Serotipificación de cepas de Salmonella aisladas de vegetales frescos empacados

Abstract

Abstract: Salmonella is an enterobacteria responsible for causing salmonellosis, is an anaerobic gramnegative bacillus facultativo, mobile as it has perimeter flagella, does not ferment lactose, producing gas from the fermentation of carbohydrates. The objective of this research was to detect the presence of Salmonella strains and serotypes in fresh and packaged vegetables: lettuce, spinach, basil, soybean shoots, coriander, parsley and cabbage; which are sold in the markets and supermarkets of the city of Loja. 138 samples were analyzed, of each product and each batch was taken 3 random products to establish an analytical unit. We used the methodology proposed by the Bacteriological Analytical Manual (BAM) for isolation and detection of Salmonella, which consisted of pre enrichment, selective enrichment, selective seeding and biochemical identification and confirmation. In the results obtained it was not possible to detect the presence of Salmonella in this type of vegetable, however it was isolated and identified other enteric microorganisms of major importance as: Citrobacter freundii 19,57% and E. coli 15,94%, that serve as Indicators of fecal contamination.