Desarrollo de un protocolo de higiene en la microempresa Lácteos Ilapeñito.

Abstract

The objective of this research was to develop a hygiene protocol for the dairy factory Ilapeñito to ensure the quality and safety of its processes and products. A microbiological analysis was carried out using the swabbing technique on equipment, utensils and live surfaces; samples were taken of raw material, final product and water used in the processes before and after the implementation of the protocol. The statistical analysis was performed by means of the T-student test to determine if there was significance between the data before and after the application of the hygiene protocol and to determine the microbial counts before (A) and after (D); expressed in (CFU. g-1) of Escherichia coli (A-38142) and (D-16), Salmonella sp a (A-95) and (D-6), Staphylococcus aureus (A-15174) and (D-111), Enterobacteriaceae A-(133857) and (D-225) and Listeria monocytogenes (D-7) and after (D-0). It was found that there was microbial contamination before applying the hygiene protocol; therefore, its application allowed improving the quality and safety of the products. It was also verified that there was no presence of fecal coliforms and Cryptosporidium in the water samples used in the company. It is concluded that the hygiene protocol reduced contamination and improved the quality of the processes. It is recommended that the activities described in the hygiene protocol be implemented in all production processes of the Lácteos Ilapeñito microenterprise.