Determinación de microorganismos patógenos en el chiriucho y lechuga del hornado expendido en el Cantón Riobamba

Abstract

This experimental study aimed to determine pathogenic microorganisms in the chiriucho dresssing for the lettuce served with the hornado (baked pork) typical dish sold in the canton of Riobamba. The first step was to identify the four most commercial sectors dedicated to selling hornado. Three establishments with the most significant number of consumers were obtained. A checklist was drawn up based on the requirements established in ARCSA-057 to verify the initial situation of the establishments and their level of compliance with the different parameters. Sampling of the chiriucho dressing and lettuce leaves was carried out in duplicate at 08:00 and 12:00. Microbiological analyses were carried out in the Laboratory of Microbiology and Animal Biotechnology to analyze the presence of Mesophilic Aerobes, E. coli, total coliforms, and Salmonella during the aforementioned periods. Parasite analysis was carried out to identify the presence of Giardia lamblia, Entamoeba histolytica, Trichuris trichiura, Ascaris lumbricoides, Cryptosporidum, Taenia solium. Once the results were obtained, the Good Manufacturing Practices Manual was prepared for the restaurant owners. The results obtained in the checklist reflected the deficiency of specific parameters, so cross-contamination in different processes can be verified. The microbiological results exceed those established in CAC/GL-21 (1997), except for mesophilic aerobes within the established ranges. Parasitic were absent. It is concluded that microbiological and parasitic quality play an important role in food quality. Applying the proposed Good Manufacturing Practices Manual is recommended to improve the existing problems and provide safe and innocuous foods.