revista.bdlaciencia@utm.edu.ec

Vol. 9, Núm. 1 (1-5): Enero-Abril, 2024

Revista de la Facultad de Ciencias Básicas

Portoviejo - Manabí - Ecuador

BASES DE LA CIENCIA

Revista Científica

Facultad de Ciencias Básicas

ISSN 2588-0764

Bases de la Ciencia

DOI: 10.33936/revbasdelaciencia.v9i1.5714

PRESENCE OF Salmonella spp. IN FOODS FROM THE

ECUADORIAN COAST

PRESENÇA DE Salmonella spp. EM ALIMENTOS DA COSTA

EQUADORIANA

PRESENCIA DE Salmonella spp. EN ALIMENTOS DE LA

COSTA ECUATORIANA

Citacion sugerida: Santacruz, S. (2024)

Presencia de salmonella spp. en alimentos

de la costa Ecuatoriana. Revista Base

de la Ciencia, 9(1), 1-8. https://doi.

org/10.33936/revbasdelaciencia.v9i1.5714

Autor

Editor Académico

Recibido: 26/04/2023

Aceptado: 02/01/2024

Publicado: 05/01/2024

Facultad de Ciencias de la Vida y

Tecnológicas. Universidad Laica Eloy

Alfaro de Manabí. Ecuador

* Autor para correspondencia.

Resumen

Algunas regiones de Ecuador, especialmente la provincia de Manabí reporta

un alto número de casos de salmonelosis. Es por ello que en el presente

trabajo se examinó, mediante análisis microbiológicos, la presencia de

Salmonella spp., en alimentos comercializados en el centro de la ciudad

de Manta (provincia de Manabí), de acuerdo a las normas INEN. Ocho

de las doce muestras de alimentos analizadas contenían Salmonella spp.

El 30% de las muestras de jugo de fresa mostró presencia de Salmonella

spp., seguido del jugo de zanahoria (16,7%), agua potable (14,3%), jugo

de naranja (13,3%), queso artesanal (7,1%), hamburguesas (6,7%), pescado

marinado. (3,6%) y longaniza (2,8%). Los alimentos que no se procesan o

almacenan adecuadamente podrían ser responsables de la contaminación

por Salmonella en Manta, Ecuador.

Palabras clave: Ecuador, comida de la calle, Manta, Salmonelosis

Abstract

Some regions in Ecuador, specially Manabí province, reports high

number of Salmonellosis cases. The present work examines the presence

of Salmonella spp. in food commercialized in the city centre of Manta

(Manabí province), according to INEN regulations. Eight of the twelve

food analysed samples contained Salmonella spp. 30% of the strawberry

juice samples showed presence of Salmonella spp., followed by carrot juice

(16.7%), potable water (14.3%), orange juice (13.3%), artisanal cheese

(7.1%), hamburgers (6.7%), marinated sh (3.6%) and sausage (2.8%).

Foods that are not properly processed or stored could be responsible of

Salmonella contamination in Manta, Ecuador.

Keywords: Ecuador, street food, Manta, Salmonellosis

Resumo

Algumas regiões do Equador, especialmente a província de Manabí,

relatam alto número de casos de Salmonelose. O presente trabalho examina

a presença de Salmonella spp. em alimentos comercializados no centro da

cidade de Manta (província de Manabí), segundo as normas do INEN.

Oito das doze amostras de alimentos analisadas continham Salmonella

spp. 30% das amostras de suco de morango apresentaram presença de

Salmonella spp., seguido de suco de cenoura (16,7%), água potável

(14,3%), suco de laranja (13,3%), queijo artesanal (7,1%), hambúrguer

(6,7%), peixe marinado (3,6%) e linguiça (2,8%). Alimentos que não são

processados ou armazenados adequadamente podem ser responsáveis

pela contaminação por Salmonella em Manta, Equador.

Palavras chave: Equador; comida de rua; Manta; Salmonelose.

Stalin Santacruz

Laura Soto Arrieta

https://revistas.utm.edu.ec/index.php/Basedelaciencia

Portoviejo - Manabí - Ecuador

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revista.bdlaciencia@utm.edu.ec

Vol. 9, Núm. 1 (1-5): Enero-Abril, 2024

Revista de la Facultad de Ciencias Básicas

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DOI: 10.33936/revbasdelaciencia.v9i1.5714

1. Introduction

Ecuadorian Ministry of Health has a register of diseases from food intake among others. A high number of people

suering of Salmonellosis has been identied in Ecuador year after year. Only on the last three years, between

1710 and 3373 cases were identied (Ministerio de Salud Pública, 2014, 2015, 2016, 2017, 2018). Manabí

province showed the highest percentage of Salmonellosis cases within Ecuador. Processing and commercialization

conditions of artisanal and street food may not full Ecuadorian regulations, leading to the presence of pathogen

microorganisms like Salmonella spp. in artisanal cheese among other food products (Zambrano, 2014). Previous

studies showed the presence of this microorganism in Ecuadorian food, like eggs (Estrada and Valencia, 2012),

meat foods (Rodríguez and Silva, 2017) and chicken (Japón, 2019; Villarreal, 2017; Melo, 2015). However, to

date no studies have been done about the presence of commercialized foods in the province of Manabí.

Based on the previous information, the present study examines the presence of Salmonella spp. in food

commercialized in the city centre of Manta (Manabí, Ecuador).

2. Materials and methods

Food samples for identication of Salmonella spp. presence were chosen previously, based on studies in Latin-American

countries (Yánez et al., 2008; Charles-Hernández et al., 2005; Carrera et al., 1998; Calderón, 2006) that identied food

as a source of Salmonella. Samples of sausage, marinated sh (ceviche), artisanal cheese, mortadella, grilled chicken,

meringue for bakery, commercial ice, orange juice, strawberry juice, carrot juice and hamburgers were purchased from

restaurants, stores or from street sellers from the center city of Manta, Ecuador. Potable water was collected from houses

located in the city center.

The number of third and fourth category restaurants to be used for sampling was obtained from the Municipality of Manta,

which was 154 restaurants. Since there was no data about the number of street sales found in the city, a total sample of 154

establishments was established. However, only 125 street sales could be located.

Samples were taken in triplicate for 3 consecutive weeks. The food only entered the laboratory if it met the following

criteria: a) Food sample should be at refrigeration temperature (2-8 °C) b) Sample was taken within 24 h before the

analysis c) Food sample was packaged in plastic bags within a container.

2.1 Presence of Salmonella spp. in food

The analyses to determine presence of Salmonella spp. were done according to the norm NTE INEN (INEN, 1996). 25 g

of sample were inoculated with 225 ml peptone solution (1 g/L peptone, 8.5 g/l NaCl) and incubated at 37°C for 2 h. 1 mL

of the prepared sample was inoculated in Rappaport and tetrathionate solution. Afterwards, the solutions were plated in

Salmonella-Shigella agar culture medium (HiMedia Laboratories, India) and incubated at 37ºC for 24 h. Salmonella spp.

colonies were identied visually.

3. Results and discussion

Table 1 showed that eight of the twelve food samples contained Salmonella spp. Strawberry juice had the highest presence

of Salmonella spp. with 30% of positive samples, followed by carrot juice with 16.7%, Potable water (14.3%), orange

juice (13.3%), artisanal cheese (7.1%), hamburgers (6.7%), marinated sh (3.6%) and sausage (2.8%).

The presence of Salmonella spp. in fruit juices, cheese, hamburgers, marinated sh and sausages may be due to excessive

food handling, lack of potable water for a proper wash of food and cookware and lack of refrigeration conditions to

storage cheese and minced meat. Street food are prepared without adequate hygienic conditions such as raw materials of

dubious origin, inappropriate storage, use of contaminated clothes such as coats, gloves, hats or face masks, recycling of

frying oils or cooking water, inadequate disposal of waste, presence of rodents and the absence of sanitary services for the

manipulators, are a perfect setting for the spread of infectious agents. Temperature in Manta vary between 21 and 29 °C

along the year, therefore time and temperature may facilitate the reproduction of contaminating microorganisms in raw

materials (Méndez et al., 2010).

PRESENCIA DE Salmonella spp. EN ALIMENTOS DE LA COSTA ECUATORIANA

Stalin Santacruz

revista.bdlaciencia@utm.edu.ec

Vol. 9, Núm. 1 (1-5): Enero-Abril, 2024

Revista de la Facultad de Ciencias Básicas

ISSN 2588-0764

Bases de la Ciencia

DOI: 10.33936/revbasdelaciencia.v9i1.5714

There are very few studies in Ecuador about the presence of Salmonella spp. in food. This information may help to

the Ministry of Public Health to prevent and control Salmonellosis in Ecuador by improving processing and storage

conditions of commercialized food.

Similar studies carried out in Colombia by Yánez et al. (2008) and Durango et al. (2004) have shown that between

5.3 and 7.9% cheese samples were contaminated with Salmonella spp. Yánez et al. (2008) found 12.35% of sausages

contaminated with Salmonella spp., whereas Durango et al. (2004) found presence of the microorganism in 7.9% of the

samples. Sausages may show dierent results due a dierent kind of sausage used during the study. Despite the low pH

of the fruit juices analyzed in this study, Salmonella still was present. This was also found in 37.7% of the fruit juices

(banana, melon, watermelon and strawberry) with a pH range between 2.25 and 4.39, analyzed by Ávila and Fonseca

(2008). Certainly a low pH is not enough to get free of Salmonella, therefore people should be alert on consumption of

ceviche, based on marinated sh, which is consumed exclusively in Manabí province.

The results obtained in the city of Manta identify street food as a high health risk source. Possibly, this is due to the long

time between food preparation and consumption, the limited storage conditions, and the frequent lack of potable water.

All these factors should be considered in a seller health training. It is necessary greater control by the corresponding

authorities and more information and training for sellers and consumers of this type of food.

4. Conclusions

The results of this study demonstrate the presence of Salmonella spp. in street food commercialized in center city of

Manta, Ecuador. Probably raw materials of dubious origin and inadequate processing or food storage are a perfect setting

for the spread of infectious agents such as Salmonella spp. Strawberry juice had the highest presence of Salmonella spp.

with 30% of positive samples, followed by carrot juice with 16.7%, potable water (14.3%), orange juice (13.3%), artisanal

cheese (7.1%), hamburgers (6.7%), marinated sh (3.6%) and sausage (2.8%). These street foods constitute a risk to

public health. It is necessary a greater control by the corresponding authorities and more information and training for

sellers and consumers of this type of food.

Table 1. Presence of Salmonella spp. in food commercialized in the city center of Manta

https://revistas.utm.edu.ec/index.php/Basedelaciencia

Portoviejo - Manabí - Ecuador

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Vol. 9, Núm. 1 (1-5): Enero-Abril, 2024

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DOI: 10.33936/revbasdelaciencia.v9i1.5714

5. Conict of interest

We have no conicts of interest to disclose.

6. References

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PRESENCIA DE Salmonella spp. EN ALIMENTOS DE LA COSTA ECUATORIANA

Stalin Santacruz

revista.bdlaciencia@utm.edu.ec

Vol. 9, Núm. 1 (1-5): Enero-Abril, 2024

Revista de la Facultad de Ciencias Básicas

ISSN 2588-0764

Bases de la Ciencia

DOI: 10.33936/revbasdelaciencia.v9i1.5714

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Contribución de autor

Autor Contribución

Stalin Santacruz Parte experimental, elaboración del manuscrito