Validadción de métodos microbiológicos en alimentos con ensayos rápidos para la aplicación en el laboratorio de análisis y control de calidad de la Prefectura de Bolívar
In the city of Guaranda, Sector Laguacoto, State University of Bolivar, Agroindustrial Engineering Career, the research work was carried out with the objective of validating microbiological methods in food with rapid tests for application in the analysis and control laboratory. quality of the prefec...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dspace.ueb.edu.ec/handle/123456789/2005 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | In the city of Guaranda, Sector Laguacoto, State University of Bolivar, Agroindustrial Engineering Career, the research work was carried out with the objective of validating microbiological methods in food with rapid tests for application in the analysis and control laboratory. quality of the prefecture of Bolivar, this allowed to establish the microbiological methods in foods applying Compact Dry plates as quick tests comparing them with the methods of Association of Analytical Communities (AOAC), homologoating the microbiological methods (total coliforms, Escherichia coli) of foods applying the Compact Dry plates in the analysis and quality control laboratory of the prefecture of Bolívar. Likewise, the effectiveness of Compact Dry as a method of effective detection and quantification of total coliforms and Escherichia coli was verified and it was confirmed that the Compact Dry plates for the detection of total and fecal coliforms in food was exact, reproducible and repeatable. Within the research, techniques and procedures based on the AOAC 110402 standard were applied. Under these principles, the validation of methods was carried out, which allowed us to determine at different dilutions of concentration the units of colonies formed in each of the food samples. In the Repeatability we obtained the following data at (log10): mean = 3.45; standard deviation = 0.037; variance = 0.001; rsd (%) = 1.07. A (d): mean = 0., 03; standard deviation = 0.022 and a variance of 0.000. To sum square deviation (Σd2) = 0.0122. In reproducibility, the result was: total mean = 3.44; sum = 0.003; variance = 0.001; standard deviation = 0.029 and RSD (%) = 0.840. In Accuracy the following data were presented: mean = 2.400533977; standard deviation = 0.047511314; RSD = 1.979197738. Finally, in Uncertainty the following results were obtained: uc = 0.110; uc% = 11.0 and ue = 0.221; ue% = 22.1; K2 = 95% confidence. With all these antecedents, it is concluded that the validation of microbiological methods in foods with rapid tests was acceptable and adjusted to all established parameters. |
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