Estudio de las condiciones microbiológicas de las carnes ahumadas expendidas en el cantón Cumandá.

Abstract

This experimental work evaluated the microbiological conditions of smoked meats sold in Cumanda City. Four local stores located on Los Bridges Avenue were selected to evaluate the hygienic-sanitary conditions by using a checklist according to the requirements of ARCSA-DE-067-2015-GGG, which was applied before and after training personnel on Good Hygiene Practices in order to determine the level of compliance with the regulations. Microbiological analyses of smoked meats were performed twice with 8 samples that were transported to the Microbiology and Animal Biotechnology Laboratory to analyze the presence of Mesophilic Aerobes, Escherichia Coli, Staphylococcus Aureus and Salmonella during the initial and final stages of the study. Based on the aforementioned analyses, a hygiene plan was drawn up for the benefit of the local stores and city. The main results showed that the hygienic-sanitary conditions of the local stores do not guarantee the quality of the product, since the percentages of compliance represent a low level of acceptance according to the ranges established by the ARCSA. The microbiological quality results showed they are above the limits required in the NTE INEN 1338:2012 standard; therefore, the product is considered unfit for human consumption due to the high level of contamination. It is concluded that the microbiological quality of smoked meats does not meet the limits allowed by the regulations. It is recommended the hygiene plan in all the food establishments to improve the hygienic-sanitary conditions.