Control microbiológico de la cascarita y sancocho de cerdo que se expenden en los puestos de atención al público en Cuenca-Ecuador

Abstract

Foodborne diseases, because of their harmful effects, represent one of the most frequent public health problems in the population. Many of these diseases have their origin in any of their stages of manipulation (from preparation to consumption). The present research work allowed to determine the microbiological quality of "sancocho" and "cascarita de cerdo", on the other hand the hygienic conditions in which these foods are sold in the respective food stands registered in the cadastre of the Department of Urban Control of the Municipal GAD of Cuenca based on the correct application of the good handling practices with which they sell these foods. The type of research carried out was observational, transversal and descriptive; collecting 36 samples of "sancocho" and 10 of "cascarita de cerdo" from the 18 registered positions in the cadastre, in the period February-March 2018, of these samples was carried out the microbiological analysis according to the INEN 1338 standard for meat products cooked, establishing the percentage of contaminated samples and not suitable for consumption. The microbiological results of the samples of “sancocho” and cascarita de cerdo”, in addition to the hygiene evaluation of the stalls were determined the causes of contamination by mesophilic aerobes, Escherichia coli, and Staphylococcus aureus of both foods. No presence of Salmonella was found. In order to establish effective measures against the causes of contamination, a training speech was given that instructed the manipulators to provide solutions that help improve both the preparation, preservation and service of "sancocho" and "cascarita de cerdo".