Evaluación y mejoramiento de los procesos de limpieza y desinfección de la empresa La TIisanita

Abstract

Abstract: Food contamination is a direct consequence of sanitary deficiencies in the different stages of their processing, handling, transport, storage and the conditions in which they are supplied to the consumer. The objective of the present investigation was to evaluate and improve the cleaning and disinfection processes of the company LA TISANITA, through the study of the microbiological quality of raw materials, surfaces, equipment and finished products, through the analysis of microorganisms indicators, such as Aerobic mesophiles, total coliforms, Escherichia coli, molds yeasts, and pathogenic microorganisms such as Staphylococcus aureus and Salmonella, the exposition of ultraviolet light was made to the finished product, evidencing in this way the reduction of Escherichia coli to the limits permissible by the norm, was verified the concentration of calcium hypochlorite as an improvement alternative for disinfection of raw materials.