Evaluación de tres Clases de Desinfectantes (cloro, Yodo y Peróxido) para Mejorar la Calidad e Inocuidad de las Lechugas, Zanahoria y Rábanos Producidad y Comercializadas por los Productores Agroecológicos de Cebadas.

Abstract

Three types of disinfectants (chlorine, iodine and peroxide) to improve the quality and harmlessness of lettuce, carrots and radishes produced and commercialized by agro ecological producers from Cebadas, for microbiological analyzes done at Microbiology Laboratory of Food Industrial TechnicsSchool from Cattle Science Faculty-ESPOCH were evaluated, a completely randomized design was used with combinatorial arrangement, 54.72 UFC/g of Coliforms were identified in the control treatment which differs significantly fron other treatments, the use of desinfectant solutions base don chlorine, peroxide and iodine reported values of 0.50 , 0.56 and 0.56 UFC/g of coliforms among applied disinfectants, the control treatment recorded 10.00UFC/g of Escherichia coli values were reduced to 0.11, 0.00 and 0.39 CFU/g respectively, in the control treatment the total Coliforms were 64.56UFC/g with disinfectant solutions of chlorine, peroxide and iodine and its values were: 0.61, 0.56 and 1.11 UFC/g , which are inside the established parameters by Arua,E. (2012) in the microbiological standards of food and fresh vegetables the tolerance was up to10 UFC/g coliforms and 10 UFC/g of Escherichia coli, checkng thereby the effectiveness of the used disinfectants, both in lettuce and carrots the coliforms were 15.46 and 14.33 UFC/g, values exceeding statistically radishes which reached 12.46UFC/g among tested vegetables. The presence of coliforms, Escherichia coli, total coliforms, and yeasts in the control treatment was evident but not when using disinfectants that controlled at high level the presence of these microorganisms, the application of iodine solution in letucce affected minimally its leaves color (4.67/5points), and the chlorine solution scarcely influenced the carrot smell (4.50/5points).