Risk factors associated with microbiological contamination in unpasteurized fresh cheeses, Quiroga, Ecuador
DOI:
https://doi.org/10.35381/a.g.v8i15.5155Keywords:
fresh cheese, artisanal, Escherichia coli, Salmonella spp, . (AGROVOC Thesaurus).Abstract
The research aimed to identify the risk factors associated with microbiological contamination by Escherichia coli and Salmonella spp. in unpasteurized fresh cheeses marketed in the Quiroga parish of Bolívar canton, Ecuador. An observational, cross-sectional, and analytical design was applied in 30 points of sale, using surveys, observation sheets, and microbiological analyses according to NTE INEN 1528:2012. The results revealed risk practices such as the use of unpasteurized milk (76.67%), storage of fresh cheese at room temperature, and poor handler hygiene. Microbiological analysis showed the presence of Escherichia coli at acceptable and unsatisfactory levels, confirming sanitary deficiencies, while Salmonella spp. was not detected. The risk matrix identified critical factors such as raw material, transportation, and handling. Based on these findings, an intervention plan based on good manufacturing practices was designed to strengthen product safety and reduce microbiological risks.
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