Escherichia coli/Coliforms spp in cooked salads sold in the 12 de Abril market; Cuenca-Ecuador August 2023
DOI:
https://doi.org/10.55204/trc.v4i1.e373Keywords:
Escherichia coli, foodborne diseases, cooked grains, food hygieneAbstract
Introduction: The presence of Escherichia coli and Coliforms spp in cooked salads represents a significant risk of gastrointestinal disease transmission, evidencing problems in food handling and preparation.
Objective: To analyze the microbiological quality of cooked salads sold at the “12 de Abril” market in Cuenca - Ecuador, in May 2023.
Methodology: The study universe included all cooked salad stands at the “12 de Abril” market in Cuenca in November 2023. Thirty of these establishments were randomly selected for detecting E. coli/Coliforms spp, using Compact Dry plates.
Results: The analysis revealed a remarkable prevalence of E. coli in the cooked salads, with positive growth, especially in the more concentrated dilutions. In parallel, a universal presence of Coliform spp. was observed in the 1:10 and 1:100 dilutions, and a high prevalence in the 1:1000 dilution. These findings suggest significant bacterial contamination in salads.
Conclusions: The microbiological quality of cooked salads at the “12 de Abril” market was analyzed, showing a sanitary risk and the need to improve food quality control.
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