Molecular analysis (PCR) for the identification of pathogens in raw meat products from Ilobasco, El Salvador

Abstract

Food safety is defined as the absence or acceptability of any risk to consumer health related to food consumption. Food safety must be ensured at all stages of the food production process, as foodborne diseases not only cause mortality but also impact economic development. This study focused on the application of molecular techniques, such as the Polymerase Chain Reaction (PCR), for the identification of pathogens in raw meat products marketed in the department of Cabañas, El Salvador. The study involved the identification of locations where raw meat products are prepared, sample collection, preparation of culture media, and the implementation of sampling and enrichment procedures, as well as PCR analysis using reading cassettes. The results revealed generally acceptable hygienic practices for consumers in the production and storage sites. This study significantly contributes to the identification and improvement of sanitary conditions in the food chain, ensuring the quality and safety of products consumed daily by the population.