Evaluación físico-química y microbiológica del sistema de agua que abastece a las plantas procesadoras de queso fresco artesanal de la parroquia Quimiag Riobamba-Ecuador.

Abstract

The quality of the water used in food processing plants, affects the quality of the final product, therefore its analysis and control are needed. This study analyzed the physico-chemical and microbiological parameters of the water supply system that provides to the handmade cheese factories located in Quimiag, a rural area in Ecuador. Fourteen points were sampled along the system water supply (3 natural water sources, 3 catchment tanks, 1 storage and deliverated tank, 5 faucets and 2 storage tanks located in the handmade cheese factories). At each point triplicate samples were taken. The analyses carried out were: turbidity, color, pH, conductivity, total solids, nitrates, nitrites, f luorides, fecal coliform bacteria, and parasites. These were did according to Ecuadorian and Mexican technical standars. The results show that water from all sampling points meets the physico- chemical parameters required by the standard NTE INEN 1108 (Ecuadorian drinking water requirements), but only the samples from the natural water sources meet to microbiological parameters, but it keeps increasing the bacteria and parasites counting when the water f lows along the system. As long as Quimiag does not have a water treatment plant, the handmade cheese factories and the population in general should chlorinate the ater in order to kill microorganisms and avoid cross-contamination.