Hygienic quality and determination of Escherichia coli and Salmonella spp. in pork at retail outlets in Barranquilla

Abstract

Pork is a widely consumed food worldwide; however, it has specific characteristics that favor the growth of numerous microorganisms, so improper handling increases the risk of consumer illness. The objective of this study was to determine the hygienic quality and presence of Escherichia coli and Salmonella spp. in pork at retail stores in downtown Barranquilla. Seven stores were selected to evaluate the sanitary conditions of the infrastructure, the transportation mechanisms used, the preservation of pork, and the habits and training of handlers. Escherichia coli was detected in the meat, utensils, and contact surfaces, and Salmonella spp. was detected in the meat. The results showed that 57.14% of the meat is transported in refrigerated vehicles, 14.29% of establishments lack adequate infrastructure, 100% of vendors wear the required clothing, 57.14% lack training in food handling, 85.71% do not store the meat properly, and 85.71% have poor waste management. Escherichia coli was found in 85.71% of the pork samples and in 85.71% of the utensil and contact surface samples. Salmonella spp. was present in 85.71% of the pork samples. Pork stores in downtown Barranquilla have poor sanitary conditions, as stipulated in Decree 2270 of 2012.