Determinación de la calidad microbiológica de tres alimentos preparados y listos para el consumo humano expendidos en el mercado del cantón Déleg

Abstract

The objective of this graduation project is to perform microbiological control of three prepared meals that contain ingredients with and without heat treatment (hornado, seco de pollo and salchipapa) sold in local markets in the Déleg district, evaluating if the sanitary control carried out within these establishments is adequate for the prepared and sold food, as well as to gather evidence regarding the type of food preparation and handling practices employed. The microbiological control of the three meals was carried out for three consecutive weeks using the Peruvian Technical Standard RM No. 615-2003 in section 15.1. and applying the sowing technique in 3M Petrifilm plates for mesophilic aerobics, total coliforms, Escherichia coli, Staphylococcus aureus, and the Reveal 2.0 technique for Salmonella spp. The laboratory results for the studied foods revealed the presence of total coliforms and S. aureus in quantities that exceeded the permissible upper limits. In the case of the hornado, the percentages of unacceptability for these microorganisms were 83.33% and 66.66% respectively. For seco de pollo, it was 66.66% and 50% respectively, and for salchipapa, it was 16.66% and 50%, and there was a complete absence of Salmonella spp. Therefore, it can be concluded that the majority of the analyzed foods fail to comply with the regulations imposed to ensure that they are safe for human consumption, when showing the results that the microbiological quality of the same is deficient.