Efecto de las nanopartículas de cobre sobre coliformes totales y escherichia coli en leche cruda como alternativa a la pasteurización.

Abstract

Copper nanoparticles in the agricultural industry are of extremely important consideration. It is known that nanotechnology handles various types of materials, whether synthetic, molecular, atomic or natural. This technology, within the food industry, has a great acceptance, in accordance with the time and progress of this industry, which has carried out studies of its ions, which have a virucidal, fungicidal and bactericidal effect. For this reason, its application is being increasingly investigated as a use in different foods. One of the metals considered important is copper (Cu), which has benefits in living beings because it helps in the formation of erythrocytes, helps the immune system and takes care of the bones, therefore, it is considered a biocide. This work was based on the investigation of verifying the effect of copper nanoparticles in the inhibition of microorganisms in raw milk, as a possible alternative treatment to pasteurization. The study used the NEC-400 equipment which allows us to obtain ionized water. Two concentrations were used in two different treatments, treatment 1 used 4 ppm and after that in treatment 2, the concentration was raised to 11 ppm of copper nanoparticles, in order to determine the best possible treatment, against the inhibition of pathogenic microorganisms. The appropriate microbiological analyses were carried out, in order to observe the antimicrobial effect of the copper nanoparticles, as well as a control analysis was carried out on milk samples without applying the treatment to check if the effect of the copper ions, the due process was carried out under the Ecuadorian Technical Regulation INEN 9:2012, a quantification of residual copper ions was carried out, in order to determine the amount of ppm of final nanoparticles in the milk and that these are within the margin allowed by the ADI.