Análisis del riesgo biológico por la escherichia coli a causa de la Mala manipulación de los productos cárnicos en las carnicerías En las principales plazas de mercado de la ciudad de Villavicencio

Abstract

In this research, the aim is to analyze the biological risk posed by Escherichia Coli due to the handling of meat products in the main market squares of the city of Villavicencio. The biological risk in butcher shops is linked to food handling, and it is considered that the producer and workers of the establishments are mainly the most affected by the problem. The study consisted of three phases. The first phase is the characterization of thirty-five sales establishments in the four most important squares in the city of Villavicencio, characterizing them through a checklist readapted from the tools used by INVIMA when auditing this type of business. The second phase is the presence of the Escherichia Coli bacteria from a meat sample from each establishment through a culture by immersion in selective MacConkey agar to find the presence of bacteria in all samples with 54% of E. Coli. Finally, the third phase consisted of the application of a logistic regression model with an accuracy of 86%, which gives the probability of the presence of E. Coli in the samples by only answering questions 3, 7, 13, 17, 25, 27, 35, and 37, which show that the risk is related to the state of the establishment, the asepsis of the worker, and the origin of the meat. The work concludes that models can be very useful tools, if the model can be fed with enough information, and it also shows that the presence of bacteria in meat is a risk that can be presented in the food that people consume, but the population does not have the knowledge that they are presenting symptoms of ETA's.