Análisis de los parámetros microbiológicos de la longaniza tipo artesanal, basados en normativas alimentarias vigentes

Abstract

The sausage, is a raw meat product made from meat, spices and ground fat, contains nutritional value necessary for the maintenance of a nutritional balance, manufactured in an artisanal or industrial way throughout the world. Objective: To analyze the microbiological parameters of artisan sausage, through the bibliographic review of current food regulations, for its consideration during its production process. Methodology: For the analysis of the work, a descriptive methodology was used based on the bibliographic review of scientific articles, some of them indexed in repositories of high-impact journals such as Scielo, Redalyc, Pubmed, among others. The bibliographic results of the analysis of different artisanal raw meat products made in different countries with their respective microbiological criteria have shown the presence of mesophilic aerobes, Salmonella spp, fecal coliforms, Staphylococcus aureus, Escherichia coli, as well as the values found for lactic acid bacteria. of >8 log CFU/g were within the permitted limit, with the exception of one sausage that did not comply with the established levels of its regulations. The factors that influence bacterial growth, the most relevant was bad manufacturing practices with 36%, followed by 29% in temperature, 14% pH and humidity respectively, and 7% for oxygen. Conclusion: The use of current food regulations are of the utmost importance for any final product, since compliance with the microbiological quality control requirements guarantees its acceptability for consumption.