Condiciones de comercialización de queso Paraguay y frecuencia de contaminación con Staphylococcus aureus enterotoxigénico en mercados municipales de Asunción y Gran Asunción, mayo a junio 2022.

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Bibliographic Details
Title:	Condiciones de comercialización de queso Paraguay y frecuencia de contaminación con Staphylococcus aureus enterotoxigénico en mercados municipales de Asunción y Gran Asunción, mayo a junio 2022.
Alternate Title:	Product sale conditions of Paraguayan cheese and frequency of contamination with enterotoxigenic Staphylococcus aureus in municipal markets of Asunción and Greater Asunción, May to June 2022.
Authors:	Schmeda, Carlos¹, Guillén, Rosa², Rodríguez, Fátima², Álvarez, Mercedes³, Soverina, Soledad³, Román, Christian¹, Zárate, Noemí¹ minozaa60@hotmail.com
Source:	Memorias del Instituto de Investigaciones en Ciencias de la Salud. 2025, Vol. 23 Issue 1, p1-9. 9p.
Subjects:	STAPHYLOCOCCUS aureus, CURRENT good manufacturing practices, FOODBORNE diseases, DIAGNOSTIC use of polymerase chain reaction, ENTEROTOXINS, FOOD safety, MARKETPLACES, CHEESE
Geographic Terms:	ASUNCION (Paraguay), PARAGUAY
Abstract (English):	"Queso Paraguay" is a fresh cheese, generally produced on farms with few sanitary quality controls and distributed in markets without adherence to good manufacturing practices (GMP). Contaminated utensils and food handlers who are reservoirs of Staphylococcus aureus (SAU) can contaminate the cheeses. SAU can produce enterotoxins that cause foodborne illnesses (FBIs). FBIs constitute a public health problem with a socioeconomic impact. The objective is investigate the marketing conditions of "Queso Paraguay" and the frequency of contamination with enterotoxigenic Staphylococcus aureus in Municipal Markets of Asunción and Gran Asunción, from May to June 2022. A descriptive, cross-sectional study was conducted. Twenty samples of "Queso Paraguay" purchased from Municipal Markets in Asunción and Gran Asunción were studied. The samples were cultured to investigate the frequency of S. aureus, and the isolates were analyzed by polymerase chain reaction (PCR) to detect enterotoxin-encoding genes. S. aureus was isolated in 30%(6) with counts between 1,0x10² and 4,0x10³ CFU/g. One of the S. aureus isolates 17% (1) contained enterotoxin H, encoded by the seH gene. Contamination of artisanal "Queso Paraguay" samples with S. aureus was detected, with one of the strains being an enterotoxin producer. The handling of these products without GMP was also observed. This highlights the importance of training food handlers in the application of GMP. [ABSTRACT FROM AUTHOR]
Abstract (Spanish):	El queso Paraguay es un queso fresco, elaborado generalmente en granjas con pocos controles de calidad sanitarios; distribuido en los mercados sin criterios de buenas prácticas de manipulación (BPM). Utensilios contaminados y los manipuladores de alimentos reservorios de Staphylococcus aureus (SAU) pueden contaminar los quesos. SAU puede ser productora de enterotoxinas causantes de Enfermedades transmitidas por alimentos (ETA). Las ETA constituyen un problema de Salud Pública con un impacto socioeconómico. El objetivo es investigar las condiciones de comercialización de queso Paraguay y frecuencia de contaminación con Staphylococcus aureus enterotoxigénico en mercados Municipales de Asunción y gran Asunción, mayo a junio 2022. Estudio descriptivo de corte transverso. Se estudiaron 20 muestras de queso Paraguay adquiridos en Mercados Municipales de Asunción y Gran Asunción. Las muestras fueron cultivadas para investigar la frecuencia de S. aureus y los aislamientos fueron analizados por reacción en cadena de la polimerasa (PCR) para detección de genes codificantes de enterotoxinas. Se aisló S. aureus en 30%(6) con recuentos entre 1,0 x 10² y 4,0 x 10³ UFC/g. Uno de los aislamientos de S. aureus 17%(1), contenía la enterotoxina H, codificada por el gen seH. Se ha detectado la contaminación de muestras de Queso Paraguay artesanal con S. aureus, siendo una de las cepas, productora de Enterotoxina y la manipulación de los mismos sin las BPM. Esto señala la importancia de la capacitación de los manipuladores de alimentos para la aplicación de las BPM. [ABSTRACT FROM AUTHOR]
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Database:	MedicLatina

Description
Abstract:	"Queso Paraguay" is a fresh cheese, generally produced on farms with few sanitary quality controls and distributed in markets without adherence to good manufacturing practices (GMP). Contaminated utensils and food handlers who are reservoirs of Staphylococcus aureus (SAU) can contaminate the cheeses. SAU can produce enterotoxins that cause foodborne illnesses (FBIs). FBIs constitute a public health problem with a socioeconomic impact. The objective is investigate the marketing conditions of "Queso Paraguay" and the frequency of contamination with enterotoxigenic Staphylococcus aureus in Municipal Markets of Asunción and Gran Asunción, from May to June 2022. A descriptive, cross-sectional study was conducted. Twenty samples of "Queso Paraguay" purchased from Municipal Markets in Asunción and Gran Asunción were studied. The samples were cultured to investigate the frequency of S. aureus, and the isolates were analyzed by polymerase chain reaction (PCR) to detect enterotoxin-encoding genes. S. aureus was isolated in 30%(6) with counts between 1,0x10² and 4,0x10³ CFU/g. One of the S. aureus isolates 17% (1) contained enterotoxin H, encoded by the seH gene. Contamination of artisanal "Queso Paraguay" samples with S. aureus was detected, with one of the strains being an enterotoxin producer. The handling of these products without GMP was also observed. This highlights the importance of training food handlers in the application of GMP. [ABSTRACT FROM AUTHOR]
ISSN:	18174620
DOI:	10.18004/mem.iics/1812-9528/2025.e23122505