Evaluación de la calidad microbiológica de hot dogs, vendidos de forma ambulante en la ciudad de Cuenca-Ecuador

Abstract

Street sales have grown in recent years in Ecuador. The objective of this work is to evaluate the microbiological control of hot dogs sold in a traveling way in the City of Cuenca.

Ten vendors of hot dogs were selected through the Urban Control Department of the Municipal Gad. 20 samples were taken in a period of 4 weeks. The sample consisted of a hot dog type perrito caliente consisting of bread, sausage, rehash (onion and tomato) and dressings (mayonnaise, tomato sauce and mustard).

In the Ecuadorian regulations there are no parameters for hot dog, so the analysis was based on the General Directorate of Environmental Health (DIGESA), sausages with heat treatment (No. 10.11) and prepared meals that carry ingredients with and without heat treatment (No. 15.1). These require the determination of mesophilic aerobes, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella, Listeria monocytogenes and total coliforms.

The results indicate the non-compliance of Standard No. 10.11 of mesophilic aerobes 5%, Escherichia coli 5%, Salmonella spp 45% and Listeria monocytogenes 10%. The non-compliance of Standard N ° 15.1 for total coliforms is 10%, the other parameters have the same percentages of Standard N ° 10.11. Therefore, the food may not be suitable for consumption in 60% of the samples.

Training was given to street vendors of hot dogs on control measures to prevent foodborne diseases in order to improve the quality of this product.