Aseguramiento de la inocuidad del queso fresco mediante implementación de procediemientos operativos estandarizados y de saneamiento en la cooperativa agropecuaria Chone-Ltda

Standardized Operating Procedures (SOP) Sanitation Standard Operating Procedures (SSOP) were implemented at the Cooperativa de Producción Agropecuaria Chone Ltda., with the aim of measuring their effect on the microbiological safety of fresh cheese named as 100% chonero. Using descriptive research made it possible to get a diagnosis before and after the implementation. Not probabilistic sampling determined five initial sample of cheese to complement the initial diagnosis of safety and five final samples to measure the effect of post implementation. The initial diagnosis showed a low compliance with GPM implying 40.28% of the assessed articles, laboratory analyses displayed presence of Staphylococcus aureus in the total samples analyzed, which is followed by Escherichia coli and Enterobacteriaceae in one of the five samples. Once implemented such procedures, by means of laboratory analysis it was observed that the number of samples contaminated by Staphylococcus aureus, Escherichia coli and Enterobacteriaceae was significantly reduced and with logistic regression analysis it was come to the conclusion that the implementation of SOP and SSOP favors microbiological safety, with the probability of 100%, 37% and 37% that this happens for the aforementioned pathogens.

• Main Author: Guerrero Proaño, Diego German (author)
• Other Authors: Velásquez Fortty, Gabriel Fernando (author)
• Format: bachelorThesis
• Language: spa
• Published: 2016
• Subjects: Calidad; BPM; ETA; Procedimientos Operativos Estandarizados de Saneamiento
• Online Access: http://repositorio.espam.edu.ec/handle/42000/553