Análisis microbiológico de quesos frescos comercializados en la ciudad de Babahoyo

Abstract

In the city of Babahoyo, the sale of fresh cheese is a common activity, however, there is a lack of knowledge of good handling and hygiene practices that must be maintained for this type of process. The objective of this research was to carry out a microbiological analysis of the fresh cheeses that are commercialized in the city of Babahoyo and thus determine if this food complies with the quality standards for its consumption as indicated by the Ecuadorian technical regulation NTE INEN 1528-2012: For this purpose, 35 samples of 250g each were taken, which in turn underwent a microbiological quality control examination regarding the determination of Staphylococcus aureus, Enterobacterias and Salmonella sp., A Completely randomized experimental design (DCA) with 3 replications. After having carried out the respective microbiological analysis, the presence of bacterial load was reported in the following order: Staphylococcus aureus, presented an average population of 82.88±30.58 CFU^g-1, Enterobacteria, were reported with an average of 754.57±292.84 CFU^g-1 and Salmonella sp, presented an average value of 0.70±0.98 25g^-1 of product, showing that there was a significant difference between the groups of pathogenic bacteria analyzed (p<0.05). Therefore, it could be concluded that the inadequate sale of fresh cheese in the 3 municipal markets evaluated represents a threat to food safety and public health of consumers in this city.