Research: microorganisms in raw materials from establishments vs. training for handlers in a public university

Abstract

Introduction: Good Manufacturing Practices -BPM- are relevant when selecting raw materials for food preparation; also considering that the one who handles food must be very well trained to select said raw materials and thereby avoid food contamination; For this reason, this article will indicate whether the establishments of a Public University manage to avoid food contamination. Objectives: The objective of this article is to demonstrate and contribute that the food samples obtained in food establishments comply with food safety and on the other hand it is intended to compare and interpret that, if there are frequent microorganisms, these can be isolated from the food obtained from food establishments, but with training in good manufacturing practices they can improve the selection of raw materials. Methodology: 455 results obtained in the microbiological food control laboratory of the Public University of Guatemala were considered and frequent analysis of the fecal contamination indicator, which is Escherichia coli, was performed; Subsequently, a second surveillance of pathogenic microorganisms present in the food was carried out, to which two or more pathogens were carried out on more than one food, depending on the processed food, and with this, it was compared to the acceptability values ​​of the Central American Regulation-RTCA-. Finally, 18 -BPM- trainings were conducted; Finally, for its analysis, the Excel program for the Interpretation of results was applied. Results: Of the 455 samples analyzed, they had Escherichia coli as an indicator of fecal contamination; Therefore, a second sampling was carried out to determine pathogenic microorganisms, indicating that there were 215 foods and it was made from the same food, between 1 and 3 more frequent pathogens that are concentrated in said raw material; for which it was a total of 600 microbiological analyses; of these results were presented within a range outside the acceptability parameter, 14.12% (12) presented Coliform Group, 98.82% (84) E. coli, 96.49% (110) Molds and yeasts and 75% (78) Aerobic Count Total. Conclusions: Good Manufacturing Practices -BPM- should be implemented in establishments, as well as training handlers at least twice a year; to achieve increased hygiene and food safety and thereby maintain food safety limits in said establishments.