{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T17:04:53Z","timestamp":1788282293350,"version":"build-2803163510"},"reference-count":66,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2024,9,5]],"date-time":"2024-09-05T00:00:00Z","timestamp":1725494400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"INIFAP-SAGARPA-2010","award":["147499"],"award-info":[{"award-number":["147499"]}]},{"name":"INIFAP-SAGARPA-2010","award":["UNAM-PAPIIT DGAPA IN229319"],"award-info":[{"award-number":["UNAM-PAPIIT DGAPA IN229319"]}]},{"name":"INIFAP-SAGARPA-2010","award":["PAIP 5000-9102"],"award-info":[{"award-number":["PAIP 5000-9102"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Cotija and Bola de Ocosingo are artisanal ripened cheeses produced in Mexico. Both are made with raw bovine milk from free-grazing cows and with no starter cultures. Unlike culture-based techniques, molecular methods for pathogen detection in food allow a shorter turnaround time, higher detection specificity, and represent a lower microbiological risk for the analyst. In the present investigation, we analyzed 111 cheese samples (95 Cotija and 16 Bola de Ocosingo) by qPCR (TaqMan\u00ae) after an enrichment-culture step specific to each foodborne bacterium. The results showed that 100% of the samples were free of DNA from Listeria monocytogenes, Brucella spp., Escherichia coli enterotoxigenic (ETEC), and O157:H7; 9% amplified Salmonella spp. DNA; and 11.7%, Staphylococcus aureus DNA. However, the threshold cycle (Ct) values of the amplified targets ranged between 23 and 30, indicating DNA from non-viable microorganisms. Plate counts supported this assumption. In conclusion, 100% of the cheeses analyzed were safe to consume, and the enrichment step before DNA extraction proved essential to discern between viable and non-viable microorganisms. Hygienic milking, milk handling, cheese manufacturing, and ripening are crucial to achieve an adequate microbiological quality of cheeses made with raw milk.<\/jats:p>","DOI":"10.3390\/foods13172824","type":"journal-article","created":{"date-parts":[[2024,9,5]],"date-time":"2024-09-05T06:44:29Z","timestamp":1725518669000},"page":"2824","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Microbiological Evaluation of Two Mexican Artisanal Cheeses: Analysis of Foodborne Pathogenic Bacteria in Cotija Cheese and Bola de Ocosingo Cheese by qPCR"],"prefix":"10.3390","volume":"13","author":[{"given":"Cindy Adriana","family":"Estrada-Hern\u00e1ndez","sequence":"first","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Bel\u00e9n","family":"Becerra-Cedillo","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Irma Ang\u00e9lica","family":"Hern\u00e1ndez Vel\u00e1zquez","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-5293-5047","authenticated-orcid":false,"given":"Hermann E.","family":"Mej\u00eda-Buenfil","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tania","family":"Olivera-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"I. Berenice","family":"Salto-Gonz\u00e1lez","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frida","family":"Torres-L\u00f3pez","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0247-4774","authenticated-orcid":false,"given":"Maricarmen","family":"Quirasco","sequence":"additional","affiliation":[{"name":"Food and Biotechnology Department, School of Chemistry, National Autonomous University of Mexico, Ciudad Universitaria, Mexico City 04510, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,5]]},"reference":[{"key":"ref_1","first-page":"87","article-title":"Food safety management in traditional food products: Balanc\u00e1n\u2019s Poro cheese as a case study","volume":"25","year":"2016","journal-title":"Estud. 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