Determinación de la inocuidad microbiana de quesos artesanales producidos en la parroquia Boyacá del cantón Chone según las normas técnicas ecuatorianas.

Abstract

This study focused on determining the microbial safety of artisanal cheeses produced in the Boyacá parish of the Chone canton, according to the Ecuadorian Technical Standards NTE INEN 1528:2012. The main objective was to evaluate the microbiological quality of the cheeses, identifying potential public health risks. The methodology included interviews with local producers and observation of production practices, as well as microbiological analysis of cheese samples to detect Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. Ten cheese samples were taken, one pound per farm, from 10 different farms. The results showed that 100% of the samples did not meet the established limits for Escherichia coli and Staphylococcus aureus. Although Listeria monocytogenes was absent, 90% of the samples showed contamination by Salmonella spp. The findings indicate deficiencies in hygiene practices and cheese handling during production and storage. The lack of training in safety standards, combined with insufficient infrastructure, contributes to these problems. It is urgent to improve hygiene practices and strengthen the training of producers. This study highlights the importance of implementing microbiological control measures and complying with current regulations to ensure food safety, protect public health, and promote sustainability in the production of artisanal cheeses in the region.