Caracterización y calidad microbiológica de un plato típico tradicional hornado del cantón Baños – Tungurahua

Abstract

Ecuador is a megadiverse country made up of four regions that are distinguished by their landscapes and their own gastronomy. The Sierra region is characterized by a large consumption of food, typically prepared as a hornado. The Baños canton is a highly visited tourist destination, being the hornado one of the emblematic dishes of this canton. Safety is a main factor to consider in food, the purpose of this research work is to evaluate the physicochemical and microbiological quality of baked goods sold in the Central Market and Plaza 5 de Junio of the Baños canton. The population and sample that involved 4 outlets were determined. Protein and lipid analysis was performed using AOAC Ed.21, 2019 methods 2001.11 and 2003.06. Humidity, water activity, pH, and the microbiological load of E.coli, total coliforms, and Staphylococcus aureus were measured. The tests were carried out in the laboratories of the Faculty of Science and Engineering in Food and Biotechnology and in the LACONAL services laboratory. The results obtained show humidity between 47 and 63 percent, water activity between 0.97 and 0.98, and pH between 6 and 7, correlating with data presented in other investigations. On the other hand, the analyzed samples indicated the presence of E.coli and total coliforms, the data obtained were compared with the parameters indicated in the NTS No. 071, cataloging them as unfit for human consumption, demonstrating that the samples lack sanitary hygiene.