Evaluación higiénico – sanitaria de la Quesera Artesanal COD.Q 5 ubicada en la parroquia Cajabamba del cantón Colta, provincia de Chimborazo.

Abstract

Artisanal processing of fresh cheeses has for decades been a source of support for families who live in the country`s rural populations and generate an industrial source. However, in carrying out the processes without the right conditions, food tends to become a disease transmission agente. In the present study, the hygienic - sanitary quality of artisanal cheese – making COD.Q 5 was evaluated in Cajabamba village Colta, province of Chimborazo, a checklist was applied base don what is established by Regulation 057 – 2015 of Correct Hygiene Practices (PCH) issued by the National Agency for Health Regulation and Control (ARCSA). The analysis of titratable acidity and density of the raw material and the serum were performed, a microbiological analysis of samples of raw milk, pasteurized milk, whey, brine, fresh cheese, living and inert surfaces and environment. The microorganisms analyzed were aerobic mesophiles, Staphylococcus aureus, Enterobacteria, total Coliforms, Escherichia coli and molds, and yeasts. Also, the presence of antibiotics in raw milk was determined. The analysis of results was base don a descriptive study. The overall compliance of SHP was 49%; on average, the microbiological count of fresh cheese presented values above the established limits, except E. coli, the raw material, living and inert surfaces, the environment, and the attitude of the Operators, are factors that influence this result. It is conclude that under these conditions the quality and safety of the product cannot be guaranteed. It is recommended that everyone involved in the production chain is made aware of the importance of sufficient compliance with the Correct Hygiene Practices.