Evaluation of the Microbiological Quality of Ready-to-Eat Foods in the Surroundings of a University in Barranquilla (Colombia): Case Report

Abstract

Foodborne Diseases (FBD), or food poisoning, are caused by the accidental, incidental, or intentional ingestion of improperly prepared food or water. Bacterial foodborne illnesses are the most common worldwide. A microbiological analysis was conducted in a restaurant in the city of Barranquilla, selecting the daily menu dish which included: rice, chicken breast, salad, lentils, and as a beverage, traditional panela water. The study was carried out using a detailed microbiological analysis of the food, following standardized methods established by regulatory entities such as the Instituto de Vigilancia de Medicamentos y Alimentos (INVIMA). The results showed microbial counts within permissible limits for mesophilic bacteria, coagulase-positive Staphylococcus, Bacillus cereus, Salmonella, Listeria monocytogenes, fungi, yeasts, and sulfite-reducing Clostridium spores. However, both the served dish and the beverage exceeded the allowable limits for total coliforms. Additionally, the dish did not meet the standard for fecal coliforms. The sampled foods are not considered safe for human consumption, as they failed to comply with the microbiological criteria established by national regulations, indicating poor hygiene practices during food preparation and/or serving. This report underscores the importance of implementing sanitary controls in the food service industry to prevent contamination or foodborne outbreaks.