Escuela Superior Politécnica del Litoral (ESPOL), Centro de Investigaciones Biotecnológicas del Ecuador.
ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Produccion, U.S. Department of Agriculture Agricultural Research Service, Beltsville, Maryland, USA.
J Food Prot. 2021 Jan 1;84(1):128-138. doi: 10.4315/JFP-20-271.
Bacterial foodborne diseases are among the most important public health issues worldwide, but in Ecuador, reports on the microbiological quality of food are scarce. In this cross-sectional study, 450 samples of high-demand Ecuadorian food, including bolon, encebollado, sauces, ceviche, fruit, fruit juice, fruit salad, cheese, raw chicken, and ground beef, were collected from popular street markets in the cities of Guayaquil, Quito, and Cuenca. Populations of total aerobic mesophilic bacteria, total coliforms, fecal coliforms, Escherichia coli, Salmonella enterica, and Listeria monocytogenes were examined on composited samples by plate count following the local regulations (Norma Tecnica Ecuatoriana, Instituto Ecuatoriano de Normalización) for each kind of food. The individual and interaction effects of the city and food type on the levels of each bacterial group were assessed by two-way analysis of variance. Selected colonies from each culture were identified using Biolog OmniLog ID and sequencing of the V3 to V4 region on the 16S rRNA gene. Average total aerobic mesophilic bacteria, total coliform, fecal coliform, and E. coli levels were 5.10 ± 0.12, 2.50 ± 0.16, 1.09 ± 0.12, and 0.83 ± 0.12 log CFU/g or mL, respectively, with significant variations among the cities. The prevalence of Salmonella in chicken and sauces and L. monocytogenes in cheese and fruit salad was greater than 20%. Opportunistic pathogens including Klebsiella pneumoniae, Staphylococcus sciuri, and Enterococcus spp. were frequently identified in the samples from all three cities. High prevalence of spoilage microorganisms such as Bacillus amyloliquefaciens and biocontrol bacteria such as Lactococcus lactis was also observed. This is the first report on the microbiological quality of food from Ecuador.
细菌性食源性疾病是全球最重要的公共卫生问题之一，但在厄瓜多尔，关于食品微生物质量的报告却很少。在这项横断面研究中，从瓜亚基尔、基多和昆卡这三个城市的热门街头市场采集了 450 份高需求的厄瓜多尔食品样本，包括 bolon、encebollado、酱汁、ceviche、水果、果汁、水果沙拉、奶酪、生鸡肉和碎牛肉。按照当地规定（厄瓜多尔技术标准，厄瓜多尔标准化研究所），对复合样本中的总需氧嗜温菌、总大肠菌群、粪大肠菌群、大肠杆菌、沙门氏菌和单核细胞增生李斯特菌进行了平板计数检测。采用双向方差分析评估了城市和食品类型对每种细菌群水平的个体和交互影响。从每种培养物中选择的菌落使用 Biolog OmniLog ID 进行鉴定，并对 16S rRNA 基因的 V3 到 V4 区进行测序。平均总需氧嗜温菌、总大肠菌群、粪大肠菌群和大肠杆菌水平分别为 5.10 ± 0.12、2.50 ± 0.16、1.09 ± 0.12 和 0.83 ± 0.12 log CFU/g 或 mL，三个城市之间存在显著差异。鸡肉和酱汁中沙门氏菌以及奶酪和水果沙拉中单核细胞增生李斯特菌的检出率大于 20%。在来自三个城市的样本中，还经常发现机会性病原体，包括肺炎克雷伯菌、松鼠葡萄球菌和肠球菌属。还观察到高比例的腐败微生物，如解淀粉芽孢杆菌和生物防治细菌，如乳球菌属。这是厄瓜多尔食品微生物质量的首次报告。
