Examinando por Materia "Microbiología de Alimentos"

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    Aislamiento e identificación de Vibrio sp. en truchas (Oncorhynchus mykiss y Salmo trutta) provenientes de dos piscigranjas de Huaral, Perú 2020
    (Universidad Privada Norbert Wiener, 2021-09-30) Díaz Díaz, Carmen Rosa; Badillo Purizaca, Renato Xavier; Rodriguez Garcia, Rosa Vicenta
    La seguridad microbiológica en la industria alimentaria está basada en la evaluación constante de sus productos. La pisicultura es una actividad en incremento que requiere evaluación de potenciales patógenos humanos. El objetivo fue determinar la presenci
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    Determinación de la calidad microbiológica en bebidas no carbonatadas, jarabeadas y no jarabeadas de venta libre en el distrito del Cercado de Lima, 2023
    (Universidad Privada Norbert Wiener, 2024-05-05) Torrejón Quezada, Fanny Lissette; Moya Salazar, Jeel Junior
    La calidad microbiológica alimentaria es importante para asegurar la salud humana, sin xembargo, hay productos de venta callejera que no tienen un control adecuado y por tanto representan un importante riesgo sanitario. El objetivo de este estudio fue determinar la calidad microbiológica de bebidas no carbonatadas, jarabeadas y no jarabeadas de venta libre en el distrito del Cercado de Lima, 2023.
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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.
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    Evaluación microbiológica de alimentos adquiridos en la vía pública del Cercado de Lima entre mayo de 2017 y junio de 2018
    (Universidad Privada Norbert Wiener, 2019-01-16) Galarza Sánchez, Katherine Elayni; Parreño Tipián, Juan Manuel
    The objective of this thesis was to determine the microbiological quality of food intended for human consumption in the district of Cercado de Lima between May 2017 and June 2018. The study was descriptive, observational, and cross-sectional. Ten food samples with heat treatment and ten without heat treatment were randomly selected and evaluated. Sample processing was carried out in the laboratories of Norbert Wiener University, where the incorporation count technique was used to determine the presence of mesophilic aerobic bacteria, total coliforms, and yeast-like fungi. The results were obtained and compared with the Sanitary Technical Standard NTS Nº 071 - MINSA/DIGESA - V.01. In the Colony-Forming Units (CFU) count, it was observed that both types of samples had the same percentage of mesophilic aerobic bacteria. However, the quantity of total coliforms found in foods without heat treatment was higher compared to those with heat treatment. A high percentage of yeast-like fungi was also found in both types of samples. It is concluded that foods without heat treatment presented elevated counts, which, in accordance with the Sanitary Technical Standard, makes them unfit for human consumption.