Unidad de Posgrados
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Item 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 RicardoConsumption 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.Item Mejoramiento de los servicios del comedor estudiantil del colegio Verbo Divino, mediante la aplicación del acuerdo ministerial 004-10 para garantizar su administración y calidad alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Aroca Pinos, Erika Steffanía; Álvarez Calvache, Fernando CayetanoIn the present work, a diagnosis of student canteens located in the Divine Word Educational Unit, in order to identify potential enhancements to ensure the health of consumers. We conducted several inspections, based on good feeding practices, determining the conditions under which they work do not cover the requirements established hygiene and sanitation. In order to improve the food service was held several internal changes according Ministerial 004-10 basis which involved the Ministry of Health and Ministry of Education of Ecuador aimed at controlling the parameters hygienic and nutritional indicators that allow food and beverages are prepared and expend them healthy, nutritious and safe while promoting healthy eating habits. Additionally, we developed a healthy eating guide bars aimed at school in which details the benefits of proper nutrition and various options to be implemented by school administrators bars in order to encourage and teach students to eat properly from an early age.Item Diseño de un manual de restauración en el servicio de alimentación de la cocina del Hospital Provincial General de la ciudad de Latacunga para garantizar la calidad higiénico sanitaria de los alimentos preparados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Zumárraga Ortiz, Viviana Marisol; Manjarres Lizano, Helguin MarioThis research work has the objective to design a Restoration Manual for the Food Service in the kitchen of The General Provincial Hospital of Latacunga in order to guarantee the hygienic and sanitary quality of prepared food, for that it was used a Sanitary Evaluation Guide “Check List”; as well as satisfaction surveys were applied to the patients of the different rooms. These tools allowed to know the present and real situation in which the Hospital’s Kitchen is working. After the results, which will describe the agreements and disagreements, had been gotten, a sanitary design for installations, zones, surface, and furniture was made, as well as a guide composed by the necessary methodology for prepared menu control was structured. The building of a financial management chart is proposed in order to know the necessary budget to the development of the sanitary design. Taking in account that the prepared food must have every quality and harmlessness standard in the entire food chain, it was suggested the application of control record for the prepared food and a daily control record for every system, process, procedure and program. Finally, a cold line system with built-in heat placed in the delivery cars was proposed in order to the food to be served stays warm and free of polluting substances.Item 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 JannethThe 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.Item Análisis de riesgos y puntos críticos de control (HACCP) para aseguramiento de la calidad del queso frresco de la planta procesadora láctea de la Estación Experimental Tunshi, provincia de Chimborazo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01) Sánchez Herrera, Tatiana Elizabeth; Salazar Velasco, Rolando XavierThe research proposes a system of Hazard Analysis and Critical Control Points aimed at strengthening the Processing Plant Experimental Tunshi Station in delivering quality products to consumers, ensuring that the product to be consumed, not present any risk (physical, biological, chemical) health; arriving to the consumer after the controlled production processes. Plant faces several problems hazard analysis and critical points to identify was necessary to apply diagnostic tools, such as survey and evaluation of the Standard HACCP, the same that was divided into two groups resulting in or compliance with 76 07 % of group 1 (installations and buildings) and the second group a fulfillment of 62.22% (manipulator Personal and operating conditions) due to noncompliance with inadequate sanitary facilities, conditions doors and windows, utensil, u object premium , lack of identification of the critical points in each production process.