Evaluación higiénico – sanitaria de la Quesera Artesanal COD.Q3 ubicada en la parroquia Químiag, cantón Riobamba, provincia de Chimborazo.

Abstract

The objective of the following research was the hygienic-sanitary quality of the artisan industry COD.Q3 located in the parish Quimiag, Riobamba - Chimborazo, through the compliance with the correct hygiene practices (PCH) through checklists based on Resolution ARCSA-DE-057-2015-GGG for establishments classified as handcrafted and microbiological analysis of: living and inert surfaces, raw milk, pasteurized milk, brine, whey, environment and finished product. The sampling strategy was performed on three different days, one day for 3 weeks. For the microbiological analysis, the presence of total coliforms, E. coli, S. aureus by means of Petrifilm TM plates and aerobic mesophiles by PCA agar culture were analyzed. We obtained 18.57% of total compliance with good hygiene practices, which reflect the inadequate conditions of the product. As for the microbiological count of samples with high aerobic contamination, it is mixed with raw milk (7.06 CFU / mL), serum (6.05 CFU / mL), surface and ambient; For S.aureus pathogen, high contamination is evident in sera (5.95 log CFU / mL), surfaces (table, press, mesh and agitator), manipulator hands (2.19 Log CFU / hands) and fresh cheese (5.12 Log UFC / g), all values obtained exceed the parameters of the INEN and international standards. In conclusion it can be said that the cheeses elaborated in the handicrafts do not comply with the permissible microbiological quality indexes, due to the inadequate cleaning and disinfection of the surfaces where they are made, present deficient sanitary and sanitary conditions, therefore these cheeses are considered as not suitable for human consumption, or for merchandizing, so they may represent a high risk food. It is recommended to train the manipulating staff to guarantee microbiological quality by obtaining safe, safe and quality food.