<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242019000100172</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v10i1.4344</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La calidad sanitaria del chorizo rojo tradicional que se comercializa en la ciudad de Toluca, Estado de México]]></article-title>
<article-title xml:lang="en"><![CDATA[Hygienic quality of the traditional red chorizo commercialized in the city of Toluca, State of Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Becerril Sánchez]]></surname>
<given-names><![CDATA[Ana Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dublán García]]></surname>
<given-names><![CDATA[Octavio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Domínguez-López]]></surname>
<given-names><![CDATA[Aurelio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arizmendi Cotero]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Salazar]]></surname>
<given-names><![CDATA[Baciliza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Programa de Maestría y Doctorado en Ciencias Químicas ]]></institution>
<addr-line><![CDATA[Toluca Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de México Laboratorio de Toxicología Ambiental Facultad de Química]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Ciencias Agrícolas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Turismo y Gastronomía ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>1</numero>
<fpage>172</fpage>
<lpage>185</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242019000100172&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242019000100172&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242019000100172&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El chorizo rojo tradicional que se comercializa en Toluca es un producto cárnico con gran fama pero, poco se sabe sobre su calidad. El objetivo de este estudio fue determinar la calidad sanitaria de este embutido en diversos puntos de venta. A partir de tres muestreos, se analizaron 75 muestras de los cuatro principales mercados de la ciudad de Toluca y 10 carnicerías especializadas. Con base en normas oficiales mexicanas se determinaron: aw, humedad, pH, acidez y contenido de nitritos. Se realizó el conteo de bacterias mesófilas aerobias (BMA), bacterias ácido lácticas (BAL), coliformes totales y coliformes fecales; así como la detección de Salmonella spp. y Escherichia coli. El chorizo rojo tradicional no presentó diferencias significativas (P&gt;0.05) en la mayoría de las variables fisicoquímicas y microbiológicas analizadas. Mostró un aw superior a 0.95; humedad entre 40 y 50 %; pH inferior a 5 y nitritos por debajo de los límites máximos (156 mg/kg) permitidos según normas oficiales mexicanas. El recuento de BMA fue entre 7.3 a 7.8 Log10 UFC/g y 7.8 a 8.1 Log10 UFC/g para BAL; coliformes totales entre 11.1 a 48.6 número más probable, NMP/g y coliformes fecales entre 4.9 a 9.7 NMP/g. La presencia de Salmonella spp. y E.coli spp. se detectó tanto en mercados como en carnicerías especializadas, independientemente de su naturaleza; y el porcentaje de incidencia varió entre 11.1 a 60 % y 16.7 a 43.3 %, respectivamente. El chorizo rojo tradicional de Toluca presenta características distintivas, pero es imperativo implementar programas de manejo higiénico-sanitario durante su producción, almacenamiento y comercialización, que garanticen la obtención de un embutido no sólo típico de la región, sino inocuo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The traditional red chorizo that is commercialized in Toluca is a sausage with great fame; however, little is known about its quality. The objective of this study was to determine the hygienic quality of traditional red chorizo in different points of sale. 75 samples of the four main markets of the city of Toluca and 10 specialized butcher shops were analyzed in three periods. The water activity (aw), humidity, pH, acidity and nitrite content were determined based on the Mexican Official Standards. Aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), total coliforms and fecal coliforms were counted; the presence of Salmonella spp. and Escherichia coli spp. was detected. The traditional red chorizo did not exhibit significant differences (P&gt;0.05) in most of the analyzed physicochemical and microbiological variables. It showed a aw over 0.95; humidity 40 to 50 %; pH below 5 and nitrite content below the maximum limits (156 mg/kg) accepted for sausages according to official standards. The AMB count was between 7.3 to 7.8 Log10 CFU/g and 7.8 to 8.1 Log10 CFU/g for LAB; between 11.1 to 48.6 MPN/g for total coliforms, and between 4.9 to 9.7 MPN/g for fecal coliforms. Salmonella spp. and E. coli exhibited incidence rates in all markets, regardless of their nature, of 11.1 to 60 % and 16.7 to 43.3 %, respectively. The traditional red chorizo of Toluca has distinctive characteristics; yet, it is imperative to implement sanitary management programs during its production, storage and commercialization in order to guarantee a sausage that is not only typical of the region but also innocuous.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Chorizo rojo toluqueño]]></kwd>
<kwd lng="es"><![CDATA[Inocuidad]]></kwd>
<kwd lng="es"><![CDATA[Embutidos tradicionales mexicanos]]></kwd>
<kwd lng="es"><![CDATA[Enterobacteriaceae]]></kwd>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
<kwd lng="en"><![CDATA[Safety]]></kwd>
<kwd lng="en"><![CDATA[Traditional Mexican sausages]]></kwd>
<kwd lng="en"><![CDATA[Enterobacteriaceae]]></kwd>
<kwd lng="en"><![CDATA[Quality]]></kwd>
</kwd-group>
</article-meta>
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