Determinación de Escherichia coli y Salmonella spp en carne de cerdo cocida (fritada) expendida en las vías del cantón Loja
Pork is the most consumed meat worldwide, not only for its flavor but also for the variety of dishes we can prepare. It is essential to ensure its safe consumption without the occurrence of pathogenic bacteria that can cause Foodborne Diseases (FBD). The purpose of this study's paperwork was to...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2023
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| Teme: | |
| Online pristup: | https://dspace.unl.edu.ec/jspui/handle/123456789/27814 |
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Dodaj oznaku | Sažetak: | Pork is the most consumed meat worldwide, not only for its flavor but also for the variety of dishes we can prepare. It is essential to ensure its safe consumption without the occurrence of pathogenic bacteria that can cause Foodborne Diseases (FBD). The purpose of this study's paperwork was to evaluate the presence of Escherichia coli and Salmonella spp. in cooked pork (fried pork) sold in the streets of Loja through the microbiological analysis of 15 samples; likewise, the possible factors associated with their presence. The results obtained from the Microbiological cultures showed the absence of Escherichia coli and Salmonella spp. in all the samples. The associating factors evaluated showed that all the places of sale had a clean workplace, 66.66 % of the personnel complied with the correct hygienic measures for food handlers, and only 33.33 % complied with the use of appropriate utensils; in addition, we determined that the ambient temperature, high relative humidity (>92 %) and cooking temperature (70 °C) influence the presence of bacteria. Finally, we established no association between the factors and the presence of Escherichia coli and Salmonella spp. However, we observed the growth of other microorganisms in the cultures, so we recommended their identification. Keywords: FBD, microbiological culture, food handler, associated factors, safe consumption. |
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