Evaluación microbiológica de la producción de queso en una empresa certificada en buenas prácticas de manufactura, higiene y saneamiento

Abstract

Cheese made from processed milk is a product of great importance worldwide that has been implicated in the transmission of diseases. As an objective, it was proposed to evaluate the microbiological quality of cheese production in a company certified in good manufacturing, hygiene and sanitation practices, during the period January-March, 2022. The study was descriptive-cross-sectional. The sample consisted of a cheese production unit. As a data collection instrument, the criteria established by DIGESA (2016) of 14 components were applied and samples were taken for microbiological analysis through the swabbing and rinsing method at different points of the company. The data collected was stored in Microsoft Excel and descriptive statistics to calculate the averages, ranges and percentages. As a result, they fulfilled 100.00% with the components of location (7/7), lighting (5/5), ventilation (8/8), water supply and others, while the personnel component obtained only 69, 23% (9/13), in addition, there was 100.00% application in refrigeration parameters, impurity, organoleptic, density, acidity, pH, among others, rejecting 109.03 in liters in miles of raw material that did not reach to the criteria of the tests, 55.67 CFU/boot of Escherichia coli (Permissible limit ≤1) were found in worker's boots, 45.38 CFU/cm2 molds and yeasts (Permissible limit ≤3) on walls and 124.83 Mesophilic aerobic CFU/refrigerator (Permissible limit ≤20) in refrigerator. It is necessary to join efforts to reassess the entire production process of silver cheese silver and identify the source of microbiological contamination.