Aplicación de las BPM en la elaboración de queso fresco pasteurizado en quesería alimentos frescos de la Parroquia San Isidro

The objective of this investigation was to implement a Manual of Good Manufacturing Practices (GMP) applied during the production process of pasteurized fresh cheese at "Queserías Alimentos Frescos," located in the San Isidro parish, Sucre canton, between 2022 and 2023. Through an exploratory, descriptive, and field-based investigation, evaluation parameters were established based on Resolution ARCSA-067-2015-GG in order to determine and verify compliance with GMP in the production of pasteurized fresh cheese at the company. In the pre-implementation phase of the GMP Manual, a compliance rate of 54.86% was obtained, indicating a low level of GMP compliance. During the post-implementation phase, after providing training to the production staff, the microbiological compliance (Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp) was verified. The results showed that all the analyzed parameters were within the limits allowed by the INEN 1528 Standard, and the regulatory compliance improved significantly, reaching 87.25%. Therefore, the control of production processes and sanitary conditions in the cheese factory was improved, ensuring the safety of the product.

• المؤلف الرئيسي: Quiñonez Ibarra, Yefrey Andrés (author)
• مؤلفون آخرون: Villegas Loor, Jorge Enrique (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2023
• الموضوعات: Queso fresco pasteurizado; BPM; Inocuidad
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/2119