Contaminación microbiológica de queso en Colombia: un riesgo para la Salud Pública
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Fecha
2025
Autores
Parra Alvear, Doraynis
Salazar Amaya, Melyni De Jesús
Amaris Jiménez, Alexa
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Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
Los quesos artesanales producidos en Colombia representan un alimento de amplia tradición cultural, pero también un producto con alto riesgo sanitario debido a la frecuente contaminación microbiológica asociada a su elaboración, manipulación y comercialización. Este trabajo recopiló y analizó estudios publicados entre 2015 y 2025 sobre la calidad microbiológica de quesos frescos y semimaduros en diferentes regiones del país. Los resultados evidencian una elevada prevalencia de microorganismos patógenos e indicadores, entre ellos Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria monocytogenes, coliformes totales y fecales, así como mohos y levaduras. En múltiples casos, los niveles encontrados superan los límites establecidos por la NTC 750 y la Resolución 1407 de 2022, lo que evidencia incumplimiento de las Buenas Prácticas de Manufactura y deficiencias higiénico-sanitarias. Asimismo, algunos estudios reportan bacterias ácido-lácticas con capacidad antagonista frente a patógenos, lo que sugiere un potencial biotecnológico para mejorar la inocuidad del producto. En conjunto, los hallazgos confirman que la contaminación microbiológica de los quesos artesanales constituye un problema persistente de salud pública en Colombia, que requiere fortalecer la capacitación de productores, mejorar los controles sanitarios y promover prácticas de elaboración más seguras sin afectar la tradición artesanal.
Artisanal cheeses produced in Colombia represent a food with a long cultural tradition, but also a product with a high health risk due to the frequent microbiological contamination associated with their production, handling, and marketing. This study compiled and analyzed studies published between 2015 and 2025 on the microbiological quality of fresh and semi-mature cheeses in different regions of the country. The results show a high prevalence of pathogenic and indicator microorganisms, including Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria monocytogenes, total and fecal coliforms, as well as molds and yeasts. In many cases, the levels found exceed the limits established by NTC 750 and Resolution 1407 of 2022, which shows non- compliance with Good Manufacturing Practices and hygienic-sanitary deficiencies. Likewise, some studies report lactic acid bacteria with antagonistic capacity against pathogens, suggesting a biotechnological potential to improve product safety. Taken together, the findings confirm that microbiological contamination of artisanal cheeses is a persistent public health problem in Colombia, requiring stronger training for producers, improved sanitary controls, and the promotion of safer manufacturing practices without affecting artisanal traditions.
Artisanal cheeses produced in Colombia represent a food with a long cultural tradition, but also a product with a high health risk due to the frequent microbiological contamination associated with their production, handling, and marketing. This study compiled and analyzed studies published between 2015 and 2025 on the microbiological quality of fresh and semi-mature cheeses in different regions of the country. The results show a high prevalence of pathogenic and indicator microorganisms, including Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria monocytogenes, total and fecal coliforms, as well as molds and yeasts. In many cases, the levels found exceed the limits established by NTC 750 and Resolution 1407 of 2022, which shows non- compliance with Good Manufacturing Practices and hygienic-sanitary deficiencies. Likewise, some studies report lactic acid bacteria with antagonistic capacity against pathogens, suggesting a biotechnological potential to improve product safety. Taken together, the findings confirm that microbiological contamination of artisanal cheeses is a persistent public health problem in Colombia, requiring stronger training for producers, improved sanitary controls, and the promotion of safer manufacturing practices without affecting artisanal traditions.
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Contaminación microbiológica, Quesos artesanales, Staphylococcus aureus, Escherichia coli, Salmonella spp, Listeria monocytogenes, Inocuidad alimentaria
