Tesis Medicina Veterinaria
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/36415
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Item Frecuencia de Campylobacter spp en muestras de carne de pollo procedentes de plantas de faenamiento que suministran al cantón Ambato(2023-03) Toapanta Toapanta, Jeniffer Vanesa; Cruz Quintana, SandraCampylobacter spp. It is considered one of the most important meat contaminants as it is the cause of most foodborne diseases (ETAs) in humans, its main route of transmission is through contaminated food of animal origin. The slaughtering process plays a very important role in the dissemination of this bacterium, in this sense the slaughtering plants must comply with all hygienic-sanitary regulations to avoid the presence of Campylobacter spp. in chicken meat. The objective of this study was to determine the frequency of Campylobacter spp, for which 45 samples were collected from 9 slaughter plants that supply chicken meat to the Ambato canton, the initial identification was carried out through microbiological and biochemical tests, such as the growth at 42°C, Gram stain, oxidase, catalase and motility, where 14 (31.11%) candidates for Campylobacter spp were obtained, however molecular identification by amplifying the 16S gene confirmed that the isolated bacteria were: Enterococcus faecalis, Enterococcus gallinarum, Aeromonas veronii, Escherichia coli, and Escherichia fergusonii. Finally, the risk factors associated with the contamination of chicken meat from the different slaughter plants were evaluated. In conclusion, it was possible to verify that the chicken meat from the slaughter plants under study contains potentially pathogenic bacteria for humans, putting consumers at great risk who develop gastrointestinal signs after consuming the contaminated meat.Item Determinación de Campylobacter spp. en muestras de carne de pollo que se expenden en el cantón Ambato(2023-03) Osorio Moreno, Lisbeth Mayte; Cruz Quintana, SandraChicken meat is a widely consumed food worldwide, while it is accessible to the majority of the population; Ecuador is a country that produces and consumes chicken meat. Being a food with an environment conducive to microbial growth, it tends to have pathogens that harm humans. Campylobacter spp. It is a gram negative bacterium that causes ETA and it is common to find it in chicken meat, its study being essential in the poultry industry and food safety. The purpose of this study was to determine Campylobacter spp. in chicken meat sold at authorized and informal points of sale in the Ambato canton, Tungurahua, Ecuador. Microbiological tests such as growth at 42 °C on Campylobacter selective agar, motility, Gram staining, and biochemical tests such as oxidase, catalase, and molecular identification were performed. Preliminarily, 6 (13.3%) and 5 (11.1%) positive samples were obtained from authorized and informal points, respectively. When performing molecular identification, no sample was positive for Campylobacter spp. Finally, the samples obtained contained microorganisms such as Enterococcus faecalis, Lactococcus garvieae, Enterococcus gallinarum, Pseudomonas aeruginosa, Escherichia coli and Aeromonas veronni. Risk factors related to chicken meat such as meat conservation, vendor protection measures, and premises hygiene indicate the predisposition of chicken meat to contamination, both in authorized premises and in informal premises.