Desarrollo y elaboración de un manual de buenas prácticas de manufactura (BPM) para el centro de acopio de leche cruda chuquipogyo.

Abstract

This research consists of producing a manual of Good Manufacturing Practices for the Chuquipogyo milk collection center located in the community of “El Quinual”, canton Guano, province of Chimborazo. We conducted the study in order to reduce the risks of contamination of raw milk, including the stages of milking, transport and cooling. We analyse the sensory, physicochemical, microbiological characteristics in raw milk, in the microbiology laboratory of the Faculty of Animal Sciences and in the rapid testing laboratory of the collection centre. The results were processed in the Microsoft Excel 2013 program. For the physicochemical and microbiological analyses, we used the T-Student test. The sensory analysis and the percentage of compliance with the checklist of good manufacturing practices is done through descriptive statistics. With the purpose of evaluating the fulfilment of the checklist based on the “Agrocalidad” regulation, we made the diagnosis, obtaining an average of 55% of compliance, later applying the manual of Good Manufacturing Practices in the different activities we achieved a compliance of 87% in field; 96% in transportation and 85% in the Chuquipogyo storage centre. By means of the microbiological analyses we determined that the count of Escherichia coli, total Coliforms, Salmonella, Staphylococcus aureus and Listeria monocytogenes was outside the parameters admitted by the technical norm INEN 9: 2012 for raw milk. Initially, the loads exceeded 2.5 x 10 6 CFU / mL. The application of the manual of Good Manufacturing Practices in the different areas, reduced the microbial load to a maximum average of 333 CFU / mL, value accepted by the INEN 9: 2012 technical standard. The difference was highly significant (p> 0.01). The physicochemical analysis indicated that the milk was above the permitted limits, which does not guarantee suitability. Applying good practices in the collection processes allowed us to observe an improvement in the quality of the raw material, reporting levels accepted by the INEN 9: 2012 technical standard. We conclude that by applying the Manual of Good Manufacturing Practices throughout the supply chain, raw milk of better sensorial, physicochemical and microbiological quality is obtained. Through technical assistance, training and technology transfer, we make producers in the dairy sector aware that the product is highly vulnerable and should not be contaminated physically, chemically or microbiologically. We recommend maintaining the protocols that have been determined in this manual through research.