Determinación de Salmonella spp /Escherichia coli en chorizos de pavo que se expenden en supermercados en el norte de Guayaquil
Fecha
2018
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
En el presente trabajo se realizó un estudio de la calidad microbiológica para determinar la presencia de Salmonella y E. coli en los chorizos de pavo que son expendidas en los supermercados de la zona norte de Guayaquil. El estudio realizado fue de carácter experimental cualitativo lo cual permitió determinar la presencia de microorganismos en las muestras de chorizos de pavo analizadas. Los análisis realizados fueron llevados a cabo en el Laboratorio de Microbiología de Alimentos de la Facultad de Ciencias Químicas de la Universidad de Guayaquil en el período de Mayo a Agosto del 2018. La determinación de Salmonella fue realizada mediante el método tradicional usando el agar XLD (Xilosa, Lisina, Desoxicolato) selectivo para Salmonella. Para E. coli se usó las Placas Petrifilm AC que facilita la identificación y recuento de la población total de bacterias que existen en productos de consumo humano o superficies. Los resultados obtenidos indicaron que no existe presencia de Salmonella y E. coli en ninguna de las muestras analizadas, además el estudio demostró la presencia de Coliformes Totales dentro de los rangos permitidos por las Normas INEN consultadas. El estudio el cual ha sido similar desarrollado en varias áreas y productos concluye que las chorizos de pavo expendidas en los supermercados del Norte de Guayaquil cumplen los requisitos microbiológicos establecidos por las Normas INEN y son considerados aptos para el consumo humano.
In the present work, a microbiological quality study was carried out to determine the presence of Salmonella and E. coli in the turkey sausages that are sold in supermarkets in the northern area of Guayaquil. The study was qualitative experimental which allowed to determine the presence of microorganisms in the samples of turkey sausages analyzed. The analyzes carried out were carried out in the Food Microbiology Laboratory of the Faculty of Chemical Sciences of the University of Guayaquil in the period from May to August of 2018. The determination of Salmonella was carried out using the traditional method using selective XLD (Xylose Lysine Deoxycholate) agar for Salmonella. For E. coli, the Petrifilm AC Plates were used, which facilitates the identification and counting of the total population of bacteria that exist in human consumption products or surfaces. The results obtained indicated that there is no presence of Salmonella and E. coli in any of the analyzed samples, in addition the study demonstrated the presence of Total Coliforms within the ranges allowed by the INEN Standards consulted. The study, which has been similar in several areas and products, concludes that the turkey sausages sold in supermarkets in the North of Guayaquil meet the microbiological requirements established by the INEN Standards and are considered suitable for human consumption.
In the present work, a microbiological quality study was carried out to determine the presence of Salmonella and E. coli in the turkey sausages that are sold in supermarkets in the northern area of Guayaquil. The study was qualitative experimental which allowed to determine the presence of microorganisms in the samples of turkey sausages analyzed. The analyzes carried out were carried out in the Food Microbiology Laboratory of the Faculty of Chemical Sciences of the University of Guayaquil in the period from May to August of 2018. The determination of Salmonella was carried out using the traditional method using selective XLD (Xylose Lysine Deoxycholate) agar for Salmonella. For E. coli, the Petrifilm AC Plates were used, which facilitates the identification and counting of the total population of bacteria that exist in human consumption products or surfaces. The results obtained indicated that there is no presence of Salmonella and E. coli in any of the analyzed samples, in addition the study demonstrated the presence of Total Coliforms within the ranges allowed by the INEN Standards consulted. The study, which has been similar in several areas and products, concludes that the turkey sausages sold in supermarkets in the North of Guayaquil meet the microbiological requirements established by the INEN Standards and are considered suitable for human consumption.
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SALMONELLA, E. COLI, CHORIZO, PAVO