Calidad microbiológica de huevos criollos comercializados en plaza campesina y huevos de producción industrial.

Abstract

The egg is a food consumed worldwide, improper agricultural practices and poor handling can move microorganisms, from the outside to the inside of the egg, altering the safety of the product and creating a risk to food safety. The objective of the present study was to evaluate the internal microbiological state of two types of eggs, Creole eggs sold in a rural market place in Bucaramanga and eggs produced industrially in a poultry company. 3 sampling times were carried out for each type of egg, each time a sample was taken of 20 points of sale from the ASOMERCADE peasant market place and 20 different batches of industrial production, the sample processing was carried out through broths Selective and surface sowing in agars. In order to obtain information on the production process in industrial production, documentary support was sought from the same company where the samples came from. For information on Creole eggs, unstructured interviews were conducted. With the evidence collected during the development of the study and bibliographic support, a booklet of good practices in egg production was generated. The microbiological results of the study of the interior of the egg, showed isolations of bacterial and fungal type in both types of production, it was found that there is a relationship between the type of production and the amount of isolated microorganisms, presenting the Creole production microbiological isolates in 58.33 % of samples analyzed and industrial production in 18% of samples analyzed. In addition, with the determination of hazard analysis the importance of controlling variables such as storage and transport was found. In conclusion, although the microbiota isolated from both types of production is similar, the microbial load was higher in native production, showing that the type of production does influence the microbiological quality of the egg.