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- Title
IDENTIFICACIÓN DE Salmonella spp. Y Listeria monocytogenes EN ALIMENTOS SUMINISTRADOS A POBLACIÓN INFANTIL EN EL SUR DEL DEPARTAMENTO DEL TOLIMA.
- Authors
OCAMPO GUERRERO, Martha Lily; BASTO PARRA, Lizeth Katherine; CASTAÑEDA RODRÍGUEZ, Natalia Andrea
- Abstract
Background: Foodborne Diseases (ETA), are a problem for global public health, the OMS reported in 2015 that nearly 1 in 10 people get sick each year from eating contaminated food and 420,000 die from these diseases. Among the causative agents of ETA, Listeria monocytogenes and Salmonella spp included, bacteria that cause listeriosis and salmonellosis, respectively, affecting mainly immunocompromised persons, elderly and children. Objectives: To determine the presence of Salmonella spp and L. monocytogenes in food provided to children in southern Tolima, with the pupose to formulate measures to help reduce the incidence of diseases that can result in vulnerable children. Also, identify the conditions of Good Manufacturing Practices (GMP) and its relation to the presence / absence of these pathogens. Methods: A descriptive survey for Child Development Centers (CDI) ICBF and educational institutions of urban and rural area, offering food to children between 0-12 years, in nine municipalities in southern Tolima was applied. Salmonella spp isolation was performed according to standards ISO 6579: 2002 cor 2004 and ISO 11290-1: 2004 to L. monocytogenes, from samples of raw materials, prepared food and environmental samples. Results: Of 57 food samples, 1.75% were positive for L. monocytogenes and Salmonellaspp. Unprepared food, raw chicken specifically for Listeria spp. It was positive 3.5% of the analyzed samples. 26 environmental samples, 7.6% were positive for Listeria spp. there were no positive results for Salmonella spp. Surveys show that 80% of sites studied sanitize utensils and surfaces often. 60% of sites used refrigeration and freezing to preserve food and 63.6% have no potable water quality. Conclusions: The presence ofSalmonella spp and L. monocytogenes was identified in low percentage in raw materials used in the preparation of foods offered to children; high percentage of places maintain good hygiene surfaces and utensils reducing cross-contamination, thus explaining the absence of Salmonella spp. and L. monocytogenes in environmental samples.
- Publication
Vitae (01214004), 2016, Vol 23, pS101
- ISSN
0121-4004
- Publication type
Article