Condiciones sanitarias de embutidos artesanales expendidos en mercados y sitios turísticos del Ecuador.

Abstract

This research was caried cti tn objective dei te sentry condition o e susages sold ú maes ad tos sas dm Ecuador. For tio reseon information source En reposo of Univestis, Polytschnics, Higher Fucaion Tstimtes of Ecuador, magazines, books, and otr sources were reviewed. The results esabliied ía ie place wit de highest percentage of omplizce of the hygienic parameters were the “Amazonas de Toa" marcts wii 77.52% of smplience and 20.1% of norcomplisace. On tb ote hand, Tae Calcea hos presented an regalar of 99.27% related 1 te Realia parameters Te micrbiologicl conditions o e mt presented 63.16% of Mecophaile Aerobes and 55335 of Escherichia coli Aso in te Guayaquil marc, tb ground met samples reported 86% of contaminan vih meso erbes, 75.25% Escherichia col and 40% Escherichia coli OIS7: 7. la sddiso, suple of may souesgs Som supermarcs in Guayaquil show 0% conamination sia Echericha coli ná Salmonella Ta back

and white blood seuseges der is an absence Of Mecophie Aerobez, Sapiplococeue veu

Licwviso, the seusages comal tota colors with an average of 3749%%, Srpipiocaccus asus 25.60%. lt can be conciudad tna te head sk of consum e csusages sol int market nd tourist sites o Ecuador sgh becnss most do not compl mise

SLI and Escherichia co

icobilegicel requirements estabas y de INEN 13382012.