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Academic literature on the topic 'Food contamination – Ecuador'
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Journal articles on the topic "Food contamination – Ecuador"
1
Atiaga-Franco, Oliva, Xose Luis Otero, Alejandrina Gallego-Picó, Luis Escobar-Castañeda, Juan Bravo-Yagüe, and David Carrera-Villacrés. "Analysis of total arsenic content in purchased rice from Ecuador." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 425–31. http://dx.doi.org/10.17221/183/2018-cjfs.
Full textAbstract:
Natural and anthropogenic sources contribute to arsenic contamination in water and human food chain in Andean countries. Human exposure to arsenic via rice consumption is of great concern in countries where this crop is the dominant staple food, and limited information is available on the arsenic contamination on rice in Ecuador. This work was to contribute to the lack of knowledge analysing total arsenic by hydride generation-atomic absorption spectrometry in the samples of white, brown and parboiled rice purchased in Ecuadorian markets and produced in the two main rice wetlands in Ecuador, Guayas and Los Ríos, were carried out. For the samples from Guayas, arsenic concentration in white, brown and parboiled rice were 0.174 ± 0.014, 0.232 ± 0.021, and 0.186 ± 0.017 mg/kg respectively, whereas samples of white rice from Los Ríos showed a total arsenic level of 0.258 ± 0.037 mg/kg. This last arsenic concentration exceeds recommended maximum permissible limit by the FAO/WHO. Obtained data have available to estimate the Ecuadorian dietary exposure revealing serious health risk for population.
2
Salazar, Gabriela A., Ricardo Guerrero-López, Liliana Lalaleo, Diana Avilés-Esquivel, Christian Vinueza-Burgos, and William Calero-Cáceres. "Presence and diversity of Salmonella isolated from layer farms in central Ecuador." F1000Research 8 (April 9, 2019): 235. http://dx.doi.org/10.12688/f1000research.18233.2.
Full textAbstract:
Background: Given the considerable role played by Salmonella in the incidence of food contamination, around the world, surveillance of this infection is prioritized by both food producers and health care authorities. Data remains insufficient concerning the prevalence of Salmonella in poultry systems in Ecuador and in Latin America in general. Methods: In this study, we evaluated the presence and diversity of Salmonella serovars in samples taken from 21 layer farms and backyard layers in central Ecuador during August-November 2017. Salmonella was isolated following standardized methods (ISO 6579) and the serovar determination was carried out by PCR. Results: A significant presence of Salmonella was detected in the 21 farms evaluated, with a frequency of 76% (95% confidence interval (CI): 53-92) in environmental surfaces, 33% (95%CI: 15-57) in pooled cloacal swabs from layer hens, 33% (95% CI: 13–59) on feed samples, and 10% (95%CI: 1-30) in backyard layer feces from traditional local markets. The dominant serovars detected were S. Infantis and S. Typhimurium. Conclusions: This study forms a basis for further surveillance of Salmonella serovars in layer farms in central Ecuador.
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BERRY, THOMAS M., DOUGLAS L. PARK, and DONALD V. LIGHTNER. "Comparison of the Microbial Quality of Raw Shrimp from China, Ecuador, or Mexico at Both Wholesale and Retail Levels." Journal of Food Protection 57, no. 2 (February 1, 1994): 150–53. http://dx.doi.org/10.4315/0362-028x-57.2.150.
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Aerobic plate counts (APC), Listeria spp., and Vibrio spp. and antibiotic resistance patterns of Vibrio spp. were determined for imported shrimp from China, Ecuador, and Mexico obtained from wholesale/frozen and retail/previously frozen markets. Statistically significant differences in APC were observed among source countries and wholesale/frozen versus retail/previously frozen samples. Wholesale/frozen shrimp products were consistently excellent quality with respect to APC; higher contamination levels were observed in retail/previously frozen samples. Listeria spp. and L. monocytogenes were isolated from 16.7 and 6.7% of shrimp samples, respectively. Vibrio spp. were present in 63.3% of the samples, more often isolated from shrimp from Mexico or China than Ecuador. The majority of isolates were identified as V. parahaemolyticus (36.7%), V. alginolyticus (26.7%), or V. vulniftcus (16.7%), and 53.7% were resistant to at least one antibiotic. These data reveal that important differences in microbial quality occur in raw shrimp products as a function of source and between retail and Wholesale products.
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GECAN, JOHN S., RUTH BANDLER, and WALTER F. STARUSZKIEWICZ. "Fresh and Frozen Shrimp: A Profile of Filth, Microbiologica! Contamination, and Decomposition." Journal of Food Protection 57, no. 2 (February 1, 1994): 154–58. http://dx.doi.org/10.4315/0362-028x-57.2.154.
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A 2-year nationwide survey was conducted by the Food and Drug Administration to provide current information about filth, decomposition, and microbiological contamination of domestic and imported fresh and frozen shrimp. Whole or equivalent filth insects, mostly ants, were found in 14.4% of the samples. Of countries contributing at least 10 samples for filth analysis, India had the highest percentage positive for filth insects (45.5%); the United States had the lowest (6.3%). Filth insect fragments were present in 5.4% of the samples. Incidental insects were present in 6.3% of the samples, with flies the most commonly found. Of countries contributing at least 10 samples for filth analysis, India had the highest percentage positive for incidental insects (27.3%); Ecuador had the lowest (2.3%). Unidentified insect fragments were found in 33.3% of the samples; cockroach excreta pellets were present in 2.1%, rat or mouse hairs in 5.7%, and other striated animal hairs in 15.3%. Of countries contributing at least 10 samples for filth analysis, the Philippines had the highest percentages positive (30.0 and 50.0%) for rat or mouse hairs and other striated hairs, respectively; Malaysia was close behind with 23.1 and 46.2%. Samples from the United States had the lowest percentage positive for rat or mouse hairs (0.9%) and other striated hairs (7.2%). Listeria spp. were found in 6.8% of the samples; Salmonella spp. were found in 8.1%. Some level of decomposition was observed in 15.4% of the samples tested organoleptically.
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Diaz-Basantes, Milene F., Juan A. Conesa, and Andres Fullana. "Microplastics in Honey, Beer, Milk and Refreshments in Ecuador as Emerging Contaminants." Sustainability 12, no. 14 (July 8, 2020): 5514. http://dx.doi.org/10.3390/su12145514.
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According to the latest research, marine products have the greatest potential for microplastic (MPs) contamination. Therefore, their presence in terrestrial food has not managed to attract much attention—despite the fact that in the future they may represent a serious environmental risk. Research conducted in Europe and the US has indicated the presence of MPs in tap water, bottled water, table salt, honey, beer and snails for human consumption. The presence of MPs in food has not yet been evaluated in Latin America. This work focused on evaluating two widely consumed beverages: milk and soft drinks. Furthermore, honey and beer samples were analyzed and compared to findings in the literature. All products were sourced in Ecuador. In order to determine correlations with the intensity of anthropogenic activity, samples of both industrially processed and craft products were studied. For the analysis, an improvement of previous techniques used to determine MPs in honey was applied. This technique uses microfiltration followed by degradation of organic matter with hydrogen peroxide—and finally, continuous rinsing with deionized water. Size ranges were established between 0.8–200 mm. The number of microplastics found was between 10 and 100 MPs/L, with an average of around 40 MPs/L. The sizes of the particles found in the study are in the range of 13.45 and 6742.48 μm for the fibers, and between 2.48 and 247.54 μm for the fragments. From the composition analysis carried out with FTIR, we were able to confirm the presence of 12% of microplastic. The results generally showed a greater presence of MPs compared to those registered in Europe, probably due to processing methods rather than environmental pollution. Regarding composition, the main microplastics found were polyethylene, polypropylene and polyacrylamide.
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De Cock, Andrée, Niels De Troyer, Marie Anne Forio Eurie, Isabel Garcia Arevalo, Wout Van Echelpoel, Liesbeth Jacxsens, Stijn Luca, et al. "From Mangrove to Fork: Metal Presence in the Guayas Estuary (Ecuador) and Commercial Mangrove Crabs." Foods 10, no. 8 (August 14, 2021): 1880. http://dx.doi.org/10.3390/foods10081880.
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Mangrove wetlands provide essential ecosystem services such as coastal protection and fisheries. Metal pollution due to industrial and agricultural activities represents an issue of growing concern for the Guayas River Basin and related mangroves in Ecuador. Fisheries and the related human consumption of mangrove crabs are in need of scientific support. In order to protect human health and aid river management, we analyzed several elements in the Guayas Estuary. Zn, Cu, Ni, Cr, As, Pb, Cd, and Hg accumulation were assessed in different compartments of the commercial red mangrove crab Ucides occidentalis (hepatopancreas, carapax, and white meat) and the environment (sediment, leaves, and water), sampled at fifteen sites over five stations. Consistent spatial distribution of metals in the Guayas estuary was found. Nickel levels in the sediment warn for ecological caution. The presence of As in the crabs generated potential concerns on the consumers’ health, and a maximum intake of eight crabs per month for adults is advised. The research outcomes are of global importance for at least nine Sustainable Development Goals (SDGs). The results presented can support raising awareness about the ongoing contamination of food and their related ecosystems and the corresponding consequences for environmental and human health worldwide.
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Tenea, Gabriela N., Daniela Olmedo, and Clara Ortega. "Peptide-Based Formulation from Lactic Acid Bacteria Impairs the Pathogen Growth in Ananas Comosus (Pineapple)." Coatings 10, no. 5 (May 9, 2020): 457. http://dx.doi.org/10.3390/coatings10050457.
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Worldwide, street vending commerce has grown exponentially, representing in some countries, including Ecuador, a significant proportion of food consumed by the urban population. Pineapple is one of the common fruits sold as ready-to-eat slices by ambulant vendors in the street or on public transport at risk of contamination by various microorganisms. Previously, we selected Lactobacillus plantarum UTNCys5-4 and Lactococcus lactis subsp. lactis Gt28 strains producing peptides with high capacity to inhibit pathogen growth in vitro. In this study, the effect of different edited formulations containing a mixture of Cys5-4/Gt28 peptides was evaluated in vitro and ex vitro against a pathogenic cocktail containing E. coli (2), Salmonella (2) and Shigella (1). The growth of bacterial cocktail co-inoculated with cell-free supernatant containing peptides (formulation T1) and precipitated peptides (formulation T6), in a ratio of Cys5-4/Gt28:1:1 (v/v), results in a decrease of total cell viability with 1.85 and 1.2 log CFU/mL orders of magnitude at 6 h of incubation. About the same decrease (1.9 log CFU/g) was observed when pineapple slices artificially inoculated with the pathogenic cocktail were coated with T1 formulation, indicating the capacity to diminish simultaneous pathogens in situ, thus demonstrating its great biological control and protection. However, the E. coli cell counts reduced by 2.08 log CFU/g while Salmonella and Shigella cell counts reduced by 1.43 and 1.91 log CFU/g, respectively, at 5 days of refrigeration. In the untreated pineapple slices, the total cell density was maintained during storage, suggesting the adaptation of the pathogens to the fruit matrix. The peptide-based formulation exerted a bacteriolytic mode of action inducing pathogenic cell death. The results indicate that coating pineapple slices with peptide-based formulation is a promising approach to protect them from further contamination by microbial spoilage as well as an alternative to increase the food safety.
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Tenea, Gabriela N., and Daniela Olmedo. "Antimicrobial Cocktail Combining Specific Peptide Extracts from Native Probiotic Bacteria Hamper Adulteration of Ready-to-Eat Mango Wedges." Applied Sciences 11, no. 5 (March 4, 2021): 2246. http://dx.doi.org/10.3390/app11052246.
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Consumption of ready-to-eat chopped fruits sold in the streets is a concern, as such activities are outside the regulation and protection in most developing countries. Ready-to-eat mangos are commonly sold as wedges in plastic cups at ambient temperature by mobile vendors in Ecuador, thus they are prone to contamination by bacteria, which poses a safety issue of concern. This work aimed to evaluate the effect of several antimicrobial cocktails consisting of previously designed specific peptide extract combinations from two probiotic bacteria Lactobacillus plantarum UTNCys5-4 and Lactococcus lactis subsp. lactis UTNGt28, along with nisin, a commercial food additive, on mango wedges artificially inoculated with a logarithmic phase culture of a five-strain bacterial mixture (FSBM). Preliminary bacteriological analysis of mango wedges purchased from mobile vendors showed the presence of multiple antibiotic-resistant isolates such E. coli spp., Enterobacter spp., Shigella spp., Salmonella spp., along with yeasts and molds, indicating non-compliance with the food safety standards. The results revealed that two antimicrobial cocktails, T2 and T5, containing cell-free supernatant based (CFS) and precipitated peptides (PP) based cocktails from UTNCys5-4 and UTNGt28 strains applied at dose 1:3 (v/v), were the most efficient combinations that inhibited the colonization of total bacterial counts with 56.03% and 55.61% in mango wedges stored with refrigeration. The reduction of total E. coli counts was 64.93%, while Salmonella and Shigella counts were reduced by 98.09% and 97.93%, respectively, when mango wedges were treated with T5-cocktail. The commercial nisin inhibited total Salmonella spp. counts by 40.13%, while E. coli spp. and Shigella spp. diminished by 28.20% and 37.22%, respectively. Moreover, we showed that T5 but not T7 (nisin) damaged the target cell integrity, thereby eventually inhibiting their growth and reproduction. The selected antimicrobial cocktails exerted a bacteriolytic effect by killing the FSBM simultaneously in a fruit matrix and preventing their accumulation in mango wedges. Furthermore, there is a possibility of using peptide combinatorial treatments to combat drug-resistant bacteria in ready-to-eat fruits.
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Sánchez, Jessica, Paola Iturralde, Alma Koch, Cristina Tello, Dennis Martinez, Natasha Proaño, Anibal Martínez, William Viera, Ligia Ayala, and Francisco Flores. "Dactylonectria and Ilyonectria Species Causing Black Foot Disease of Andean Blackberry (Rubus Glaucus Benth) in Ecuador." Diversity 11, no. 11 (November 14, 2019): 218. http://dx.doi.org/10.3390/d11110218.
Full textAbstract:
Andean blackberry (Rubus glaucus Benth) plants from the provinces of Tungurahua and Bolivar (Ecuador) started showing symptoms of black foot disease since 2010. Wilted plants were sampled in both provinces from 2014 to 2017, and fungal isolates were obtained from tissues surrounding necrotic lesions in the cortex of the roots and crown. Based on morphological characteristics and DNA sequencing of histone 3 and the translation elongation factor 1α gene, isolates were identified as one of seven species, Ilyonectria vredehoekensis, Ilyonectria robusta, Ilyonectria venezuelensis, Ilyonectria europaea, Dactylonectria torresensis, or Dactylonectria novozelandica. Pathogenicity tests with isolates from each species, excluding I. europaea and D. novozelandica whose isolates were lost due to contamination, confirmed that the four species tested can produce black foot disease symptoms in Andean blackberry. This is the first report of Dactylonectria and Ilyonectria species causing black foot disease of Andean blackberry.
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Benzing, Albrecht, Hans-Peter Piepho, Waqas Ahmed Malik, Maria R. Finckh, Manuel Mittelhammer, Dominic Strempel, Johannes Jaschik, et al. "Appropriate sampling methods and statistics can tell apart fraud from pesticide drift in organic farming." Scientific Reports 11, no. 1 (July 20, 2021). http://dx.doi.org/10.1038/s41598-021-93624-8.
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AbstractPesticide residues are much lower in organic than in conventional food. The article summarizes the available residue data from the EU and the U.S. organic market. Differences between samples from several sources suggest that organic products are declared conventional, when they have residues—but the origin of the residues is not always investigated. A large number of samples are being tested by organic certifiers, but the sampling methods often do not allow to determine if such residues stem from prohibited pesticide use by organic farmers, from mixing organic with conventional products, from short-range spray-drift from neighbour farms, from the ubiquitous presence of such substances due to long-distance drift, or from other sources of contamination. Eight case studies from different crops and countries are used to demonstrate that sampling at different distances from possible sources of short-distance drift in most cases allows differentiating deliberate pesticide application by the organic farmer from drift. Datasets from 67 banana farms in Ecuador, where aerial fungicide spraying leads to a heavy drift problem, were subjected to statistical analysis. A linear discriminant function including four variables was identified for distinguishing under these conditions application from drift, with an accuracy of 93.3%.
Dissertations / Theses on the topic "Food contamination – Ecuador"
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Morales, R. Maria F. "Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, Ecuador." Thesis, 1993. http://hdl.handle.net/1957/27245.
Full textAbstract:
The Hazard Analysis and Critical Control Point (HACCP) system for
studying the food preparation process was conducted in four households in an
environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis
consisted of observing all of the steps in the food preparation process, measuring
food temperatures at each step, and collecting food and water samples. Food
and water samples were tested for total aerobic microorganisms, molds and
yeast, total coliforms, and fecal coliforms. Temperatures reached during the
cooking process were high enough to kill vegetative forms of foodborne
pathogens; however, heat-resistant spores could have survived. Leftover food
was held at room temperature for long periods of time which allowed
multiplication of vegetative forms from spores or from contaminated food utensils.
Leftover food was eaten either cold or reheated to warm temperatures. Water
samples were taken from water delivery trucks and from each family. Water was
identified as one of the main hazards in food preparation. None of the water samples met the criteria of the Ecuadorean National Institute of Standards for
human consumption. Fecal samples were taken from children in the families, and
were analyzed for parasites. Parasites were found in all of the samples. After
critical control points were identified, appropriate interventions were taken to
improve safety at each step.
Based on these HACCP observations, a food and water safety program
was designed and taught to five mothers attending a Guayaquil Child Care
Center. The program included a lesson on each of four topics: food and water
safety, parasites, care during diarrhea with emphasis on oral rehydration therapy
and the introduction of solid food, and nutrition. A control mother was identified
for each group. Diarrhea occurred in children of both groups but none of the
children was hospitalized. With the exception of nutrition concepts, the
knowledge about food and water safety concepts, parasites and care during
diarrhea were well understood by both groups. This was reflected in positive
changes in families' behavior toward using improved food and water sanitation
practices as observed during a visit to each family which followed the HACCP
study and the educational program.Graduation date: 1994
Books on the topic "Food contamination – Ecuador"
1
R, Maria F. Morales. Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, Ecuador. 1993.
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