In this study was evaluated the implementation of manufacturing practices in the San Francisco and La Esmeralda mills through ethnographic surveys, photographic evidence and recovery of microbiological contaminants from panela, employees hands and working tools. A significant proportion of samples from hands, work tools and panela were found contaminate with bacteria such as Staphylococcus epidermidis, Streptococcus uberis, Leuconostoc mesenteroides, Bacillus, Corynebacterium, Actinomyces spp, Lactococcus lactis and Gardnerella vaginalis, and fungi including Fusarium spp, Aspergillus spp, Paecilomyces spp, Penicillium spp and Mucor spp. These results revealed failures in the production process due to the lack of implementation of Good Manufacturing Practices. Based in this study it was recommended to give regular trainings to the employees about food handling and basic hygiene practices. Also carry out a strict monitoring of the mills in order to be able in the future to rank Colombia as greater panela producer and exporter.
keywords:
Brown sugar, microbiological contamination, Good Manufacturing Practice.
