Escherichia coli and coliforms on inert surfaces in the food court of the Cuenca, Ecuador land terminal.
Abstract
Foodborne diseases are considered by the World Health Organization as an emerging global public health problem. These diseases negatively impact food production and increase public health expenditures. Inert surfaces play a fundamental role for the development of pathogenic microorganisms in food preparation and service. For this reason, the objective of this research was to determine the presence and quantify the load of Escherichia coli and total coliform strains on inert surfaces in the food court of the Cuenca-Ecuador land terminal. An observational, quantitative, cross-sectional and descriptive study was carried out with the participation of 17 food establishments. To evaluate the relationship between the variables included in the study, the SPSS 26.0 statistical program was used, inferential analysis parametric tests (Kolmogorov-Smirnov p=0.000), using the student's t-test comparing equality of means and Chi-square (X2) with a significance level of p<0.05. The isolates corresponding to total coliforms on regular inert surfaces represented 51.8% of the total; while for E. coli 64.3%; likewise, for irregular inert surfaces 48.2% and 35.7% respectively. In conclusion, the study revealed that the majority of inert surfaces in contact with food presented microbial contamination.Downloads
References
Organización Mundial de la Salud. Inocuidad de los alimentos Available from: https://www.who.int/es/news-room/fact-sheets/detail/food-safety; 2022
Zúñiga Carrasco IR, Caro Lozano J. Enfermedades transmitidas por los alimentos: una mirada puntual para el personal de salud. Enf Inf Microbiol. 2017;37(3):95–104.
Organización Mundial de la Salud. Enfermedades de transmisión alimentaria Available from: https://www.who.int/es/health-topics/foodborne-diseases#tab=tab_1; 2021.
Organización Mundial de la Salud. Food safety Available from: https://www.who.int/news-room/fact-sheets/detail/food-safety; 2022.
Wester PA. Sanitation Preventive Controls and Sanitation Basics. Hazard Analysis and Risk Based Preventative Controls. 2018; 1:85–106
Morales-Cauti S, Salazar V. E, Ampuero-Riega L, Navarro O. A. Serotyping of Escherichia coli isolated from living and inert surfaces in a chicken meat market (Lima, Peru). Revista de Investigaciones Veterinarias del Perú. 2020 Dec 21;31(4)
Tinoco Alvear ML, Palacios Aguilera AC. Estudio de la microbiota presente en superficies vivas e inertes en locales de venta de carnes crudas en el mercado 3 de noviembre del cantón Cuenca. [Cuenca]: Universidad del Azuay Available from: http://dspace.uazuay.edu.ec/handle/datos/6995; 2017.
Dorick J, Hayden M, Smith M, Blanchard C, Monu E, Wells D, et al. Evaluation of Escherichia coli and coliforms in aquaponic water for produce irrigation. Food Microbiol. 2021;99.
Organización Mundial de la Salud. E. coli Available from: https://www.who.int/es/news-room/fact-sheets/detail/e-coli; 2018
Duthoo E, Krings S, Daube G, Leroy F, Taminiau B, Heyndrickx M, et al. Monitoring of Hygiene in Institutional Kitchens in Belgium. J Food Prot. 2020;83(2):305–14.
Bukhari M, M. Banasser T, El-Bali M, A. Bulkhi R, A. Qamash R, Trenganno A, et al. Assessment of microbiological quality of food preparation process in some restaurants of Makkah city. Saudi J Biol Sci. 2021;28(10):5993.
Mkhungo MC, Oyedeji AB, Ijabadeniyi OA. Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa. Ital J Food Saf. 2018;7(2):126–30.
Caro-Hernández PA, Tobar JA. Análisis microbiológico de superficies en contacto con alimentos. Entramado. 2020;16(1):240–9.
Ministerio de Salud Pública. Subsistema de vigilancia sive- alerta enfermedades transmitidas por agua y alimentos Ecuador, SE 03, 2021
Plataforma Digital Única del Estado Peruano. Resolución Ministerial N° 461-2007-MINSA - Normas y documentos legales - Ministerio de Salud - Gobierno del Perú.
Sibanyoni JJ, Tabit FT. An assessment of the hygiene status and incidence of foodborne pathogens on food contact surfaces in the food preparation facilities of schools. Food Control. 2019;98:94–9
Giwa AS, Memon AG, Ahmed Shaikh A, Korai R, Maitlo GU, Maitlo I, et al. Microbiological survey of ready-to-eat foods and associated preparation surfaces in cafeterias of public sector universities. Environmental Pollutants and Bioavailability. 2021;33(1):11–8.
Siti Shahara Zulfakar, Nur Hidayah Abd. Hamid, Mazrura Sahani. Microbiological assessment of food contact surfaces in residential college cafeterias at a local University in Malaysia. 2018
da Vitória AG, de Souza Couto Oliveira J, de Faria CP, de São José JFB. Good practices and microbiological quality of food contact surfaces in public school kitchens. J Food Saf. 2018;38(5):e12486.
Illés CB, Tóth AJ, Dunay A, Lehota J, Bittsánszky A. Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. J Food Saf. 2018;38(4):e12480.
Her ES, Seo S, Choi J, Pool V, Ilic S. Assessment of food safety at university food courts using surveys, observations, and microbial testing. Food Control. 2019;103:167–74; 0
Petruzzelli A, Osimani A, Tavoletti S, Clementi F, Vetrano V, di Lullo S, et al. Microbiological quality assessment of meals and work surfaces in a school-deferred catering system. Int J Hosp Manag. 2018;68:105–14.
Copyright (c) 2023 FACSALUD-UNEMI
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Todos los artículos de la Revista FACSalud UNEMI son difundidos bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
Los autores mantienen los derechos de autor, y, por lo tanto, son libres de compartir, copiar, distribuir, ejecutar y comunicar públicamente la obra bajo las condiciones siguientes: Reconocer los créditos de la obra especificada por el autor e indicar si se realizaron cambios (puede hacerlo de cualquier forma razonable, pero no de una manera que sugiera que el autor respalda el uso que hace de su obra. No utilizar la obra para fines comerciales. En caso de remezcla, transformación o desarrollo, no puede distribuirse el material modificado.
