Volume - 13 | Issue-1
Volume - 13 | Issue-1
Volume - 13 | Issue-1
Volume - 13 | Issue-1
Volume - 13 | Issue-1
Fresh cheeses are the most preferred by consumers for their shape, texture and flavor, however, they can also be contaminated with pathogenic microorganisms, due to the characteristics of their composition that favors microbial proliferation, so any deficiency in production, handling, conservation, transport and marketing can turn these dairy products into sources of foodborne diseases (STDs) (Soria, 2020).