Presencia de los géneros Vibrio y Salmonella spp. en almejas comercializadas en el Mercado Municipal Caraguay de la ciudad de Guayaquil
Fecha
2023
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
En el presente trabajo se plantea la determinación de la presencia de dos microorganimos patógenos Vibrio cholerae y Salmonella spp., en muestras de almejas obtenidas en 5 locales de expendio de mariscos del Mercado Caraguay de la ciudad de Guayaquil, debido al potencial riesgo para la salud que pueden generar estos microorganismos.Para la realización de la parte experimental del presente trabajo se tomaron muestras de los locales por duplicado. Para la determinación de Vibrio cholerae se utilizó el agar TCBS previo enriquecimiento con NaCl al 5%. Se determino que todas las muestras mostraron presencia de Vibrio cholerae. Para la determinación de Salmonella se realizo el enriquecimiento no selectivo en caldo lactosado, seguido del enriquecimiento selectivo en caldo Rappaport Vassiliadis, posteriormente el aislamiento se lo realizó en agar SS (Salmonella-Shigella) y Bismuto Sulfito. Se determinó la presencia de este microorganismo en 2 de los 5 locales analizados. Con estos resultados se puede inferir que las almejas comercializadas en el Mercado Caraguay de la ciudad de Guayaquil, presentan microorganismos patógenos, que si bien pueden ser eliminados con la cocción, pueden representar un riesgo para la salud. Cabe mencionar que en los locales de venta de mariscos no se cuenta con las condiciones de higiene necesarias para el expendio de las muestras, lo que constituye una fuente de contaminación de microorganismos potencialmente peligrosos.
In the present work, the determination of the presence of two pathogenic microorganisms Vibrio cholerae and Salmonella in samples of clams obtained in 5 seafood shops of the Caraguay Market in the city of Guayaquil is proposed, due to the potential health risk that these microorganisms can generate. For the realization of the experimental part of the present work, samples of the premises were taken in duplicate. For the determination of Vibrio cholerae, TCBS agar was used after enrichment with 5% NaCl. It was determined that all samples showed the presence of Vibrio cholerae. For the determination of Salmonella was carried out non-selective enrichment in lactose broth, followed by selective enrichment in broth Rappaport Vassiliadis, then the isolation was done on SS agar (Salmonella-Shigella) and Bismuth Sulfite, the presence of this microorganism was observed in 2 of the 5 seafood shops analyzed. With these results it can be inferred that the clams sold in the Caraguay Market in the city of Guayaquil, present pathogenic microorganisms, which although they can be eliminated with cooking, can represent a health risk. It is worth mentioning that the premises do not have the necessary hygiene conditions for the sale of samples, which constitutes a source of contamination of potentially dangerous microorganisms.
In the present work, the determination of the presence of two pathogenic microorganisms Vibrio cholerae and Salmonella in samples of clams obtained in 5 seafood shops of the Caraguay Market in the city of Guayaquil is proposed, due to the potential health risk that these microorganisms can generate. For the realization of the experimental part of the present work, samples of the premises were taken in duplicate. For the determination of Vibrio cholerae, TCBS agar was used after enrichment with 5% NaCl. It was determined that all samples showed the presence of Vibrio cholerae. For the determination of Salmonella was carried out non-selective enrichment in lactose broth, followed by selective enrichment in broth Rappaport Vassiliadis, then the isolation was done on SS agar (Salmonella-Shigella) and Bismuth Sulfite, the presence of this microorganism was observed in 2 of the 5 seafood shops analyzed. With these results it can be inferred that the clams sold in the Caraguay Market in the city of Guayaquil, present pathogenic microorganisms, which although they can be eliminated with cooking, can represent a health risk. It is worth mentioning that the premises do not have the necessary hygiene conditions for the sale of samples, which constitutes a source of contamination of potentially dangerous microorganisms.
Descripción
Pdf
Palabras clave
ALMEJAS, VIBRIO CHOLERAE, SALMONELLA SPP