Estudio de calidad de los aceites vegetales usados en los negocios de comida rápida en las parroquias Lizarzaburo, Veloz y Yaruquíes de la ciudad de Riobamba y su incidencia en la salud

Abstract

The objective of this study is to determine the relationship between parameters: physical-chemical, bacteriological, health risks and handling and the waste of vegetable oils (WVO), in the fast-food stalls in the parishes of Lizarzaburo, Veloz, and Yaruquíes of the city of Riobamba, under an experimental design with a convenience sampling for a total of twenty samples, and a subsequent analysis of the independent and dependent variables. The results of the means were: pH of 7.20, temperature 18.57 degrees Celsius, relative density 0.9145, and conductivity 0.10 micro siemens, total dissolved solids 0 mg / L; acid number 1,778 mg NaOH / g oil, peroxide value 31.60 meq O2 / Kg of oil. The bacteriological analysis identified pathogens such as Salmonella spp, Staphylococcus aureus, Chromobacterium spp; and quality indicators such as Mesophilic aerobes, Pseudomonas, S. epidermis, S. saprophytic, and Streptococcus viridans. Regarding health risks, it was established that from the 100% of the businesses, 66.22% comply with the items evaluated and 37.78% do not comply; becoming a source of contamination that can lead to foodborne diseases. For the pathogens found, it was identified that some antibiotics are sensitive to the appropriate treatment that can be administered. The Chi-square analysis, determined three correlations, the manipulation of money while the seller is serving the food can lead to the presence of Salmonella spp, whether or not the chairs and tables are clean and in good condition is associated with the presence or absence of S. saprophytic, throwing waste or filthy water is associated with the amount of S. aureus, this growth is due to bacteria growth and its divide to the maximum level at a constant rate while enough nutrients are present for their growth. Frequently quality controls are recommended in fast food stalls and, also to provide food handling training.