Caracteristicas bactereológicas en huevos frescos de gallina de tres zonas geográficas.

Abstract

Bacteriological characteristics in fresh chicken eggs from three geographical areas, of the Baños cantons. Mocha and Chambo performed in the laboratory of Animal Microbiology and Biotechnology of the Faculty of Animal Sciences, we applied a statistical analysis using the T-student test with an experimental unit size of 5 eggs and five repetitions per farm. The samples were encoded, and the shell was separated from the internal content (egg yolk), we analysed at the shell level the presence of aerobic mesophilic microorganisms and Escherichia coli. Crush 1g of husk and dissolve in 9 ml of distilled water, obtain a solution of 10-3. We put 1ml in the 3M Petri film plates. we determine the presence of Escherichia coli and Salmonella sp in the egg whites, we take a 1 ml of clear and dilute in 9 ml of distilled water we have a solution of 10-3, we proceed to planting by placing 1ml of solution 10-3 in the plates Petri film 3M. Subsequently we place the plates in the oven at 37 ° C for 24 hours for the presence of aerobic mesophylls; in the case Escherichia Coli and Salmonella the incubation lasted 48 hours. In the microbiological analysis phase, we determined that the area with the highest incidence of contaminated eggs was Chambo, with mesophilic aerobic counts of 315.8 CFU-1. Escherichia coli with values of 20.52 CFU.mg-1 and at shell level 12.64 CFU.g-1 in addition to the presence of Salmonella, recognized of high pathogenicity in accordance with the Ecuadorian Technical Standard INEN 1973: 2013. We conclude with the presence of microorganisms present externally (husk), presence of aerobic mesophylls and Escherichia coli, while internally (clear) the presence of Escherichia coli and Salmonella. It is recommended to periodically inspect the height of the stool (soil - cages), not exceeding 1 m. Due to the high risk of microbiological contamination.