Análisis microbiológico y resistencia bacteriana en el ceviche de chochos, expendidos en los alrededores de la ESPOCH y UNACH, y su posible impacto en la salud pública de Riobamba 2019

Abstract

The microbiological analysis and bacterial resistance in the ceviche de chochos sold in the surroundings of the Escuela Superior Politécnica de Chimborazo and Universidad Nacional de Chimborazo and its possible impact on the public health of Riobamba. Intends to analyze microbiological counts using different cultivation ways, the identification of these microorganisms precisely to verify if this food is suitable for human consumption or not. This research was carried out in seven stalls, where the analysis was duplicated in accordance with the regulations: NTE INEN 1529-2: Microbiological control of food; NTE INEN 2390: Legumes, debittered grain of chocho. And the Requirements for the sanitary standard that establish the microbiological criteria of sanitary quality and safety for food and beverages for human consumption in Peru. Article 15, section XV. Mesophilic aerobic microorganisms, molds and yeasts, parasites, Staphylococcus aureus, coliforms, Escherichia coli, and Salmonella spp, were analyzed. The 10e-4 and 10e5 dilutions were analyzed by inoculating them in a conventional cultivation way for each microorganism with a subsequent incubation and counting. Colonies were also isolated for identification through the biochemical tests and finally, the antibiogram; found as results: 6,63x10e6 CFU/g of mesophilic aerobes; 2.2 x10e6 CFU/g of Staphylococcus aureus; coliforms and Escherichia coli with uncountable values; Therefore, they exceed all the maximum permissible resulting in a public health problem by attempting against it, taking into account that the hygienic-sanitary quality in which this mass-consumption food is sold is below the ideal one; that is why a call is made to the relevant authorities to carry out a greater control in the microbiological analysis of this food, that guarantees the safety and security for the consumer.