Resumo

CONDORI TICONA, Marcelina; ESPADA SILVA, Angélica María  e  DONADO GODOY, María del Pilar. Presence of Campylobacter spp in raw chicken meat. According to its origin and sold in markets in the city of La Paz, Bolivia. J.Selva Andina Anim. Sci. [online]. 2024, vol.11, n.2, pp.35-44.  Epub 01-Out-2024. ISSN 2311-3766.  https://doi.org/10.36610/j.jsaas.2024.110200035.

Campylobacter spp. is considered a zoonotic agent of worldwide distribution, one of the main reservoirs being poultry. The objective of this research was to detect this agent in raw chicken meat, taking into account the origin, mode of sale, and type of market in the city of La Paz. To detect the microorganism, 108 samples were taken, applying the analytical method ISO 10272-1:2017 Part 1: Detection method. The research was cross-sectional and observational, and Microsoft Excel 2010 and InfoStat (2014) were used for statistical analysis. Data per factor were analyzed with the χ² test, with a significance level of p≤ 0.05. Of the total samples analyzed, Campylobacter spp. were isolated in 86 (79.6 %), corresponding to 93 % C. jejuni and 7 % C. coli. Contamination according to origin (p<0.05): Cochabamba 96.4 %, La Paz 87.5 %, Santa Cruz 57.8 %. By type of market, the samples from Cochabamba showed no significant differences between popular markets (95.7 %) and supermarkets (100 %) (p>0.05). However, the samples from Santa Cruz showed a significant difference (p<0.05), with popular markets at 73.5 % and supermarkets at 9.1 %. According to the type of outlet, refrigerated and non-refrigerated samples from Cochabamba and La Paz (p>0.05) contamination did not present a significant difference that was higher than 66.7 %, however, in Santa Cruz refrigerated samples 42.8 % and 82.4 % in non-refrigerated samples at the time of sale (p<0.05). The observed percentages indicate that the conditions of sale and conservation are factors that influence food contamination and multiplication of the agent. These data are a significant contribution and a baseline for decision-making by the country's regulatory entities, as well as for recommending the control of factors that condition contamination and growth of this agent in food, as part of food safety.

Palavras-chave : Campylobacter spp.; C. jejuni; C. coli; contamination; raw chicken meat; popular markets; supermarkets; refrigeration..

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