Prácticas correctas de higiene basadas en la resolución 057 del ARCSA, en las queseras artesanales.

Abstract

The objective of this research project was to conduct a literature review on "Good Hygiene Practices based on Resolution 057 of ARCSA, in artisanal cheese factories". Studies that were conducted in cheese factories located in the Químiag, Parish in the province of Chimborazo, Guasaganda parish in the province of Cotopaxi, and El Ganadero cheese factory in the canton of La Mana were taken as reference in order to obtain clear and concise information about the topic to be addressed. The digital platforms used were Scielo, Research gate, and UAN journals. The "Collection and selection of information" technique was used with a selection criterion based on research conducted in recent years. The results showed that the aforementioned artisanal cheese factories do not guarantee the product's safety since, on average, they do not comply with 59% of the Correct Hygiene Practices for food processing establishments. As for the analysis of microorganisms in the investigations, it is observed that these are above the limits required by NTE INEN 1528:2012, since they have values greater than 103 CFU/g for Enterobacteriaceae, according to NTE INEN 1529-13, while for Escherichia coli, they exceed 103 CFU/g according to AOAC 991. 14. It is concluded that non-compliance with good hygienic practices is clearly evidenced by the presence of high microbial loads in the cheeses; therefore, these establishments are not suitable for guaranteeing the quality and safety of the finished product. It is recommended that the facilities of artisanal cheese factories comply with the provisions issued in each of the articles of ARCSA resolution 057 to guarantee a quality product.