Bioquímica y Farmacia

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Determinación de la prevalencia de salmonella spp. En carne cruda porcina expendida en los principales mercados de cuenca
(Universidad Católica de Cuenca., 2023) Largo Llivisaca, Dayanna Carolina; Zhañay Zenteno, Lisseth Estefania; Verdugo Garcia, Ligia Mercedes; 105976781; 0104752241
INTRODUCTION: Foodborne diseases are considered a worldwide health problem, affecting mainly developing countries. Of particular note is salmonellosis, caused by the genus Salmonella, which is found in various foods, including pork, which can become contaminated during transport, storage, or distribution, affecting consumers’ health. OBJECTIVE: This research aimed to determine the prevalence of Salmonella spp. in raw pork meat sold in the main markets of Cuenca. MATERIALS AND METHODS: This field research was observational and cross- sectional. The experimental part was developed through the 3M Petrifilm Salmonella Express system and was based on the INEN 1529 - 2: 2013 Standard. In addition, the data obtained were tabulated in the Microsoft Excel software. RESULTS: As a result, 12 positive samples were obtained, with a prevalence of 33.33% of Salmonella spp. in raw pork. CONCLUSION: It was verified that raw pork meat does not comply with the microbiological requirements established in INEN 1338:2012; inadequate storage predominates among the causes of Salmonella spp.