Calidad microbiológica de alimentos elaborados a base de maíz y harina de trigo en la Fábrica Delicias Mexicanas “DELMEX´S” de la ciudad de Cuenca

Abstract

The present study evaluated the microbiological quality of foods made from corn and wheat flour (corn tortillas, flour tortillas and totopos) produced at the DeliciasMexicanas "DELMEX'S" factory in the city of Cuenca. A descriptive prospective observational study was developed. For the analysis the samples were taken both in the stage of manufacture called "finished product" as well as in the stage called "storage and preservation of the product", with a total of 30 samples, which were made the analysis of three requirements Microbiological, aerobic mesophiles, molds and yeasts, and total / fecal coliforms. For the counting of aerobic mesophilic microorganisms and molds and yeasts, the standard plate count method was used using the Compact Dry Plate technique, while the total and fecal coliform analysis was performed according to the most probable number method (MPN). Each sample was analyzed in duplicate, in two consecutive months. Statistical analysis of the data was performed in the Microsoft Excel 2013 program. The results obtained show that the foods manufactured in the DeliciasMexicanas "DELMEX'S" factory in the city of Cuenca comply with the requirements established in the MEXICAN OFFICIAL NOM-18 / -SSA1 / SCH-2002, Products and services. Mass, tortillas, toasts and flour prepared for processing, and the ATCM ATCM 67.04.50.08./Document final 20-03-09 / Resolution N °. 243-2009 Food - microbiological criteria: Food subgroup: Tamales, tortillas (wheat, corn), pupusas.