<?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>S2007-11242020000300848</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i3.5274</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Venta a granel de embutidos: una tendencia de comercialización asociada al riesgo de enfermedades trasmitidas por alimentos en Culiacán, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Bulk sales of cold cuts and sausages: a marketing trend associated to the risk of foodborne diseases in Culiacan, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez-Edeza]]></surname>
<given-names><![CDATA[Maribel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo-Burgos]]></surname>
<given-names><![CDATA[Maritza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Germán-Báez]]></surname>
<given-names><![CDATA[Lourdes Janeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castañeda-Ruelas]]></surname>
<given-names><![CDATA[Gloria Marisol]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Ciencias Químico Biológicas Laboratorio de Investigación y Diagnóstico Microbiológico]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>3</numero>
<fpage>848</fpage>
<lpage>858</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000300848&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000300848&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000300848&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La naturaleza, producción y consumo de los embutidos definen al alimento como vulnerable, a la contaminación con microorganismos patógenos que propicien enfermedades transmitidas por los alimentos. El objetivo del estudio fue evaluar la influencia de la venta a granel de embutidos, sobre la calidad higienica y la prevalencia de L. monocytogenes y Salmonella. Para ello, se recolectaron 96 muestras de embutidos (salchicha y jamón) de 15 marcas nacionales, y se clasificaron equitativamente por tipo de venta; paquete original (n= 48) y granel (n= 48). La detección de coliformes totales, Escherichia coli, Salmonella, y L. monocytogenes se analizó mediante cultivo tradicional. El 42.7 % (41/96) de las muestras de embutidos estuvieron fuera de especificación sanitaria en términos de coliformes totales y E. coli. El análisis estadístico mostró que el tipo de venta es un indicador del riesgo microbiano en embutidos (&#967;2=40.0, P=0.000), ya que el número de muestras con deficiente calidad higiénica fue mayor para la venta a granel (69.0 %) comparada con las que se venden en paquete (17.0 %). Adicionalmente, el análisis de riesgo mostró que la venta a granel incrementa 41.8 y 5.9 veces el riesgo de adquirir jamón y salchichas de mala calidad microbiológica (P&lt;0.05), respectivamente. Mientras que, el tipo de venta no influenció la presencia de L. monocytogenes (6.3 %) en las muestras. Se recomienda a los consumidores evitar la compra a granel de los embutidos; y los productores y vendedores deben reforzar las buenas prácticas higiénicas que permitirán asegurar la inocuidad, y minimizar el riesgo de infecciones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The nature, production and consumption of cold cuts and sausages define these foods as vulnerable to contamination by pathogenic microorganisms that cause foodborne diseases. The aim of the study was to evaluate the influence of the bulk sale of cold cuts and sausages, on the hygienic quality and prevalence of L. monocytogenes and Salmonella. Thus, 96 samples of sausages (sausage and ham) from 15 national brands were collected and classified by type of sale: original package (n= 48) and bulk (n= 48). The detection of total coliforms, Escherichia coli, Salmonella, and L. monocytogenes was analyzed by traditional culture method. 42.7 % (41/96) of the samples of cold cuts and sausages failed to comply with the sanitary specifications in terms of total coliforms and E. coli. The statistical analysis showed that the type of sale is an indicator of the microbial risk in cold cuts and sausages (&#967;2 = 40.0, P= 0.000), since the number of samples with poor hygienic quality was higher for bulk sales (69.0%) compared to those sold in packages (17.0 %). Additionally, the risk analysis showed that bulk sale increases 41.8 and 5.9 times the risk of acquiring ham and frankfurters of poor microbiological quality (P&lt;0.05), respectively, while the type of sales did not influence the presence of L. monocytogenes (6.3 %). Consumers are advised to avoid bulk sale of cold cuts and sausages, and producers and sellers should reinforce good hygienic practices that will ensure food safety, and minimize the risk of infection.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Embutidos]]></kwd>
<kwd lng="es"><![CDATA[Granel]]></kwd>
<kwd lng="es"><![CDATA[Inocuidad]]></kwd>
<kwd lng="es"><![CDATA[L. monocytogenes]]></kwd>
<kwd lng="en"><![CDATA[Bulk]]></kwd>
<kwd lng="en"><![CDATA[L. monocytogenes]]></kwd>
<kwd lng="en"><![CDATA[Package]]></kwd>
<kwd lng="en"><![CDATA[Food safety]]></kwd>
<kwd lng="en"><![CDATA[Cold cuts]]></kwd>
<kwd lng="en"><![CDATA[Cold sausages]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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