Validación del método microbiológico cuantitativo recuento de S. aureus en carne fresca por método tradicional en agar

Abstract

Abstract: The present investigation focuses on the validation of the presence of causative bacteria of foodborne diseases, specifically Staphylococcus aureus, using beef samples. The relevance of having diagnoses is highlighted reliable to support the methods used in the microbiology laboratory of food from the Private Technical University of Loja. The agar plate method solidified was carried out in accordance with the Manual of microbiological analysis chapter 12 of the Food and Drug Administration (FDA), using the reference strain Staphylococcus aureus ATCC 25923. To improve the reliability of counting in products meat products, statistical studies were carried out that involve parameters such as: limit of quantification, selectivity, working range, sensitivity, precision and accuracy, following the guidelines of the EURACHEM guide. The analyzes were carried out with Baird Parker agar, using a specific density and serial dilutions to determine the concentrations bacterial. The results obtained demonstrated the correct validation of the procedures applied, with the concentrations found within the range of reference.