Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca

Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca

Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. The latter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with microbiological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a current alternative for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour yucca starch in rural areas of the country, who voluntarily agreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established for Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp were breached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, the Sour yucca starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings than champús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is why producers must be trained in good manufacturing practices.

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Auteurs principaux: Gómez-Rave, Natalia Andrea, Gil Uribe, Manuela Alejandra, Luján-Roldán, Braian David, López-Cadena, Yuli Stephany, Marín-Pareja, Nathalia, Valencia-García, Francia Elena
Format: Digital revista
Langue:spa
Publié: Universidad Nacional de Colombia - Sede Bogotá - Instituto de Biotecnología 2022
Accès en ligne:https://revistas.unal.edu.co/index.php/biotecnologia/article/view/97013
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author Gómez-Rave, Natalia Andrea
Gil Uribe, Manuela Alejandra
Luján-Roldán, Braian David
López-Cadena, Yuli Stephany
Marín-Pareja, Nathalia
Valencia-García, Francia Elena
spellingShingle Gómez-Rave, Natalia Andrea
Gil Uribe, Manuela Alejandra
Luján-Roldán, Braian David
López-Cadena, Yuli Stephany
Marín-Pareja, Nathalia
Valencia-García, Francia Elena
Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca
author_facet Gómez-Rave, Natalia Andrea
Gil Uribe, Manuela Alejandra
Luján-Roldán, Braian David
López-Cadena, Yuli Stephany
Marín-Pareja, Nathalia
Valencia-García, Francia Elena
author_sort Gómez-Rave, Natalia Andrea
title Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca
title_short Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca
title_full Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca
title_fullStr Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca
title_full_unstemmed Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca
title_sort microbiological risks related to artisanal fermented foods marketed in tunja, nariño and cauca
description Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. The latter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with microbiological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a current alternative for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour yucca starch in rural areas of the country, who voluntarily agreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established for Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp were breached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, the Sour yucca starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings than champús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is why producers must be trained in good manufacturing practices.
publisher Universidad Nacional de Colombia - Sede Bogotá - Instituto de Biotecnología
publishDate 2022
url https://revistas.unal.edu.co/index.php/biotecnologia/article/view/97013
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spelling oai:www.revistas.unal.edu.co:article-970132023-09-27T15:13:27Z Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca Peligros microbiológicos relacionados con alimentos fermentados de elaboración artesanal comercializados en Tunja, Nariño y Cauca Gómez-Rave, Natalia Andrea Gil Uribe, Manuela Alejandra Luján-Roldán, Braian David López-Cadena, Yuli Stephany Marín-Pareja, Nathalia Valencia-García, Francia Elena Masato; Champús; Sour cassava starch; microblogical criteria Masato; Champús; Almidón de yuca agrio; criterios microbiológicos Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. The latter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with microbiological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a current alternative for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour yucca starch in rural areas of the country, who voluntarily agreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established for Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp were breached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, the Sour yucca starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings than champús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is why producers must be trained in good manufacturing practices. Varios factores intervienen en la calidad de los alimentos, como los físicos, químicos, nutricionales, sensoriales y microbiológicos. Este último es importante, ya que, afecta las propiedades organolépticas del producto terminado y, además, puede ocasionar riesgos de salud pública asociados a peligros microbiológicos. Colombia es un país rico en gastronomía, incluyendo alimentos fermentados de elaboración artesanal (AFEA), los cuales son una alternativa actual para sistemas agroalimentarios que buscan alimentos más naturales. El objetivo de este estudio fue evaluar los criterios microbiológicos en AFEA y el cumplimiento de requisitos sanitarios para sensibilizar a productores de bebidas artesanales y revalorizar los productos. Se tomaron en cuenta 11 productores artesanales de Masato, Champús y Almidón agrio de yuca en zonas rurales del país, que voluntariamente aceptaron participar. Se midieron los parámetros de pH, humedad, sólidos solubles y recuentos microbiológicos. Con estos resultados, se pudo calcular el porcentaje de conformidad de los alimentos, de los cuales el 36 % de productos evaluados fueron aptos para el consumo. Se incumplieron los límites establecidos para Escherichia coli, Staphylococcus aureus, Bacillus cereus y Salmonella sp. Los análisis fisicoquímicos mostraron que el Masato y el Champús aportan condiciones abióticas para el crecimiento microbiano. Además, los productores Almidón agrio de yuca tuvieron mayor valoración en el cumplimiento de requisitos sanitarios y menor cumplimiento que los productores de Champús. Los análisis realizados indican que la mayoría de los alimentos incumplieron los límites permitidos por lo cual se debe capacitar a los productores en buenas prácticas de manufactura. Universidad Nacional de Colombia - Sede Bogotá - Instituto de Biotecnología 2022-12-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf text/xml https://revistas.unal.edu.co/index.php/biotecnologia/article/view/97013 10.15446/rev.colomb.biote.v24n2.97013 Revista Colombiana de Biotecnología; Vol. 24 No. 2 (2022); 4-15 Revista Colombiana de Biotecnología; Vol. 24 Núm. 2 (2022); 4-15 1909-8758 0123-3475 spa https://revistas.unal.edu.co/index.php/biotecnologia/article/view/97013/85779 https://revistas.unal.edu.co/index.php/biotecnologia/article/view/97013/86859 https://creativecommons.org/licenses/by/4.0

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