Determinación de salmonella spp en materia prima cárnica de la Empresa Italimentos mediante la técnica visual inmunoensayo tecra salmonella via

Abstract

Many species of Salmonella are considered human pathogens, responsible for multiple infections of the gastrointestinal tract. For this reason, the main purpose of this investigation is to determine the presence or absence of Salmonella spp in channels pork, beef and chicken, and complementary to evaluate the efficacy of the mixture of organic acids used to lower the microbial load of the material meat raw. This research is a descriptive, prospective, non-experimental design. This study was conducted in ITALIMENTOS company located in the city of Cuenca, for it was analyzed 45 samples taken at random from different channels beef, pork and chicken entering the business from different vendors. To calculate the size of the sample, using the Military Standard table, for beef and pork channels used general inspection level (Level II) and chicken carcasses was used rigorous inspection level (Tier S4). Samples were processed for 6 weeks. For the determination of Salmonella spp in different channels are carried out a pre-enrichment broth sample lactose, a selective enrichment in Rappaport Vassiliadis (RV [R10]), a post-enrichment broth M, then proceeded to make the determination by Salmonella spp visual immunoassay technique Tecra Salmonella vIA. The results were qualitatively analyzed and found to be 100% of the samples analyzed no Salmonella spp.