Isolation and molecular identification of Salmonella spp., from pork, beef and chicken meat collected from markets in Guaranda

Authors

  • Favian Bayas-Morejón Centro de Investigación y Desarrollo Biotecnológico
  • Sonia Salazar-Ramos Centro de Investigación y Desarrollo Biotecnológico
  • Katherin Beltrán Centro de Investigación y Desarrollo Biotecnológico
  • Luis Verdezoto Centro de Investigación y Desarrollo Biotecnológico

DOI:

https://doi.org/10.18779/cyt.v14i2.505

Keywords:

Salmonella spp., characterization, meats

Abstract

The objective of the study was to evaluate the occurrence of Salmonella spp. in sixty-one meat samples (19 chicken, 22 pork and 20 beef), collected in the central markets of Guaranda, province Bolivar. All samples were analyzed by culture using specific methods for the genus of interest and the isolates obtained were confirmed by PCR (Polymerase Chain Reaction). By culture, 25 samples with 35 isolates were positive for Salmonella spp. By PCR, 23 samples (37.70%) were identified as Salmonella spp. The highest prevalence rate of Salmonella was detected in pork, followed by beef. This study highlights the importance of this pathogen and the need for more studies on its prevalence and distribution in different types of food

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Published

2021-12-31

How to Cite

Bayas-Morejón, F. ., Salazar-Ramos, S., Beltrán, K. ., & Verdezoto, L. . (2021). Isolation and molecular identification of Salmonella spp., from pork, beef and chicken meat collected from markets in Guaranda. Ciencia Y Tecnología, 14(2), 73–76. https://doi.org/10.18779/cyt.v14i2.505

Issue

Vol. 14 No. 2 (2021): Science and Technology Journal July - December 2021

Section

Food Science

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