Evaluación de la calidad microbiológica de comidas rápidas expendidas en una zona norte en Barranquilla
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Fecha
2025
Autores
Mejia Carranza, Jireth Saray
Ruiz Barcas, Wualeska Paola
Solano Guette, Juliana Marcela
Uriana Molina, Geidys Patricia
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Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
El presente estudio tuvo como objetivo evaluar la calidad microbiológica de comidas rápidas expendidas en una zona norte de Barranquilla, identificando los principales microorganismos indicadores y patógenos presentes. Se analizaron muestras de alimentos y salsas provenientes de cuatro establecimientos en la Calle 84, determinando recuentos de Staphylococcus aureus, Escherichia coli, mohos y levaduras y Salmonella spp., mediante técnicas microbiológicas convencionales. Los resultados evidenciaron la presencia recurrente de S. aureus y E. coli en concentraciones superiores a los límites establecidos por la normativa, especialmente en productos como hamburguesas, perros calientes y salsas emulsionadas. Aunque Salmonella spp. no fue detectada, se observó un crecimiento significativo de mohos y levaduras, indicando deficiencias en las condiciones de conservación y almacenamiento. El predominio de S. aureus sugiere contaminación de origen humano, mientras que la detección de E. coli refleja posibles fallas en la higiene o contaminación cruzada. En conjunto, los resultados revelan deficiencias higiénico-sanitarias en la manipulación y conservación de alimentos, evidenciando la necesidad de fortalecer las Buenas Prácticas de Manufactura y la implementación de sistemas de gestión de inocuidad alimentaria como HACCP, para garantizar la seguridad microbiológica de los alimentos ofrecidos al consumidor.
This study aimed to evaluate the microbiological quality of fast food sold in the northern area of Barranquilla, identifying the main indicator and pathogenic microorganisms present. Samples of food and sauces were collected from four establishments located on Calle 84, determining counts of Staphylococcus aureus, Escherichia coli, molds and yeasts, and Salmonella spp. using conventional microbiological techniques. The results showed recurrent presence of S. aureus and E. coli at concentrations above the limits established by regulation, especially in products such as hamburgers, hot dogs, and emulsified sauces. Although Salmonella spp. was not detected, significant growth of molds and yeasts was observed, indicating deficiencies in preservation and storage conditions. The predominance of S. aureus suggests human-origin contamination, while detection of E. coli reflects possible hygiene failures or cross-contamination. Overall, the results reveal hygiene and sanitary deficiencies in the handling and preservation of food, highlighting the need to strengthen Good Manufacturing Practices and implement food safety management systems such as HACCP to guarantee the microbiological safety of the foods offered to consumers.
This study aimed to evaluate the microbiological quality of fast food sold in the northern area of Barranquilla, identifying the main indicator and pathogenic microorganisms present. Samples of food and sauces were collected from four establishments located on Calle 84, determining counts of Staphylococcus aureus, Escherichia coli, molds and yeasts, and Salmonella spp. using conventional microbiological techniques. The results showed recurrent presence of S. aureus and E. coli at concentrations above the limits established by regulation, especially in products such as hamburgers, hot dogs, and emulsified sauces. Although Salmonella spp. was not detected, significant growth of molds and yeasts was observed, indicating deficiencies in preservation and storage conditions. The predominance of S. aureus suggests human-origin contamination, while detection of E. coli reflects possible hygiene failures or cross-contamination. Overall, the results reveal hygiene and sanitary deficiencies in the handling and preservation of food, highlighting the need to strengthen Good Manufacturing Practices and implement food safety management systems such as HACCP to guarantee the microbiological safety of the foods offered to consumers.
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Palabras clave
Comida rápida, Calidad microbiológica, Patógenos, Establecimientos, Enfermedades transmitidas por alimentos, Manipulación de alimentos
