Control microbiológico de superficies inertes en locales de alimentos preparados ubicados en el mercado 27 de febrero, Cuenca, Ecuador

Abstract

Foodborne diseases can be generated by the consumption of food after contact with contaminated live and inert surfaces, constituting one of the main mechanisms in which a food becomes harmful to the consumer's health. The objective of the present study was to carry out the microbiological control of inert surfaces (chopping board, knife, plate, pot and well) and live surfaces (hands) in the 27 February Market, located in the city of Cuenca, Ecuador. For this purpose, a descriptive and cross-sectional study was carried out where samples were collected from the premises that prepare and sell food. Samples of inert surfaces were taken by the swab method, while for samples of live surfaces the rinse method was used and the analyses were carried out at the Food Microbiology laboratory of the University of Cuenca. Certain samples of inert surfaces showed values above the permitted limit for total coliforms according to Peruvian Ministerial Resolution N°461-2007 MINSA, however, no Escherichia coli growth was determined on any inert surface, resulting in full compliance (100%) with the sanitary standard. In the case of live surfaces, the results showed total compliance with the regulation for total coliforms, Escherichia coli and Staphylococcus aureus.