Producción Científica Profesorado

Presence of coliform bacteria, fecal coliforms, Escherichia coli and Salmonella on corn tortillas in central Mexico.



Castro Rosas, Javier

2013

Gómez-Aldapa, C.A., Rangel-Vargas, E., Cruz Gálvez, A.M., Román-Gutiérrez, A.D. and Castro-Rosas, J. 2013. Presence of coliform bacteria, fecal coliforms, Escherichia coli and Salmonella on corn tortillas in central Mexico. Food Control. 32: 31-34.


Abstract


Corn tortillas are a primary foodstuff in Mexico with nearly 12 million tons produced and consumed annually. Federal health regulations control tortilla production and sale in Mexico, but most producers do not fully implement them. No data are currently available on microbiological quality or presence of pathogenic bacteria on tortillas produced in Mexico or other countries. Analyses of coliform bacteria (CB), fecal coliforms (FC), Escherichia coli and Salmonella frequency were done on corn tortillas. Tortilla samples were collected from small-scale producers called tortillerías. Two hundred samples (500 g) were acquired at tortillerías in five municipalities in Hidalgo State, Mexico. CB were detected on 70% of samples, FC on 40%, E. coli on 32% and Salmonella on 2%. In positive samples, CB concentration ranged from 1 × 101 to 1 × 106 CFU/g, and FC and E. coli concentrations from 3 to 1100 MPN/g. CB, FC and E. coli presence and concentration all correlated well with Salmonella presence in tortilla. The analysis of Kruskal?Wallis?ANOVA and median test of microbiological data showed that the microbiological quality of tortillas samples did not differ between the different tortillerías. In addition, CB, FC and E. coli all correlated well with Salmonella presence in tortilla.This is the first report of microbiological quality of corn tortillas and Salmonella isolation from tortillas in Mexico. Corn tortillas could be a potential source of enteropathogenic bacteria as Salmonella.



Producto de Investigación




Artículos relacionados

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

Optimization of thermal protein precipitation from acid whey

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

Survival of Brucella abortus in milk fermented with a yoghurt starter culture