Evaluation of the sanitary quality of grilled cheese

The present work was carried out with the objective of evaluating the sanitary quality of grilled cheese sold in the municipal market of Huejutla de Reyes, Hgo; by performing microbiological analyses used for the detection of different sanitary quality indicators, such as: Total coliforms, Aerobic Mesophilic Bacteria, Fecal Coliforms, Fungi and Yeasts, Escherichia coli and Salmonella spp; comparing the results obtained with NOM-121-SSA1-1994 to identify the microbial content of the different samples. Samples of grilled cheese were collected from five randomly selected cheese dairies from three locations in Veracruz (Ozuluama, Tempoal and Tantoyuca). Data were analyzed by analysis of variance (ANOVA) and by comparison of means by the Tukey method.