Análisis microbiológico de chorizos artesanales expendidos en el mercado la condamine de la ciudad de riobamba

Abstract

The sites of sale of sausages in the Condamine market of the city of Riobamba do not have correct quality control because the hygiene of these sites is improper, causing significant microbiological contamination and giving way to the appearance of gastrointestinal problems in the consumer population. Therefore, this research aimed to analyze the artisanal sausages sold in the Condamine market in Riobamba microbiologically. The methodology carried out had a quantitative approach, with a non-experimental design of cross-sectional type, since no variable was manipulated to carry out this study and carried out in a certain period, the study population were two samples of supermarkets and seven local sales of sausages in the La Condamine market, randomly and in triplicate and through a field study, the methods and techniques necessary to carry out the microbiological analysis were determined, with the use of traditional culture media and Petrifilm dishes. Through the methodology applied, it was possible to determine that the products sold in the premises of the Condamine market present significant microbiological contamination since the presence of 1.22E + 07 CFU / g of R.E.P. identify; 3.05E+05 CFU/g Enterobacteriaceae; 1.05E+05 CFU/g Escherichia coli; 2.37E+05 CFU/g of Staphylococcus aureus and even suspected presence of Salmonella in three samples to study, while, when analyzing the samples of supermarkets, a lack of bacterial load observed. Thus, the sale sites of the market La Condamine lack proper hygiene, causing significant contamination of their food products, which can cause severe problems in the population's health. In contrast, the effects of supermarkets present better-quality control and are safe for human consumption.