Producción Científica Profesorado

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



Gómez Aldapa, Carlos Alberto

2013

Gómez-Aldapa C.A., Rangel-Vargas E., Cruz-Gálvez A.M., Román-Gutiérrez A.D., Castro-RosasGómez-Aldapa C.A., Rangel-Vargas E., Cruz-Gálvez A.M., Román-Gutiérrez A.D., Castro-RosasPresence of coliform bacteria, fecal coliforms, Escherichia coli and Salmonella on corn tortillas in central Mexico. Food Control. Año 2013, Volume 32, Issue 1, Pages 31-34. ISSN 0956-7135. Doi 10.1016/j.foodcont.2012.11035.


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

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization