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Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador

In Ecuador, the San Pablo commune is one of the main tourist destinations in the Ecuadorian coastal region, recognized for its scenic landscapes and its gastronomy based on fish and seafood. The objective of this study is to evaluate the hygienic quality of the food offered in this location. Hence,...

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Autores principales: Guadalupe-Moyano, Verónica, Villagómez-Buele, César, Carvache-Franco, Mauricio, Carvache-Franco, Wilmer, Ramón-Casal, Tito
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950426/
https://www.ncbi.nlm.nih.gov/pubmed/35327236
http://dx.doi.org/10.3390/foods11060813
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author Guadalupe-Moyano, Verónica
Villagómez-Buele, César
Carvache-Franco, Mauricio
Carvache-Franco, Wilmer
Ramón-Casal, Tito
author_facet Guadalupe-Moyano, Verónica
Villagómez-Buele, César
Carvache-Franco, Mauricio
Carvache-Franco, Wilmer
Ramón-Casal, Tito
author_sort Guadalupe-Moyano, Verónica
collection PubMed
description In Ecuador, the San Pablo commune is one of the main tourist destinations in the Ecuadorian coastal region, recognized for its scenic landscapes and its gastronomy based on fish and seafood. The objective of this study is to evaluate the hygienic quality of the food offered in this location. Hence, five local restaurants were audited for compliance to good manufacturing practices (GMP), considering requirements for personnel, raw materials, facilities, equipment and utensils, quality assurance and storage conditions. Concurrently, four groups of ready-to-serve foods were sampled: rice, fish, natural juice, and raw salads to analyze total coliforms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. The results confirmed the absence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. However, values outside the norm for total coliforms were quantified in three food groups. There was an average compliance of 66.46 ± 16.67% regarding GMP with no significant difference in compliance between the six groups of requirements. These results indicate that work is needed to improve GMP, increase the hygienic quality of food and enhance the gastronomy offered in San Pablo.
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spelling pubmed-89504262022-03-26 Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador Guadalupe-Moyano, Verónica Villagómez-Buele, César Carvache-Franco, Mauricio Carvache-Franco, Wilmer Ramón-Casal, Tito Foods Article In Ecuador, the San Pablo commune is one of the main tourist destinations in the Ecuadorian coastal region, recognized for its scenic landscapes and its gastronomy based on fish and seafood. The objective of this study is to evaluate the hygienic quality of the food offered in this location. Hence, five local restaurants were audited for compliance to good manufacturing practices (GMP), considering requirements for personnel, raw materials, facilities, equipment and utensils, quality assurance and storage conditions. Concurrently, four groups of ready-to-serve foods were sampled: rice, fish, natural juice, and raw salads to analyze total coliforms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. The results confirmed the absence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. However, values outside the norm for total coliforms were quantified in three food groups. There was an average compliance of 66.46 ± 16.67% regarding GMP with no significant difference in compliance between the six groups of requirements. These results indicate that work is needed to improve GMP, increase the hygienic quality of food and enhance the gastronomy offered in San Pablo. MDPI 2022-03-12 /pmc/articles/PMC8950426/ /pubmed/35327236 http://dx.doi.org/10.3390/foods11060813 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Guadalupe-Moyano, Verónica
Villagómez-Buele, César
Carvache-Franco, Mauricio
Carvache-Franco, Wilmer
Ramón-Casal, Tito
Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador
title Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador
title_full Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador
title_fullStr Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador
title_full_unstemmed Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador
title_short Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador
title_sort evaluation of the hygienic quality of the gastronomic offer of a coastal tourist destination: a study in san pablo, ecuador
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950426/
https://www.ncbi.nlm.nih.gov/pubmed/35327236
http://dx.doi.org/10.3390/foods11060813
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