<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-4157</journal-id>
<journal-title><![CDATA[Biomédica]]></journal-title>
<abbrev-journal-title><![CDATA[Biomédica]]></abbrev-journal-title>
<issn>0120-4157</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-41572018000600030</article-id>
<article-id pub-id-type="doi">10.7705/biomedica.v38i3.3677</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Detección molecular de Salmonella spp., Listeria spp. y Brucella spp. en queso artesanal fresco comercializado en Barranquilla: un estudio piloto]]></article-title>
<article-title xml:lang="en"><![CDATA[Molecular detection of Salmonella spp., Listeria spp. and Brucella spp. in fresh artisanal cheese marketed in the city of Barranquilla: A pilot study]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Varela]]></surname>
<given-names><![CDATA[Zamira E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[Clara Gilma]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[de Moya]]></surname>
<given-names><![CDATA[Yurina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mattos]]></surname>
<given-names><![CDATA[Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bolívar-Anillo]]></surname>
<given-names><![CDATA[Hernando José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villarreal]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Libre Facultad de Ciencias Exactas Programa de Microbiología]]></institution>
<addr-line><![CDATA[Barranquilla ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Libre Grupo de Investigación en Métodos Estadísticos Aplicados ]]></institution>
<addr-line><![CDATA[Barranquilla ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Libre Facultad de Ciencias de la Salud Programa de Medicina]]></institution>
<addr-line><![CDATA[Barranquilla ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Libre Facultad de Ciencias de la Salud Programa de Medicina]]></institution>
<addr-line><![CDATA[Barranquilla ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<volume>38</volume>
<fpage>30</fpage>
<lpage>36</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-41572018000600030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-41572018000600030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-41572018000600030&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción. Cada año mueren, aproximadamente, tres millones de personas como consecuencia de las enfermedades transmitidas por alimentos. El queso artesanal fresco que se produce y distribuye en la región Caribe colombiana es un producto autóctono de los departamentos de Córdoba, Sucre, Bolívar, Atlántico, Magdalena, Cesar y La Guajira. Su consumo masivo aumenta el riesgo de infección con salmonelosis, listeriosis y brucelosis debido a que es elaborado con una tecnología muy rústica, con leche de vaca no pasteurizada, sin procedimientos estandarizados e higiénicos, y a que su almacenamiento no es adecuado.  Objetivo. Detectar la presencia de Salmonella spp., Listeria spp. y Brucella spp. en muestras de queso artesanal costeño fresco procedente de los departamentos de la región Caribe colombiana.  Materiales y métodos. Mediante reacción en cadena de la polimerasa en tiempo real (qPCR), se analizaron 27 muestras de queso proveniente de cinco departamentos de la región Caribe: Atlántico (n=6), Bolívar (n=2), Córdoba (n=1), Magdalena (n=16) y Sucre (n=2). Del total de las muestras, 17 eran de queso blando, cinco de queso semiduro y cinco de queso duro.  Resultados. En el 62,9 % de las muestras se detectó Salmonella spp. (17/27), en el 70,4 %, Listeria spp. (19/27), y en el 22,2 %, Brucella spp. (6/27). Las muestras provenían principalmente del departamento del Magdalena y, en 62,5 % (10/16) de ellas, se encontró Salmonella spp. y Listeria spp., en tanto que en el 50 % (3/6) de las muestras del departamento del Atlántico se detectó Brucella spp.  Conclusión. Los resultados evidenciaron la presencia de estos microorganismos en todas las muestras de queso costeño blando.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Each year approximately 3 million people die as the result of foodborne diseases. The fresh artisan (handmade) cheese produced and distributed in the Colombian Caribbean region is a native product from the departments of Córdoba, Sucre, Bolívar, Atlántico, Magdalena, Cesar, and La Guajira. Its mass consumption increases the risk of infection with Salmonella spp., Listeria spp., and Brucella spp., as it is made with a very rustic technology, with unpasteurized cow milk, without standardized and hygienic procedures and its storage is inadequate.  Objective: To detect the presence of Salmonella spp., Listeria spp., and Brucella spp. in samples of fresh artisan cheese from the Colombian Caribbean region.  Materials and methods: Twenty-seven samples of cheese from five departments of the Caribbean Region (Atlántico (n=6), Bolívar (n=2), Córdoba (n=1), Magdalena (n=16), and Sucre (n=2)) were analyzed by real-time polymerase chain reaction (qPCR). Seventeen of the samples corresponded to soft cheese, five to semi-hard cheese and five to hard cheese.  Results: In 62.9% (17/27) of the samples we detected Salmonella spp., in 70.4% (19/27), Listeria spp., and in 22.2% (6/27), Brucella spp., mainly from the department of Magdalena. In 62.5% (10/16) of the samples we detected Salmonella spp. and Listeria spp. while in the department of Atlántico, 50% (3/6) of the samples corresponded to Brucella spp.  Conclusion: The results confirmed the presence of these microorganisms in all the samples of soft cheese from the Colombian Caribbean region.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Salmonella]]></kwd>
<kwd lng="es"><![CDATA[Listeria]]></kwd>
<kwd lng="es"><![CDATA[Brucella]]></kwd>
<kwd lng="es"><![CDATA[enfermedades transmitidas por los alimentos/epidemiología]]></kwd>
<kwd lng="es"><![CDATA[reacción en cadena de la polimerasa]]></kwd>
<kwd lng="es"><![CDATA[queso.]]></kwd>
<kwd lng="en"><![CDATA[Salmonella]]></kwd>
<kwd lng="en"><![CDATA[Listeria]]></kwd>
<kwd lng="en"><![CDATA[Brucella]]></kwd>
<kwd lng="en"><![CDATA[foodborne diseases/epidemiology]]></kwd>
<kwd lng="en"><![CDATA[polymerase chain reaction]]></kwd>
<kwd lng="en"><![CDATA[cheese]]></kwd>
</kwd-group>
</article-meta>
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