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- Title
Escherichia coli EN LECHUGAS (Lactuca sativa) SERVIDAS EN RESTAURANTES DE COMIDAS RÁPIDAS DE UN SECTOR DE LA CIUDAD DE VALLEDUPAR.
- Authors
RODRÍGUEZ PUERTA, Sandra Milena; CÓRDOBA LÓPEZ, Estefany Paola; CALDERÓN DE LEÓN, Kimberly; RODRÍGUEZ PUERTA, Ximena Paola
- Abstract
Background: The foods eaten raw, such as fresh vegetables are an essential part of the human diet and also may be associated with pathogenic microorganisms capable of producing Foodborne Diseases (ETA). The common clinical manifestation of a disease transmitted by food is the occurrence of gastrointestinal symptoms. Objectives: The aim of this research was determine Escherichia coli in lettuce (Lactuca sativa) served at fast of a sector of the city of Valledupar. Methods: For this purpose, a study of descriptive, observational, cross-sectional design with quantitative type was performed. 30 conventional establishments that prepare quick meals accompanied by lettuce, for a total of 90 samples analyzed were taken into account. To determine the presence of E. coli was counted by the method of Most Probable Number (MPN) according to ICONTEC NTC 4516 2009. To establish sanitary conditions observation was made 30 local, according to established in Decree 3075 of 1997 the Ministry of Health to see if the Good Manufacturing Practices (GMP). Results: The results showed that 26.7% of the samples reported E. coli and only 6.7% of the total samples found no contamination by total coliforms. For sanitary conditions, observation established that in 93.3% of the premises are not met, none in some cases, the parameters specified in Decree 3075 of 1997. Conclusions: The research supports the conclusion that the measures disinfection/decontamination of lettuce implemented by handlers 6.7% of the premises, allowed to determine that the food served in their fast food ensures product quality and therefore safety for consumer health.
- Publication
Vitae (01214004), 2016, Vol 23, pS93
- ISSN
0121-4004
- Publication type
Article