Identificación de Escherichia coli en carne de pollo comercializada en expendios de la ciudad de Babahoyo

While it is true that the consumption of chicken has increased over the years, chicken meat has become one of the main foods of greater consumption within other meats, this is due to its low cost, it is worth mentioning that this same could be a vehicle for different pathogens, in this case an experimental investigation has been carried out in 8 stores located in the 27 de Mayo and Garcia Moreno of the city of Babahoyo, in this research it was raised as main objective to demonstrate the presence of E.coli and Coliforms, therefore for the identification of the same had to take samples in each outlet, was used sampling for convenience but in turn took into account what says the technique of the Ecuadorian standards NTE INEN 776, which indicates that you should take 500 gr of meat and is in turn tripled, Therefore, 3 samples were taken for each sale in its entirety 24 samples, which were subjected to the respective procedure, then inoculated in the Petrifilm dishes and incubated at temperatures of 35 ° C for 24 hours, based on the results it was obtained that the presence of E.coli and Coliforms have statistical significance, since for E.coli the percentage of presence was obtained in 66.50% and for Coliforms in 62.50%, this was carried out in a chisquare analysis in which the Ho was accepted which indicates that there would be presence of E. coli. In addition, the sanitary hygienic standards of the 8 outlets were evaluated through a survey and a guide for the handling of raw meats was developed.

While it is true that the consumption of chicken has increased over the years, chicken meat has become one of the main foods of greater consumption within other meats, this is due to its low cost, it is worth mentioning that this same could be a vehicle for different pathogens, in this case an experimental investigation has been carried out in 8 stores located in the 27 de Mayo and Garcia Moreno of the city of Babahoyo, in this research it was raised as main objective to demonstrate the presence of E.coli and Coliforms, therefore for the identification of the same had to take samples in each outlet, was used sampling for convenience but in turn took into account what says the technique of the Ecuadorian standards NTE INEN 776, which indicates that you should take 500 gr of meat and is in turn tripled, Therefore, 3 samples were taken for each sale in its entirety 24 samples, which were subjected to the respective procedure, then inoculated in the Petrifilm dishes and incubated at temperatures of 35 ° C for 24 hours, based on the results it was obtained that the presence of E.coli and Coliforms have statistical significance, since for E.coli the percentage of presence was obtained in 66.50% and for Coliforms in 62.50%, this was carried out in a chisquare analysis in which the Ho was accepted which indicates that there would be presence of E. coli. In addition, the sanitary hygienic standards of the 8 outlets were evaluated through a survey and a guide for the handling of raw meats was developed.

Si bien es cierto el consumo de pollo ha incrementado con el pasar de los años, la carne de pollo se ha vuelto en uno de los principales alimentos de mayor consumo dentro de las demás carnes, esto se debe a su bajo costo, cabe mencionar que este mismo podría ser un vehículo para diferentes gérmenes patógenos, en este caso se ha realizado una investigación experimental en 8 expendios ubicados en la 27 de mayo y García Moreno de la ciudad de Babahoyo, en esta investigación se planteó como objetivo principal demostrar la presencia de E.coli y Coliformes, por ello para la identificación de las mismas se tuvo que tomar muestras en cada expendios , se empleó el usó del muestreo por conveniencia pero a su vez se tomó en cuenta lo que dice la técnica de las normas ecuatorianas NTE INEN 776, la cual indica que se debe tomar 500 gr de carne y está a su vez triplicada, por ello se tomó 3 muestras por cada expendio en su totalidad 24 muestras, las cuales fueron sometidas al procedimiento respectivo, luego se las inoculo en las placas Petrifilm y se las incubo a temperaturas de 35 °C por 24 horas, en base a los resultados se obtuvo que la presencia de E.coli y Coliformes presentan significancia estadísticas, ya que para E.coli el porcentaje de presencia se obtuvo en un 66,50% y para Coliformes en un 62,50%, esto se lo llevó en un análisis de chi cuadrado en la que se aceptó la Ho la cual indica que si habría presencia de E.coli. Además, se evaluó las normas higiénico sanitarias de los 8 expendios por medio de una encuesta y se realizó la elaboración de una guía para la manipulación de Carnes crudas.