<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2218-3620</journal-id>
<journal-title><![CDATA[Revista Universidad y Sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Universidad y Sociedad]]></abbrev-journal-title>
<issn>2218-3620</issn>
<publisher>
<publisher-name><![CDATA[Editorial "Universo Sur"]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2218-36202021000300477</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estudio de coliformes totales, mohos y levaduras en panaderías de la ciudad Ambato]]></article-title>
<article-title xml:lang="en"><![CDATA[Study of total coliforms, mold and yeast in bakery of Ambato city]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Freire Muñoz]]></surname>
<given-names><![CDATA[Diego Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Regional Autónoma de Los Andes  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>13</volume>
<numero>3</numero>
<fpage>477</fpage>
<lpage>483</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2218-36202021000300477&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2218-36202021000300477&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2218-36202021000300477&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La investigación comprende un estudio fisicoquímico, mediante el análisis de muestras distintas de pan que se expenden en establecimientos en la ciudad de Ambato, para reflejar la incidencia de coliformes totales, mohos y levaduras que se desarrollan de forma nociva en las preparaciones de panificación. Se emplearon los tipos de investigación cualitativa y cuantitativa para recopilar la información necesaria y los antecedentes que sustentaron el proceso investigativo, por el alcance de la investigación se emplearon los tipos exploratoria, descriptiva y explicativa, se aplicaron los métodos teóricos del conocimiento analítico-sintético, histórico-lógico, inductivo-deductivo y métodos del nivel empírico: preexperimental a través del análisis documental. La importancia del estudio se enfocó en la incidencia de coliformes totales en el pan listo para el consumo humano, que radica en la finalidad de realizar estudios de laboratorio en dicho producto, y así determinar la presencia de estos agentes patógenos que son los responsables de generar brotes de enfermedades gastrointestinales que afectan a los consumidores frecuentes, donde se pudo establecer un indicador de los patógenos y los síntomas más recurrentes que se lograron determinar una vez concluido el estudio. La finalidad de este tema de investigación fue promover la aplicación de las buenas prácticas de manufactura (BPM) en todo el proceso de producción del pan, para de esta manera evitar una proliferación de dichos patógenos, y asegurar que los panificadores apliquen calidad y sanidad tanto en el proceso como en el producto final, destacando la relevancia del tema enfocado en la gastronomía, sanidad y de salud.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The research includes a physicochemical study, through the analysis of different samples of bread sold in establishments in the city of Ambato, to reflect the incidence of total coliforms, molds and yeasts that develop in a harmful way in bakery preparations. The types of qualitative and quantitative research were used to gather the necessary information and the background that supported the research process, due to the scope of the research the exploratory, descriptive, and explanatory types were used, the theoretical methods of analytical-synthetic, historical-logical, inductive-deductive knowledge and methods of the empirical level were applied: pre-experimental through documentary analysis. The importance of the study was focused on the incidence of total coliforms in bread ready for human consumption, which lies in the purpose of conducting laboratory studies in this product, and thus determine the presence of these pathogens that are responsible for generating outbreaks of gastrointestinal diseases that affect frequent consumers, where it was possible to establish an indicator of pathogens and the most recurrent symptoms that were determined once the study was completed. The purpose of this research topic was to promote the application of good manufacturing practices (GMP) throughout the bread production process, in order to avoid the proliferation of these pathogens, and to ensure that bakers apply quality and sanitation both in the process and in the final product, highlighting the relevance of the topic focused on gastronomy, sanitation and health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Coliformes]]></kwd>
<kwd lng="es"><![CDATA[Mohos, Levaduras]]></kwd>
<kwd lng="es"><![CDATA[incidencia en el pan]]></kwd>
<kwd lng="es"><![CDATA[enfermedades gastrointestinales]]></kwd>
<kwd lng="es"><![CDATA[calidad del pan]]></kwd>
<kwd lng="en"><![CDATA[Coliforms]]></kwd>
<kwd lng="en"><![CDATA[molds]]></kwd>
<kwd lng="en"><![CDATA[yeasts]]></kwd>
<kwd lng="en"><![CDATA[incidence in bread]]></kwd>
<kwd lng="en"><![CDATA[gastrointestinal diseases, bread quality]]></kwd>
</kwd-group>
</article-meta>
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