Microbiological Analysis and Antibiotic Resistance in Pathogenic Bacteria Isolated from Artisanal Cheeses Sold in Jaén, Perú
Abstract
Artisanal fresh cheese is a widely consumed food that can become a vehicle for potentially pathogenic and drug-resistant bacteria. The objective of this study was to perform a microbiological analysis and evaluate the antibiotic resistance of pathogenic bacteria from artisanal cheeses collected from markets in Jaén, 2025. The study was descriptive with a quantitative, non-experimental approach. One hundred and twenty samples of fresh cheese (10 grams each) were analyzed for the quantification of total coliforms and mesophilic bacteria from eight markets in the Jaén district. Samples stored for no more than three days and from formal sales outlets were included. The cheese was collected in labeled sterile Ziploc bags and transported under aseptic and refrigerated conditions (4 °C). Serial dilutions were prepared with the 10⁻¹ dilution serving as the stock solution. In addition, the presence of Escherichia coli and Staphylococcus aureus was biochemically demonstrated and extended-spectrum beta- lactamase and methicillin-resistant strains were phenotypically identified, respectively. Among the results, a high microbial load was reported for mesophilic bacteria (4.80 × 10⁵ CFU/g) and total coliforms (1.22 × 10⁴ CFU/g). These results exceeded permissible limits, with the Santa Rosa Market reporting the highest bacterial load. Additionally, S. aureus (35.00 %) and E. coli (21.67 %) were identified in artisanal cheeses. extended- spectrum beta-lactamase-producing E. coli and methicillin- resistant S. aureus were found in 100.00 and 14.29% of the strains, respectively. In conclusion, artisanal fresh cheeses sold in the city of Jaén exhibit high levels of mesophilic bacteria and total coliforms, and the presence of extended-spectrum beta- lactamase -producing E. coli and S. aureus methicillin-resistant strains was also observed.
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