Evaluación de calidad microbiológica de salchichas tipo hot dog comercializadas en la terminal de transferencia de víveres de Guayaquil.

Abstract

The main objective of this research was to evaluate the microbiological quality of hot dog type sausages sold in the food transfer terminal of the city of Guayaquil. A situational diagnosis of the handling of sausages was conducted and a sampling plan was established considering 24 stores that sell this type of product in two consecutive weeks. The samples were taken following the protocols of good manufacturing practices and placed in coolers, which were transported to the microbiology laboratory of the Technical Faculty for Development of the Catholic University of Santiago de Guayaquil. Then, the samples were analyzed according to the standards established by the Ecuadorian National Institute for Standardization (INEN), for plate counts of mesophilic aerobes, Escherichia coli, Salmonella, and Staphylococcus aureus. The results were statistically analyzed by means of analysis of variance and the differences by means of the Tukey statistic (p<0.05). The analyzes determined that the samples obtained contained an average concentration of mesophilic aerobics of 6.05 x103 CFU/g. Likewise, the average concentration of E. coli was 8.0 x103 CFU/g. Regarding Salmonella, the average concentration was 6.5 x103 CFU/g. Regarding S. aureus, the average concentration was 5.23 x103 CFU/g. It was concluded that there was no conformity of the hot dog type sausages in accordance with the NTE INEN 1338:2012 standard.