Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial
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abstract
Food safety it’s crucial for our life and this study has the purpose to
characterize some microbiologic parameters in a pre-industrial company when producing
salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local
and traditional firm to produce a salted and dried meat product, called as manta. In this work
was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g),
Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total
coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in
all determinations the achieved scores in the production of manta in pre-industrial
environment had more countable microorganisms than laboratorial essay. These results
showed that the company must have a higher control in the hygienic conditions in all the
processes, also forewarn the employees to a better person hygienic state
