Ciencias Agropecuarias
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Item Calidad microbiológica de canales de pollo (Gallus gallus) en centros de faenamiento que suministran al cantón Ambato(2023-03) Manzanillas Miranda, Carolina Beatriz; Cruz Quintana, Sandra MargaritaFoodborne diseases (ETA) are a public health problem, in which bacteria have a higher incidence in diarrheal infections. Consequently, food safety is a significant problem worldwide, because, in the areas where chicken carcasses are obtained, there may be different points of cross contamination, being Staphylococcus aureus, Salmonella spp, Vibrio cholerae, Escherichia coli, Clostridium botulinum, Campylobater spp and Listeria monocytogenes the most frequent pathogens. Therefore, the objective of this work was to evaluate the microbiological quality of chicken carcasses (Gallus gallus) in slaughterhouses that supply the Ambato canton. The methodology that was used consisted of taking 45 samples of chicken meat, taking 5 samples per slaughterhouse; with which we worked in the Microbiology Laboratory of the Technical University of Ambato, counting mesophilic aerobics, sowing on selective agar such as Modified Chromogenic Listeria agar, MacConkey agar, agar, Buffered Peptone agar, Nutrient agar, Xylose Lysine Deoxycholate agar, Triple Sugar Iron agar, Gram stain, oxidase and catalase test. The result that was obtained in the 45 samples collected in the nine different slaughterhouses were, 11 samples with values of 1.05 x 106 CFU/g, 4 with values of 9.18 x 106 CFU/g and 30 samples with values greater than 1.0 x 107 CFU/g, with an average count of 4.03 x 107 CFU/g. In the same way, of the 45 samples were identified, 2 samples of Listeria spp, 16 samples of Salmonella spp and 42 samples of Escherichia coli. On the other hand, the risk factors with the highest incidence in the contamination of chicken meat were the microbiological quality of drinking water, operator health safety, staff training, the scalding phase, evisceration, pre-cooling, cooling of the chicken meat and its safety.Item Detección de Salmonella spp y Escherichia coli en muestras de carne de pollo que se expende en el cantón Ambato(2023-03) Gómez Usiña, Jennifer Patricia; Cruz Quintana, SandraThe greatest health risk associated with the consumption of chicken meat are foodborne diseases, due to its ability to serve as a vehicle for pathogenic bacteria, it is important to study it. The present research aimed to detect the presence of Salmonella spp. and Escherichia coli in samples of chicken meat, which is sold in Ambato. The methodology that was used consisted of taking 90 samples of chicken meat, 45 samples from informal stores and 45 samples from authorized stores; with which we worked in the Microbiology Laboratory of “Universidad Técnica de Ambato”, counting aerobic mesophiles, sowing in selective agars such as MacConkey and XLD, Gram staining and biochemical tests such as TSI, oxidase and catalase. The result obtained was that all the samples taken from the stores were contaminated with some type of bacteria. Contaminated with Escherichia coli 8.1% of certified retail stores and 84.4% of informal stores; followed by Salmonella spp. with it 8.1% of certified premises and 48.8% of informal premises. The result of the count of aerobic mesophiles in the chicken meat samples demonstrates the relationship that exists between the minimum conditions of a retail stores and the microbiological quality of the chicken meat, highlighting that the hygiene of the premises, meat conservation and measures protection of the seller in the informal outlets have a significant difference with respect to the certified stores.