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| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad Mayor de San Andrés
2020
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| Online Access: | https://www.redalyc.org/articulo.oa?id=426365043005 https://www.redalyc.org/journal/4263/426365043005/ https://www.redalyc.org/journal/4263/426365043005/html/ https://www.redalyc.org/journal/4263/426365043005/426365043005.epub https://www.redalyc.org/journal/4263/426365043005/movil |
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Table of Contents:
- ASSESSMENT OF THE MICROBIOLOGICAL QUALITY BY MEANS OF SELECTIVE CHROMOPHORIC INDICATORS AND MALTA EXTRACT OF DRINKS OF AMAZONIAN FRUITS TRADED IN COBIJA, BOLIVIA Juan Carlos Surco Almendras Juan Antonio Alvarado Kirigin Química Fruits Amazonian Chromophore Malt extract Microbiological Handcrafted soft drinks made from Amazonian fruits and commercialized in Cobija, Bolivia have a high consumption index among local inhabitants, this, due to their flavor and natural refreshing features and their low-cost. To the best of our knowledge, to the present date, there are not reports on the microbiological quality of such drinks, which are not usually pasteurized. The survey among the personnel and the retail establishments on the hygienic conditions of elaboration was carried out through the use of an observation questionnaire. The results showed that 69% of the establishments did not comply with Good Hygienic Manufacturing and Handling Practices. Samples of each of the retail establishments were carried out during 3 weeks, completing a total of 78 samples of water and fruit drinks. Subsequently, the pH of each sample was determined. It was observed that the fruit waters present values that are below the limits established by the Bolivian Norm NB 512 (6.5 to 9.5). Fruit soft drinks have values that are within the limit allowed by the Peruvian Technical Standard NTP 203.110-111, which establishes that the pH must be less than 4.50. The contamination by microorganisms of water and fruit soft drinks was determined by using the Filter Membrane (CFU) method NB 31003. The results obtained in samples of water and fruit soft drinks indicated that they were contaminated with the presence of 92 % of total coliforms, 69% of Escherichia coli and 81% of fungi and yeasts, exceeding the limits allowed by NB 512 and NTP 203.110-111. 2020 artículo científico 0250-5460 https://www.redalyc.org/articulo.oa?id=426365043005 https://www.redalyc.org/journal/4263/426365043005/ https://www.redalyc.org/journal/4263/426365043005/html/ https://www.redalyc.org/journal/4263/426365043005/426365043005.epub https://www.redalyc.org/journal/4263/426365043005/movil en http://www.redalyc.org/revista.oa?id=4263 Revista Boliviana de Química application/pdf Universidad Mayor de San Andrés Revista Boliviana de Química (Estado Plurinacional de Bolivia) Num.3 Vol.37