RESUMEN
Introducción y objetivo: En el laboratorio de salud pública de la Secretaría Distrital de salud se realizó el estudio de caracterización de la bebida fermentada denominada Chicha durante el l Festival de la Chicha, el Maíz y la Dicha, con objeto de evaluar sus parámetros fisicoquímicos y microbiológicos y determinar su inocuidad para la salud del consumidor. Método: Se colectaron 49 muestras, a las que se hicieron análisis microbiológicos y fisicoquímicos. Resultados: El análisis microbiológico arrojó un 3,9% de muestras negativas para coliformes fecales; un 93,9% negativas para Bacillus cereus; un 100% negativas para salmonella, y de un 42,9% para mohos. El pH obtuvo un valor medio de 3,44 y el grado alcohólico promedio fue de 3,35%, con valor máximo de 5,2%. En ninguna de las muestras analizadas se detectaron trazas de metanol. Discusión: El punto óptimo de fermentación de la bebida se obtiene entre 15 y 20 días de desarrollo, con contenidos de etanol alrededor de 4%. Por lo tanto, la bebida no debe expenderse para consumo antes de 15 días de proceso de fermentación. Así, la bebida es inocua para el consumidor; siempre y cuando sea elaborada, almacenada y comercializada siguiendo los procedimientos adecuados para la manipulación de alimentos, utilizando materias primas de buena calidad y educación a los productores y distribuidores. Palabras clave: bebida fermentada, grado alcohólico, pH, metanol, coliformes fecales, recuento de mohos, Bacillus cereus, detección de salmonella.
Background and objective: Bogotas Public Health Laboratory (District Secretariat of Health) carried out a study to characterize the fermented drink called chicha during the Festival of Chicha, Corn and Happiness with the aim of evaluating its physicochemical and microbio- logical parameters and determining its innocuousness for consumers health. Materials and Methods: Physicochemical and microbiological analysis were made to 49 samples collected. Results:The Microbiological results were as follows: 93.9% of the samples were negative for fecal coliforms, 93.9% were negative for Bacillus cereus, 100% were negative for salmonella, and for molds 42.9% of the samples had higher counts of the punctual estimator as a result of highly humid storage locations and the acidity of the drink. The mean pH value was 3.44. The average alcohol content was 3.35% and the top value was 5.2%. No traces of Methanol were detected in the analyzed samples. Discussion. The optimal fermentation of the beverage is reached after 15 and 20 days, with an ethanol content of about 4.0%. Therefore, the drink should not be sold for consumption before 15 days of fermentation. The conclusion is that the drink is safe for the consumer as long as it is processed, stored, and marketed according to suitable food handling procedures, good quality raw materials and trained producers and distributors. Recommendations: This study is a technical review to be used for future regulations or rules of the drink called Chicha. It is also a tool to apply surveillance and control actions aimed at improving the production and marketing of that drink. Keywords: Fermented beverage, alcohol proof, pH, methanol, fecal Coliforms, fungi recount,Bacillus cereus, detection of Salmonella sp.