Serotipificación de cepas de Salmonella aisladas de vegetales frescos listos para el consumo

Abstract

Salmonella is considered one of the most pathogens Enterobacterias involved on foodborne diseases, such as salmonellosis and typhoid fever. Its main characteristics: are gram-negative bacilli, facultative anaerobes, non-spore forming, generally mobile, non-lactose fermentor and gas producer. The aim of this research was to detect Salmonella in ready-to-eat vegetables as: lettuce salad, cabbage and carrot, spinach salad, lettuce, shredded carrot, baby apple, baby tomato and baby carrot; which are sold in supermarkets in the city of Loja. Thus, a total of 139 sample was analyzed and from each batch three samples were taken for isolation and detection of Salmonella based on the methodology proposed by the Bacteriological Analytical Manual (BAM) which consisted of the separation and preparation of the sample, pre-enrichment, enrichment in selective medium, isolation in solid means and morphological and biochemical identification. The presence of Salmonella in ready-to-eat vegetables was not detected, but other types of enteric microorganisms, pathogens and fecal contamination indicators were isolated and identified: Citrobacter freundii 38.85%, Enterobacter cloacae 12.95%, E. coli 5.75%, Pantoea agglomerans 4.31%, Enterobacter aerogenes and Shigella spp, 1.44% and Proteus mirabilis 0.73%.