Detection of Escherichia coli and Total Coliforms in the Food Preparation and Consumption Area of an Eating Establishment in Cuenca

Abstract

Introduction: Foodborne diseases (FBDs) are caused by pathogenic microorganisms that lead to various gastrointestinal conditions in the population, even requiring hospitalization. On the other hand, total coliforms are indicators of the presence of disease-causing bacteria. Objective: To determine the presence of Escherichia coli and total coliforms on regular and irregular inert surfaces in the food preparation and consumption area of a food establishment in Cuenca. Methodology: It is an observational descriptive cross-sectional study with 40 samples of regular and irregular inert surfaces in a restaurant. Results: According to the "Peruvian Technical Guide for the Microbiological Analysis of Surfaces in contact with Food and Beverages" Ministerial Resolution N° 461-2007/MINSA of inert surfaces, the place does not comply with the requirements due to the presence of both Escherichia coli and total coliforms according to the areas of food preparation and consumption; for total coliforms with the presence of (32.3%; 22.2%) while for E. coli, (16.1%; 22.2%) respectively, and for E. coli, (16.1%; 22.2%). coli, (16.1%; 22.2%) respectively on the other hand regular and irregular analysed surfaces for total coliforms (20%; 33.3) and E. coli (10.0%; 20.0%). Conclusion: The results showed the presence of total coliforms, an indication of contamination by pathogenic microorganisms (E. coli) due to the lack of hygiene in the establishment.