Evaluación higiénico – sanitaria de la quesera artesanal COD.Q2 ubicada en la parroquia Químiag, cantón Riobamba, provincia de Chimborazo.

Abstract

This research was to evaluate the hygienic–sanitary quality of the cheese artisanal factory COD.Q2, located in Quimiag town, Riobamba village, Chimborazo Province. The data collection was developed by applying a check sheet, based on the 057 resolution of the Regulation, Control, and Sanitary Vigilance National Agency (ARCSA), regulations of artisanal establishments. The purpose was to determine the compliance of the Good Hygienic Practice (PCH). A physical – chemical analysis of the raw material (milk), buttermilk, and final product (fresh cheese), brine, regular and irregular surfaces, environment, and food handlers was made by considering the quality microbiologic parameters such as: Enterobacterias, E. coli, S. aureus, coliforms, through Petrifilm 3M films, a specific one for each microorganism; for the aerobic mesophilic a recounting of PCA film was made; each recounting was based on the requirements of the national regulations NTE INEN and the international ones. The compliance result of the cheese factory is 26,8% in contrast with the parameters of the PCH, this shows lack of basic requirements to get harmless products in the cheese factory. Fresh cheese presented a recounting of 4,90 log UFC/g, Staphyloccus aureus, aerobic mesophilic 6,54 log UFC/g, Enterobacterias, 3,66 UFC/g, coliforms 3,30 log UFC/g, and Escherichia coli 1,77 log UFC/g, these values are high due to the lack of hygiene in materials, equipment, utensils, and food handlers who have direct contact with the cheese elaboration. It is concluded that the cheese elaborated in the artisanal cheese factory COD.Q2 presents values which exceed the requirements established by the NTE INEN 1528-2012 regulations which demonstrates that the product may cause foodborne illnesses since it contains microorganisms which can be harmful for the consumer. It is recommended that the authorities plan permanent inspections and training to monitor the factory.