Examinando por Materia "Contaminación de Alimentos"

Mostrando 1 - 2 de 2

Acceso abierto
Enteroparasites of clinical importance in lettuce from the Caquetá and Huamantanga markets, 2018
(Universidad Privada Norbert Wiener, 2019-01-16) Buendia Cáceres, Antony Rómulo; Quispe Manco, Maria del Carmen
A cross-sectional, descriptive, prospective, quantitative study was conducted, collecting 90 lettuce (Lactuca sativa) samples." The samples were processed using the Alvarez et al. methodology and the modified Ziehl-Neelsen staining technique. Results: A parasitic contamination rate of 80% was found in the Caquetá market, followed by 70% in the Huamantanga market. The findings included Strongyloides sp (33.7%), Trichomonas sp (24.1%), Blastocystis sp cysts (6.0%), and Uncinaria sp eggs (1.2%). Based on these results, the study recommends training for all participants in the production chain on proper cultivation and handling of vegetables and the preventive monitoring of markets for parasites in fruits and vegetables.
Acceso abierto
Knowledge of good food handling practices (BPM) and its relationship with the contamination of food served at the Guillermo Almenara Irigoyen Hospital -2022.
(Universidad Privada Norbert Wiener, 2018-12-05) Castillo Jimenez, Andres Avelino; Pasache Moreno, Julissa María
The research titled “Knowledge of good food handling practices (GMP) and its relationship with the contamination of food served at the Guillermo Almenara Irigoyen Hospital (HGAI)-2022”; The objective was to determine the relationship between knowledge of Good Handling Practices (GMP) and the contamination of food served to HGAI staff. The methodology used was the scientific method, with a quantitative approach, basic explanatory type, correlational level and non-experimental design. The population was made up of 110 nutrition technicians and the sample was made up of 86 individuals from this group population through probabilistic sampling. The technique used to collect the information was the survey, using the Manipulation questionnaires (GMP) created and adapted by Barra Chiquillan (2017), and the food contamination questionnaire validated by experts. The results showed a good level of 68.6% in knowledge of GMP and contamination of food served reached a regular level of 56.98%; Likewise, a considerable positive correlation was found between these two variables with a sig. of 0.000 and a Spearman's Rho of .937. It is concluded that knowledge of GMP is related to the contamination of food served to the staff of the Guillermo Almenara Irigoyen Hospital, 2022.