Determination of Salmonella spp Escherichia coli in Turkey Sausages

In the present work, a microbiological quality study was carried out to determine the presence of Salmonella and E. coli in turkey sausages sold in supermarkets in the northern area of Guayaquil. The study was of a qualitative experimental nature, which allowed determining the presence of microorganisms in the samples of turkey sausages analyzed. The analyses were carried out at the Food Microbiology Laboratory of the Faculty of Chemical Sciences of the University of Guayaquil from May to August 2018. The determination of Salmonella was performed by the traditional method using XLD (Xylose, Lysine, Deoxycholate) agar selective for Salmonella. For E. coli, Petrifilm AC Plates were used which facilitates the identification and counting of the total population of bacteria that exist on human consumption products or surfaces. The results obtained indicated that there is no presence of Salmonella and E. coli in any of the samples analyzed, and the study also showed the presence of total coliforms within the ranges allowed by the INEN Standards consulted.