Control microbiológico de alimentos con y sin tratamiento térmico que no requieren notificación sanitaria en unidades educativas del centro parroquial de El Valle

Abstract

One of the public health problems is the high rate of Foodborne Diseases (FBD) in the school stage affecting children and adolescents; a situation that the authorities seek to control, so a regulation has been implemented that governs all those responsible for school bars on food handling to ensure the safety of products consumed in these schools. Hence, this study seeks to evaluate microbiological parameters as indicators of food safety in products that are sold in two educational centers in the parish center of El Valle. Adescriptive study was carried out to determine the presence of E. coli, Salmonella spp, S. aureus, as predictive indicators for the development of ETA in foods prepared with and without heat treatment based on the specifications of the Peruvian Technical Standard RM N° 615-2003 section 15.1 and 15.2. The study was conducted on 16 samples, where sampling and analysis were carried out in duplicate; and seeding was performed using Petrifilm plates. The results obtained were analyzed and it was found that the food complied with the parameters for Salmonella, E. coli and S. aureus, while total coliforms and mesophilic aerobes exceeded the permitted limits. For this reason, a training plan on Good Manufacturing Practices and food safety was developed for those responsible for school bars.