Prevalencia de microorganismos patógenos en alimentos en mercados del Ecuador

Abstract

INTRODUCTION: Food safety profoundly impacts public health. Inadequate sanitary practices by food handlers can significantly contribute to microbial contamination. Numerous studies have assessed the occurrence of harmful microorganisms and other hygiene indicators among market handlers in Ecuador. OBJECTIVE: This study aims to establish the prevalence of pathogenic microorganisms in food markets in Ecuador through a comprehensive literature review. MATERIALS AND METHODS: A descriptive review was conducted, involving a search for scientific articles in digital databases such as Web of Science, Redalyc, Scopus, ScienceDirect, PubMed, Google Scholar, UCACUE databases, and digital repositories of universities in Ecuador. RESULTS: The gathered data indicated that the primary types of microorganisms found in Ecuadorian markets include Salmonella, Listeria, Escherichia coli, and other bacteria. It has been documented that E. coli is present in handlers ranging from 15% to 75%, Salmonella from 0.05% to 50% in markets studied in Chone and Latacunga, and Listeria at 52.94% in a market in Guayaquil. CONCLUSION: This review shows the necessity to elevate both hygiene and sanitation standards in Ecuadorian markets to stop the spread of foodborne illnesses. Additionally, training and continuous supervision are imperative to ensure the safety of food handled and sold in these establishments.