Determination of the presence of Salmonella spp; Staphylococcus aureus; Campylobacter jejuni and Campylobacter coli in processed meat products in Cabañas and Cuscatlán

Abstract

This research presents the analysis of determining the presence of Salmonella spp; Staphylococcus aureus; Campylobacter jejuni y Campylobacter coli in meat products of high consumption among people living in Cuscatlán and Cabañas that are located in the central area of El Salvador. The study was developed through a sample of cooked and raw meat products; as well as through using chicken meat as raw material. However, this resource takes the risk of having cross-contamination that can be carried out when preparing the food through Campylobacter. This bacteria was taken from the bird’s intestines to its skin and, as a consequence, to the processes of manufacturing of the meat products

It was demonstrated the presence of spp; Staphylococcus aureus; Campylobacter jejuni y Campylobacter coli, in both towns whose origin matched the places where the raw meat of the chicken is not taken from low chains of coldness; nor the packing and storing processes that are adequate of the cooked and/or meat. At the same time, this research presents an antecedent to identify the microbiologic pollution for these kinds of foods.