Evaluación de la presencia de escherichia coli y listeria monocytogenes en tres queseras rurales de la provincia de chimborazo.

Abstract

He presence of Escherichia coli and Listeria monocytogenes was evaluated in three rural cheese farms in the province of Chimborazo, in the canton of Chambo in the cheese factory Don Lucho, in the canton Colta in the cheese factory of Indigenous people of Chimborazo and in the canton Riobamba, parish Tunshi in Lácteos Santa Fé, the samples were analyzed in the Animal Biotechnology laboratory of the Faculty of Animal Sciences of the Polytechnic School of Chimborazo. The following stages were evaluated: pasteurization, curdling, molding and final product, a completely randomized design was used, the results were subjected to variance analysis (ANOVA) and separation of means according to Tukey (P <0.05), establishing that The Chimborazo Indigenous Corporation cheeseburger presented a high contamination of Escherichia coli in the stages of: pasteurization with 151.00 CFU. g-¹, set with 176.50-¹, and in the final product with 125.00 CFU. g-¹, not complying with the Technical Standard INEN 0010: 2012 for pasteurized milk with a value less than <10 CFU g-¹, does not comply with NTE 1528: 2012 for fresh cheese whose value should be less than <10 CFU g- ¹, and with the regulation of the sanitary norms of Peru for the curd that should not have more than 10 CFU g. In the Lácteos Santa Fé cheese factory the presence of Listeria monocytogenes was evidenced in the stages of molding and final product, based on the results obtained in this research work, the three evaluated rural cheese makers do not comply with the sanitary norms and produce fresh unfit cheeses for human consumption, so it is urgent to implement hygiene standards and Good Manufacturing Practices, in order to obtain safe and quality products to be marketed in compliance with the country's regulations.