Examinando por Materia "Levaduras"

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    Determinación de la calidad sanitaria e inocuidad de salsas picantes servidas en establecimientos comerciales de la urbanización Santa Anita en el distrito de Santa Anita – Lima abril 2018
    (Universidad Privada Norbert Wiener, 2019-06-26) Rosales Ñaupari, Ketty Inés; Guevara Vicaña, Rita Aurora
    The objective of this study was to evaluate the level of sanitary quality and safety of hot sauces served in commercial establishments in the Santa Anita Urbanization in the Santa Anita District. For this purpose, a total of 30 hot sauce samples were analyzed: 10 from market stalls (0-fork category), 10 from restaurants (1-fork category), and 10 from restaurants (2-fork category). The sampling was non-probabilistic and by convenience. Method: The 3M Petrifilm Plates for Mold and Yeast Count and for Total Coliform Count (AOAC 991.14) were used. For data interpretation, the limits established by Sanitary Technical Standard NTS No. 071 – MINSA/DIGESA - V.01 were applied. Results: Of the establishments studied, 1 out of 10 (10.00%) in the 0-fork category, 2 out of 10 (20.00%) in the 1-fork category, and 2 out of 10 (20.00%) in the 2-fork category complied with the microbiological criteria. Conclusion: The commercial establishments in the Santa Anita Urbanization have low sanitary quality and safety in the hot sauces served, according to the permissible values of microbiological indicators established in the aforementioned standard.