Evaluación higiénico – sanitaria de la Quesera Artesanal COD.Q 1 ubicada en la parroquia Químiag del cantón Riobamba, provincia de Chimborazo.

Abstract

The objective of the present research was to evaluate the hygienic and sanitary quality at homemade

cheese maker Cod.Q 1 located in Químiag parish. Riobamba-Chimborazo through determining the percentage of compliance of Good Hygiene Practices (GHP) by means of a check list based on resolution ARCSA-DE-057-2015-GGG for food processors implementation categorized as a home-made product and microbiological analysis as: raw milk and pasteurized, and whey, brine, fresh cheese, surfaces of living and dead and environment. The sampling was carried out for three days randomized. For the microbiological analysis 3M Petrifilm plates were used specific to each microorganism, whereas for mesophilic aerobes some Plate count agar (PCA), were used. The samples of raw milk and whey were submitted to an analysis of titratable acidity, relative density, and antibiotics, following the methodological guidelines described by Ecuadorian National Standards Institute (INEN). As a result 72% for noncompliance in the articles composed by the (GHP) technical standard was obtained. Regarding to microbiological counts was quantified in fresh cheese: Mesophilic aerobic, 6,57 Log CFU/g; Staphylococcus aureus, 4,10 Log CFU/g; Enterobacteria, 4,89 Log CFU/g; Escherichia coli, 3,93 Log CFU/g; Total coliforms, 4,16 Log CFU/g and the rest of samplings the values found exceed the reference standard, except for whey and pasteurized milk. It is concluded that the fresh cheeses produced at the home-made cheese maker Cod.Q 1 were of poor are of poor microbiological quality by the lack of hygiene and disinfection during the stages of product elaboration. It is recommended to implement training at home-made cheese maker in the area by the health control authorities.