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Tipo de material : bachelorThesis
Título : Incidencia de Enterobacteriaceae y Staphylococcus aureus en quesos frescos en empresas del cantón Cayambe
Autor : Orozco Tobar, Belén Nathalie
Tutor : Ortín Hernández, José Ignacio
Palabras clave : INDUSTRIA ALIMENTARIA;CALIDAD ALIMENTARIA;MICROBIOLOGÍA DE ALIMENTOS;BACTERIA;QUESO;CANTÓN CAYAMBE-PICHINCHA
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Orozco Tobar, B. N. (2018). Incidencia de Enterobacteriaceae y Staphylococcus aureus en quesos frescos en empresas del cantón Cayambe (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : La Industria Alimentaria es una de las más representativas actualmente por la demanda constante de alimentos, donde se exigen productos de calidad para el consumo y así controlar la incidencia de peligros como microorganismos perjudiciales para la salud...
Descripción : The Food Industry is one of the most representative because of the constant demand for food, where quality products are demanded for consumption and this way have control of the incidence of dangers such as microorganisms that are harmful to health. The objective of this study is to determine the incidence of Enterobacteriaceae and Staphylococcus aureus in fresh cheeses produced in companies located in Canton Cayambe. It was also proposed to characterize the compliance of standards of Good Manufacturing Practices in the process of cheese making, to relate this evaluation with the incidence of microorganisms in fresh cheese. The study was carried out taking samples of pasteurized milk in order to check the effectiveness of the pasteurization, by means of an alkaline phosphatase test. A checklist was also applied in each company and the percentage of compliance with BPM standards was evaluated. The companies were classified according to established treatments as T1 (Large with GMP), T2 (Large without GMP), T3 (Small with GMP) and T4 (Small without GMP). The method to determinate the incidence of microorganisms in fresh cheeses was by counting in Petri dishes, using MacConkey agar media for Enterobacteria and Mannitol Sal agar to determine S. aureus. The results determined that of 108 samples taken, 95.37 percent presented Enterobacteriaceae and 73.14 percent Staphylococcus aureus. There was a greater incidence of microorganisms in the T4, because of the significant data results compares to the rest of treatments, presenting 2065.68 Ufc / g of Enterobacteriaceae and 1051.38 Ufc / g of S.aureus. When comparing with the norm NTE INEN 1528, the cheeses of the companies do not fulfill the established limit of microorganism because it had more than the allowed amount (103 Ufc / g in Enterobacteriaceae and 102 Ufc / g in S. aureus). It was demostrated that there is a high incidence of microorganisms in Cayambe companies due to noncompliance of GMP standards focused on design and construction, as they do not have full control of protection against foreign matter and insects.
URI : http://dspace.udla.edu.ec/handle/33000/9974
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

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