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Memorias del Instituto de Investigaciones en Ciencias de la Salud

On-line version ISSN 1812-9528

Abstract

RAMOS-RUIZ DIAZ, Pasionaria R et al. Good manufacturing practices and indicator microorganisms in vegetable sandwiches expended at the central supply market in Asunción, Paraguay (2014). Mem. Inst. Investig. Cienc. Salud [online]. 2017, vol.15, n.3, pp.50-56. ISSN 1812-9528.  https://doi.org/10.18004/mem.iics/1812-9528/2017.015(03)50-056.

The objective of this cross-sectional descriptive study was to evaluate the presence of indicator microorganismsand to describe the Good Manufacturing Practices (GMP) in places producing vegetable sandwiches of the Central Supply Market of Asunción (MCAAfor its name in SpanishMercado Central de Abasto de Asunción)in 2014. Vegetable sandwiches were chosen for being of high risk, as they use raw materials and mayonnaise, they do not undergo heat treatment and are of massive consumption.For GMP, a checklist was prepared according to FAO / WHO. Twenty samples in 10 shops (2 samples per shop) were studied for Mesophilic Aerobic Count, total coliform counts, E. coli and S. aureus. Ninety percent of the 10 stores had adequate cleaning. Hundred percent claimed to wash the raw material (vegetables) before being used, 90% used tap water and 10% washed them with reused water. Seventy percent of the cooks washed their hands before preparing the sandwiches and 90% afterwards. Eighty percent of the stores used commercial mayonnaise and 30% keepthem at room temperature throughout the day. Twenty percent of the stores offered unsold sandwiches the next day.Of the 20 samples, 19 (95%) were considered microbiologically as "Not Apt" for consumption, 70% due to high Counting of Mesophilic Aerobes, 85% coliforms, 30% E. coli and 75% S. aureus. These products can be considered as a risk for human consumption.

Keywords : GMP; indicators; sandwiches; vegetables; Asunción..

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