Control microbiológico de chuzos y aderezos expendidos en los espacios públicos de la ciudad de Cuenca - Ecuador

Abstract

The objective of this work was to carry out the microbiological control of chuzos and garnishes sold in an ambulatory way in the public spaces of the city of Cuenca during the period from January 2 to 25, 2018. The lack of information on the microbiological quality of these products has generated the need on the part of the authorities of the Municipal GAD, to know the conditions of preparation and consumption of these foods.

The analysis of 60 samples of chuzos, 12 of mayonnaise and 12 of chili, of six street vendors was carried out. Microbiological determinations of mesophilic aerobes, total coliforms, E. coli, S. aureus, Salmonella spp, molds and yeasts, were performed using 3M ™ Petrifilm ™ Plates.

The results indicated that 83% of the samples of pits analyzed do not meet the microbiological requirements for "Prepared foods with thermal treatment" indicated in the Peruvian NTP Technical Regulations that were used as reference. In the case of mayonnaise, it was evident that 75% of the samples analyzed do not meet the microbiological requirements for "Mayonnaise and other egg-based sauces" indicated in the same regulation. Samples of chili sauce showed that 58% do not meet the microbiological requirements for "sauces and dressings" of the regulations.

Finally, a training in Good Manipulation Practices (GMP) was carried out to the street vendors of chuzos with the purpose of granting them the necessary information oriented to the handling of hygienic measures of food.