Control microbiológico en la empresa de productos lácteos SOPRAB alimentos KAZU del cantón Ambato en la provincia de Tungurahua

Abstract

Dairy products are an essential component of the daily diet and the economy, but they can become potentially dangerous products if they are not processed and distributed properly, so it is important to introduce a system that ensures safety throughout the food chain. The main objective of this project was to carry out a microbiological control in the milk pasteurization line in the dairy products company SOPRAB Alimentos Kazu in the Ambato canton in the province of Tungurahua. Using the Petrifilm plate count technique for the identification of Mesophilic Aerobes, total coliforms, molds and yeasts, samples were taken at five different points in the pasteurization line, obtaining the highest count of indicator microorganisms at point one corresponding to the raw material; at subsequent points, the counts decreased until <=1 cfu/mL was obtained in the final product. The results indicate that in the first two points sampled, 100 % of the samples had a high count for both aerobic Mesophiles (average count of 4971868.2 cfu/ml) and total coliforms (average count of 49428. 46 cfu/ml), but as the pasteurization process began, the counts for the indicator microorganisms decreased, obtaining an average count for Mesophilic aerobes of 306 cfu/ml while for total coliforms, molds and yeasts the count was 0 cfu/mL. These data obtained were within the values recommended in the Ecuadorian Technical Standard NTE INEN 9:2012, showing total conformity in the microbiological quality of pasteurized milk.