Prevalencia de Bacterias Patógenas Listenia monocytogenes y Staphylococcus, en Quesos Frescos Elaborados Artesanalmente en las Parroquias Rurales del Cantón Riobamba

Abstract

The prevalence of pathogenic bacteria Sthaphylococcus aureus and Listeria monocytogenes in fresh handmade cheeses in rural parishes of Riobamba canton was carried out in cheese factories of: San Juan, Pungalá, Licto, Quimiag, Punín, San Luis and in Microbiology laboratories, Fac. Sciences. The deductive-experimental method was applied, identifying production plants through the Health Surveillance Control Department of the Zonal Health Coordination 3, applying a checklist to identify the percentage of compliance with Good Manufacturing Practices (GMP). Samples of freshly made cheese and samples of surfaces were taken in eight cheese factories and were subjected to microbiological, sensory, physical and chemical analysis using selective culture media and specific reagents for moisture, acidity and fat analysis. The results showed indicator bacteria Coliforms between 3.64-6.05 log CFU/g and Enterobacteriaceae between 3.66-6. The prevalence of Staphylococcus aureus was 100%, the prevalence of Listeria monocytogenes could not be established, but in 80% of the surfaces there was presence of Listeria, the other microorganisms on surfaces showed high counts, the physical and chemical analysis showed pH values between 4.59-5.62, humidity between 76.94-62.69%, fat between 13.82-32.46% and acidity between 0.69-0.39%. It is concluded that the microorganism counts are outside the established limits, the results of the physical-chemical analysis indicate that they are within the requirements established by the Ecuadorian Technical Standard INEN 1528:2012, and Peruvian Technical Standard, NTP 2002 102:1987. It is recommended that the health authorities provide follow-up and training for continuous improvement to implement good manufacturing practices to control sanitation in the cheese factories in the rural parishes of Riobamba canton.