Study of total coliforms, mold and yeast in bakery of ambato city

Abstract:

The research includes a physicochemical study, through the analysis of different samples of bread sold in establishments in the city of Ambato, to reflect the incidence of total coliforms, molds and yeasts that develop in a harmful way in bakery prepa-rations. The types of qualitative and quantitative research were used to gather the necessary information and the background that supported the research process, due to the scope of the research the exploratory, descriptive, and explanatory types were used, the theoretical methods of analytical-synthetic, historical-logical, inductive-deductive knowledge and methods of the empirical level were applied: pre-experimental through documentary analysis. The importance of the study was focused on the incidence of total coliforms in bread ready for human consumption, which lies in the purpose of conducting laboratory studies in this product, and thus determine the presence of these pathogens that are responsible for generating outbreaks of gastrointestinal diseases that affect frequent consumers, where it was possible to establish an indicator of pathogens and the most recurrent symptoms that were determined once the study was completed. The purpose of this research topic was to promote the application of good manufacturing practices (GMP) throughout the bread production process, in order to avoid the proliferation of these pathogens, and to ensure that bakers apply quality and sanitation both in the process and in the final product, highlighting the relevance of the topic focused on gastronomy, sanitation and health.

Año de publicación:

2021

Keywords:

• Bread quality
• Molds
• yeasts
• Coliforms
• Gastrointestinal diseases
• Incidence in bread

Fuente:

scopus