Influencia de las condiciones de expendio sobre la calidad microbiológica de ceviches de chochos comercializados en la parroquia Lizarzaburu- Riobamba.

Abstract

The objective of this study was to evaluate the spending conditions related to the microbiological quality of ceviches of chocho sold in the Lizarzaburu parish in the city of Riobamba. For which samples were obtained from five different informal points of sale, the conditions of preparation and the way they sale it was evaluated, also microbiological counts of Enterobacteriaceae, E. coli, S. aureus, and mesophilic aerobes and the identification of Salmonella for each one of the ingredients and for the whole ceviche itself. To verify the compliance of the correct hygiene practices (CHP) a checklist was applied to each stall. On the other hand, the counts were made in specific media for each microorganism, so for Enterobacteriaceae and E. coli, EMB agar medium was used, for the S. aureus Baird Parker agar medium was applied, for mesophilic aerobes, PCA agar was applied, and for Salmonella the SS agar medium was used. The sowing was by exhaustion and all the processes and results were expressed based on the current INEN regulations for each microorganism. Most of the counts that were obtained from data were outside the acceptable limit for human consumption and the conditions were non-compliance with the hygiene standards in certain stalls. For the statistical analysis, the correlation graph on Excel was used in which a correlation was obtained between the conditions of sale and the microbiological counts obtained, thus, data that did not correlate were obtained, this is because not all information can be obtained at the place of sale, nevertheless, the conditions before commercialization, it also influence the microbiological quality of the ceviche of chocho. It is concluded that the ingredients of chocho are the one that contributes the most the microbial load in the ceviche, Salmonella spp have been identified in two samples of this ingredients, the conditions in which these are prepared and marketed have an impact on the microbiological quality of ceviches of chochos, therefore, pre-marketing conditions that were not evaluated in this research it also affects the microbial load. It is highly recommended to evaluate aspects such as the quality of the chocho remove-bitterness water and the hygiene in the preparation of the raw material, before the commercialization.