Determinación de Coliformes totales Y Escherichia coli en quesos artesanales expendidos en la ciudad de Guayaquil
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2019
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Facultad de Ciencias Naturales. Universidad de Guayaquil
Resumen
El consumo de los quesos artesanales es común en la ciudadanía, los quesos se
contaminan fácilmente dentro del proceso, es por ello que el determinar las
concentraciones de coliformes totales y Escherichia coli en la ciudad de Guayaquil fue
necesario. La investigación se realizó en 6 mercados, en los sectores norte, centro,
sur y se comparó con un queso industrial. Se usó la técnica de vertido en placa
aprobada por la EPA, los resultados fueron; coliformes totales en el mercado 6 con
5.7x107 UFC/g y para E. coli fue de 3.5X107 UFC/g son valores superiores a la
norma INEN 1528: 2012 y internacional NTS N 071- MINSA/DIGESA-V.01 para
quesos no madurados. Se realizó una matriz de indicadores manipulación de
alimentos y el porcentaje de cumplimiento en el M1 un 80% y el M6 tuvo 39% de
cumplimiento. Se propusieron protocolos de medidas para la inocuidad alimentaria
para los mercados.
The consumption of artisanal cheeses is common in the citizenship, the cheeses are easily contaminated within the process that is why the determination of the concentrations of total coliforms and Escherichia coli in the city of Guayaquil was necessary. The investigation was realized in six markets, in the north, center, and south sectors and compared it with an industrial cheese. The EPA-approved plate pour technique was used, the results were; total coliforms on the market 6 with 5.7x107 CFU / g and for E. coli was 3.5X107 CFU / g are higher values than the standard INEN 1528: 2012 and international NTS N 071- MINSA / DIGESA-V.01 for unripened cheeses . A matrix of food handling indicators was made and the percentage of compliance in the M1 was 80% and the M6 had 39% compliance. Protocols of measures for food safety for markets were proposed.
The consumption of artisanal cheeses is common in the citizenship, the cheeses are easily contaminated within the process that is why the determination of the concentrations of total coliforms and Escherichia coli in the city of Guayaquil was necessary. The investigation was realized in six markets, in the north, center, and south sectors and compared it with an industrial cheese. The EPA-approved plate pour technique was used, the results were; total coliforms on the market 6 with 5.7x107 CFU / g and for E. coli was 3.5X107 CFU / g are higher values than the standard INEN 1528: 2012 and international NTS N 071- MINSA / DIGESA-V.01 for unripened cheeses . A matrix of food handling indicators was made and the percentage of compliance in the M1 was 80% and the M6 had 39% compliance. Protocols of measures for food safety for markets were proposed.
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QUESO ARTESANAL, ESCHERICHIA COLI, COLIFORMES TOTALES, INOCUIDAD ALIMENTARIA, MANIPULACIÓN DE ALIMENTOS