Desarrollo de un método de desinfección del chocho desamargado utilizado en la elaboración del ceviche de chochos para disminuir su carga microbiana

Abstract

The objective of this qualification work was to develop an accessible method for the disinfection of prepared lupin seeds used in the preparation of chochos ceviche to reduce its microbial load and avoid a possible ETA. For the study, 10 samples of prepared lupin seeds sold in ceviche in the city of Riobamba were obtained and a count of microorganisms indicators of sanitary quality was performed: Enterobacteriaceae, E. coli, S. aureus, mesophilic aerobes and total coliforms, the seeding and quantification of microorganisms was performed in specific culture media as determined by the NTE INEN 2390, 2003. The counts were performed before and after being treated for 3 minutes with the disinfectant solution of chlorine (25ppm, 50ppm, 75ppm) and commercial vinegar (750ppm, 1 000ppm, 1250ppm) and then rinsed with potable water. As results, a deficit of hygienic-sanitary quality was evidenced in the prepared lupin seeds, obtaining high values of microorganisms present; however, it was demonstrated that both chlorine and commercial vinegar are effective in reducing the microbial load present in the lupin seeds. It is concluded that the chlorine solution at 75 ppm was the most effective in eliminating the microbial load, followed by chlorine at 50 ppm and vinegar at 1250 ppm, which also had favorable results significantly similar to chlorine at 75 ppm, these being the most adequate options for disinfection. Bromatological tests were recommended to verify that the properties of the prepared lupin seeds are not affected by disinfection.