Evaluación higiénico – sanitaria de la Quesera Artesanal COD.Q4 ubicada en la parroquia Químiag, cantón Riobamba, provincia de Chimborazo.

Abstract

n the present research, the hygienic-sanitary conditions of the COD.Q4 artisanal cheese factory located in Quimiag parish, Riobamba- Chimborazo were evaluated through the determination of the percentage of compliance with the Correct Practices of Hygiene (CPH) and the analysis of the physical-chemical and microbiological quality of raw materials and finished product. In addition, the microbial load present in living and inert surfaces and the environment of the establishment. It was evaluated in three samples. It was applied the resolution 057:2015 of the National Agency for Regulation, Control and Health Surveillance for the evaluation of CPH. The microbiological indicators of hygienic and sanitary quality were determined according to the methods established in the regulations for: aerobic mesophiles (NTE INEN 1529-5,2006), Staphylococcus aureus, Enterobacteriaceae, Coliforms and Escherichia coli based on the guide (Petrifilm XIV

TM 3 TM , 2003), molds and yeasts according to the guide (MINSA, 2007). As results, a total of 27.84% of total CPH compliance was obtained, evidencing the poor hygienic-sanitary conditions in the establishment. The samples with the greatest contamination of the pathogen Staphylococcus aureus were: UFC / mL whey (5,84±0,06), log UFC / g cheese (5,08±0,06), log UFC / mL, brine (2.36± 0.10), Surfaces (table, press, lyre, stirrer, thermometer) and hands of the manipulator (5.64 ±0.10) log CFU / hands. An elevated microbial load of Enterobacteriaceae was presented in raw milk, whey and cheese. Also growth of molds and yeasts in the hands of the manipulator was evident. It is concluded that raw milk, whey and cheese do not comply with the quality indexes established in the referenced standards. When the living and inert surfaces come in contact with the product, they can contribute a microbial load, constituting a source of contamination linked to deficient processes of cleaning and disinfection, so it is recommended to train the personnel to improve these conditions in the artisanal cheese factory.