Determination of Microbial Contamination and Pesticide Residues in the Cheese Production Chain

This research project addresses the knowledge gap regarding the presence of pesticide residues and microbiological quality in the cheese production chain in the cities of Cayambe and Machachi, Ecuador. Given the scarcity of local reports, the study evaluates samples of soil, water, pastures, raw milk, and finished products to identify potential risks to public health and the environment. The methodology employs a mixed approach, combining laboratory analysis using gas chromatography and microbiological techniques with fieldwork, interviews, and direct observation. Additionally, a circular bioeconomy model is proposed through the use of beneficial microorganisms such as Trichoderma harzianum for the utilization of dairy effluents in forage biomass production. The expected results include the generation of critical data to inform public food safety policies, the improvement of agricultural and livestock practices, and the reduction of environmental impact. The project aims to benefit producers, consumers, and regulatory authorities, promoting the competitiveness of the livestock sector and long-term sustainability.<br/><br/><b>Goal</b>: <br/>Analyze the hygiene and safety of cheese production in the Ecuadorian Highlands through microbiological studies and the detection of pesticide residues. The project aims to strengthen food security and promote circular bioeconomy in the dairy industry.<br/><br/><b>Research lines</b>: <br/>Quality and safety in milk and derivatives