Buenas Prácticas de Manufactura para la Industria Pecuaria

Abstract

According to research carried out at ACALOSA Company, the raw material and final product quality after the GMP (good manufacturing practices) and SSOP (Sanitation Standard Operating Procedures) implementation, improves successfully their organoleptic, physical - chemical and microbiological yogurt and pasteurized milk, by decreasing mesophilic aerobic significantly and eliminating total coliforms absolutely. In a conditions of fresh cheese, research corrected out 2010 in a cheesemakers association the bacterial and microbiological charge found in fresh cheese at the beginning of the work was: Staphylococcus aureus. 100 +8 CFU / g, Escherichia coli 159 +196 and fungus 36500 + 20728 CFU / g, this values ​​show that the microbiological contamination in this cheese was high since it exceeds the INEN (1996) and MERCOSUR (2000), limits which suggest a 100 CFU / g as a maximum limit in Escherichia coli and Staphylococcus aureus so implementing was 72 + 18 CFU / g, Echerichia coli 34 + 14UFC / g and fungus 5258 + 5368UFC / g, hence the importance of creating this technical report in order to know what the GMP and SSOP are, and consequently implement this present regulation which is based on the 3253 decree of the official record N ° 636, November 2002 for the application of GMP in Ecuador in order to achieve the quality and safety of food products prepared in the Ecuadorian agro food indistry.