Estudio microbiológico de efluentes de fábricas de elaboración artesanal de quesos
; Rodriguez, Corina Iris
; Krüger, Alejandra
; Tabera, Anahi Elvira Otros responsables
Fecha
05/2025
Editorial
Universidad de Buenos Aires. Facultad de Ciencias Veterinarias
Revista
InVet (Investigación Veterinaria)
Título del libro
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Fecha del evento
Institución organizadora
ISSN
1514-6634
eISSN
1668-3498
ISBN
Idioma
Español
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Resumen
En el partido de Tandil (provincia de Buenos Aires) existen fábricas de quesos de tipo artesanal, que se ubican mayormente en zonas rurales. Fueron seleccionados 7 establecimientos lácteos en donde se realizaron muestreos durante 4 años, con el objetivo de evaluar la calidad microbiológica de los efluentes vertidos por las queserías. Se identificaron distintas disposiciones finales de efluentes: por eliminación directa de desechos al ambiente, o por vertido en piletas o lagunas de estabilización. Se estudiaron microbiológicamente 41 muestras, analizando los contenidos en coliformes termotolerantes, según los límites del reglamento de vuelco de la Autoridad del Agua de la provincia de Buenos Aires. Los resultados mostraron que el 50 % de las muestras de vuelcos superaron el límite exigido de coliformes termotolerantes. También se hallaron, en algunas muestras, Escherichia coli, Enterococcus spp., y otras bacterias entéricas. Los problemas encontrados en los vertidos estuvieron relacionados con la falta de asesoramiento adecuado para adoptar sistemas de tratamientos eficientes y también al costo que implica su implementación.
In Tandil (Buenos Aires province) there are artisanal cheese factories, which are mostly located in rural areas. Seven cheese factories were selected, and sampling was carried out for 4 years to evaluate the microbiological quality of their effluents. Different ways of effluent disposal were identified: by direct discharge to the environment, or with a system of pools or stabilization lagoons. A total of 41 samples were microbiologically analyzed and the contents of thermotolerant coliforms were compared to the limits of the regulations by the Water Authority of the province of Buenos Aires. The results showed that 50% of the samples exceeded the required limit of thermotolerant coliforms. Escherichia coli, Enterococcus spp., and other enteric bacteria were also found in some of the samples. The problems encountered in the discharges were related to the lack of adequate advice to adopt efficient treatment systems and also to the cost involved in their implementation.
In Tandil (Buenos Aires province) there are artisanal cheese factories, which are mostly located in rural areas. Seven cheese factories were selected, and sampling was carried out for 4 years to evaluate the microbiological quality of their effluents. Different ways of effluent disposal were identified: by direct discharge to the environment, or with a system of pools or stabilization lagoons. A total of 41 samples were microbiologically analyzed and the contents of thermotolerant coliforms were compared to the limits of the regulations by the Water Authority of the province of Buenos Aires. The results showed that 50% of the samples exceeded the required limit of thermotolerant coliforms. Escherichia coli, Enterococcus spp., and other enteric bacteria were also found in some of the samples. The problems encountered in the discharges were related to the lack of adequate advice to adopt efficient treatment systems and also to the cost involved in their implementation.
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