Evaluación de la Calidad Microbiológica de la Cadena Productiva del Queso Fresco-Espoch.

Abstract

The microbiological quality of the productive chain of the cheese – was assessed in the laboratory of Microbiology of food of the Faculty of science at ESPOCH, using 500g of curd and cheese, for the before, during and after applying a simple random sampling with 4 replications, analyzing Salmonella through the use of a means of cultivation, Staphylococcus aureus. Escherichia coli and fungi used petrifilm plates. The preliminary reported the following results of cold milk: Salmonella 25,00±17,80 cfu/ml, Staphylococcus aureus 104,50±78,43 cfu/ml, Escherichia coli 60,25±48,12 cfu/ml, strongly positive somatic cells. Hot milk: salmonella 12,35±9,30 cfu/ml, Staphylococcus aureus 62,13±32,72 cfu/ml, Escherichia coli 22,88±18,60 cfu/ml, slightly positive somatic cells. Curd: Staphylococcus aureus 9,25±1,5 cfu/g, Escherichia coli 4,75±4,43 cfu/g, 1,75±2,36 cfu/g fungi. Cheese: Staphylococcus aureus 9±2 cfu/g, Escherichia coli 2±2 cfu/g. During the process was carried out training to personnel involved with the milking and processing; then were obtained the following results cold milk Staphylococcus aureus 12,63±14,83 cfu/ml, Escherichia coli 17,50±23,63 cfu/ml, positive somatic cells. Hot milk: Staphylococcus aureus 15,25±19,24 cfu/ml, Escherichia coli 5±5,77 cfu/ml, positive somatic cells. Curd Staphylococcus aureus 0,25±0,5 cfu/g, Escherichia coli 0,25±0,5cfu/g. Cheese: Staphylococcus aureus 0,5±0,5 cfu/g. So it is recommended to continue to develop research on metabolism that drives the overall quality of products produced in the plant of dairy Tunshi of the FCP-ESPOCH which is the letter of the institution before the society, public and private company.