Influencia de las condiciones de expendio de los ceviches de chochos comercializados en la parroquia Velasco-Riobamba sobre su calidad microbiológica

Abstract

The objective of this study was to evaluate the influence of the sale conditions of the lupine ceviches marketed in the Velasco-Riobamba parish on its microbiological quality. For this, compliance with hygiene practices in the sale of this product in 5 mobile stalls was evaluated; The microbiological analysis of samples of: complete ceviche, juice, lupine, pork skin and pickles (onions-tomato) was carried out, obtained from each stand in duplicate. A colonies count of Enterobacteria, E. coli, S. aureus and Mesophilic Aerobes was carried out by the surface extension seeding method, for Sallmonella spp, it was seeded, isolated and identified, finally a correlation of the checklist was made with the microbiological analysis and an instruction manual was elaborated for the preparation and sale of lupine ceviches in mobile stalls. Of the application of the list, only P2 reaches 83.9%, the others have lower compliance. The samples obtained from P1 presented a higher microbial load, exceeding the acceptable value, while the P2 samples have a lower microbial load, considering the ingredients, the pork skin and lupine have a higher microbial load. Regarding the identification of Salmonella spp, colonies with phenotypic characteristics of this microorganism were taken, from 5 isolated samples P4 in lupine is positive for Salmonella spp, and juice (Proteus vulgaris), for P1 three different colonies of lupine were isolated, obtaining in A (Citrobacter freundii), B (Escherichia coli) and C (Shigella dysenteriae). The correlation of results obtaining R2 showed for mesophilic aerobes (0.7638), S. aureus (0.4045), Enterobacteria (0.3002) and E. coli (0.0941), where if the value is close to one there is a great relationship. It is concluded that no sample studied is suitable for human consumption with high counts in microorganisms according to the regulations used. It is recommended to apply rules on the correct handling of food and hygienic conditions.