SAFETY OF THE GRAINS OF TWO COFFEE VARIETIES IN DIFFERENT DRYING METHODS IN THE PROVINCE RODRÍGUEZ DE MENDOZA, AMAZONAS

Abstract

Coffee is one of the most consumed beans worldwide with a high social, cultural, and economic value, hence the importance of a varied, healthy, and pleasurable ingestion. The objective of this study was to quantify the most common bacteria during the drying of parchment coffee of the two most common varieties in the area (Typica and Catimor) in the province of Rodriguez de Mendoza, Amazonas. Samples of parchment coffee were collected and the most common bacteria were quantified during four types of drying and their pH was determined; microbiological tests were carried out to measure safety. The plate extension method was applied for aerobic bacteria. The results were compared with NTS N° 071-MINSA/DIGESA. Spearman correlation analysis was applied. The most frequent bacterial community was mesophilic aerobes, total coliforms and Escherichia coli, growing at a slightly acid pH between 4.38 and 5.46; there is a difference between the types of drying and the correlation between mesophiles and the pH. It was concluded that the Peruvian standard for coffee microbiology is not complied with.