Determination of Staphylococcus Aureus in cooked salads sold at the 12 de Abril Market in the City of Cuenca.
DOI:
https://doi.org/10.55204/trc.v4i1.e326Keywords:
Staphylococcus aureus, ensaladas cocidas, microorganismos, manipuladores, enfermedad de transmisión alimentaria.Abstract
Introduction: Staphylococcus aureus is a microorganism responsible for causing skin pathologies, infections, among others. It can grow in environments with or without oxygen, which allows its easy proliferation in food, for example, in cooked salads, due to incorrect handling during the entire preparation and packaging phase.
Objective: To determine the presence or absence of Staphylococcus aureus in the cooked salads sold in the “12 de Abril” Market in Cuenca.
Methodology: The study was quantitative, observational, descriptive, field, and cross-sectional. The universe consisted of 7 stalls selling cooked salads at the “12 de Abril” Market, and 32 samples were collected in July 2023. Thus, it was possible to quantify forming units of this microorganism using Compact Dry SA plates.
Results: The results showed that 5% of the inoculated cooked salad samples did not present growth of CFU/mg in the food, meeting the required parameters. In comparison, 95% of the samples presented a considerable growth exceeding the average permissible values according to the Peruvian Sanitary Standard NTS N° -N-MINSA/DIGESA-V.XIV.1.
Conclusion: The presence of S. aureus was determined in cooked salads sold in the “12 de Abril” Market in Cuenca using Compact Dry SA plates.
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