Microbiological Quality in Artisanal Fresh Cheeses from the Cayambe Canton

This project addresses the need to evaluate the food safety of artisanal fresh cheeses sold in popular fairs within the Cayambe Canton, an area with high dairy production where traditional and often unregulated production practices persist. The main problem lies in the potential risk to consumer health due to possible inadequate pasteurization and the use of milk with variable quality standards, especially for products sold without sanitary control or cold chain maintenance. The central objective is to establish a comprehensive microbiological diagnosis by analyzing the presence of key pathogens such as Listeria monocytogenes, Salmonella, and Enterobacteriaceae, comparing the findings against the limits set by the Ecuadorian standard NTE INEN 1528:2012. The methodology involves the systematic collection of 150 cheese samples over three months, supplemented by gathering data on handling, conservation, and processing conditions at the point of sale. Microbiological analyses will employ validated techniques, including the ELFA system (MiniVidas BioMérieux) for Salmonella and Listeria, and plate counting for Enterobacteriaceae. The results will enable a comparison of current microbiological quality against existing regulations, providing hygienic-sanitary criteria and recommendations to producers and authorities, ultimately aiming to safeguard product competitiveness and public health.<br/><br/><b>Goal</b>: <br/>To determine the microbiological quality of artisanal fresh cheeses from the Cayambe Canton through microbiological analyses focusing on food safety indicators, specifically Enterobacteriaceae, Salmonella, and Listeria monocytogenes.<br/><br/><b>Research lines</b>: <br/>Quality and food safety management systems in milk and derivatives