Análisis bacteriológico (Escherichia coli, Staphylococcus aureus y Salmonella spp) en carne bovina procedente de matadero municipal para consumo humano
In order to evaluate the bacteriological quality (Escherichia coli, Staphylococcus aureus and Salmonella spp.,) In bovine meat, a study was carried out in the municipal slaughterhouse of GAD Chone, Manabí province, Ecuador. The establishment was evaluated based on the Check list of the Procedures Ma...
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| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2021
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| Fáttát: | |
| Liŋkkat: | http://repositorio.espam.edu.ec/handle/42000/1395 |
| Fáddágilkorat: |
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Lasit fáddágilkoriid | Čoahkkáigeassu: | In order to evaluate the bacteriological quality (Escherichia coli, Staphylococcus aureus and Salmonella spp.,) In bovine meat, a study was carried out in the municipal slaughterhouse of GAD Chone, Manabí province, Ecuador. The establishment was evaluated based on the Check list of the Procedures Manual for Slaughterhouses, which resulted in non-compliance with 30% of the requirements issued by Law. For the meat analysis, the samples were taken at the pelvic and xiphoid level, the variables studied were determined by (moment, location and anatomical part of the carcass), for the operators of the slaughter line (skinning, entrails remover, scrubber) the variables operator and momento (start-end) were considered. For bovine carcasses a randomized block design with a trifactorial arrangement with eight treatments and four repetitions was applied and for the personnel samples a randomized block design with a bifactorial arrangement with six treatments and four repetitions was used, the distribution of the treatments was performed according to the proposed variables. In both cases a significance level of 5% was used. For E. coli in meat, nonsignificant results were obtained (P-value 0.0766), for operators (P-value 0.0586) not significant, for the presence of S. aureus in meat and operators, significant results were obtained (P-value 0.0118) y (P-value 0.0003). For Salmonella spp., in meat and workers, it did not show significant difference (P> 0.05). It is concluded that the influence of bacteria had a significant result, which prevailed in the presence of pathogens in the different interactions of the carcasses and operators. |
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