Evaluación de la influencia de la salmuera sobre la calidad microbiológica de los quesos frescos artesanales en una quesera de Quimiag-Chimborazo.

Abstract

The objective of this investigation was to calculate the effect of the brine on the microbiological quality of the fresh artisanal cheeses made in a rural cheese-pot of Quimiag- Chimborazo. The evaluation was made in a period of 8 days, where the 0 day corresponding to the day of cleaning and preparation of brine, was determined: the level of contamination of the living and inert surfaces by measuring adenosine triphosphate (ATP); the microbial load of environment samples of the raw material used for the preparation of brine (water pasteurized, water at rest, new salt and salt used) and cheeses before and after immersion in it by indicator microorganisms such as mesophilic aerobic, molds and yeasts, Escherichia coli/ hetero bacterial coliforms and staphylococcus aureus, and detection of the presence of salmonella only in the case of the processed product. The samplings continued on days 1, 3, 5, 7, 9, 11 and 12. The results obtained showed the lack of asepsis on surfaces since 0 day, after presenting relative light units (RLU) greater than 10, brine with micro load bacterial initial and rising during the days, which affected the quality of the cheeses after salting, considered a source of contamination. It was established that the microbiological quality of the brine was deficient, in the case of the cheeses none was considered for human consumption because the microorganisms specified in the Ecuadorian technical norm NTE INEN 1528: 2012 exceeded the permissible limit except for salmonella that was not detected. It is recommended to carry out periodic microbiological analyzes of the brines and to train the staff on good hygiene practices (HCP) and good manufacturing practices (GMP), to improve the processes and ensure the safety of the product.