Determinación de bacterias ácido lácticas en jamones e identificación de la fuente de contaminación dentro de la cadena de producción

Abstract

The study was applied to vacuum packed hams made by a Cuenca’s city sausage factory during the period of April 2022 to July 2022. It explains the influence of lactic acid bacteria (BAL) in meat products, which shows organoleptic alteration such as swelling of packaging and syneresis before the expiration date. The purpose of this investigation was to determine BAL and identify the possible contamination sources to provide internal corrections actions that allow control of the proliferation and subsequent damage of hams. For the experimental part, the specific 3M® Petrifilm® plates were used for the determination of BAL and an accelerated stability study of final products ready for distribution to points of sale and consumption. In addition, analytical monitoring of each production batch was carried out, from the reception of raw materials to the packaging of the products; and inert surfaces, both equipment and utensils used to obtain hams. In addition, to corroborate the analyses, the living surfaces, corresponding to the hands of the operators, were studied. The results of the analyzes respond to the previously stated objectives and lead to the area responsible for the instability of the company's hams due to a cross-contamination problem. The values of the bacterial loads of each process and product studied show how the BAL activity varies in the production chain and coincided with the working conditions and sanitation of the equipment involved in food technology, evidenced in the weeks of study. After the completion of the study, answers were not the only outcome, but also new internal control challenges were initiated in the cross-contamination responsible area for the sausage factory, with the goal of improving its business level and reducing the instability of its hams operations, such as losses derived from returns.