Evaluación de la calidad microbiológica del queso fresco artesanal a través de su cadena de comercialización, producidos en una quesera artesanal del cantón Mocha de la provincia de Tungurahua y comercializados en una ciudad de la provincia del Guayas

Abstract

The microbiological quality of artisanal fresh cheese of a family business was evaluated, throughits marketing chain which goes from Tungurahua province, in the highlands region; where it is located, to the coast of Ecuador, taking into account the maximum criteria allowed in the generalstandard for fresh unripened cheeses (NTE INEN 1528). Four critical sampling points were determined at various stages, from the raw material reception to its commercialization, as well asthe physicochemical characteristics: chemical composition of raw milk as well as heat-treated milk, in addition, temperature, water activity, pH and acidity in the finished product at the manufacturing plant and after transportation, for analysis over time. The levels of microorganisms, indicators of the microbiological quality in the sampled points, were evaluated,contrasting with the maximum levels allowed in the NTE-INEN 1528. The data was processed through correspondence analysis, establishing a relationship between the cheese product and enterobacteria in one end of the correspondence line versus raw milk and Salmonella on the opposite side of it. The growth process of microorganisms (E.coli, Salmonella, S. aureus and Mesophilic Aerobes) within the context of the aforementioned standard does not meet the determined requirements. The physicochemical quality of the analyzed samples is within NTE- INEN 009:2012. The microbiological quality of artisanal cheese is linked to contamination sources which are not monitored by the producers and this converges in a high risk of non- compliance with the regulations which establish whether the product is suitable for human consumption. The determination of an applicable legal context on controls and measurements forartisanal processes that help meet the minimum microbiological criteria for artisanal fresh cheeseis recommended.