MICROBIOLOGICAL QUALITY OF PLANTAIN SNACKS (Musa AAB CV. HORN) MADE IN THE SOUTH ZONE OF MARACAIBO LAKE, VENEZUELA

Abstract

Microorganisms play an important role in the development and preservation of food. Moreover, they are also involved in the breakdown of the same, causing economic losses and social problems associated with intestinal infections and/or food intoxication. The snacks are easy to handle, these products presented in individual portions, and that do not require additional preparation to satisfy the appetite in the short term. These foods are considered high risk, because in some countries are made the traditional way; that is to say, do not have health quality of microbiological control to ensure their safety. The objective was to determine the presence of microorganism indicators of hygienic conditions in plantain snack products made in the Corporation INVECA, C.A., located in Santa Barbara de Zulia, Colón municipality, Zulia state. By grown in depth, aerobic mesophilic bacteria, fungi, yeasts, and thermotolerant coliforms were determined by the most probable number (MPN). In the ten samples analyzed, indicators microorganisms were detected below the national limit accepted for other similar snacks. Finally, the plantain chips are considered unfit for human consumption, because they meet the requirements of microbiological criteria set out in the Technical Standard Health (NTS No. 591-MINSA/DIGESA-V-.01) for the group and subgroup of food that it belongs.