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espanolLa superficie de los frutos de kiwi (Actinidia deliciosa var. Hayward) presenta una microbiota natural, que es alterada por las practicas agricolas utilizadas por cada productor al momento de la cosecha, el transporte, el almacenamiento y el empaque. Los objetivos de este trabajo fueron determinar la carga microbiana total y la presencia de patogenos (EscherichiacoliO157:H7y Salmonella spp) en kiwis luego de la cosecha y curado, en tres sitios diferentes del Partido de General Pueyrredon, provincia de Buenos Aires, Argentina;y optimizar la desinfeccion de la fruta entera con NaClO luego del almacenamiento en frio. Se cuantificaron bacterias aerobias mesofilas totales (BAMT), hongos filamentosos (HF) y levaduras (L) y se determino presencia/ausencia de coliformes totales (CT),Escherichia coli O157:H7 y Salmonella spp. Se detectaron diferencias significativas (p≤0,01) entre las plantaciones, enlos recuentos de la microbiota que afecta la calidad y vida util de la fruta(BAMT y HF), siendo en Batan donde se hallo el mayor contenido. Todos los cultivos dieron negativo para E.coliO157:H7 y Salmonella spp. Se selecciono un metodo de desinfeccion con NaClO de concentracion 300ppm que permitio reducir la carga microbiana inicial de BAMT, HF, L y CT de la superficie de la fruta. Los resultados presentan el grado de contaminacion ambiental y humana generada al finalizar la cosecha y el curado del kiwi en el Partido de General Pueyrredon, y un metodo sencillo para reducirla. Se destaca la ausencia de bacterias patogenas perjudiciales para la salud del consumidor. EnglishThe surface of the kiwifruit (Actinidia deliciosa var. Hayward) presents a natural microbiota, which is altered by the agricultural practices applied by each producer at harvesttime, transport, storage and packaging. The objectives of this work were to determine the total microbial load and the presence of pathogens (Escherichia coliO157: H7 and Salmonellaspp.) in kiwifruit after harvesting and curing, in three different sites of General Pueyrredon, Province of Buenos Aires, Argentina;and to optimize the disinfection of the whole fruit with NaClO after cold storage. Total mesophilic aerobic bacteria (TMAB), filamentous fungi (FF) and yeast (Y) were quantified, and presence / absence of total coliforms (TC), E. coliO157: H7 and Salmonella spp was determined. Microbiota affecting quality and shelf life of the fruit (TMAB and FF) showed significant differences (p≤0.01) among plantations, being Batan the location where the highest content was found. All sites were negative for E. coliO157: H7 and Salmonellaspp. A disinfection method with NaClO 300ppm was selected toallow the reduction of the initial microbial load of TMAB, FF, Y and TC from fruit surface. The results showed environmental and human contamination generated at the end of harvest and curing of the kiwifruitin General Pueyrredon, and the selection of a simple method to reduce it. Itis remarkabletohighlight the absence of harmful pathogenic bacteria forconsumers health.

Calidad microbiológica de kiwi cv 'Hayward' cosechado en el Sudeste de la provincia de Buenos Aires, Argentina