Determinación de la incidencia de escherichia coli spp y salmonella spp en carne fresca de cerdo, comercializado en la parroquia central del cantón san miguel de bolívar.

The determination of the incidence of Escherichia coli spp and Salmonella spp in fresh pork meat marketed in the central parish of San Miguel de Bolívar canton, whose objectives were: to carry out the bacteriological culture of Escherichia coli spp and Salmonella spp of fresh pork of human consumption marketed in the San Miguel de Bolívar canton, establish the degree of contamination in the pork meat by the bacteria under study and identify the origin of the semovients destined for slaughter. The methodology used was a descriptive study, we worked with 160 samples taken in the different places of fresh meat sales, the research was carried out for 8 continuous weeks and for its analysis we worked with the Microsoft Excel 2010 program, for field work Blood agar, Mac Conkey agar and EMB agar were used where the bacteria were sown and cultured under study. Where an incidence of 0.7 Escherichia coli and 0.3 Salmonella spp was determined, 100% of the samples are contaminated with Salmonella spp 30% and Escherichia coli 70%, in the acceptable number of samples with Salmonella spp 100% of the samples must be discarded for consumption are not acceptable, in the acceptable number of samples with Escherichia coli spp only 1.8% should be suitable for consumption since they do not exceed 100 CFU / ml and 100% of the semovientes come from backyards none of these are slaughtered in a suitable camal and its commercialization is carried out in the open air. Keywords: Incidence, bacteriological culture, Escherichia coli spp, Salmonella spp

• Autor principal: López Yánez, Edwin Carlos (author)
• Formato: bachelorThesis
• Lenguaje: spa
• Publicado: 2019
• Materias: Incidencia; Cultivo de bacteriológia; Escherichia coli; Salmonella
• Acceso en línea: http://dspace.ueb.edu.ec/handle/123456789/3362