Calidad microbiológica de canales de pollo (Gallus gallus) en centros de faenamiento que suministran al cantón Ambato

Abstract

Foodborne 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.