Evaluación de la contaminación bacteriana de la carne de cerdo en las etapas de sacrificio- faenamiento, refrigeración– transporte y expendio

Abstract

The research work is focused on the process that takes pork meat from slaughtering to the final consumer, by controlling the risks of bacterial contamination throughout the food production chain, the problem lies in the form of bacterial contamination of pork meat in the stages of slaughtering-feeding, The objective was to evaluate the microbial contamination of meat from slaughter at the slaughtering center in Cuenca, where the process of contamination by microorganisms begins and the microbial load increases at each stage. In the present investigation, a descriptive statistical design was carried out evaluating the quality of pork protein from the Cuenca canton, when comparing the means of the response variable, carried out with 5 repetitions and in each repetition with 4 samples, the results that emitted the average was 36703.0833 in mesophilic aerobes, 1, 2833333333 of total coliforms and 10035.55 of molds and yeasts, about the general average of microorganisms, the third stage had a higher microbial load, confirming the hypothesis that pork meat has an increase of bacterial contamination in each stage it goes through, to reach the final consumer. It is recommended that animal protein should have a good sanitation process during the different stages from slaughtering to the final consumer. Keywords: meat, pork, contamination, microorganism, bacterial, slaughter, stages