Evaluación de la calidad microbiológica de snacks de plátano (chifles) que se expenden en restaurantes en el norte de Guayaquil
Fecha
2023
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
Los snacks de plátano (chifles) son productos de gran interés comercial en el Ecuador, estos alimentos son de consumo frecuente ya sea solos o como acompañamiento de ciertas comidas, debido a su agradable sabor y textura. Así, en varios locales de expendio de alimentos preparados listos para su consumo, tales como los restaurantes de mariscos o picanterías, se comercializan los chifles realizados de manera artesanal, sin registro sanitario. Es por esta razón que se planteó realizar la evaluación microbiológica a muestras de chifles, tomadas de 5 picanterías ubicadas al norte de la ciudad de Guayaquil. La toma de muestras se realizó cada 8 días durante dos ocasiones. Se realizaron recuentos de aerobios mesófilos, mohos y levaduras, coliformes y Escherichia coli. Los resultados obtenidos fueron comparados con la Norma NTE INEN 2561:2010. En cuanto a los resultados obtenidos, las muestras de chifles no presentaron Escherichia coli, en cuanto a coliformes, mohos y aerobios mesófilos, los valores obtenidos se encontraron dentro de lo establecido en la Norma. Con estos resultados se puede concluir que las muestras de chifles fueron elaboradas en condiciones higiénicas aceptables. Por otra parte, al ser un producto deshidratado, no cuenta agua disponible suficiente para el desarrollo microbiano.
Plantain snacks (chifles) are products of big commercial interest in Ecuador; these foods are frequently consumed as an accompaniment to certain meals, due to their pleasant taste and texture. Thus, in several places where ready-to-eat prepared foods are sold, such as picanterias, chifles are sold in a handmade manner, without sanitary registration. For this reason, a microbiological evaluation of chifles samples taken from 5 picanterias located in the north of the city of Guayaquil was proposed. Samples were taken every 15 days on two occasions, and the determinations of mesophilic aerobes, molds and yeasts, coliforms and Escherichia coli were carried out in triplicate. The results obtained were evaluated using NTE INEN 2 561:2010 as a reference. According to the results obtained, the chifles samples did not contain Escherichia coli, and the values obtained for coliforms, molds and mesophilic aerobes were within the requirements of the standard. With these results, it can be concluded that the chifles sampls were produced under acceptable hygienic conditions. On the other hand, being a dehydrated product, there is no water content available for microbial development.
Plantain snacks (chifles) are products of big commercial interest in Ecuador; these foods are frequently consumed as an accompaniment to certain meals, due to their pleasant taste and texture. Thus, in several places where ready-to-eat prepared foods are sold, such as picanterias, chifles are sold in a handmade manner, without sanitary registration. For this reason, a microbiological evaluation of chifles samples taken from 5 picanterias located in the north of the city of Guayaquil was proposed. Samples were taken every 15 days on two occasions, and the determinations of mesophilic aerobes, molds and yeasts, coliforms and Escherichia coli were carried out in triplicate. The results obtained were evaluated using NTE INEN 2 561:2010 as a reference. According to the results obtained, the chifles samples did not contain Escherichia coli, and the values obtained for coliforms, molds and mesophilic aerobes were within the requirements of the standard. With these results, it can be concluded that the chifles sampls were produced under acceptable hygienic conditions. On the other hand, being a dehydrated product, there is no water content available for microbial development.
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CALIDAD MICROBIOLÓGICA- CHIFLES, PLATANO VERDE (MUSA PARADISIACA)