ISSN: 0973-7510

E-ISSN: 2581-690X

Review Article | Open Access

Favian Bayas-Morejon1* , Angelica Tigre1, Ivonne Aldaz2, Paulina Parra2, Evelyn Ramos3, Roberto Remache4 and Carolina Zamora4

1State University of Bolivar, Center for Biotechnology Research and Development, Faculty of Agricultural Sciences, Natural Resources and Environment, CP: 020150, Guaranda, Ecuador.
2Higher Polytechnic School of Chimborazo, CP: 060150, Riobamba-Ecuador.
 3Capakñam, CP: 060150, Riobamba, Ecuador.
4Higher Technological Institute Federal Republic of Germany, CP: 060150, Riobamba, Ecuador.
J Pure Appl Microbiol, 2019, 13 (2): | Article Number: 5541

© The Author(s). 2019 

Received: 29/03/2019| Accepted: 29/05/2019 | Published: 12/06/2019
Abstract

Salmonella is a gram-negative bacillus of the family Enterobacteraceae, is a pathogen of importance in public health. In Ecuador there is little information regarding this microorganism. So that the objective of this work was to determine the incidence of Salmonella spp. in the different animal species and meat products in through a documentary review. After the documentary study, have been registered a total of 1686 cases of salmonellosis in Ecuador, with a greater presence in the provinces of the Sierra (927 cases), followed by the provinces of the coast (729 cases) and finally the Amazon region with 30 cases. At the provincial level, the highest number of cases of salmonellosis occurs in the province of Pichincha with 805 cases, while, the highest incidence values it is in the province of Sto. Domingo with 85% of incidence. In relation to the level of incidence, the coastal region presents higher average percentage value (38.34%), the most part due to the presence of the pathogen in food, followed by the sierra (27.57), and Amazon region (22.23), however, in the Island region (Galapagos) no quantitative data was registered.

Keywords

Incidence, Salmonella, Ecuador, animal species, meat products.

Article Metrics

Views: 23

Share This Article

Journal Tools

Journal Metrics 2018

© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.