Association of ETAS with the most common microorganisms in food sold at the Cúcuta transport terminal

Abstract

Foodborne illnesses (ETAs) are a group of illnesses caused by the ingestion of food, including water; which have etiological agents that can affect the consumer's health. In Cúcuta, numerous reported cases of food poisoning are increasing due to the few hygienic and sanitary measures employed in different establishments where food is prepared and sold for human consumption. Therefore, the objective was to determine the association of ETAs with the most frequent microorganisms in food in different restaurants at the Cúcuta Transport Terminal. Samples were taken from 7 restaurants located in the area; the samples analyzed were cooked meat for Salmonella spp., NTC 4574, juices for Escherichia coli NTC 4458, and salads for Listeria monocytogenes NTC 4666 and hand samples from food handlers for Staphylococcus aureus NTC 4779; The execution was carried out using rapid methods such as Petrifilm, Compact dry and the use of conventional methods, in accordance with the provisions of NTC 4574, NTC 4779. With the results obtained in 4 samplings it was possible to infer that 50% of the analyzed juices presented Escherichia coli, 85% of the handlers presented Staphylococcus aureus, 65% of the salads presented Listeria monocytogenes and 50% of the meats presented Salmonella spp.