Influencia del uso de los inhibidores naturales en la calidad microbiológica de quesos frescos.

Abstract

This bibliographic research was carried to know the influence of phenolic compounds such as thymol, carvacrols present in thyme, ginger, oregano, and the use of the bacteriocin nisin that inhibit the proliferation of common pathogenic microorganisms present in fresh cheeses traded at the level of national and foreign public markets. Different results of different studies on bacterial quality were compared and it was determined that high microbiological loads of 5.7x107 CFU / g for total coliforms and 8.00x106 CFU / g for mesophilic aerobes were found in cheeses in the public markets of Ecuador. Likewise, the microbiological contamination analyzed in other countries is reported with values of 42.00x105 CFU / g for Escherichia Coli, 637x105 CFU / g for Coliforms, and 1090x105 CFU / g for mesophilic aerobes. On the other hand, when comparing the results of the use of oregano and nisin as the main natural preservatives, the control of pathogenic microorganisms that are the main causes of different diseases in human health is evidenced. Therefore, it is concluded that the low microbiological quality is evidence due to the poor hygiene conditions in the production of fresh cheeses and are indicators of the deficiencies that may exist in their production process, handling, transport, storage and the conditions in which they are distributed and marketed to the consumer since it does not comply with the Ecuadorian technical health standards NTE INEN 1528, Peruvian DIGESA, Colombian INCOTEC 750 and Cuban regulations 587.