Control de calidad microbiológica en la fabricación de levadura seca y beta-glucan en la compañía Levapan S.A.

Abstract

Microbiological quality control in food production plants is essential to guarantee the quality standards required by the standards established for marketing without posing a risk to people's health. In that sense, Compañía Nacional de Levaduras-Levapan S.A. currently produces a wide variety of products for human consumption; For this reason, the analysis of raw materials, environments, surfaces, handlers and finished product was carried out in the process of producing dry yeast and beta-glucan in the company's plant located in the municipality of Tuluá, Valle del Cauca. Colombia. Traditional (plate count) and automated (TEMPO and Mini-VIDAS) microbiological analyzes were carried out according to the guidelines and methodologies established by the company for the evaluation of contaminating microorganisms (microbiological indicators: mesophilic aerobic bacteria, fecal and total coliforms, fungi and yeasts ). , enterobacteria, Staphylococcus aureus) and rule out the presence of pathogens (Salmonella spp., Listeria monocytogenes, Clostridium perfringens, Bacillus cereus, Cronobacter Sakazakii, among others) that may be present during the production process. The results of the analyzes carried out on the raw materials; external factors (environments, surfaces and manipulators); manufacturing process and finished product during the months of monitoring, developed compliance with the microbiological parameters required by the national government for the commercialization of said products, thus allowing the creation of preventive actions taken into consideration in future manufacturing processes in the production lines. production; and following the exhaustive control of the possible risks related to the presence of microorganisms that cause ETA (foodborne diseases) and their role on people's health.