Evaluación higiénico-sanitaria de la quesera artesanal COD.Q6, ubicada en la parroquia Químiag, cantón Riobamba, provincia de Chimborazo.

Abstract

The main purpose of this research was to evaluate the hygienic sanitary quiality of the artisanal dairy COD.Q6 located in Quimiag, Riobamba canton, province of Chimborazo. In order to carry out this procedure; the compliance with the Resolution ARCSA-DE-057-2015-GGG on Good Hygiene Practices (GHP) was evaluated. In addition to this, samples of raw material as: serum, brine, as well as samples coming from both, inert and living surfaces, in contact with the product during the processing, and the environment, were taken three consecutive times to bacterial count of mesophilic aerobic microorganisms (NTE INEN 1529-2), Staphylococcus aureus, enterobacteria, coliforms e Escherichia coli (Petrifilm XIII

TM 3M TM ), moulds and yeasts (NTE INEN_ISO 21527-1). Also, the presence of antibiotics in raw mil kwas determined, and tests of acidity and density in milk and serum; were performed. The findings coming from the GHP reported a 63,55% of compliance, the final product excedes the microbiological requeriments of NTE INEN 1528: 2012 in 23,8%; 51%; 63,33% and 13,66% for mesophilic aerobes, Staphylococcus aureus, coliforms and Escherichia coli, respectively. Failure in the compliance of good hygienic practices is corroborates by the presence of microorganisms on surfaces and environments which are in contact with the product, so that, the artisanal dairy must firts apply standardized sanitizing procedures in order to reduce the bacterial count, at least to the level allowed by the corresponding standard. It is recommended that the company keeps implementing improvements in is process by starting with the articles corresponding to higiene of equipment and utensils, since they are predominant factor of croos contamination, and the article related to personnel training, not only with technical knowledge, but also with the commitment of the manufacturers and operators with the organization.