Diseño, implementación y evaluación de buenas prácticas de faenamiento en la empresa de rastro del gobierno autónomo descentralizado municipal de Otavalo
Loading...
Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El desarrollo de la investigación con respecto del camal del gobierno autónomo descentralizado de Otavalo, institución que opera alrededor de 30 años ofertando el servicio de rastro para la comercialización de productos cárnicos en la ciudad de Otavalo, que principalmente ejerce el uso de buenas prácticas tiene un nivel moderado de dificultad enfocándose primordialmente en la calidad de inocuidad de la carne procesada que implica efectos perjudiciales en la salud de los consumidores así como también en la imagen corporativa del organismo, la investigación se desarrolló en base de una metodología exploratoria que vincula el uso de métodos cualitativos y cuantitativos apoyados principalmente en temáticas; situación actual del camal, análisis microbiológico, diseño de manual de buenas prácticas de faenamiento, utilizando para ello primero un check list, elaborado en base a la Ley de Mataderos (1996), el reglamento de Buenas Prácticas de Manufactura (2002) y el Codex Alimentarius CAC/RCP 58-2005; alcanzando una calificación de 77,4 %; para el análisis microbiológico se utilizó placas Petrifilm™ 3M para recuento de Escherichia coli y Coliformes, Aerobios totales y Mohos y Levaduras; encontrándose valores más altos de contaminación en cuchillo de eviscerado, sierra de esternón y canaleta de vísceras, siendo la principal causa el rompimiento de vísceras durante el proceso; se estableció como medidas correctivas la limpieza y mejoras de cada uno de los procesos donde hubo crecimiento microbiológico; logrando observar que se mejora la calidad de la carne producida disminuyéndose la proliferación de microorganismos y obteniendo una calificación del check list aumentada en 10.7%.
The development of the investigation respect to slaughterhouse of the decentralized autonomous government of Otavalo, an institution that operates around 30 years offering the service of trace for the commercialization of meat products in the city of Otavalo, which mainly exercises the use of good practices. moderate level of difficulty focusing primarily on the safety quality of processed meat, which implies detrimental effects on the health of consumers as well as on the corporate image of the organism, the research was developed on the basis of an exploratory methodology that links the use of qualitative and quantitative methods supported mainly on topics; current situation of the slaughter, microbiological analysis, manual design of good slaughter practices, using a checklist first, prepared on the basis of the Slaughterhouse Act (1996), the Good Manufacturing Practices (2002) and the Codex Alimentarius CAC / RCP 58-2005; reaching a rating of 77.4%; For the microbiological analysis, 3M Petrifilm ™ plates were used to count Escherichia coli and coliforms, total Aerobes and Molds and Yeasts; finding higher values of contamination in eviscerated knife, sternum saw and gutter of viscera, the main cause being the breaking of viscera during the process; the cleaning and improvement of each of the processes where there was microbiological growth was established as corrective measures; managing to observe that the quality of the meat produced is improved, decreasing the proliferation of microorganisms and obtaining a check list score increased by 10.7%.
The development of the investigation respect to slaughterhouse of the decentralized autonomous government of Otavalo, an institution that operates around 30 years offering the service of trace for the commercialization of meat products in the city of Otavalo, which mainly exercises the use of good practices. moderate level of difficulty focusing primarily on the safety quality of processed meat, which implies detrimental effects on the health of consumers as well as on the corporate image of the organism, the research was developed on the basis of an exploratory methodology that links the use of qualitative and quantitative methods supported mainly on topics; current situation of the slaughter, microbiological analysis, manual design of good slaughter practices, using a checklist first, prepared on the basis of the Slaughterhouse Act (1996), the Good Manufacturing Practices (2002) and the Codex Alimentarius CAC / RCP 58-2005; reaching a rating of 77.4%; For the microbiological analysis, 3M Petrifilm ™ plates were used to count Escherichia coli and coliforms, total Aerobes and Molds and Yeasts; finding higher values of contamination in eviscerated knife, sternum saw and gutter of viscera, the main cause being the breaking of viscera during the process; the cleaning and improvement of each of the processes where there was microbiological growth was established as corrective measures; managing to observe that the quality of the meat produced is improved, decreasing the proliferation of microorganisms and obtaining a check list score increased by 10.7%.
Description
Keywords
Faenamiento, Microrganismo