Implementación y Evaluación de Buenas Prácticas de Manufactura (BPM) y principios Estándares de Sanitización (SOPS) en la Asociación de Wueseros de Guamote (AQG), para la producción de Queso Fresco.

Abstract

In the Guamote Canton, Chimborazo Province, the diagnosis of the technological and hygiene conditions of the fresh cheese production process of the "Guamotenito" was carried out to implement and evaluate the Manufacture Good Practices and Sanitation Standard Principles (SOPS) in the Cheese Manufacturers Association of Guamote (AQG); 36 milk samples and fresh cheese from cheese factories of Sablog, Gampala and Guantug were used; they were subjected to physical, chemical and microbiological tests before and after the BPM and POES implementation. It was determined that the fresh cheese production\fas difficult because the hygiene and sanitary quality was not the adequate one, aspects which were corrected through training and practice of BPM and POES. The raw and pasteurized milk quality received meets the proposed indicators by the INEN; the microbiological load (plate re-counting) of the production area was reduced from 698.00±231.56 to 69.50±22.90 UFC/0.1m2. The fresh cheese quality represented a sanitary risk, but with the application of BPM and POES there is a product suitable for consumption because the presence of Staphylococcus aureus and Escherichia coli is below the required by the INEN. It is recommended to use BPM and POES and acquire the culture of hygiene practices, use of adequate protection clothing and periodic cleaning practices to assure that the cheese reaches the optimum microbiological, physical and chemical specifications.