Influencia de temperatura y salinidad en el crecimiento de Listeria y Salmonella en quesos frescos

Abstract

This project focused on: knowing the influence of temperature and salinity on the bacterial growth of listeria and salmonella in fresh cheeses, they were collected in Riobamba city and taken to the animal biotechnology laboratory for the respective microbiological analyzes. The experimental units were made up of five pieces of cheese from each of the three rural pieces of cheese, with three repetitions each at different times. For the microbiological analyzes, a random sampling was applied in the three rural cheese farms on different days and hours of production. The results revealed that when analyzing conservation at 12 degrees Celsius, there was a greater proliferation of microorganisms presenting a measure of 1296.3 CFU. g-1 of listeria monocytogenes, while with 15% salinity there was less presence of) 259.26 CFU. g-1) Listeria monocytogenes. In addition, at a temperature of 12 degrees, Celsius combined with a salinity of 15%, the growth of microorganisms could be retarded. The combination treatment temperature 4 degrees Celsius and salinity at 5% in the three pieces of cheese presented a greater microbial load, so a protocol of good manufacturing practices and the standardized operating procedure was developed that should be applied in the cheeses studied to improve the safety of the Fresh cheese production process.