Medicina Veterinaria
URI permanente para esta comunidadhttps://dspace.ucacue.edu.ec/handle/ucacue/52
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Examinando Medicina Veterinaria por Asesores "Campos Murillo, Nathalie del Consuelo"
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Ítem Acceso Abierto Determinación microbiológica de "Campilobacter jejuni" en la carne de polo procesada en el centro avícola (AVICAB)-Ricaurte(Universidad Católica de Cuenca., 2024) Caldas Balarezo, Edgar Leonardo; Campos Murillo, Nathalie del Consuelo; 0105674725In the southern region of Ecuador, there are reports of the prevalence of Campylobacter jejuni, which poses a significant risk to the biosecurity of companies. Campylobacter sp. is a Gram-negative bacterium with zoonotic potential that can cause various diseases. This study aimed to determine the presence or absence of Campylobacter jejuni in processed chicken meat at the Ricaurte Poultry Center “AVICAB” by identifying hemolytic bacteria. A total of 50 samples of 25 grams each were collected from the carcass (the body of the bird) and the cecum (appendices of the large intestine). These samples were inoculated onto enriched culture media and refrigerated for 8 and 48 hours, with 25 samples for each period, totaling 100 inoculations. The results showed no statistical variation (p≥0.05) in the formation of bacterial colonies between the carcass and cecum of chickens. In terms of time, it was observed that at 8 hours, there was a lower presence of bacterial colonies compared to 48 hours, with statistical differences (p≤0.001). The MALDI-TOF results identified bacterial contamination from Escherichia coli, Stenotrophomonas maltophilia, and Enterobacter asburiae in the cecum and carcass of chickens at a ratio of 2:2; however, Campylobacter jejuni could not be identified in any of the samples (0%). This data generated a useful baseline for establishing subsequent bacterial presence within the company, and it is recommended that the established actions for the company’s process guidelines be implemented as a preventive measure against Campylobacter jejuni and for general bacterial control. Keywords: Campylobacter, E. coli, S. maltophilia, E. asburiae, MALDI-TOF.
