Analysis in municipal markets for the

evaluation of the hygienic quality of beef

Análisis en Mercados municipales para la evaluación de la

calidad higiénica de la carne bovina

Alisson Alexandra Robinzon Olaya

Shirley del Rosario Cornejo Lozano

William Efrain Rosas Carrera

Israel Emilio Marquez Cabrera

Ana Lucía Piña Paucar

Abstract: The objective of this study was to evaluate the presence of

E. coli/Coliforms in beef marketed in the Municipal Markets of

Northeastern Guayaquil in order to determine the microbiological

quality of meat products. The research work was carried out in the

laboratory, with descriptive, exploratory and non-experimental

knowledge. Using the Petrifilm plate culture system, a total of 84 beef

samples obtained from 5 municipal markets with a total of 42 stalls

dedicated to the sale of meat products were evaluated during two

weeks. The results determined that 96% of the samples showed CFU

of E. coli and Coliforms and 4% showed the presence of CFU of

Coliforms and E. coli. Coli, resulting in a total value of 94% (79) of

samples unfit for human consumption and a lower percentage of fit

samples represented by 6% (5). In turn, these results could be related

to the application of Good Manufacturing Practices where it was

established that none of the stalls complied with the regulations;

therefore, better control by the corresponding authorities is

recommended in order to maintain food safety for the population.

Keywords: Coli, GMP, Beef, Coliforms, CFU

Resumen: El presente estudio tuvo como objetivo evaluar la

presencia de E.Coli/Coliformes en carnes bovinas comercializadas en

los Mercados Municipales del Noreste de Guayaquil para determinar

la calidad microbiológica de los productos cárnicos. El trabajo de

investigación se ejecutó en laboratorio, con conocimientos

descriptivos, exploratorios y no experimentales. Mediante el sistema

de cultivo en Placas Petrifilm se pudieron evaluar durante dos

semanas un total de 84 muestras de carne bovina, obtenidas de 5

mercados municipales con un total de 42 puestos dedicados a la venta

de productos cárnicos. Los resultados determinaron que el 96% de las

muestras presentaron UFC de E. Coli y Coliformes y el 4% presencia

de UFC de Coliformes y E. Coli, dando como resultado un valor total

de 94% (79) de muestras no aptas para el consumo humano y un

porcentaje menor de muestras aptas representada con el 6% (5). A su

vez, estos resultados podrían estar relacionados con la aplicación de

Buenas Prácticas de Manufactura donde se estableció que ninguno de

Published

Instituto Tecnológico Superior Edwards

Deming. Quito – Ecuador

Periodicity

January-March

Vol. 1, Num. 21, 2024

pp. 25-39

http://centrosuragraria.com/index.php/revista

Dates of receipt

Received: December 08, 2023

Approved: February 02, 2024

Correspondence author

info@uagraria.edu.ec

Creative Commons License

Creative Commons License, Attribution-

NonCommercial-ShareAlike 4.0

International.https://creativecommons.org/lice

nses/by-nc-sa/4.0/deed.es

Msc., Universidad Agraria del Ecuador

info@uagraria.edu.ec

https://orcid.org/0000-0003-1229-3384

Msc., Universidad Agraria del Ecuador

scornejo@uagraria.edu.ec

https://orcid.org/0009-0000-7579-3541

Msc., Universidad Agraria del Ecuador

wrosas@uagraria.edu.ec

https://orcid.org/0000-0002-1128-6062

Msc., Universidad Agraria del Ecuador

Imarquez@uagraria.edu.ec

https://orcid.org/0009-0004-9874-9518

Msc., Universidad Agraria del Ecuador

apina@uagraria.edu.ec

https://orcid.org/0000-0002-1306-9862

Analysis in municipal markets for the evaluation of the hygienic quality of beef.

los puestos cumplía con la normativa, por lo que se recomienda un

mejor control por parte de las autoridades correspondientes para

mantener la inocuidad alimentaria de la población.

Palabras clave: Coli, BPM, carne bovina, Coliformes, UFC

Introduction

From 1973 to 1987 in the United States, 48% of the outbreaks identified

as pathogens were related to specific foods such as beef, eggs, pork,

poultry, fish and shellfish, carcasses and crustaceans. or dairy products.

(Pardo Baron, 2020). This finding highlights the critical importance of

implementing Good Manufacturing Practices. These methods include a

series of processes used in both food preparation and processing stages,

whose main objective is to ensure food safety.

(Hidalgo & Yahaira, 2019) They point out that beef plays an important

role in human nutrition, providing essential nutrients such as iron, zinc

and selenium, as well as antioxidants and bioactive compounds that

help promote bone health and mental health. In Ecuador, the meat

industry shows an evolving structure that can improve efficiency

through modernization. Domestic livestock density is 1.48 animals/ha,

lower than international standards and can reach 5 animals/ha. Globally,

the cattle industry has demonstrated its resilience and beef production

is expected to increase by 1% in 2022 compared to the previous year.

In recent decades, the agricultural sector has been positively affected by

innovation and increasing technological density, which can be observed

in many other areas of activity. At the same time, the global structure

of this activity has changed significantly, making the increased demand

for meat a great opportunity for livestock farmers, mainly domestic.

Although compliance with hygiene standards during the production,

processing and sale of meat products is unpredictable. (FAO, 2019).

According to, Vélez (Diagnosis Of The Slaughtering Process And The

Microbiological Quality Of Bovine Meat In The Camal Del Gad

Municipal Del Cantón Bolívar, 2019). Meat is one of the most

perishable foods due to its high water and nutrient content, which

creates the conditions for microorganisms to grow. Microbial

multiplication is the main cause of the poor quality of beef, causing a

gradual deterioration of the organoleptic properties of the meat,

therefore it is important to determine the type and quantity of

microorganisms present because they are factors that shorten the shelf

life of the meat. (AND19).

April - June vol. 1. Num. 21 - 2024

Meat in general is very susceptible to the presence of many different

types of microorganisms, which is why most bacteria are capable of

multiplying and rapidly decomposing meat products (Costa, 2019).

Fresh meat shrinks, loses weight and is rapidly exposed to bacteria from

the air, hands, cleaning products and vehicles. Because bacterial growth

increases as temperature and humidity increase, the greatest danger

occurs in the tropics; for this reason, when refrigeration is not available,

meat is generally retailed within 12 hours after slaughter, even if there

is a risk of loss due to shrinkage, wastage and spoilage.

The presence of a large amount of bacteria in food products is a clear

indication of poor manufacturing practices, leading to high microbial

loads. This situation, in turn, leads to a significant increase in morbidity

and mortality from foodborne diseases. (Ministry of Public Health,

2021).. It is important to increase compliance with good manufacturing

practices and good agricultural practices at all stages of the food chain,

from production to processing and distribution of food. Effective

implementation of these measures helps to reduce public health risks

and also improves food quality and consumer confidence.

Implementing different methods to determine food quality is an

excellent strategy to improve control of the wholesomeness of the final

product. Continuously educating food manufacturers, processors and

handlers about the importance of these practices is key to preventing

contamination and ensuring food safety. The immediate identification

of microbial populations is of great importance in the fight against

outbreaks of foodborne disease (FOD), 50% of which are caused by the

consumption of meat with a high microbial load. (Cardozo, 2020).

Key factors affecting beef include safety, microbial growth during

storage and microbial spoilage. Effectiveness in determining beef

quality is achieved primarily through microbiological testing, which is

necessary to ensure product safety for consumers. However, consumer

perception of quality is more complex since it is based on the external

and internal characteristics of the meat, including aspects such as flavor,

texture, odor and appearance (Hernández, Ledesma, Ángel, & Arizala,

2021)..

The increase in problems related to poor meat quality can be attributed

to a large extent to the inadequate implementation of Good

Manufacturing Practices during the slaughter process. This situation

highlights the crucial importance of compliance with these regulations,

since their enforcement is essential to guarantee the safety of meat

products. Effective implementation not only minimizes the risk of

bacterial contamination and other food safety hazards, but also

Analysis in municipal markets for the evaluation of the hygienic quality of beef.

improves the overall quality of the meat, ensuring that the product

reaches the final consumer in a safe and high quality manner.

In this sense, (Bravo & Ramos, 2021) emphasize the need for strict

compliance with GMP regulations as a key factor in improving food

safety. This approach not only benefits public health by reducing the

risk of foodborne diseases, but also strengthens consumer confidence in

meat products and in the food system as a whole. Therefore,

implementing these measures is fundamental for meat producers who

want to stand out in a market that is increasingly conscious of food

quality and safety. (Dier, 2007)

according to the Ecuador Census Portal (Rodriguez, 2023) Guayaquil

has a growing population of 2,746,403, predominantly urban (2.6

million) and a slight female predominance, which underscores the

importance of ensuring safe and effective food handling. This is

especially true for meat products sold in urban markets in the northeast

of the city. The high consumption of these products, combined with

limited public knowledge about the quality, origin and handling of food

during processing, poses serious problems from a food safety point of

view.

This context becomes even more relevant when considering the 5,890

cases of foodborne illness reported in Ecuador in 2020, (Ministry of

Public Health, 2021) which highlights the urgent need for public health

authorities to increase surveillance of hygiene measures in these retail

outlets. Strict implementation of good manufacturing practices, and

increased hygiene inspections in urban markets are essential to reduce

the risk of foodborne illness (FBD), thus contributing to protecting the

human health of the vast majority of Guayaquil's urban residents and

improving food safety at the national level.

Materials and methods

The research work is of a laboratory and field nature, with descriptive,

exploratory and explanatory knowledge to perform adequate

microbiological analysis in the laboratory and determine the prevalence

of contamination by dE. Coli / Coliforms in beef marketed in the

market. Northeast of Guayaquil. The design of the study was not

experimental in nature since no variables were modified and the data

obtained were only descriptive.

April - June vol. 1. Num. 21 - 2024

For the sampling, a non-random sampling design was applied, in which

beef samples were collected from the urban markets of northeastern

Guayaquil, a complex made up of five urban markets with a total of 42

stalls dedicated to the sale of beef. Mercado Municipal Este, Mercado

Florida Norte, Mercado Municipal Gómez Rendon, Mercado Municipal

"Bastión Popular" and Mercado Sauces IV. Sampling was carried out

during three consecutive weeks and a total of 84 beef samples were

collected and analyzed using the Petrifilm E. Coli/Coliforms counting

system in the hexagonal laboratory of the Universidad Agrícola del

Ecuador.

In this study, the standards established by NTE INEN 1338 (Third

revision) related to meat and meat products were followed, which

includes guidelines for raw, cured-matured and precooked-cooked meat

products, as established by the. (INEN, 2016). The presence or absence

of Escherichia coli and Coliforms was investigated as the dependent

variable. The independent variables considered included: markets in the

Northeast of Guayaquil, Coliform Forming Units, frequency of samples

complying with INEN regulations and implementation of Good

Manufacturing Practices (GMP).

3. Result

The 84 beef samples were obtained from the 5 municipal markets in the

northeast of Guayaquil, with a total of 42 stalls dedicated to the sale of

meat, one sample was taken per stall in two weeks.

Table 1. Presence or absence of E. coli in beef sold in different markets

in the northeast of Guayaquil.

Source: Test results in percentage of the presence and absence of

E.Coli.

Prepared by: The authors, 2023

The analysis in Table N° 1 shows alarming data on the food safety of

beef sold in the northeastern markets of Guayaquil. A total of 84

Presence of E.Coli

Absence of E.Coli

Number of

samples

Total% Total

96%

Analysis in municipal markets for the evaluation of the hygienic quality of beef.

samples were analyzed and 81 of them were positive for Escherichia

coli, which represents an alarming 96% of the samples analyzed. Only

4%, equivalent to 3 samples, were free of this pathogen. This high

proportion of E. coli highlights the urgent need to review and reinforce

control and management measures in these establishments.

Table 2 shows the opposite situation for coliforms, where only 4% of

the samples (3 of 84) were positive, while the vast majority of 96% (81

of 84) were free of coliforms. These results show clear differences in

the occurrence of these two microbiological indicators in beef sold,

suggesting different levels of public health risks.

Table 2. Presence or Absence of Coliforms in beef sold in different

markets in the Northeast of Guayaquil.

Source: Results in percentage of presence and absence of Coliforms.

Prepared by: The authors, 2023

For Table 3, the following aspects should be considered than the

presence of E. coli and coliforms since it indicates the proportion of

stalls that tested positive for each bacterium during the weeks of

analysis. Specific CFU (Colony Forming Units per gram) values vary

significantly and reflect the degree of contamination.

Table 3. Presence of E.Coli/Coliforms in municipal markets of

Guayaquil.

Municipal

Market

Presence

of E. coli

(Week 1)

Presence

of E. coli

(Week 2)

Presence

Coliforms

(Week 1)

Presence

Coliforms

(Week 2)

Remarks

North

Florida

100%

(18/18

positions)

100%

(18/18

positions)

Not

detected

Not

detected

High variability

in E. coli counts

Presence of coliforms

Absence of Coliforms

Number of samples

Total% Total

96%

April - June vol. 1. Num. 21 - 2024

Popular

Bastion

100%

(6/6

positions)

100%

(6/6

positions)

Not

detected

Not

detected

Consistently low

E. coli counts

This

100%

(3/3

positions)

Varied

100%

(3/3

positions)

Varied

33%

detected

(1/3

positions)

Not

detected

Notable increase

of E.Coli in

Week 2

Willows

100%

detected

(3/3

positions)

100%

detected

(3/3

positions)

Not

detected

33%

detected

(1/3

positions)

E.Coli present in

all samples

Gomez

Rendon

100%

detected

(12/12

positions)

100%

detected

(12/12

positions)

Not

detected

Not

detected

Maximum

observed E.coli

counts

Source: E.coli and Coliform count results in Petrifilm dishes.

Prepared by: The authors, 2023

According to the microbiological studies carried out in the municipal

markets of Guayaquil, shown in Table 3, the prevalence of E. coli and

coliforms in the beef sold is alarming. The incidence of these pathogens

varied significantly in several markets, indicating the urgency of

implementing more rigorous measures to ensure food safety. In

particular, the North Florida market showed a high presence of E. coli,

with a notable increase in the detection of coliforms in the second week

of analysis. Considering that coliforms are common indicators of fecal

contamination, this finding suggests deficiencies in food hygiene and

handling practices.

The Bastión Popular Municipal Market, on the other hand, maintained

E. coli levels below the limits established by NTE INEN 1338. This

result demonstrates that Good Manufacturing Practices (GMP) are

effective and that sanitary control is crucial to prevent food

contamination. However, the coincidence in the low levels of E. coli

contrasts with the variability observed in other markets, highlighting

the differences in sanitary conditions and handling practices between

different points of sale.

The presence of E. coli and Coliforms in meat products not only

represents a direct risk to public health, but also demonstrates the

variability in the implementation of food safety practices. The variation

in results between markets and positions within markets shows

significant variations in management and hygienic conditions. This

Analysis in municipal markets for the evaluation of the hygienic quality of beef.

situation demonstrates how crucial it is to take a holistic approach to

improving food safety. This approach should include strengthening

sanitary regulations and enforcement, as well as training vendors in

basic elements of food hygiene.

Table 4. Results obtained from microbiological analyses and the Good

Manufacturing Practices manual.

BPM Category

Presence of E.

coli

Presence of

Coliforms

Remarks

Gloves

Positive majority

unused

1 negative

sample with

use;

majority

negative

without use

Glove use critical

for E. coli control,

less influence on

Coliforms

Apron

Positives with

and without use

2 positives

with use;

negatives

without use

Apron does not

significantly impact

the presence of E.

coli.

Cofia

Positives with

and without use

5 positives

with use;

negatives

without use

Use of coping does

not reduce the

presence of E. coli,

similar impact on

coliforms.

Closed Footwear

Positives with

and without use

1 positive

with use;

negative

without use

Closed footwear

essential to control

E. Coli, similar for

Coliforms

Hand Washing

2 negative

samples;

majority positive

1 positive;

majority

negative

Handwashing

critical to reduce E.

coli, important for

Coliform control

Closed

Containers

(Waste)

Positive majority

with and without

use

2 negatives

with use;

most

negatives

without use

Waste management

important for E. coli

control, Coliforms

less affected

Garbage Bags

(Waste)

Positive majority

1 positive;

majority

negative

Garbage bags

influence E. coli

control, but not so

much Coliforms.

Ventilated Area

(Waste)

Positive majority

All negative

Ventilation

minimally affects E.

coli, no impact on

coliforms.

April - June vol. 1. Num. 21 - 2024

Pest Control

(Residues)

All positive

1 positive;

majority

negative

Pest control

essential for E. coli

management, similar

for Coliforms.

Waste Deposit

(Infrastructure)

Positive majority

1 positive;

majority

negative

Waste management

critical to E. coli

management, less

impact on Coliforms

Signage

(Infrastructure)

All positive

All negative

Signage does not

directly impact the

presence of E. coli,

does not affect

coliforms.

Clean Floors

(Infrastructure)

Positive majority

3 positive;

majority

negative

Floor cleaning

important for E. coli

control, also relevant

for Coliforms.

Drainage

(Infrastructure)

Positive majority

1 positive;

majority

negative

Drainage essential

for E. coli

management, similar

for Coliforms

Clean Steel Areas

(Infrastructure)

Positive majority

3 positive;

majority

negative

Cleanliness of steel

areas influences E.

coli control, also

relevant for

Coliforms.

Refrigerator

(Utensils and

Equipment)

All positive

unused

3 negative

with use;

majority

positive

without use

Refrigeration crucial

for E. Coli

management,

important for

Coliforms

Freezer (Utensils

and Equipment)

Divided between

positive and

negative

3 positive;

majority

negative

Freezing impacts the

presence of E. coli

and coliforms.

Stainless Steel

Utensils (Utensils

and Equipment)

Positive majority

3 positive;

majority

negative

Stainless steel

utensils important

for E. Coli control,

similar for

Coliforms

Operation of

Freezers (Utensils

and Equipment)

Positive majority

3 positive;

majority

negative

Proper freezer

operation essential

for handling E. coli,

important for

Coliforms

Source: Comparison of E.coli and Coliform GMP compliance results.

Prepared by: The authors, 2023

Analysis in municipal markets for the evaluation of the hygienic quality of beef.

Table 4 shows the importance of using gloves to avoid E. coli

contamination. In contrast to the impact on the presence of coliforms, it

is necessary to use personal hygiene methods to control the presence of

some pathogens in food. On the other hand, products such as aprons and

aprons did not significantly reduce these pathogens, indicating that the

use of protective equipment alone is not sufficient to ensure food safety.

To avoid E. coli contamination, waste disposal must include proper

containers and locations. This highlights the importance of having

adequate infrastructure and effective cleaning techniques in food

markets.

Personal hygiene practices appear to have less impact on the presence

of coliforms than on the presence of E. coli. Some practices, such as

hand washing and proper waste disposal, are crucial to control E. coli.

Contamination by these pathogens can be reduced by the use of

stainless steel utensils and proper operation of refrigeration and freezing

equipment.

In Table N° 5, of the 84 samples that were fit for human consumption,

6% (5) belonged to the North Florida Municipal Market, 1% (1) to the

East Municipal Market and the Sauces IV Municipal Market, while the

Gómez Rendon Municipal Market and the Bastión Popular Municipal

Market did not present any sample of beef fit for consumption.

Table 5. Frequency of suitable and unsuitable samples in the different

markets described by INEN 1338.

"MUNICIPAL

MARKETS OF

NORTHEASTERN

GUAYAQUIL".

ADEQUATE

SAMPLES

(M)1.0 X 102

INELIGIBLE

SAMPLES

(M)1.0 X 103

NO AP %

NO AP

AP % AP

% AP %

AP % AP

% AP %

AP % AP

% AP %

AP % AP

% AP %

NORTH

FLORIDA

MUNICIPAL

MARKET

39%

EAST

MUNICIPAL

MARKET

April - June vol. 1. Num. 21 - 2024

MUNICIPAL

MARKET

GOMEZ

RENDON

29%

SAUCES IV

MUNICIPAL

MARKET

BASTION

POPULAR

MUNICIPAL

MARKET

14%

TOTAL

94%

Results of samples fit and unfit for human consumption.

Robinzon,2023

On the other hand, 94% (79) of the remaining samples were unfit for

human consumption, being the Florida Norte Municipal Market the one

with the highest number of unfit samples with a total of 39% (33),

followed by the Gómez Rendon Municipal Market with 29% (24),

while the East Municipal Market and Sauces IV Municipal Market

reflected the same values of unfit samples of 6% (5) and the Bastión

Popular Municipal Market with 14% (12). The results collected indicate

that there is a higher bacterial contamination of E. coli than of

Coliforms analyzed, as shown in Table 1 and 2.

4. Conclusions

In the present study, it can be concluded that all the markets where beef

samples were taken for microbiological analysis had high levels of E.

coli since most of their samples in the first and second week of the study

showed values < 1.0X. 102, meaning that the rate of E. coli presence

was 96%. However, only 4% coliform bacteria were detected, which is

a completely low result compared to E.Coli. When comparing the

results of the microbiological analyses with the GMP, it is possible to

identify non-compliances with the regulations, as the vast majority of

supermarkets in their tests showed that the presence of microorganisms

indicates poor hygiene. A small number of samples were considered fit

for human consumption (6%), while the vast majority of samples

complied with the permissible CFU values described in the NTE INEN

1338 standard, with 94% due to the fact that the application of GMP is

not good.

Analysis in municipal markets for the evaluation of the hygienic quality of beef.

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