Evaluación higiénico-sanitaria de la quesera artesanal COD.Q 7 ubicada en el cantón Mocha, provincia Tungurahua.

Abstract

In the present study, the sanitary hygienic evaluation of the artisan cheese-maker COD.Q7 located in the Canton of Mocha, Province of Tungurahua, was carried out. Compliance with the resolution (ARSA-DE-057-GGG 2015) on the Right Hygiene Practices (PCH) and physical, chemical and microbiological parameters were evaluated. Samples were taken from three batches of raw material, curd, whey, pressed cheese, cheese after brine, packed cheese, brine and live and inert surfaces and environments, in three random samples. In the evaluation of the PCH, the cheese met 56 out of the 99 established items, evidencing a limited application. In what corresponds to the microbiological count the samples with the highest contamination of mesophilic aerobes are: raw milk tanker 3 (2,3X10⁶ UFC/cm3),, serum (3.0X10⁶ UFC/cm3), surfaces and environment (2880 UFC/m3 ); S. aureus high counts were found in the fresh cheese packed (3.0X10⁶ UFC/cm3) and surfaces (production table (8.8x10² UFC/cm2 ),, storage table (1.6x10³ UFC/cm2 ), thermometer (2.4x10³ UFC/cm2), molds (1.6x10³ UFC/cm2), hands (gloves) of the manipulator (8.2X10³UFC/cm2). All the values obtained exceed the parameters described by the pertinent regulations for dairy products and surfaces. The chemical physical analyzes evaluated (fat 3.8 proteins 3.27, total solids 12.50, solids non-fat 8.68 g/100ml) are within the parameters. In conclusion, the cheeses made in the artisan cheese do not comply with the indices of microbiological quality, due to the inadequate cleaning and disinfection of the surfaces where they are made, therefore these cheeses can represent a high sanitary risk. It is recommended to train the manipulator personnel in correct hygiene practices to guarantee the microbiological quality obtaining safe food.