Diseño e implementación de un sistema de aseguramiento y control de calidad en carne ovina del Camal Municipal del cantón Guamote

Abstract

A desing and implementation of Best Practices of Manufacturing and Standardized Operation Procedures in Sanitation of the slaughter line of ovine meat of the Municipal Abattoir of Guamote, applying a diagnostics Checklist, based on GMP and the Ecuadorian law for Abottoirs. The experimental units were composed by samples of anatomical zones like ribs, sirloin, and skirt of the slaughtered ovines. The results revealed that the municipal slaughterhouse had an achievement level of 58.88% before and 84.11% after the application of GMP and SSOPs, the microbiological analyses in the slaughtered stations presented a drastic reduction especially in the Salmonella spp populations with microbiological recounts of 0.11CFU/g in the the rib area, 0.20CFU/g in sirloin and 0.03 CFU/g in skirts; on the surfaces, the total mesophiles presented the highest recounts in entrails wash tanks with microbiological populations of 1.65 log CFU/cm2 ; and the lowest in trolls with 0.81 log CFU/ cm2; and in terms of contamination with Staphylococcus aureus, the highest values were in the transportation vehicles with 1.43 log CFU/cm2 and the lowest microbiological concentrations in the trolls with 0.81 log CFU/cm2.

Keyswords: safety, microbial load, sanitation