en los ríos, sin tratamientos previos. Como consecuencia, la actividad truchícola puede contaminar severamente el agua de los ríos con bacterias que pueden afectar la salud humana. Objetivo: Evaluar la contaminación bacteriana por la acuacultura de truchas en el río Savegre, Costa Rica. Métodos: Contamos los coliformes totales y Escherichia coli de muestras mensuales (2015-2018) en tres secciones del proyecto de acuacultura más grande de la cuenca alta del río. Recolectamos las muestras en la entrada de los estanques para las truchas, a la salida, y 200 m hacia abajo. Resultados: Encontramos menos coliformes totales y E. coli en el agua recolectada justo en la salida del agua de los estanques. El número de coliformes totales fue mayor en el 2016 y 2017, y de E. coli en el 2016. Conclusiones: Conteos de coliformes y de E. coli es muy alto en el río, pero inesperadamente, su número disminuye en el agua residual descartada de los estanques. Podría ser que el mucus producido por las truchas o sustancias liberadas del musgo que cubre la pared de los estanques reduzca el crecimiento de bacterias, como se ha sido sugerido en otros estudios. La contaminación del río parece venir de otras fuentes.

Abstract Introduction: The trout aquacultural activity has gradually increased in Costa Rican highlands. Residual waters from this activity are discarded directly in the rivers without any previous treatment process. Consequently, this activity could severely contaminate the river with bacteria that can affect human health. Objective: To evaluate bacterial contamination from trout aquaculture on Río Savegre, Costa Rica. Methods: We counted total coliforms and Escherichia coli from monthly samples (2015-2018) at three sections of the largest aquacultural development in the upper drainage of the river. We collected samples at the fish ponds entrance, exit and 200 m downwards. Results: We found fewer total coliforms and E. coli in the water collected just at the exit of the fish ponds. We counted more total coliforms in 2016 and 2017, and more E. coli in 2016. Conclusions: Coliform and E. coli counts are high in the river, but, unexpectedly, low in the water discarded from the fish tanks. Perhaps the mucus produced by the trouts or substances released by mosses on the fish tank walls reduce bacterial growth, as suggested by other studies. River pollution appears to come from other sources.

Resumen Introducción. El interés de la población por el consumo de productos frescos como las hortalizas ha ido en aumento a través de los años. Existen diferentes métodos de cultivo para producir hortalizas como zanahoria, tomate y repollo. Los sistemas de cultivo convencional y orgánico son los más comunes. Objetivo. Comparar la microbiología de zanahoria, tomate y repollo, provenientes de fincas con sistemas productivos de agricultura orgánica o convencional en Costa Rica. Materiales y métodos. El trabajo se realizó en Cartago, Heredia y Alajuela, Costa Rica, de setiembre 2020 a noviembre 2021, durante la época lluviosa en todos los casos. Se muestrearon hortalizas de fincas modelo de producción de zanahoria, tomate y repollo, una de producción orgánica y tres de producción convencional. Se determinaron recuentos totales de aerobios mesófilos, coliformes totales, Escherichia coli, mohos y levaduras, y la ausencia/presencia de Listeria monocytogenes. Resultados. Los recuentos totales aerobios, de mohos y levaduras y de coliformes totales de la zanahoria, el repollo y el tomate de cultivo convencional y orgánico no difirieron entre sí. En las hortalizas estudiadas los recuentos de E. coli fueron de <1 log UFC/g y hubo ausencia de Listeria monocytogenes. Se encontró presencia de Listeria sp. en las muestras de zanahoria de cultivo convencional, en contraste con su ausencia en la zanahoria de cultivo orgánico. Conclusiones. L. monocytogenes estuvo ausente en las hortalizas estudiadas, que en general, tuvieron cargas microbianas aceptables según la normativa y similares a estudios reportados a nivel mundial. Bajo condiciones controladas, si se comparan con aquellas obtenidas de sistemas de producción convencional, es posible obtener hortalizas con la técnica de cultivo orgánico sin detrimento en su calidad microbiológica y con los beneficios derivados para la salud del consumidor y el ambiente.

Abstract Introduction. Interest in consuming fresh products such as vegetables has been increasing over the years. Different cultivation methods to produce vegetables such as carrots, tomatoes, and cabbages are available. Conventional and organic farming systems are the most common. Objective. To compare the microbiology of carrot, tomato and cabbage from farms with organic or conventional agricultural production systems in Costa Rica. Materials and methods. Sampling was carried out in Cartago, Heredia and Alajuela, Costa Rica, from September 2020 to November 2021, during the rainy season in all cases. Vegetables from model farms of carrot, tomato and cabbage, one of organic production and three of conventional production, were sampled. Microbial counts of total aerobic mesophilic, total coliforms, Escherichia coli, yeasts and molds, and the absence/presence of Listeria monocytogenes were determined. Results. Total aerobic, yeast and mold and total coliform counts for conventionally and organically grown carrots, cabbages, and tomatoes did not differ from each other. In the vegetables studied, E. coli counts were <1 log CFU/g and Listeria monocytogenes was absent. Presence of Listeria sp. in carrot samples from conventional cultivation was found in contrast to its absence in carrots from organic cultivation. Conclusions. L. monocytogenes was absent in the vegetables studied, which in general had acceptable microbial loads according to regulations and similar to studies reported worldwide. Under controlled conditions, when compared to those obtained from conventional production systems, it is possible to obtain vegetables from organic farming without detriment to their microbiological quality and with the derived benefits for the health of the consumer and the environment.

RESUMEN Las plantas purificadoras de agua que carecen de un adecuado sistema de control de calidad pueden generar problemas de salud pública. El objetivo de este estudio fue examinar la calidad microbiológica del agua proveniente de pequeñas plantas purificadoras de la ciudad de Puebla, así como, determinar la existencia de bacterias Aeromonas sp y Pseudomonas sp, y caracterizar si presentan un fenotipo patógeno oportunista. Se recolectaron 70 muestras de garrafones de agua de 25 establecimientos. La cuantificación bacteriana se realizó mediante el método de goteo en placa. Se comprobaron los géneros microbianos mediante análisis bioquímico. En las cepas que mostraron discrepancia se utilizó la identificación molecular con base a secuencias parciales del gen 16S rRNA para confirmar su especie y se les evaluaron sus características de patogenicidad: multirresistencia a antibióticos, producción de biopelícula y actividad hemolítica. El 40 % de las plantas purificadoras no cumplieron con la calidad microbiológica del agua para consumo humano. El 41.4 % de los garrafones de agua muestreados incumplió la normativa, presentando coliformes totales 35.7 %, Pseudomonas 30 %, Enterococcus faecalis 8.6 % y bacterias coliformes fecales el 5.7 %. Se obtuvieron 56 aislados, provenientes de los 29 garrafones contaminados; 10 de ellos se caracterizaron molecularmente, resultando 7 aislados relacionados con especies diferentes de P. aeruginosa y 3 con especies de Aeromonas. De los aislados de Pseudomonas, 5 presentaron resistencia a 2 familias de antibióticos y 2 mostraron multirresistencia. El 36 % de los 10 aislados produjeron hemólisis y biopelícula. Dos cepas de Aeromonas mostraron resistencia a Cefalosporina 3a generación pero no produjeron hemólisis. Los 10 aislados analizados fueron clasificados como no patógenos. Es necesario un seguimiento sanitario más estricto para lograr el cumplimiento de las normas nacionales e internacionales relacionadas con el consumo de agua purificada, para evitar dañar la salud de los consumidores.

ABSTRACT Water purification establishments that lack an adequate quality control system can cause public health problems. The objective of this study was to examine the microbiological quality of water from small purification establishments in the city of Puebla, as well as to determine the existence of Aeromonas sp and Pseudomonas sp bacteria, and to characterize whether they present an opportunistic pathogenic phenotype. 70 water jug samples were collected from 25 establishments. Bacterial quantification was performed using the drop plate method. Microbial genera were determined by biochemical analysis using the standard methodology. In the strains that showed discrepancy, molecular identification based on partial sequences of the 16S rRNA gene was used to confirm their species, and their pathogenic characteristics were evaluated: multiresistance to antibiotics, biofilm production, and hemolytic activity. The results showed that 40 % of the purification establishments did not comply with the microbiological quality of water for human consumption. Similarly, 41.4 % of the jugs of water sampled failed to comply with the regulations, presenting total coliforms 35.7 %, Pseudomonas 30 %, Enterococcus faecalis 8.6 % and fecal coliform bacteria 5.7 %. Likewise, 56 isolates were obtained from the 29 contaminated jugs, of which 10 were molecularly characterized, resulting in 4 different species for P. aeruginosa and 3 for Aeromonas. Of the 7 Pseudomonas isolates, 5 presented resistance to 2 families of antibiotics and 2 showed multiresistance. In total, 36 % of the 10 isolates produced hemolysis and biofilm. Two Aeromonas strains showed resistance to 3rd generation Cephalosporin but did not produce hemolysis. The 10 isolates analyzed were classified as non-pathogenic. A stricter sanitary monitoring is necessary to achieve compliance with national and international standards related to the consumption of purified water, to avoid harming the health of consumers.

Resumen Introducción. En Latinoamérica, los reportes sobre la calidad microbiológica del chorizo crudo son limitados, sin embargo, es un producto de amplio consumo y de tradición. Objetivo. Conocer la estabilidad microbiológica del chorizo crudo en el Gran Área Metropolitana (GAM) de Costa Rica. Materiales y métodos. Entre enero y agosto de 2019, se realizaron recuentos de indicadores de vida útil y de contaminación, así como la detección de tres patógenos (Salmonella spp., Listeria monocytogenes y Clostridium perfringens) en cincuenta muestras de chorizo crudo obtenidas de carnicerías del Gran Área Metropolitana de Costa Rica. Resultados. De las cincuenta muestras analizadas se encontró que solo una era consumible, según los parámetros generales de recuento bacteriano (recuento total aerobio mesófilo (TAM), hongos y levaduras (HYL) y bacterias ácido-lácticas (BAL)) y que la principal causa de deterioro del producto incluye una combinación de BAL y HYL. Además, los recuentos de coliformes totales variaron entre 105 y 106 UFC/g. Desde el punto de vista de inocuidad, se aisló Salmonella spp. en el 16 % de las muestras, Listeria monocytogenes en el 10 % y Clostridium perfringens se encontró en una única muestra con un recuento de 5,00x101 UFC/g. Conclusión. Productos sin procesamiento térmico como el chorizo crudo expendido en el GAM de Costa Rica, son productos muy susceptibles al deterioro, que presentan altos niveles de contaminación y que podrían comportarse como vehículo de patógenos; por ello, se recomienda mejorar las prácticas de manufactura para prolongar la vida útil y garantizar la seguridad del consumidor.

Abstract Introduction. In Latin America, reports on the microbiological quality of raw chorizo, or raw pork sausage, are limited, however, it is a widely consumed and traditional product. Objective. To determine the microbiological stability of the raw sausage in the Great Metropolitan Area (GAM) of Costa Rica. Materials and methods. Between January and August 2019, microbial shelf-life counts, and contamination indicators were carried out, as well as the detection of three pathogens (Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) in fifty samples of raw chorizo obtained from butcher shops in the Great Metropolitan Area of Costa Rica. Results. Of the fifty samples analyzed, only one was found to be consumable according to the general parameters of bacterial count (total aerobic count (TAM), fungi and yeasts (HYL), and lactic acid bacteria (BAL)). The main cause of spoilage included a combination of BAL and HYL. In addition, the total coliform counts ranged between 105 and 106 UFC/g. From a safety standpoint, Salmonella spp. was isolated in 16 % of the samples, Listeria monocytogenes in 10 % and Clostridium perfringens was found in a single sample with a count of 5.00x101 CFU/g. Conclusion. Non-heat treated products, such as raw chorizo sold in the GAM of Costa Rica, are products that are highly susceptible to spoilage, which present high levels of contamination and that could behave as a vehicle for pathogens; therefore, it is recommended to improve manufacturing practices to prolong shelf life and guarantee consumer safety.

Abstract Prensa Cheese, also called Costeño, is made in an artisanal way from raw cow’s milk in the Costa Chica region of the state of Guerrero. In order to know the characteristics of Mexican artisanal cheeses, the objective of this research was to analyze the changes in the count of aerobic mesophilic bacteria (AMB), total coliform (TCs) microorganisms, lactic acid bacteria (LAB) and coagulase-positive staphylococci (CPS), during the ripening (5, 30, 60 and 90 d) of Prensa cheeses, made by four different cheese factories (A, B, C and D) of Cuajinicuilapa, Guerrero, Mexico. A portion (25 g) of each cheese sample was homogenized with peptone diluent (225 mL) and dilutions from 10-1 to 10-6 were prepared with which 3MTM PetrifilmTM plates were sown. After incubating under different conditions, depending on the type of microorganism, AMB, TCs, LAB and CPS counts were made. The results showed that as the ripening time of the Prensa Cheese progressed, the microbial load decreased: AMB from 4 to 2, TCs from 6 to 3, LAB from 6 to 2 and CPS from 5 to 2 log10 CFU g-1. The changes in the counts of the bacterial groups studied can be attributed to the physicochemical and microbiological transitions typical of cheese maturation and to the characteristics of the microbiota present in each of the cheese factories. The results of this research provide elements for the microbial characterization of Mexican artisanal cheeses.

Resumen El Queso de Prensa, también llamado Costeño es elaborado artesanalmente a partir de leche cruda de vaca en la región de la Costa Chica del estado de Guerrero. Con el fin de conocer las características de los quesos artesanales mexicanos, el objetivo de esta investigación fue analizar los cambios en el recuento de bacterias mesófilas aerobias (BMA), microorganismos coliformes totales (CT), bacterias ácido lácticas (BAL) y estafilococos coagulasa positivos (ECP), durante la maduración (5, 30, 60 y 90 días) de quesos de prensa, elaborados por cuatro diferentes queserías (A, B, C y D) de Cuajinicuilapa, Guerrero, México. Una porción (25 g) de cada muestra de queso se homogeneizó con diluyente de peptona (225 ml) y se prepararon diluciones desde 10 -1 a 10 -6 con las que se sembraron placas 3M TM PetrifilmTM. Después de incubar a diferentes condiciones, según el tipo de microorganismo, se hicieron recuentos de BMA, CT, BAL y ECP. Los resultados mostraron que conforme avanzó el tiempo de maduración del Queso de Prensa, la carga microbiana disminuyó: BMA de 4 a 2, CT de 6 a 3, BAL de 6 a 2 y ECP de 5 a 2 log10 UFC g-1. Los cambios en los recuentos de los grupos bacterianos estudiados, pueden ser atribuidos a las transiciones fisicoquímicas y microbiológicas propias de la maduración del queso y a las características de la microbiota presente en cada una de las queserías. Los resultados de esta investigación aportan elementos para la caracterización microbiana de los quesos artesanales mexicanos.

Water is an indispensable component for life on the planet, today it is known that most of the planet earth is composed of water. However, only 3% is water with potential for human use, the rest is salt water. When it comes to the quality of water for human consumption, it must be understood that it is not limited to being sweet or salty, good water for human consumption does not pose risks to the health of those who consume it, and its basic parameters such as color, taste, turbidity, pH and microbiological are within the portability standards established by legislation. Water with characteristics outside of potability standards and distributed for human supply is a potential vehicle for disease transmission. Therefore, given the importance of water quality for human consumption, it is necessary to maintain its control and surveillance, as well as new research and studies on this subject, which can contribute to improving information, techniques, and development. general related to the topic. In this context, through water collection and laboratory analysis of basic parameters such as pH, apparent color, temperature, turbidity, chlorine, and coliforms, this study aimed to establish a diagnosis of the quality of water distributed for human consumption in two systems of distribution in the urban area of Oriximiná-Pará, taking as a criterion a system that provided previously treated water (Cosanpa) and another that did not perform any type of treatment before distribution (Residencial Tia Ana). Also, this study aimed to compare the results between the systems studied, and their variations according to the region's seasonality (rain and drought). The results obtained during the study period showed that the two points studied presented, for the most part, unsatisfactory results in terms of drinking water, such as pH, which in most samples was in a range outside the standards established by legislation both in Residential Tia Ana and at Cosanpa. Was also observed, alarming results regarding the microbiological quality of the water consumed in one of the studied points, of the total of 12 analyzed 3 samples, 11 presented positive results for bacteria of the total Coliforms group, and 3 presented positive results for Escherichia coli. Also, through laboratory and statistical analysis, this study was able to show the influence of seasonality in the region on some water quality parameters, such as pH, turbidity, and microbiology. Thus, as established by the Ministry of Health, through Ordinance No. 888 of May 4, 2021, it can be said that the population supplied by Residencial Tia Ana frequently consumes water of an inappropriate quality for human consumption. On the other hand, Cosanpa, despite carrying out some water treatment steps before distribution, is still ineffective, since many of the laboratory results of the waters from this system showed values outside of what is required by the Ministry of Health.

A água é um componente indispensável para a vida no planeta, hoje sabe-se que a maior parte do planeta terra é composto por água. Contudo, apenas 3% é água com potencial de utilização humana, o restante é água salgada. Quando se trata de qualidade de água para consumo humano, deve-se entender que esta não se limita apenas em ser doce ou salgada, uma água boa para o consumo humano é aquela que não oferece riscos à saúde de quem a consome, que seus parâmetros básicos como cor, gosto, turbidez, pH e microbiológico estejam dentro dos padrões de potabilidade estabelecidos pela legislação. A água com características fora dos padrões de potabilidade e distribuída para abastecimento humano se configura em potencial veículo de transmissão de doenças. Portanto, tendo em vista a importância da qualidade da água para consumo humano, faz-se necessário manter o controle e vigilância da mesma, assim como novas pesquisas e estudos acerca deste assunto, os quais possam contribuir para o aprimoramento de informações, técnicas e desenvolvimento geral relacionados ao tema. Neste contexto, por meio de coletas de águas e análises laboratoriais dos parâmetros básicos como pH, cor aparente, temperatura, turbidez, cloro e coliformes, este estudo teve como objetivo estabelecer um diagnóstico da qualidade da água distribuída para consumo humano em dois sistemas de distribuição na zona urbana de Oriximiná-Pará, levando como critério um sistema que disponibilizasse de água previamente tratada (Cosanpa) e outro que não realizasse nenhum tipo de tratamento antes da distribuição (Residencial Tia Ana). Também, este estudo visou realizar um comparativo dos resultados entre os sistemas estudados, e suas variações conforme a sazonalidade da região (chuva e seca). Os resultados obtidos durante o período de estudo mostraram que os dois pontos estudados apresentaram, em sua maioria, resultados insatisfatórios em termos de água potável, como por exemplo o pH, que na maioria das amostras esteve numa faixa fora dos padrões estabelecidos pela legislação tanto no Residencial Tia Ana quanto na Cosanpa. Observou-se também, resultados alarmantes quanto à qualidade microbiológica da água consumida em um dos pontos estudados, que do total de 12 amostras analisadas, 11 apresentaram resultados positivos para bactérias do grupo coliformes totais, e 3 apresentaram resultados positivos para Escherichia coli. Ainda, por meio das análises laboratoriais e estatísticas, este estudo conseguiu mostrar a influência da sazonalidade da região sobre alguns parâmetros de qualidade da água, como pH, turbidez e microbiologia. Com isso, conforme o estabelecido pelo Ministério da Saúde, por meio da Portaria N° 888 de 04 de maio de 2021, pode-se afirmar que a população abastecida pelo Residencial Tia Ana consome frequentemente águas com qualidade imprópria ao consumo humano. Já a Cosanpa, apesar desta realizar algumas etapas de tratamento da água antes da distribuição, ainda está sendo ineficaz, visto que muitos dos resultados laboratoriais das águas deste sistema, apresentaram valores fora do que é exigido pelo Ministério da Saúde.

Abstract Introduction: There is an increasing number of consumers who appreciate the quality of a good artisan product and who, therefore, are willing to pay for it. The elaboration of artisanal products seeks to judiciously use labor to produce products with high added value such as originality and sensory qualities. The objective of this work is to evaluate the useful life and the limiting factor of deterioration in a homemade hot sauce for its potential commercialization. Methodology: Three possible pathways of deterioration were evaluated: Microbiological degradation (determined by the total count of mesophilic aerobic bacteria and total coliforms), deterioration of sensory characteristics (by sensory evaluation using a hedonic scale) and physicochemical deterioration determined by degradation of the fat after storage for 4 months at 40°C. Results: Differences were found in sensory characteristics before and after storage (all p<0.05). The growth of mesophilic aerobes and total coliform bacteria were <10 CFU/g, pH was evaluated for the risk that it could be due to the growth of C. botulinum, however, in addition to not observing the production of gas the pH was 3.6, so a potential growth of this microorganism was ruled out. Conclusions: The main path of deterioration in the sauce analyzed is the degradation of fats, reflected in the changes in the physicochemical variable’s acidity, peroxide index, iodine index and saponification index. It is considered that the estimated shelf life for the sauce was 3 weeks without heat treatment at room temperature or 4 months in refrigeration, also without heat treatment. The product is well accepted sensorily, so the only limitation would be the degradation of the fat in a long storage period, or it will be stored in an inappropriate way.

Resumen Introducción: Cada vez es mayor el número de consumidores que saben apreciar la calidad de un buen producto artesano y que, por lo tanto, están dispuestos a pagar por ello. La elaboración de productos artesanales busca emplear juiciosamente la mano de obra para elaborar productos de alto valor añadido como la originalidad y cualidades sensoriales. El objetivo de este trabajo es evaluar la vida útil y el factor limitante de deterioro en una salsa picante casera para su potencial comercialización. Metodología: Se evaluaron tres posibles vías de deterioro: La descomposición microbiológica (determinada por la cuenta total de bacterias mesofílicas aerobias y coliformes totales), el deterioro de las características sensoriales (por evaluación sensorial mediante escala hedónica) y el deterioro fisicoquímico determinado por la degradación de la grasa después de un almacenamiento por 4 meses a 40°C. Resultados: Se encontraron diferencias en las características sensoriales antes y después del almacenamiento (todas p<0,05). El crecimiento de mesofílicos aerobios y coliformes totales fue <10 UFC/g, de igual manera se determinó el pH para evaluar el riesgo de que pudiese ser debido a crecimiento de C. botulinum, no obstante, además de no observarse la producción de gas el pH fue de 3,6, por lo que se descartó un potencial crecimiento de este microorganismo. Conclusiones: La principal vía de deterioro en la salsa analizada es la degradación de la grasa, reflejado en los cambios de las variables fisicoquímicas acidez, índice de peróxidos, índice de yodo e índice de saponificación. Se considera que el tiempo de vida estimado para la salsa es de 3 semanas sin tratamiento térmico a temperatura ambiente o 4 meses en refrigeración también sin tratamiento térmico. El producto es bien aceptado sensorialmente, por lo que la única limitante es la degradación de la grasa en un período de conservación largo o almacenada de manera no apropiada.

Abstract Traditional Zacazonapan cheeses have unique organoleptic characteristics and are characterized by being linked to the territory of origin. In the maturation process, there are many interactive variables that are responsible for physical, chemical, biological and structural changes. In order to evaluate the bacteriological evolution of artisanal cheeses during their maturation under non-controlled conditions in two production periods, samples of raw milk and cheese were collected at 0, 30, 60, 120 and 150 d of maturation. The presence of molds and yeasts (MaY), mesophilic aerobic bacteria (MAB), Staphylococcus spp. (Staph), total coliforms (TC), fecal coliforms (FC), Salmonella spp. (Salm) and Listeria spp. (List) was determined. The average microbial load was 9.68, 9.38, 8.55 and 8.10 log10 CFU/g of cheese for MaY, MAB, Staph and TC respectively, as well as 2.68 log10 MPN/g of cheese for FC. Salm was not detected but List was. The microbiological evolution of Zacazonapan matured cheese had counts that exceed the maximum levels of the Official Mexican Standard 243 SSA1 2010.

Resumen Los quesos tradicionales Zacazonapan tienen características organolépticas únicas y se caracterizan por estar vinculados al territorio de origen. En el proceso de maduración se tienen numerosas variables interactivas que son responsables de los cambios físicos, químicos, biológicos y estructurales. Con el objetivo de evaluar la evolución bacteriológica de quesos artesanales durante su maduración bajo condiciones no controladas en dos épocas de producción, se colectaron muestras de leche cruda y de queso a los 0, 30, 60, 120 y 150 días de maduración. Se determinó la presencia de mohos y levaduras (MyL), bacterias mesófilas aerobias (BMA), Staphylococcus spp. (Staph), coliformes totales (CT), coliformes fecales (CF), Salmonella spp. (Salm) y Listeria spp. (List). La carga microbiana promedio fue 9.68, 9.38, 8.55 y 8.10 log10 UFC/g de queso para MyH, BMA, Staph y CT respectivamente, así como 2.68 log10 NMP/g de queso para CF. No se detectó Salm pero si List. La evolución microbiológica del queso madurado Zacazonapan presentó conteos que superan los niveles máximos de la Norma Oficial Mexicana 243 SSA1 2010.

Resumen La calidad e inocuidad del agua de bebida de los animales de abasto es esencial para garantizar la salud y bienestar animal. El objetivo de esta investigación fue determinar la calidad e inocuidad del agua de consumo de animales de abasto para identificación de condiciones sanitarias de predios en los municipios de El Dorado y Granada (Meta, Colombia). Se seleccionaron 60 sistemas de producción animal donde se tomaron muestras de agua desde puntos de extracción y abastecimiento tanto para animales como para humanos. Se analizaron sus características fisicoquímicas (pH, Amoniaco- amonio, nitratos y nitritos) y microbiológicas (recuento de organismos mesófilos aerobios y facultativos, así como determinación de coliformes totales y fecales). El pH del agua de los sistemas de producción varió entre 6,0-7,2 en Granada y 7,2-7,6 en El Dorado. Respecto a nitratos y nitritos, todos los valores fueron considerados normales. Los valores de amoniaco-amonio variaron entre 0-1 ppm en los sistemas de producción de Granada y entre 0-0,5 en los sistemas de producción de El Dorado. En relación con la presencia de bacterias coliformes totales y fecales, se encontró en el 100% de las muestras. El 58% de los predios del municipio de El Dorado presentaron valores ≥ 48.000 ufc/100 mL de microorganismos mesófilos aerobios, mientras que en el municipio de Granada el porcentaje más alto de microorganismos mesófilos aerobios se encontró entre 100-1.000 ufc/100 mL. Todos los sistemas de producción animal presentaron en su agua de bebida contaminación por coliformes fecales, siendo un riesgo para la salud humana y animal al ser fuente de enfermedades trasmitidas por el agua.

Abstract Safe drinking water is essential for our livestock in order for them to live a prosperous life. The objective of this research was to determine the quality and safety of drinking water for animals in farms to identify the sanitary conditions of some farms in the villages of the municipalities of El Dorado and Granada (province of Meta, Colombia). A total of 60 animal production systems were selected, and water samples were taken from the extraction and supply points for both animals and humans. The samples were analyzed for their physical and chemical characteristics (pH, Ammonia-Ammonium, Nitrates, and Nitrites) and the microbiological quality (count of aerobic mesophilic organisms and determination of fecal coliforms). The pH values of the drinking water of the animal production systems ranged between 6.0 - 7.2 in Granada and 7.2 - 7.6 in El Dorado. Regarding Nitrates and Nitrites, all the farms' values were considered normal. Ammonia-Ammonium values varied between 0 - 1 ppm in the Granada production system and 0 - 0.5 in the El Dorado production system. The presence of fecal coliform bacteria was found in 100% of the samples. Fifty-eight percent (58%) of the farms in El Dorado presented values ≥ 48,000 CFU/100 ml of aerobic mesophilic microorganisms. In the municipality of Granada, the highest percentage of aerobic mesophilic microorganisms was between 100 - 1000 CFU/100 ml. All animal production systems had their water with poor microbiological quality as fecal coliforms contaminate it. These results expose the risk that this water represents to human and animal health as it is a source of waterborne infectious diseases.

RESUMEN La colonización fecal en lactantes por bacterias resistentes a los antimicrobianos es un potencial riesgo para futuras terapias antibióticas. Nuestro objetivo fue determinar la frecuencia y características sociodemográficas de lactantes portadores fecales de enterobacterias resistentes a ciprofloxacina (PFRC) y sus genes de resistencia asociados. Analizamos muestras fecales de 41 niños lactantes residentes en el distrito de Talara-Piura, Perú, en 2019. Evaluamos la presencia de 3 genes de resistencia a quinolonas: aac(6’)-Ib-cr, qnrB y oqxA y 2 de betalactamasas: bla CTX-M, bla PER-2.El 68% de lactantes fueron PFRC, Escherichia coli (83,3%) fue el más frecuente. El análisis genotípico detectó: oqxA (41,1%), qnrB (26,7%) y aac(6’)-Ib-cr (20%) y al gen bla CTX-M en el 93,3% de los aislados con betalactamasas. La elevada frecuencia de PFRC nos alertan sobre el potencial riesgo en la pérdida de utilidad de esta familia antibiótica en el área de estudio.

ABSTRACT Fecal colonization by antimicrobial-resistant bacteria in infants is a potential risk for future antibiotic therapy. We aimed to determine the sociodemographic characteristics and frequency of infants who were fecal carriers of ciprofloxacin-resistant enterobacteriaceae (FCCRE) and their associated resistance genes. We analyzed fecal samples from 41 infants from the district of Talara, Piura, Peru in 2019. The presence of 3 quinolone resistance genes was evaluated: aac(6’)-Ib-cr, qnrB and oqxA as well as of 2 beta-lactamase genes: bla CTX-M,bla PER-2. We found that 68% of infants were FCCRE, Escherichia coli (83.3%) was the most frequent bacteria. The genotypic analysis detected: oqxA (41.1%), qnrB (26.7%), aac(6’)-Ib-cr (20%) and the bla CTX-M gene (93.3%) of the isolates with beta-lactamases. The high frequency of FCCRE alerts us of the potential risk of this antibiotic family becoming less useful over time.

Resumen El objetivo del presente estudio fue determinar el estado bacteriológico y la calidad del agua empleada durante los procesos de cultivo de cuatro granjas acuícolas del estado de Morelos, México. El análisis bacteriológico se realizó a partir de muestras de peces (Poecillia sphenops), alimento y agua de cultivo, empleando los medios BHI, TCBS y EMB; las bacterias aisladas fueron identificadas mediante pruebas bioquímicas. Para determinar la calidad del agua, se analizaron muestras provenientes de estanques y canales de abastecimiento según normas oficiales mexicanas. Los resultados bacteriológicos del agua indicaron que los canales presentaron la mayor diversidad y carga bacteriana, identificándose 10 especies pertenecientes al grupo de las Proteobacterias y Firmicutes; para el caso de alimento y peces se identificaron especies como Bacillus megaterium, Vibrio alginolyticus y Enterococcus faecalis. Según las estipulaciones de las normas oficiales mexicanas, todas las unidades de producción presentan una buena calidad de agua; sin embargo, el canal de Las Estacas supera los LMP de coliformes fecales (2400 NMP 100 mL-1) y fósforo (0.83 mg L-1). Con lo anterior se concluye que la calidad sanitaria de los organismos producidos en las granjas se encuentra comprometida por los contaminantes presentes en los canales de abastecimiento.

Abstract This work aimed to determine the bacteriological status and the water quality during the culture process of four aquaculture farms in Morelos, Mexico. The bacteriological analyses were done from fishes (Poecillia sphenops), feed and culture water samples, and culture media BHI, TCBS and EMB; the isolated bacteria were identified by biochemical tests. Samples from ponds and supply channels were analyzed to determine the water quality according to the official Mexican standards. Microbiological results of water indicated that supply ditches presented a more considerable bacterial diversity and load than the analyzed farms, identifying ten bacterial species belonging to Proteobacteria and Firmicutes; regarding feed and fish samples, species like Bacillus megaterium, Vibrio alginolyticus, and Enterococcus faecalis were identified. According to the official Mexican standards stipulations, all production units have good water quality; however, Las Estacas ditch exceeds LMP of faecal coliforms (2400 NMP 100 mL-1) and phosphorus (0.83 mg L-1). In conclusion, the sanitary quality of the organisms produced in the farms is influenced by contamination of the supply ditches.

Abstract Introduction: There is an increasing number of consumers who appreciate the quality of a good artisan product and who, therefore, are willing to pay for it. The elaboration of artisanal products seeks to judiciously use labor to produce products with high added value such as originality and sensory qualities. The objective of this work is to evaluate the useful life and the limiting factor of deterioration in a homemade hot sauce for its potential commercialization. Methodology: Three possible pathways of deterioration were evaluated: Microbiological degradation (determined by the total count of mesophilic aerobic bacteria and total coliforms), deterioration of sensory characteristics (by sensory evaluation using a hedonic scale) and physicochemical deterioration determined by degradation of the fat after storage for 4 months at 40°C. Results: Differences were found in sensory characteristics before and after storage (all p<0.05). The growth of mesophilic aerobes and total coliform bacteria were <10 CFU/g, pH was evaluated for the risk that it could be due to the growth of C. botulinum, however, in addition to not observing the production of gas the pH was 3.6, so a potential growth of this microorganism was ruled out. Conclusions: The main path of deterioration in the sauce analyzed is the degradation of fats, reflected in the changes in the physicochemical variable’s acidity, peroxide index, iodine index and saponification index. It is considered that the estimated shelf life for the sauce was 3 weeks without heat treatment at room temperature or 4 months in refrigeration, also without heat treatment. The product is well accepted sensorily, so the only limitation would be the degradation of the fat in a long storage period, or it will be stored in an inappropriate way.

Resumen Introducción: Cada vez es mayor el número de consumidores que saben apreciar la calidad de un buen producto artesano y que, por lo tanto, están dispuestos a pagar por ello. La elaboración de productos artesanales busca emplear juiciosamente la mano de obra para elaborar productos de alto valor añadido como la originalidad y cualidades sensoriales. El objetivo de este trabajo es evaluar la vida útil y el factor limitante de deterioro en una salsa picante casera para su potencial comercialización. Metodología: Se evaluaron tres posibles vías de deterioro: La descomposición microbiológica (determinada por la cuenta total de bacterias mesofílicas aerobias y coliformes totales), el deterioro de las características sensoriales (por evaluación sensorial mediante escala hedónica) y el deterioro fisicoquímico determinado por la degradación de la grasa después de un almacenamiento por 4 meses a 40°C. Resultados: Se encontraron diferencias en las características sensoriales antes y después del almacenamiento (todas p<0,05). El crecimiento de mesofílicos aerobios y coliformes totales fue <10 UFC/g, de igual manera se determinó el pH para evaluar el riesgo de que pudiese ser debido a crecimiento de C. botulinum, no obstante, además de no observarse la producción de gas el pH fue de 3,6, por lo que se descartó un potencial crecimiento de este microorganismo. Conclusiones: La principal vía de deterioro en la salsa analizada es la degradación de la grasa, reflejado en los cambios de las variables fisicoquímicas acidez, índice de peróxidos, índice de yodo e índice de saponificación. Se considera que el tiempo de vida estimado para la salsa es de 3 semanas sin tratamiento térmico a temperatura ambiente o 4 meses en refrigeración también sin tratamiento térmico. El producto es bien aceptado sensorialmente, por lo que la única limitante es la degradación de la grasa en un período de conservación largo o almacenada de manera no apropiada.

Resumen La leche cruda de vaca se utiliza como materia prima sin pasteurizar para elaborar productos artesanales; sin embargo, es necesario analizar su calidad antes de la transformación al producto final. El objetivo del presente estudio fue evaluar la calidad de leche cruda utilizada para elaborar productos artesanales respecto a los límites fisicoquímicos y microbiológicos establecidos en la normatividad mexicana. Los factores de estudio fueron tipo de ordeño y tratamiento post-ordeño que recibe la leche. El análisis de la calidad de las muestras recolectadas se efectuó acorde a metodologías oficiales. Respecto a la calidad microbiológica, los resultados demostraron que la mayoría de las muestras no cumplen con los criterios establecidos para células somáticas (80 %), bacterias mesofílicas (90 %) y organismos coliformes totales (83 %). Contrariamente, los resultados del análisis fisicoquímico de la leche mostraron que el contenido de proteína, grasa, lactosa y sólidos no grasos cumplen con las especificaciones que dicta la normatividad (91 %, 80 %, 96 % y 93 % de las muestras respectivamente). Los resultados reflejaron la mala calidad microbiológica de la leche utilizada para la elaboración de productos artesanales; siendo esto la consecuencia de prácticas higiénicas deficientes que repercuten en el producto final.

Abstract Raw cow’s milk is widely used as an unpasteurized raw material for artisanal products; however, it is necessary to analyze its quality before obtaining the final product. Thus, the objective of this study was to evaluate the quality of raw milk used to produce artisanal products with regard to the physicochemical and microbiological limits established in Mexican regulations. The factors studied were the milking method and post-milking treatment used to assure milk quality. All analyses of the collected samples were carried out according to the official methodologies. Regarding microbiological criteria, the results showed that the majority of the samples do not meet the established criteria for somatic cells (80%), mesophilic bacteria (90%), and total coliform organisms (83%). Conversely, the physicochemical analysis of milk samples showed that the content of protein, fat, lactose, and non-fatty solids met the specifications stipulated by national regulations (91%, 80%, 96%, and 93%, respectively). In general, results reflected the poor microbiological quality of the milk used for artisanal products; this being the consequence of poor hygienic practices, impacting the final product quality.

RESUMO Vinculada às precárias práticas sanitárias, a resistência bacteriana, originalmente associada ao ambiente hospitalar, passou a ser observada também no meio ambiente. Tendo em vista a relação da qualidade da água com a saúde de uma população, sua condição passou a ser avaliada por meio da detecção de microrganismos, sendo a Escherichia coli (E. coli) usada como bioindicador para a contaminação fecal. O Rio Carioca é o primeiro rio urbano tombado no Brasil, possui valor histórico, cultural, paisagístico e simbólico, contudo ainda é local de lançamento de efluentes em diferentes pontos, sendo potencial reservatório para a manutenção e disseminação de genes de resistência. Nessa perspectiva, objetivou-se estabelecer o perfil de susceptibilidade a antimicrobianos de E. coli isoladas em amostras de águas do Rio Carioca, Rio de Janeiro, levando em consideração a presença de águas residuais de origem doméstica e hospitalar nesse curso d’água. Foram obtidas amostras de água superficial de cinco pontos do rio. Os parâmetros cor aparente, turbidez, condutividade elétrica, temperatura e pH foram analisados. Realizou-se a detecção da presença/ausência de bactérias do grupo dos coliformes nas amostras, com posteriores cultivo, isolamento e identificação de E. coli. Os isolados foram submetidos ao teste de sensibilidade aos antimicrobianos. Isolados resistentes a quatro diferentes antimicrobianos foram encontrados no ponto mais degradado. Assim sendo, este estudo pode contribuir para a compreensão dos mecanismos pelos quais as pessoas podem ser expostas e colonizadas, fortalecendo estratégias de saúde, sanitárias e ambientais.

ABSTRACT Linked to unsafe health practices and originally associated with the hospital environment, bacterial resistance has also started to be observed in nature. Given the relationship between water quality and the health of a population, its condition started to be assessed by detecting microorganisms, and Escherichia coli was used as a bioindicator. The Carioca River is the first urban river listed in Brazil. It has historical, cultural, landscape, and symbolic value. However, it is still a place for effluent discharge at different spots and is a potential reservoir for the maintenance and dissemination of resistance genes. From this perspective, the objective was to establish the profile of susceptibility to E. coli antimicrobials isolated in water samples from the Carioca River, Rio de Janeiro, considering the domestic and hospital wastewater in this watercourse. Surface water samples were collected from five River points. Apparent color, turbidity, electrical conductivity, temperature, and pH were the parameters analyzed. Presence/absence of coliform bacteria were detected in the samples, with subsequent cultivation, isolation, and identification of E. coli. The isolates were submitted to the Antimicrobial Sensitivity Test. Isolates resistant to four different antimicrobials were found at the most degraded point. Thus, this study can help to understand the mechanisms by which the population is exposed and colonized, strengthening health, sanitary, and environmental strategies.

Resumo O queijo Paipa é o único queijo curado colombiano com denominação de origem protegida (DOP) e é feito com leite cru; No entanto, até o momento, o produto não apresenta um perfil sensorial definido, já que nenhum estudo foi feito até o momento. O objetivo deste estudo foi abordar a definição dos atributos sensoriais dos queijos Paipa produzidos na região do DOP, a fim de estabelecer os aspectos organolépticos da regulação DOP. Um painel treinado de cinco membros utilizou o teste de análise sensorial descritiva por abordagem multidimensional para estabelecer o perfil sensorial do queijo Paipa; esta análise foi complementada com o método utilizado para queijos DOP, no qual participaram também três produtores de queijo, dois delegados do governo, um especialista em gastronomia e dois pesquisadores do queijo Paipa. A avaliação microbiológica (bactérias aeróbicas mesofílicas, bactérias do ácido láctico, coliformes totais e fecais, estafilococos coagulase positiva, Salmonella spp. Listeria monocytogenes) das amostras de queijo foi feita antes da análise sensorial a fim de garantir a segurança das amostras a serem testadas. A análise sensorial descritiva foi feita com 17 amostras de queijos que representaram 77% dos queijos Paipa produzidos na região DOP. 82 descritores sensoriais foram identificados e finalmente 47 foram estabelecidos (sete descritores para aparência, 15 para odor, 15 para sabor e 10 para textura) para descrever o perfil sensorial do queijo Paipa. Devido à presença de bactérias patogênicas, os perfis de textura e sabor do queijo Paipa estiveram baseados em apenas três amostras. Os perfis sensoriais das amostras de queijo foram altamente heterogêneos e isso pode ser uma consequência da grande variação nas características do leite cru e/ou nas práticas de elaboração dos produtores de queijo. Portanto, para encontrar a identidade sensorial do queijo Paipa e garantir sua qualidade e segurança sanitária, a produção de queijo e as características do leite cru devem ser definidas e regulamentadas entre os produtores de leite e queijo Paipa.

Abstract Paipa cheese is the unique Colombian ripened cheese produced from raw milk that has a protected designation of origin (PDO); nonetheless, to date, the dairy product lacks a defined sensory profile, since no study has been previously performed. The aim of this study was to approach the definition of the sensory attributes of the Paipa cheeses that are produced within the PDO region in order to establish the organoleptic aspects of the PDO regulation. A trained panel of five members used the multidimensional approach as a descriptive sensory analysis to establish the sensory profile of Paipa cheese; such analysis was complemented with the method used for PDO cheeses were three cheese producers, two government delegates, one gastronomy expert and two Paipa cheese researchers participated in the descriptive sensory analysis. A microbiological assessment (mesophilic aerobic bacteria, lactic acid bacteria, total and fecal coliforms, coagulase-positive Staphylococci, Salmonella spp. and Listeria monocytogenes) of cheese samples was carried out prior to sensory analysis to guarantee the safety of the samples. The descriptive sensory analysis was performed with 17 cheese samples that represented 77% of Paipa cheese produced in the PDO region. 82 sensory descriptors were identified and 47 were finally established (seven descriptors for appearance, 15 for odor, 15 for taste and 10 for texture) for describing the sensory profile of Paipa cheese. Due to the presence of pathogenic bacteria, the texture and taste profiles of Paipa cheese were based only on three samples. Sensory profiles of cheese samples were highly heterogeneous and it may be a consequence of the variations among raw milk used and/or manufacturing practices of cheese producers. Therefore, in order to find the sensory identity of Paipa cheese and guarantee quality and safety, cheese production and raw milk characteristics must be defined and regulated among milk and Paipa cheese producers.