| Summary: | Artisan fresh cheese is produced from raw milk under conditions that favor microbial contamination; this cheese is traded in points of sale located on public roads where there is a lack of food safety and hygiene practices resulting in a risk of foodborne diseases. The objective of this study was to diagnose the hygienic quality of informal sales of artisan fresh cheese in the public market of Barranquilla. 22 points of sale were evaluated using a health profile based on the Resolution 604 of 1993 issued by the Ministry of Health. Escherichia coli and Staphylococcus aureus were determined in the cheese samples. There was evidence of inadequate clothing, absence of hand washing, presence of animals, garbage in the surroundings, stagnant water and breaking in the cold chain in food preservation. 90.9% and 100% of the cheese samples presented acceptable values for Escherichia coli and Staphylococcus aureus, respectively.
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