1. Universidad Estatal de Bolívar
  2. Producción Científica - UEB
  3. INVESTIGACIÓN
  4. Producción Científica
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dc.contributor.authorBayas Morejón, Favian-
dc.contributor.authorRamón Curay, Riveliño-
dc.contributor.authorOlalla García, María-
dc.contributor.authorHerrera Chávez, Byron-
dc.contributor.authorCarrasco Ruano, Cesar-
dc.date.accessioned2023-10-27T14:45:35Z-
dc.date.available2023-10-27T14:45:35Z-
dc.date.issued2021-02-13-
dc.identifier.citationBayas-Morejón, F., Salazar-Ramos, S., Beltrán, K., & Verdezoto, L. (2021). Isolation and molecular identification of Salmonella spp., from pork, beef and chicken meat collected from markets in Guaranda. https://doi.org/10.31838/ijpr/2021.13.02.177es_MX
dc.identifier.issn0975-2366-
dc.identifier.urihttps://dspace.ueb.edu.ec/handle/123456789/5993-
dc.descriptionhttp://www.ijpronline.com/ViewArticleDetail.aspx?ID=20684es_MX
dc.description.abstractThe aim of the study was to evaluate the occurrence of E. coli and Salmonella spp. in Sixty-one meat samples (19 chicken, 22 pork and 20 beef), collected from the central markets in Guaranda, Ecuador. All samples were analysed by culture using specific methods for the two genus and the isolates obtained were confirmed by Polymerase Chain Reaction. By culture, 29 samples (47.59%) were positive for Escherichia spp. with 42 isolates, and 25 samples with 35 isolates for Salmonella spp. By PCR, 22 samples (36.07%) were positive for E. coli, and 23 samples (37.70%) for Salmonella spp. The highest prevalence rate of Escherichia coli was observed in pork and beef (16.39% each); A high prevalence of Salmonella spp. was detected in pork (18.03%) followed by beef (13.11%). This study highlights the importance of these pathogens and the need for further studies on its prevalence and distribution in different types of foodes_MX
dc.language.isoenges_MX
dc.publisherUniversidad Estatal de Bolívares_MX
dc.relation.ispartofseriesPCM-UEB;21-002-
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_MX
dc.subjectE. COLIes_MX
dc.subjectSALMONELLA SPP.es_MX
dc.subjectCHARACTERIZATIONes_MX
dc.subjectMEATSes_MX
dc.titleIsolation And Molecular Identification Of Escherichia Coli And Salmonella Spp., From Pork, Beef And Chicken Meat Collected From Different Markets In Guaranda, Ecuadores_MX
dc.typearticlees_MX
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