Identificación de microorganismos entéricos en áreas de preparación y consumo de alimentos / Identification of enteric microorganisms in food preparation and consumption areas / Identificação de microrganismos entéricos em áreas de preparação e consumo de alimentos

La contaminación de las áreas de preparación al entrar en contacto con los alimentos crudos o cocinados, es por esto que una de las principales causas de la contaminación de las superficies inertes es la inadecuada manipulación de los alimentos a la hora de ser preparados. Con el objetivo de controlar la aplicación de normas de higiene en las áreas de preparación y consumo de alimentos mediante análisis microbiológicos para disminuir los riesgos de contaminación alimentaria. Esta investigación es de carácter descriptivo, en la cual se realizó una inspección visual del establecimiento con el propósito de evaluar las condiciones higiénicas sanitarias, mediante la aplicación de la Guía Técnica para el Análisis Microbiológico de Superficies en contacto con Alimentos y Bebidas. Para el análisis microbiológico de las muestras se emplearon las técnicas de inoculación, método de estriado, aislamiento bacteriano, tinción diferencial y utilización de las pruebas bioquímicas como: TSI, SIM, Citrato de Simmons, Urea, Lisina, Catalasa y Oxidasa, además de la utilización de medios de cultivo selectivo y diferencial como agar EMB y agar MacConkey para la identificación de bacterias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Los resultados arrojaron que la frecuencia bacteriana de las superficies inertes de los restaurantes en el área de preparación de alimentos (mesón y tabla de picar) tienen presencia de bacterias: Salmonella con mayor frecuencia; E. coli, Klebsiella pneumoniae y Pseudomonas aeruginosa de mediana frecuencia y de baja para Shigella, y en el área de consumo de alimentos (mesas) la bacteria de mayor frecuencia es la E. coli y Shigella, la Klebsiella pneumoniae de mediana y Pseudomona aeruginosa se encuentra en baja frecuencia. Se llegó a la conclusión que las superficies inertes tanto en el área de preparación como en el área de consumo de alimentos se encuentran contaminados por lo que hay un riesgo de infección alimentaria para los comensales de la Universidad Técnica de Machala.

Contamination of preparation areas when coming into contact with raw or cooked foods, which is why one of the main causes of contamination of inert surfaces is inadequate handling of food when it is being prepared. With the aim of controlling the application of hygiene standards in the areas of food preparation and consumption through microbiological analysis to reduce the risks of food contamination. This research is descriptive in nature, in which a visual inspection of the establishment was carried out with the purpose of evaluating the sanitary and hygienic conditions, through the application of the Technical Guide for the Microbiological Analysis of Surfaces in Contact with Food and Beverages. For the microbiological analysis of the samples, inoculation techniques, streaking method, bacterial isolation, differential staining and use of biochemical tests such as: TSI, SIM, Simmons Citrate, Urea, Lysine, Catalase and Oxidase, in addition to use of selective and differential culture media such as EMB agar and MacConkey agar for the identification of enteric bacteria such as: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. The results showed that the bacterial frequency of the inert surfaces of the restaurants in the food preparation area (counter and cutting board) have the presence of bacteria: Salmonella more frequently; E. coli, Klebsiella pneumoniae and Pseudomonas aeruginosa of medium frequency and low frequency for Shigella, and in the food consumption area (tables) the most frequent bacteria are E. coli and Shigella, Klebsiella pneumoniae of medium and Pseudomona aeruginosa It is at low frequency. It was concluded that the inert surfaces in both the preparation area and the food consumption area are contaminated, so there is a risk of food infection for diners at the Technical University of Machala

Contaminação das áreas de preparo ao entrar em contato com alimentos crus ou cozidos, por isso uma das principais causas de contaminação de superfícies inertes é o manuseio inadequado dos alimentos no momento do preparo. Com o objetivo de controlar a aplicação de padrões de higiene nas áreas de preparação e consumo de alimentos através de análises microbiológicas para reduzir os riscos de contaminação alimentar. Esta pesquisa é de natureza descritiva, na qual foi realizada uma inspeção visual do estabelecimento com a finalidade de avaliar as condições sanitárias e higiênicas, por meio da aplicação do Guia Técnico para Análise Microbiológica de Superfícies em Contato com Alimentos e Bebidas. Para a análise microbiológica das amostras foram utilizadas técnicas de inoculação, método de estrias, isolamento bacteriano, coloração diferencial e utilização de testes bioquímicos como: TSI, SIM, Citrato de Simmons, Ureia, Lisina, Catalase e Oxidase, além de utilização de testes seletivos e diferenciais. meios de cultura como ágar EMB e ágar MacConkey para identificação de bactérias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Os resultados mostraram que a frequência bacteriana das superfícies inertes dos restaurantes na área de preparo de alimentos (balcão e tábua de corte) apresentam com maior frequência a presença de bactérias: Salmonella; E. coli, Klebsiella pneumoniae e Pseudomonas aeruginosa de média frequência e baixa frequência para Shigella, e na área de consumo alimentar (tabelas) as bactérias mais frequentes são E. coli e Shigella, Klebsiella pneumoniae de média e Pseudomona aeruginosa Está em baixa frequência. Concluiu-se que as superfícies inertes tanto na área de preparação como na área de consumo de alimentos estão contaminadas, pelo que existe risco de infecção alimentar para os comensais da Universidade Técnica de Machala

Identificación de microorganismos entéricos en áreas de preparación y consumo de alimentos

La contaminación de las áreas de preparación al entrar en contacto con los alimentos crudos o cocinados, es por esto que una de las principales causas de la contaminación de las superficies inertes es la inadecuada manipulación de los alimentos a la hora de ser preparados. Con el objetivo de controlar la aplicación de normas de higiene en las áreas de preparación y consumo de alimentos mediante análisis microbiológicos para disminuir los riesgos de contaminación alimentaria. Esta investigación es de carácter descriptivo, en la cual se realizó una inspección visual del establecimiento con el propósito de evaluar las condiciones higiénicas sanitarias, mediante la aplicación de la Guía Técnica para el Análisis Microbiológico de Superficies en contacto con Alimentos y Bebidas. Para el análisis microbiológico de las muestras se emplearon las técnicas de inoculación, método de estriado, aislamiento bacteriano, tinción diferencial y utilización de las pruebas bioquímicas como: TSI, SIM, Citrato de Simmons, Urea, Lisina, Catalasa y Oxidasa, además de la utilización de medios de cultivo selectivo y diferencial como agar EMB y agar MacConkey para la identificación de bacterias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Los resultados arrojaron que la frecuencia bacteriana de las superficies inertes de los restaurantes en el área de preparación de alimentos (mesón y tabla de picar) tienen presencia de bacterias: Salmonella con mayor frecuencia; E. coli, Klebsiella pneumoniae y Pseudomonas aeruginosa de mediana frecuencia y de baja para Shigella, y en el área de consumo de alimentos (mesas) la bacteria de mayor frecuencia es la E. coli y Shigella, la Klebsiella pneumoniae de mediana y Pseudomona aeruginosa se encuentra en baja frecuencia. Se llegó a la conclusión que las superficies inertes tanto en el área de preparación como en el área de consumo de alimentos se encuentran contaminados por lo que hay un riesgo de infección alimentaria para los comensales de la Universidad Técnica de Machala.

Contamination of preparation areas when coming into contact with raw or cooked foods, which is why one of the main causes of contamination of inert surfaces is inadequate handling of food when it is being prepared. With the aim of controlling the application of hygiene standards in the areas of food preparation and consumption through microbiological analysis to reduce the risks of food contamination. This research is descriptive in nature, in which a visual inspection of the establishment was carried out with the purpose of evaluating the sanitary and hygienic conditions, through the application of the Technical Guide for the Microbiological Analysis of Surfaces in Contact with Food and Beverages. For the microbiological analysis of the samples, inoculation techniques, streaking method, bacterial isolation, differential staining and use of biochemical tests such as: TSI, SIM, Simmons Citrate, Urea, Lysine, Catalase and Oxidase, in addition to use of selective and differential culture media such as EMB agar and MacConkey agar for the identification of enteric bacteria such as: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. The results showed that the bacterial frequency of the inert surfaces of the restaurants in the food preparation area (counter and cutting board) have the presence of bacteria: Salmonella more frequently; E. coli, Klebsiella pneumoniae and Pseudomonas aeruginosa of medium frequency and low frequency for Shigella, and in the food consumption area (tables) the most frequent bacteria are E. coli and Shigella, Klebsiella pneumoniae of medium and Pseudomona aeruginosa It is at low frequency. It was concluded that the inert surfaces in both the preparation area and the food consumption area are contaminated, so there is a risk of food infection for diners at the Technical University of Machala.

Contaminação das áreas de preparo ao entrar em contato com alimentos crus ou cozidos, por isso uma das principais causas de contaminação de superfícies inertes é o manuseio inadequado dos alimentos no momento do preparo. Com o objetivo de controlar a aplicação de padrões de higiene nas áreas de preparação e consumo de alimentos através de análises microbiológicas para reduzir os riscos de contaminação alimentar. Esta pesquisa é de natureza descritiva, na qual foi realizada uma inspeção visual do estabelecimento com a finalidade de avaliar as condições sanitárias e higiênicas, por meio da aplicação do Guia Técnico para Análise Microbiológica de Superfícies em Contato com Alimentos e Bebidas. Para a análise microbiológica das amostras foram utilizadas técnicas de inoculação, método de estrias, isolamento bacteriano, coloração diferencial e utilização de testes bioquímicos como: TSI, SIM, Citrato de Simmons, Ureia, Lisina, Catalase e Oxidase, além de utilização de testes seletivos e diferenciais. meios de cultura como ágar EMB e ágar MacConkey para identificação de bactérias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Os resultados mostraram que a frequência bacteriana das superfícies inertes dos restaurantes na área de preparo de alimentos (balcão e tábua de corte) apresentam com maior frequência a presença de bactérias: Salmonella; E. coli, Klebsiella pneumoniae e Pseudomonas aeruginosa de média frequência e baixa frequência para Shigella, e na área de consumo alimentar (tabelas) as bactérias mais frequentes são E. coli e Shigella, Klebsiella pneumoniae de média e Pseudomona aeruginosa Está em baixa frequência . Concluiu-se que as superfícies inertes tanto na área de preparação como na área de consumo de alimentos estão contaminadas, pelo que existe risco de infecção alimentar para os comensais da Universidade Técnica de Machala.

Validação da eficácia de desinfetantes após diluição para uso em laboratório farmacêutico oficial / Validation of the efficacy of disinfectants after dilution for use in official pharmaceutical laboratory / Validación de la eficacia de los desinfectantes después de la dilución en un laboratorio farmacéutico oficial

Todos os procedimentos da indústria farmacêutica devem ser validados com a finalidade de garantir que os métodos demonstrem resultados confiáveis e aceitáveis pelo controle de qualidade. Assim, este estudo objetivou validar a eficácia de desinfetantes após diluição para uso em laboratório farmacêutico oficial. Foi elaborado o protocolo de validação e após sua aprovação foi iniciada a diluição dos desinfetantes para os tempos (T) 0, 7, 15 e 30 dias. Foram preparados os meios de cultura, realizada a promoção de crescimento dos microrganismos, preparada a suspensão microbiana e após a incubação foi realizada a diluição seriada de 10-1 a 10-10, o inóculo foi padronizado e a eficácia foi analisada. Os testes de eficácia foram realizados em triplicata, as colônias foram lidas nas placas e os dados planilhados eletronicamente. Do T0 ao T7, todos os microrganismos foram sensíveis aos desinfetantes, exceto Aspergillus brasiliensis, que reprovou três desinfetantes. A partir do T15, os microrganismos Pseudomonas aeruginosa e Bacillus subtilis apresentaram crescimento. No T30, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus e Candida albicans continuaram sem crescimento. Foram aprovados cinco desinfetantes que inibiram o crescimento no período de até 7 dias, sendo definido o prazo de 7 dias como validade para os desinfetantes após diluição.

All procedures in the pharmaceutical industry must be validated to ensure that the methods show reliable and acceptable results according to quality control. This study aimed to validate the efficacy of disinfectants after dilution for use in official pharmaceutical laboratory. The validation protocol was elaborated and, after its approval, the dilution of the disinfectants for the times (T) 0, 7, 15, and 30 days was initiated. The culture media were prepared, the growth of the microorganisms was promoted, the microbial suspension was prepared, and after incubation the serial dilution of 10-1 to 10-10 was performed, the inoculum was standardized, and the efficacy was analyzed. Efficacy tests were performed in triplicates, the colonies were read on the plates, and the data were electronically arranged in spreadsheets. From T0 to T7, all microorganisms were sensitive to disinfectants, except for Aspergillus brasiliensis, which excluded three disinfectants. The microorganisms Pseudomonas aeruginosa and Bacillus subtilis showed growth from T15 onward. At T30, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Candida albicans continued to lack growth. The protocol of this study approved five disinfectants that inhibited growth in a period of up to 7 days and defined 7 days as the validity period for disinfectants after dilution.

Todos los procedimientos de la industria farmacéutica deben ser validados para garantizar que los métodos demuestren resultados confiables y aceptables por el control de calidad. Este estudio tuvo por objetivo validar la eficacia de los desinfectantes diluidos para su uso en laboratorio farmacéutico oficial. Para ello, se elaboró el protocolo de validación y, luego de su aprobación, se inició la dilución de los desinfectantes para los tiempos (T) 0, 7, 15 y 30 días. Se prepararon los medios de cultivo, se promovió el crecimiento de los microorganismos, se preparó la suspensión microbiana, y después de la incubación se realizó la dilución seriada de 10-1 a 10-10, se estandarizó el inóculo y se analizó la eficacia. Las pruebas de eficacia se realizaron por triplicado, las colonias se analizaron en las placas cuyos resultados se pusieron en hojas de cálculo en línea. De T0 a T7, todos los microorganismos fueron sensibles a los desinfectantes, excepto Aspergillus brasiliensis, que falló tres desinfectantes. A partir de T15, los microorganismos Pseudomonas aeruginosa y Bacillus subtilis mostraron crecimiento. En T30, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus y Candida albicans continuaron sin crecimiento. Se aprobaron cinco desinfectantes que inhibieron el crecimiento en un período de hasta 7 días, y se definió un período de 7 días como el período de validez de los desinfectantes después de la dilución.

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages / Carne infravalorada de atún (Thunnus obesus y Katsuwonus pelamis linnaeus) para desarrollar salchichas

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality

Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como "lomo de atún" ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.

The Effects of Bronchoalveolar Lavage Combined with Microbiological Rapid on-site Evaluation in the Maintenance of Potential Donor Lung / 昆明医科大学学报

Objective To explore the effects of bronchoalveolar lavage combined with microbiological rapid on-site evaluation in potential donor lung maintenance.Methods Brain death patients who met the inclusion criteria and were admitted to the Intensive Care Unit(ICU)of Calmette Hospital Affiliated to Kunming Medical University from September 2020 to December 2022 were selected for bronchoalveolar lavage(BAL)and(BAL)and the lavage fluid were collected for M-ROSE to compare the pathogen detection rate and initial diagnosis time.According to the positive results of the microbiological rapid on-site evaluation,patients with the brain death were treated with empirical anti-infective therapy,and the oxygenation index,chest X-ray score,and the infection index(WBC,CRP,PCT)of anti-infective treatment 48 hours were evaluated.Results 1.Comparison of the detection rate of pathogenic microorganisms:The results of M-ROSE were highly consistent with a routine microbiological smear(Kappa = 0.921,P<0.001).2.Comparison of diagnostic time:The initial diagnosis time of M-ROSE was significantly lower than routine microbiological smear time and microbial culture time(P<0.001).3.Comparison of therapeutic effects of anti-infective therapy for 48 hours:There was no significant difference in oxygenation index,white blood cells and hypersensitive C-reactive protein before and after the anti-infective treatment(P>0.05).There were significant differences in procalcitonin and chest X-ray before and after the anti-infective treatment(P<0.05).Conclusion Bronchoalveolar lavage combined with microbiological rapid on-site evaluation has the high timeliness in the diagnosis of potential donor pulmonary infection,which can provide a preliminary basis for the early anti-infective therapy of donor lung maintenance.

Influence of automated flexible endoscope channel brushing system on endoscopic cleaning quality / 中华消化内镜杂志

Objective:To evaluate the effect of automated flexible endoscope channel brushing system (AFECBS) on endoscope reprocessing.Methods:A prospective randomized controlled study was conducted. The used endoscopes were divided into automatic group and manual group by random number table method, 200 in each group. In the automatic group, the AFECBS was used to scrub each tube 3 times during endoscope cleaning; and in the manual group, scrubbing and disinfection personnel routinely brushed each pipeline for 3 times. The primary end point was the qualified rate of endoscopic cleaning quality in the two groups, and the secondary end point was the time spent by the scrubbing and disinfection personnel on the two groups.Results:The qualified rate of overall cleaning in the automatic group was 90.0% (180/200), and in the manual group was 81.0% (162/200). The qualified rate of the automatic group was higher than that of the manual group ( χ2=6.534, P=0.011). The qualified rate of gastroscope cleaning in the automatic group was higher than that in the manual group [92.0% (127/138) VS 81.6% (120/147), χ2=6.658, P=0.010]. There was no significant difference in the qualified rate of colonoscope cleaning between the automatic group and the manual group [85.5% (53/62) VS 79.2% (42/53), χ2=0.774, P=0.379]. When the cleaning personnel scoured 5 endoscopes in each of the two groups, the time of the automatic group (5.17±0.42 min) was shorter than that of the manual group (9.60±0.53 min) ( t=92.644, P<0.001). Conclusion:Compared with manual scrubbing, AFECBS can improve the qualified rate of endoscope cleaning and the work efficiency of scrubbing and disinfection personnel, which is worthy of clinical application.

Expert consensuses on the application of nanopore sequencing technology in the detection of pathogenic micro-organisms / 中国药房

OBJECTIVE To improve the diagnosis and treatment level of critically ill infectious diseases， standardize the clinical application of nanopore sequencing and promote the sound development of the technology. METHODS Division of Therapeutic Drug Monitoring of Chinese Pharmacological Society and Expert Committee of Precision Medicine for Clinical Treatment of Guangdong Pharmaceutical Association initiated and organized multidisciplinary experts to discuss and determine the consensus writing outline by using the nominal group method， forming a preliminary consensus draft； expert consultation was performed by using Delphi method， and then experts’ opinions were analyzed and revised to form consensus. RESULTS & CONCLUSIONS Consensuses of Experts on the Application of Nanopore Sequencing Technology in the Detection of Pathogenic Microorganisms covers targeted sequencing， metagenomic sequencing and whole genome sequencing， and is standardized in terms of sample collection and storage， detection process， bioinformatics analysis and report interpretation； the recommendations are provided for the key issues.

Culturable microbiological profile of a non-sterile drugs pharmaceutical production environment

Abstract For places where non-sterile drug production occurs, regulatory bodies recommend monitoring of the environmental bioburden. This procedure provides information regarding possible microbiological risks to which the products may be exposed, so that subsequent action measures may be implemented. The aim of the present work was to quantify and characterize the microorganisms present in Grade D (ISO 8) cleanrooms of a Brazilian pharmaceutical industry, identifying any possible seasonal climatic influences on these environments. Sampling was performed by surface and air monitoring, over 12 months during the year 2019, in rooms that were in operation. For both sampling methods, no statistically significant differences in bacteria and fungi counts were found between months or seasonal periods. Microorganisms that presented higher incidence included Staphylococcus epidermidis (15%) and Micrococcus spp. (13%), common to the human microbiota, and the fungi Cladosporium sp. (23%) and Penicillium sp. (21%), typical of the external environment. The results showed that microbial contamination in the Grade D cleanrooms was within the permissible maximum levels and remained similar throughout the year. Microbiological quality control in the clean areas of the pharmaceutical industry investigated was considered effective, with regular maintenance being necessary to keep bioburden levels controlled.

Mapa microbiológico: software para los laboratorios de microbiología

Introducción: El mapa microbiológico permite conocer desde una situación infecciosa particular hasta la epidemiología de toda la institución en torno a las infecciones, así como las opciones terapéuticas. Objetivos: Crear una base de datos que analice los datos registrados mediante consultas y formularios a partir de criterios de búsqueda. Métodos: Se confeccionó una base de datos empleando Microsoft Access, y se organizó la información usando lenguajes de programación SQL y VBA mediante consultas y formularios. Resultados: Se obtuvieron tablas, consultas y formularios para proporcionar la información de acuerdo a las exigencias del laboratorio y el servicio que lo solicita. Conclusiones: El software ofrece una solución al acceso de la información de forma digital, rápida y certera, además de segura. El registro de los datos es el único proceder manual, con lo que se minimizan las jornadas dedicadas al desarrollo del informe final. Se sugiere el empleo del mapa microbiológico en Microsoft Access como herramienta en los laboratorios de microbiología.

Introduction: The microbiological map allows us to know from a particular infectious situation to the epidemiology of the entire institution regarding infections, as well as therapeutic options. Objectives: To create a database that groups the results of microorganisms isolated in the laboratory and their susceptibility (according to the antibiogram), capable of grouping queries and accounts based on search criteria. Methods: A database was created using Microsoft Access, and the information was organized using SQL and VBA programming languages, through queries and forms. Results: Tables, consultations and forms were obtained to provide information according to the requirements of the laboratory and the service that requests it. Conclusions: The software offers a solution to access information digitally, quickly, accurately, and safely. Data recording is the only manual procedure, thus minimizing the days dedicated to the development of the final report. The use of the microbiological map using Microsoft Access is suggested as a tool in microbiology laboratories.

Evaluación de las condiciones higiénico-sanitarias de puestos de venta de ceviche de chochos (Lupinus mutabilis) ubicados en las calles de Riobamba-Ecuador y análisis bacteriológico del producto y sus ingredientes

Los alimentos expendidos en la vía pública constituyen una fuente de ingreso para familias en países en vías de desarrollo, sin embargo, pueden ser fuentes potenciales de enfermedades transmitidas por alimentos. En Riobamba-Ecuador entre los alimentos de mayor consumo en la vía pública está el plato típico "ceviche de chochos (Lupinus mutabilis)", nutritivo, sensorialmente agradable y con precio accesible. Este estudio evaluó la calidad microbiológica y condiciones sanitarias de 10 puestos de venta. Se realizó el análisis microbiológico a 100 muestras correspondientes a: ceviche e ingredientes por separado (jugo de tomate, chochos desamargados, piel cocida de cerdo y cebollas). Estas muestras se tomaron en dos días diferentes y se cuantificó aerobios mesófilos, enterobacterias y Staphyloccocus aureus. Las condiciones sanitarias de los puestos de venta fueron evaluadas mediante una lista de verificación que incluyó los siguientes parámetros: diseño, ubicación, manipulador, preparación, transporte, comercialización y saneamiento. Los resultados revelan que todas las muestras estaban contaminadas con enterobacterias y S. aureus, 80% presentaban aerobios mesófilos > 6 log10 UFC/g, siendo el ingrediente chocho desamargado, el que aportó mayor carga microbiana en 6 de los 10 puestos de venta. Los resultados de la lista de verificación muestran que las principales deficiencias son: la no utilización de agua potable circulante y la manipulación de manera conjunta de los alimentos y el dinero. En conclusión, existe gran fluctuación del cumplimiento de cada parámetro dentro de las Prácticas Correctas de Higiene por puesto de venta, creando focos o entradas de contaminantes, que se evidencia en los altos recuentos de microorganismos indicadores de calidad sanitaria en el producto final.

Street food constitutes a source of income for several families in the world, mainly in developing countries and emerging economies; however, it can be a potential source of foodborne diseases. In Riobamba-Ecuador, among the most consumed food streets is the typical dish "ceviche de chochos (Lupinus mutabilis) ", a nutritious and pleasant sensory dish at an affordable price. In this study, the microbiological load and sanitary conditions of 10 lupine ceviche stalls were evaluated. Samples of ceviche and its ingredients (tomato juice, debited lupins, pork skin, and onions). These samples (n= 100) were taken on two different days and analysed to quantify mesophilic aerobes, enterobacteria, and S. aureus. The sanitary conditions of the stalls were analysed using a check list consisting of sections focused on design, location, handler, preparation, transportation, marketing and sanitation. The results show that 100% of the samples were contaminated with enterobacteria and S. aureus, 80% of these had mesophilic aerobics > 6 log CFU / g, and the debittered lupin ingredient is the one that provides the highest microbial load in 6 of the 10 stalls evaluated. The results of the check list showed that the main deficiencies are the non-use of circulating drinking water and the joint manipulation of food and money. In conclusion, there is a great fluctuation in the compliance of the Good Hygiene Practises parameters in each street food stall. It causes multiple foci or entrances of contaminants, which is evidenced in the high counts of microorganisms that are indicators of sanitary quality in the final product.

Utilidad diagnóstica de los tiempos de positividad de hemocultivos para distinguir verdaderas bacteriemias de contaminantes en base a un sistema automatizado / Diagnostic performance of the time to positivity of blood cultures to distinguish true bacteremia from contaminants based on an automated system

RESUMEN Objetivo. Determinar la utilidad diagnóstica de los tiempos de positividad de hemocultivos para distinguir verdaderas bacteriemias de contaminantes en el sistema automatizado «BACT/ALERT®¼. Materiales y métodos. Se realizó un estudio transversal de tipo pruebas diagnósticas, a partir de una base de datos de muestras de hemocultivos procesadas entre enero del 2016 y agosto del 2021. Se incluyeron todas las muestras de hemocultivos de pacientes con sospecha de bacteriemia, las muestras de hemocultivos fueron ingresadas al sistema «BACT/ALERT®¼ para diferenciar verdaderas bacteriemias de contaminantes. Resultados. Se analizó un total de 33 951 frascos de hemocultivos y se obtuvieron 3875 frascos positivos. El 75,2% (n=2913) del total de hemocultivos positivos fueron verdaderas bacteriemias y 24,8% (n=962) fueron contaminantes. La mediana de tiempo de positividad en los hemocultivos con verdaderas bacteriemias fue significativamente menor (16,3 horas; RIC: 11,2 - 24,9) que la mediana de tiempo de positividad de hemocultivos con contaminantes (22,5 horas; RIC: 18,4 - 31,8; p<0,001). El tiempo de positividad demostró capacidad discriminante para diferenciar verdaderas bacteriemias de contaminantes, con un AUC-ROC de 0,73 (IC95%: 0,71 - 0,75), con 85% y 63% de sensibilidad y especificidad respectivamente para el diagnóstico de contaminantes cuando el tiempo de positividad supera las 16,5 horas. La administración de antibióticos previos a la toma retrasó el tiempo de positividad, en cambio, haber presentado fiebre antes de la toma de muestra acortó el tiempo de positividad. Conclusiones. Nuestros resultados muestran un buen desempeño de los tiempos de positividad de hemocultivos para diferenciar verdaderas bacteriemias de contaminantes utilizando el sistema «BACT/ALERT®¼ cuando el tiempo de positividad fue superior a 16,5 horas.

ABSTRACT Objective. To determine the diagnostic performance of blood culture positivity times for distinguishing true bacteremia from contaminants in the automated "BACT/ALERT®" system. Materials and methods. A cross-sectional, diagnostic test-type study was conducted from a database of blood culture samples processed between January 2016 and August 2021. All blood culture samples from patients with suspected bacteremia were included; blood culture samples were entered into the "BACT/ALERT®" system to differentiate true bacteremia from contaminants. Results. We obtained 33,951 blood cultures samples, of which 3875 were positive. Of the total number of positive blood cultures, 75.2% (n=2913) were true bacteremia and 24.8% (n=962) were contaminants. The median time to positivity in blood cultures with true bacteremia was significantly shorter (16.3 hours; IQR: 11.2 - 24.9) than the median time to positivity of blood cultures with contaminants (22.5 hours; IQR: 18.4 - 31.8; p<0.001). The positivity time showed the capacity to differentiate true bacteremia from contaminants, with an AUC-ROC of 0.73 (95%CI: 0.71 - 0.75), with 85% and 63% sensitivity and specificity respectively for the diagnosis of contaminants when the positivity time exceeds 16.5 hours. The use of antibiotics prior to sampling delayed the time to positivity, while having fever before sampling shortened the time to positivity. Conclusions. Our results show good diagnostic performance of blood culture positivity times to differentiate true bacteremia from contaminants using the "BACT/ALERT®" system when the positivity time was longer than 16.5 hours.

Análise microbiológica da carne comercializada nos açougues da cidade de Nampula, Moçambique / Microbiologiacal analysis of meat sold in the butcheries of Nampula city, Mozambique / Análisis microbiológico de carne vendida en carnicerías de la ciudad de Nampula, Mozambique

As condições higiênico-sanitárias precárias que caracterizam os açougues de Moçambique contribuem para a contaminação de carnes, constituindo um atentado à saúde dos consumidores. Este estudo visou realizar uma análise microbiológica da carne bovina comercializada nos açougues da cidade de Nampula, Moçambique. Foram analisadas, sob padrões laboratoriais ISO, a carne bovina fresca e as zaragatoas de sete açougues licenciados. A análise revelou que 100% das amostras de todos os açougues foram contaminadas por bactérias aeróbias mesófilas, porém, no limite aceitável de contaminação. Cinco açougues apresentaram valores superiores a 1,5 × 106 UFC/g de contaminação. Para Staphylococcus aureus, todas as amostras apresentaram valores superiores a 100 UFC/g; para Escherichia coli, quatro amostras apresentaram valores acima dos limites aceitáveis; e 71% das amostras foram contaminadas por Salmonella spp. Quanto aos utensílios e equipamentos, houve contaminação em 14% das amostras. Assim, recomenda-se a implementação de boas práticas de manipulação de carne nos açougues da cidade de Nampula, de modo a promover a obtenção de carne de qualidade pelos consumidores.

The precarious hygienic-sanitary conditions that characterize the butcheries in Mozambique, contribute to the contamination of meat, which can jeopardize the health of consumers. This study aimed to perform a microbiological analysis of the bovine meat sold in the butcheries of Nampula city, Mozambique. We analyzed, under ISO laboratory standards, bovine meat and swabs from seven licensed butcheries. The analysis revealed that 100% of the samples were contaminated by mesophilic aerobic bacteria; however, the contamination remained within the acceptable range. Five butcheries presented values over 1.5 × 106 CFU/g of contamination. For Staphylococcus aureus, all samples presented values higher than 100 CFU/g; for Escherichia coli, four samples were showed values over the acceptable range; and 71% of the samples were contaminated by Salmonella spp. Regarding utensils and equipment, 14% of the samples were contaminated. Thus, we recommend implementing good meat handling practices in butcheries of Nampula city to promote the obtention of quality meat by consumers.

Las precarias condiciones higiénicas y sanitarias que caracterizan a las carnicerías en Mozambique contribuyen a la promoción de la contaminación de la carne, constituyendo un ataque a la salud de los consumidores. Este estudio tuvo el objetivo de realizar análisis microbiológico de carne vacuna vendida en carnicerías de la ciudad de Nampula, Mozambique. Se analizó, bajo patrones de laboratorio ISO, carne vacuna fresca e hisopos de siete carnicerías. El análisis reveló que el 100% de las muestras estaban contaminadas por bacterias aerobias mesófilas en todas las carnicerías, pero dentro del límite aceptable de contaminación. Cinco carnicerías presentaron valores superiores a 1,5 × 106 UFC/g de contaminación. Para Staphylococcus aureus, todas las muestras presentaron valores superiores a 100 UFC/g; para Escherichia coli, cuatro muestras presentaron valores por encima de los límites aceptables; mientras que el 71% de las muestras estaban contaminadas por Salmonella spp. En las muestras de utensilios y equipos hubo contaminación en un 14%. Por lo que se recomienda implementar buenas prácticas de manejo de carne en las carnicerías de la ciudad de Nampula, con el fin de promover la adquisición de carne de calidad para los consumidores.

Microbiological and Chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition / Caracterización microbiológica y química del kéfir de agua: una fuente innovadora de potenciales probióticos para la nutrición de las abejas

Abstract We evaluated the microbial composition of water kefir grains and beverage overthe course of one year to determine whether the number and type of microorganisms changedover the time. Bacteria and yeast colonies with different morphologies were isolated fromwater kefir and their antimicrobial activity was evaluated against Paenibacillus larvae andAscosphaera apis. A chemical characterization of kefir was also carried out. Our results con-firmed that bacteria and yeasts were more numerous in kefir grains compared with those in thebeverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.

Resumen Evaluamos la composición microbiana del kéfir de agua durante un ano para determinar si la cantidad y el tipo de microorganismos cambiaban con el tiempo. Se aislaron colonias de bacterias y de levaduras con diferentes morfologías, y su actividad antimicrobiana se evaluó frente a Paenibacillus larvaey Ascosphaeraapis. También se realizó una caracterización química del kéfir. Nuestros resultados confirmaron que las bacterias y las levaduras eran más numerosas en los gránulos de kéfir en comparación con la parte líquida. Los recuentos de microorganismos disminuyeron, aunque una cantidad igualmente importante se encontró en el kéfir después de un año. Se aislaron del kéfir once cepas que inhibieron los mencionados patógenos de abejas. Los resultados genotípicos demostraron que estos aislamientos eran Lentilactobacillus hilgardii, Lentilactobacillus buchneri y Saccharomyces cerevisiae. Por lo tanto, el kéfir de agua podría ser una fuente innovadora de potenciales cepas probióticas para contribuir a la nutrición y sanidad de las abejas.

Microbiological Evaluation of Fresh Catfish (Clarias gariepinus) Obtained from Selected Markets and Ponds in Minna Metropolis

This research aimed at evaluating the microbiological quality of fresh catfish (Clarias gariepinus) sold in three different markets and ponds in Minna metropolis. The total plate counts from Bosso pond are 2.7 × 102 cfu/mL and 3.8 × 102 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total plate counts of 4.7 × 103 cfu/mL and 3.3 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total plate counts of 2.5 × 103 cfu/mL and 2.5 × 102 cfu/mL on skin and gills respectively. The total coliforms counts from Bosso pond are 3.8 × 102 cfu/mL and 3.0 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total coliforms counts of 2.4 × 102 cfu/mL and 2.6 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total coliforms counts of 4.6 × 103 cfu/mL and 3.2 × 104 cfu/mL on skin and gills respectively. The coliforms count of fresh catfish (Clarias gariepinus) obtained from three markets locations are total coliforms counts from Bosso market are 5.6 × 104 cfu/mL and 4.0 × 105 cfu/mL (Unsatisfactory) for skin and gills respectively. Kure market includes total coliforms counts of 1.6 × 103 cfu/mL and 7.2 × 103 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total coliforms counts of 6.0 × 104 cfu/mL and 4.8 × 104 cfu/mL (Marginal) on skin and gills respectively. The fungal count of fresh catfish (Clarias gariepinus) obtained from three markets locations are Bosso market 1.3 × 102 cfu/mL and 1.5 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure market 2.0 × 103 cfu/mL and 1.0 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total fungal counts of 1.7 × 104 cfu/mL and 1.7 × 102 cfu/mL on skin and gills respectively. The following bacteria were isolated Escherichia coli, Bacillus substilis, Staphylococcus aureus, Pseudomonas species, Streptococcus species, Shigella species and Enterobacter species. The fungi isolated were Rhizopus spp and Aspergillus niger.

Microbiological analysis of bacterial sealing of internal conical implants with different taper angles

Abstract The present study evaluated the effect of the taper angle of different internal conical connection implants and cyclic loading on the implant-abutment bacterial seal. A total of 96 implant-abutment sets were divided into eight groups. Four groups of different taper degrees with cyclic mechanical loading of 500,000 cycles per sample, with a 120-N load at 2 Hz before analysis [16DC (16-degree, cycled), 11.5DC (11.5-degree, cycled), 3DC (3- degree, cycled) and 4DC (4- degree, cycled)] were compared to four control groups without cyclic loading [16D (16-degree), 11.5D (11.5-degree), 3D (3-degree), and 4D (4-degree)]. Microbiological analysis was performed by immersing all samples in a suspension containing Escherichia coli and incubating them at 37°C. After 14 days, the presence of bacterial seals was evaluated. Fisher-Freeman-Halton exact tests and binomial tests were performed (5% significance level). The groups showed significant differences in bacterial seal, and mechanical load cycling improved the bacterial seal in the 3DC group. In all other groups, no significant differences in bacterial seal were found between cycled and uncycled samples. To conclude, the internal conical connection with a 3-degree taper angle showed better results than the other connection with different angles when subjected to load cycling. However, none of the angles tested were fully effective in sealing the implant-abutment interface.

Pharmacognostical, Pharmaceutical and Microbiological Analysis of Mrudwika Sharkara

Draksha (Mrudwika) is best among all fruits as per Ayurveda. It is also indicated in different diseases as a medication and used in diets in fresh and dry forms. Draksha is a fruit that is only available during certain times of the year. Sharkara dosage form of it can be prepared to make that is palatable. Draksha is used in dry form i.e., Munakka (Mrudwika, raisins). Commonly, Munakka, Kismis, and Currants are three varieties with slight differences in their characteristics and nutritional content. They own property in Mridu Rechana, Vatahara, Pittahara, Brimhana, Vrishya, and Rasayana. For health promotion, disease prevention, and a wide range of Vata, Pitta, and Raktaja Vyadhis and Apatarpana Vyadhis, Draksha should be regularly incorporated into diet in either dry or fresh form. In the present study, an attempt has been made to develop pharmacognostical and pharmaceutical standards for Mrudwika Sharkara for assurance of quality of herbal compounds pharmacognostical and pharmaceutical analysis should be done. Methods: Mrudwika Sharkara was subjected to microscopic evaluation for pharmacognostical study, analysis physic-chemical analysis includes specific gravity, pH value, reducing sugar, non-reducing sugar and total sugar and high Performance thin layer chromatography (HPTLC). Mrudwika Sharkara was assessed for microbiological which include smear examination and culture study. Results: Pharmacognostical study showed the presence of certain identifying characters of Mrudwika and Sharkara. In pharmaceutical study, preliminary physico-chemical analysis showed specific gravity is 1.160, pH value is 4, reducing sugar 21.1%, non reducing sugar 48%, total sugar content 69.1%. HPTLC analysis showed eight spots in 254nm and six spots in 366nm. From date of preparation 23/06/21 to 18/10/22 no fungal contamination was found in Mrudwika Sharkar Conclusion: Present work was carried out to standardize the formulation Mrudwika Sharkara in terms of its identity, quality and purity. All of the preparation's active ingredients were identified by pharmacognostic and physicochemical examination. Self life of Mrudwika Sharkara showed that the quality of syrup in standard condition.

Proximate Composition and Microbiological Quality of “Kunu-Aya”: A Locally Produced Non-Fermented Beverage in Nigeria

Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical characterization method was carried out for identification of associated isolates. The results revealed that the “Kunu-aya” contains; moisture content was 59.44±0.05, Ash content of 5.02±0.07, crude fat 8.108±0.03, Crude fibre 9.16±0.04, crude protein 8.983±0.26, and carbohydrate 9.3±0.05 and the energy content was 182.69kcal. “Kunu-aya” also contains significant amounts of magnesium (Mg) 2.045±0.05, potassium (K) 40.506±0.05, phosphorus (P) 4.506±0.03, copper (Cu) 0.018±0.04, zinc (Zn) 48.001±0.01, iron (Fe) 0.408±0.04, sodium (Na) of 6.031±0.07 and calcium (Ca) 0.196±0.03. The total viable bacteria count of the sample was 4.0 x 104 CFU/ml and the total fungal count was 2.7x 102 CFU/ml. Species of Staphylococcus spp (50%), Bacilli spp. (16.7%) Streptococcus spp. (16.7%) and Micrococcus spp. (16.7%) are predominant bacteria contaminants of the beverage. Besides, fungi species of Aspergillus spp. (60%), Penicillium spp. (20%) and Rhizopus spp. (20%) were also isolated. The microbial load obtained exceeded the acceptable limit stipulated for dairy drinks. Based on the proximate and mineral contents of “Kunu-aya”, its rich essential contents can provide nutrients for human nutrition. Therefore, the production of this beverage under strict hygiene conditions will improve the microbiological quality and reduce the health risk associated with its consumption.

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. The densities ranged from 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the Brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 ?s/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rates were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. Sensory analysis revealed that the organoleptic characteristics of honey varied from one region to another. All the honey was differently appreciated by the tasters.

Microbiological and Nutritional Quality of Complementary Foods for Children (6 to 24 months) Produced in the City of Man (Côte d'Ivoire)

This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.

Calidad microbiológica, satisfacción laboral y de clientes en una empresa fast food, Arequipa / Microbiological quality, job and customer satisfaction in a fast food company, Arequipa

"Fast food" es un fenómeno económico que crece con ritmo acelerado en el mercado peruano, estos deben contar con alimentos seguros de ingesta y personal satisfecho que dé cumplimiento a las normativas higiénicas. Como objetivo, se propuso determinar la calidad microbiológica y satisfacción laboral en una empresa fast food, Arequipa, 2022, cuya muestra fue de 384 trabajadores distribuidos en 11 franquicia. Para la recolección de datos se realizaron tres actividades, 1) la aplicación de un cuestionario de 21 ítems la percepción de los trabajadores sobre las buenas prácticas y el cuidado de los alimentos, 3) la valoración microbiológica de las materias primas que ingresan a la empresa y 3) la valoración de la percepción de los trabajadores de la calidad y la satisfacción laboral. El análisis de datos se hizo mediante estadística descriptiva a través del paquete estadístico SPSS con aplicación de Kolmogorov-Smirnov y Rho de Spearman para la correlacion entre la calidad y la satisfacción laboral. Como resultado, 81,51% en el aseo personal, 79,69% aseo diario, 78,91% prohibición de hábitos nocivos, 77,34% uso del uniforme y EPP y 50,78% limpieza de las manos, catalogándose como "muy buenas", el análisis microbiológico se encontró 35 UFC/ml de coliformes fecales y 31 UFC/ml de coliformes totales con 4 UFC/ml exarcebado en el agua. La satisfacción laboral fue "bueno" en la totalidad de las variables, las pruebas de normalidad fueron menor a <0,05, con un Rho de Spearman de 0,611, aceptándose la hipótesis alterna y rechazando la nula(AU)

"Fast food" is an economic phenomenon that is growing rapidly in the Peruvian market, these must have safe food to eat and satisfied staff that comply with hygienic regulations. As an objective, it was proposed to determine the microbiological quality and job satisfaction in a fast food company, Arequipa, 2022, whose sample was 384 workers distributed in 11 franchises. For the data collection, three activities were carried out, 1) the application of a 21-item questionnaire, the perception of workers about good practices and food care, 3) the microbiological evaluation of the raw materials that enter the company. and 3) the assessment of workers' perception of quality and job satisfaction. Data analysis was done using descriptive statistics through the SPSS statistical package with the application of Kolmogorov-Smirnov and Spearman's Rho for the correlation between quality and job satisfaction. As a result, 81.51% in personal hygiene, 79.69% daily hygiene, 78.91% prohibition of harmful habits, 77.34% use of uniform and PPE and 50.78% hand cleaning, being classified as " very good", the microbiological analysis found 35 CFU/ml of fecal coliforms and 31 CFU/ml of total coliforms with 4 CFU/ml exacerbated in the water. Job satisfaction was "good" in all the variables, the normality tests were less than <0.05, with a Spearman's Rho of 0.611, accepting the alternate hypothesis and rejecting the null(AU)