Incidencia de listeria monocytogenes y staphylococcus aureus en la planta de procesamiento de lácteos de Nono

The dairy industry is one of the most important worldwide, in Ecuador there are already products that are exported due to its high demand. Therefore, the ontrol and guarantee of the quality of the products is a challenge, which must be met by obligation in terms of hygiene, food safety, for export and for internal trade, especially in aspects that may generate reactions detrimental to public health. This study aims to determine the incidence of Listeria monocytogenes and Staphylococcus aureus in the Nono dairy processing plant, located in the northwestern region of the capital. The objective was also to identify the critical points where the proliferation and incidence of pathogenic microorganisms and hygiene indicators, such as L. monocytogenes and S. aureus respectively, which may directly or indirectly affect the product or food, generating certain conditions and diseases that have been detected by the consumption of contaminated dairy products. The study was carried out based on raw milk obtained from the University of the Americas, where it was started with the first microbiological analyzes, which would be immediately transferred to a food analysis laboratory certified by the SAE, also the Good Practices of Milking in this process. At the time of processing of milk products, it is confirmed that the raw material passes to a thermal process (pasteurization) to reduce the microbial load. Within the dairy processing area there are several critical points for the proliferation of microorganisms that should have been properly s elected based on specific criteria for the two study microorganisms, with the appropriate information the critical points were determined to proceed with the collection of samples at the time of the food preparation process. To make a good sampling, surface samples were taken before, during and after the process of manufacturing the different dairy products, at each of the critical points during three days of manufacturing products at the plant. On the other hand, in the aspect of food production, specific characteristics of GMP were evaluated that are linked to the issue of food contamination and food safety. As for the method of determination of S. aureus, a modern swab method developed by 3M was used, which consists of sowing directly after the swab with Quick Swab that are modern swabs with a Letheen broth capsule for the immediate inoculation of microorganisms that they can be sown after swab on Petrifilm Staph Express plates designed to give microbiological counts to quickly sowing the swab broth is exactly what is required for the plate and thereby direct sowing. In fresh cheese that is the main product of analysis, microbiological counts for S. aureus are permissible up to an amount of 102 according to NTE INEN 1528: 2012. The results obtained in terms of milk and drains were the most representative, unlike the counts of hand plates, finished product and contact surfaces, so a high incidence of microorganisms was determined within the processing plant, but of Similarly, it was not decisive for direct contamination of the finished product

• Autore principale: Burbano Ortiz, Christopher Sebastian (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2020
• Soggetti: CONTROL DE ALIMENTOS; INOCUIDAD ALIMENTARIA; BUENAS PRÁCTICAS; PRODUCTOS LÁCTEOS
• Accesso online: http://dspace.udla.edu.ec/handle/33000/12136