Unidad de Posgrados

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    Perfiles de la resistencia antimicrobiana de enterobacterias aisladas a partir de comida callejera de la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-05) Tubón Ocaña, Jessica Magaly; Calero Cáceres, William Ricardo
    Consumption of ready-to-eat street food in Ecuador is extensive, and the information about the presence of foodborne pathogens, their virulence factors, and antimicrobial resistance is negligible. Foodborne pathogens represent a significant cause of negative impacts on human health and the economy worldwide. This investigation includes the occurrence, antibiotic resistance profiles, and antibiotic resistance genes of Enterobacterales isolated from ready-to-eat street foods in Ambato, Ecuador, between 2020 and 2021. The results highlight the high frequency of detection of positive isolates of enteric microorganisms such as E. coli, Klebsiella, Salmonella, Cronobacter, Morganella, and Rahnella. Among the E. coli isolates, only one microorganism pertains to the enterohemorrhagic o enteropathogenic pathotype (EPEC o EAEC). The profiles of phenotypic and genotypic resistance to antibiotics show high percentages of resistance to antibiotics of clinical interest, such as ampicillin, cefoxitin, cephalothin, amoxicillin y clavulanic acid, and chloramphenicol, suggesting that prepared foods sold on the street could represent a potential route of dissemination of resistant in the food chain. The profiles of multi-resistance and emerging resistance to antibiotics were identified, highlighting the presence of beta-lactam resistance genes blaTEM and carbapenemase resistance gene blaCMY. Considering their epidemiological importance is required further investigation using whole-genome sequencing techniques.
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    Evaluación de la resistencia antimicrobiana de Enterobacterias aisladas a partir de vegetales de la ciudad de Riobamba
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-05) Barragán Fonseca, Gabriela Cecilia; Calero Cáceres, William Ricardo
    The monitoring of hygienic conditions throughout the food production chain aims to prevent the transmission of pathogenic microorganisms. The safety of raw vegetables and fruits is being affected by the presence of Enterobacteriaceae that possess complex mechanisms of antimicrobial resistance and virulence. In Riobamba (Ecuador) it was found that a high percentage of the vegetables shipped in the city's markets harbor Escherichia coli, Klebsiella spp. and Enterobacter spp., bacteria that show a considerable amount of multi-resistance patterns to different antibiotics. The antibiotic resistance by phenotypic evaluation detected high rates of resistance to the clinically-important beta-lacta antibiotic ampicillin and trimethoprim sulfamethoxazole. The molecular detection of antibiotic resistance genes detected de presence of beta-lactamases blaCTX-M and blaTEM, as well as carbapenemases blaCMY and blaSHV, that were considered emerging resistance mechanisms. On the other hand, the evaluation of virulence genes of diarrheagenic E. coli revealed the presence of enterohemorrhagic E. coli (EHEC) and enteroadherent E. coli (EAEC) pathotypes in some isolates. Although its finding is not numerous, the presence of this pathotypes is of concern due to the great frequency with which the EHEC variant appears in reports of foodborne diseases. Considering this result, the vegetables marketed in the city of Riobamba may constitute a potential route of dissemination of pathogenic bacteria and antimicrobial resistance through food chain.
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    Elaboración de un plan de limpieza y desinfección pre-operacional en equipos e instalacionese del Camal Municipal de Ambato para mejorar la inocuidad de la carne
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-06) Carrillo Álvarez, Israel Salomón; Almeida Secaíra, Roberto Ismael
    Every plant food processor or packer must have a formal program of cleaning and disinfection to ensure I reduced risk of contamination removal microbiological, chemical and physical food. This program is essential for obtaining a food safe, harmless and quality. The Codex Alimentarius food safety guarantees, so that forces food companies hygiene programs, compared to that plan was designed Sanitation for Municipal Slaughterhouse Ambato. The work included the inventory of areas and equipment, was classified the type of dirt, we defined the type of product to use, documents established for the implementation and monitoring of the plan. Finally released to the slaughterhouse staff writing and proper training.
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    Diseño de un Sistema de gestión de inocuidad alimentaria bajo la Norma ISO 22000:2005 para la planta procesadora de quinua de la Corporación de Productores y Comercializadores Orgánicos Bio Taita Chimborazo, COPROBICH
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01) Andrade Albán, María José; Sánchez Vélez, Silvia Janneth
    The present document aims to establish a Security standard, for which a management safety system has been designed based in the ISO 22000:2005 International Standard by means of the integration of different handbooks, procedures and enforcements that shape the activities that are execute in the quinoa processing floor of Bio Taita Chimborazo organic Marketers and Producers Corporation, “COPROBICH”, the implementation of this system will constitute a key that opens the possibility of getting into international markets in an effective and efficient way. The development of this work started with a diagnostic evaluation of the company´s actual situation, for which a Test based on the ISO 22000:2005 International Standard was applied; the result threw a fulfillment percentage equal to 12. Afterward a documental system was structured according to the prerequirement programs that the ISO 22000:2005 International Standard stablishes. HACCP plan was outlined starting with the conformation of a safety group and the hazard analysis and critical control points of one and each of the stages that the procedure includes and organic quinoa commercialization, wherewith the test applied increased on a 52% of the fulfillment.
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    Aplicación de Buenas Prácticas de Manufactura para el Aseguramiento de la Calidad del Producto en la Industria Alimenticia Trigo de Oro Cia. Ltda.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2011) Calle Naranjo, Galo Mauricio; Paredes Escobar, Mayra Liliana
    La aplicación de Buenas Prácticas de Manufactura (BPM) en las industrias alimenticias facilita el control a lo largo de toda la cadena de producción, distribución y comercialización permitiendo evitar reprocesos y retiros de producto del mercado. La empresa Trigo de Oro es una Industria Alimenticia que se dedica a la elaboración de galletas de dulce. Esta tesis de investigación se enfoca en la Aplicación de Buenas Prácticas de Manufactura en la Industria Alimenticia Trigo de Oro Cia. Ltda., y su incidencia en el aseguramiento de la calidad del producto. Para la aplicación de estas prácticas primero se realizó un diagnóstico de la situación actual de los procesos aplicados en la Industria Alimenticia Trigo de Oro Cia. Ltda. Se identificó aquellos procesos defectuosos y se los modificó. Como parte de la Aplicación de Buenas Prácticas de Manufactura se desarrolló los Manuales para la estandarización de los procesos, buscando elevar la capacidad de producción y la calidad de los productos elaborados. Se propone además, mejorar técnicas en la infraestructura de la planta de producción para cumplir con el Reglamento de BPM y se diseñó un plan de capacitación dirigido al personal de la empresa para mejorar la eficiencia y control de los procesos. En conclusión esta tesis presenta propuestas y herramientas para que la empresa tome como un aporte importante en su producción diaria, y de esta manera realice las respectivas correcciones y modificaciones en sus procesos.