Authorities Suspend Two Dairy Businesses in San Luis Potosí
Mexico’s State Commission for the Protection against Sanitary Risks suspended two dairy businesses in San Luis Potosí during an inspection programme focused on brucellosis controls. The establishments were involved in selling dairy derivatives, and the authority cited hygiene irregularities and biological risks in its decision.
According to the official report, inspectors conducted 593 sanitary visits during the current operating cycle. The checks covered dairy workshops, cheesemaking facilities and retail outlets across several municipalities. Officials collected 506 samples of finished products and liquid raw materials for microbiological testing at the state laboratory.
The inspections resulted in the precautionary seizure and destruction of more than 85kg of food that did not meet applicable physicochemical and hygiene requirements. The operation covered all four regions of the state, with particular attention to the transport of fluid milk and the production of fresh, panela and asadero cheeses, as well as bulk cream.
Inspectors also examined temperature control in commercial displays and the processing of milk used in artisanal products. The authorities identified products held above the regulatory limit of 4°C in some refrigerated showcases. The programme included training for 273 producers, cheesemakers and retail counter staff on pasteurisation, the disinfection of stainless-steel equipment and hygienic storage.
The report said the State Committee against Brucellosis remained active in coordinating surveillance at livestock facilities and cheesemaking sites. The inspections formed part of wider sanitary controls intended to monitor dairy products entering urban supply channels. The source report also identified the need for continued coordination between health authorities, agricultural bodies, livestock operations and facilities receiving raw milk.
For dairy processors, the controls include requirements relating to pasteurisation records, sealed packaging and traceability information. The report noted that some products sold through informal channels lack commercial labels, batch identification or a visible expiry date. It also said that formal processors face competition from dairy analogues made with vegetable fats and starches, alongside products made from unpasteurised milk.
