Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. Results: The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). Conclusion: Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.

El presente trabajo identificó mediante diagnóstico clínico la presencia de linfadenitis en cuyes (Cavia porcellus), en un plantel cavícola de la provincia de Imbabura, el resultado fue confirmado por un estudio histopatológico y bacteriológico.

Efecto del ozono en la disminución de carga bacteriana y en el mantenimiento de las propiedades fisicoquímicas de la leche: una alternativa para el consumo humano Introducción: La pasteurización de leche muy contaminada principalmente con esporas de clostridios, no es muy segura debido a que el calor no destruye a este agente biológico. Una alternativa es el uso de ozono (O 3 ), un gas altamente oxidativo con amplio espectro antimicrobiano, pero no se conoce la dosis máxima que pueda ser aplicada a los alimentos. Objetivo: Determinar la dosis y tiempo de exposición de la leche cruda al ozono, a fin de reducir la carga bacteriana, sin afectar las características físico-químicas. Métodos: Estudio experimental en muestras de leche cruda cultivadas antes y después de la aplicación de O 3 a diferentes dosis (50, 75 y 100 mg/L) y periodos de tiempo (10, 20 y 30 minutos), total nueve grupos (T1-T9) y un grupo control sin O 3 . El efecto del ozono fue evaluado a través de la determinación de carga de mesófilos, coliformes y Escherichia coli y de parámetros físico químicos en leche, en comparación con leche cruda, leche hervida y ultrapasteurizada. Resultados: Todos los tratamientos fueron efectivos en reducir la carga bacteriana con respecto a la leche cruda. El T9 (100 mg O 3 /L durante 30 minutos), fue el más efectivo al permitir una reducción del 64.87% (2.53 Log10 UFC/ mL) del conteo inicial de mesófilos aerobios totales, una reducción del 100% (3.68 Log 10 UFC/mL) para coliformes totales y una reducción del 100% (3.67 Log10 UFC/ml) para Escherichia coli. No hubo cambios físico-químicos en la leche ozonizada (P ≥0.05), pero si en leche hervida y UHT comparada con la leche cruda. Conclusiones: La ozonización es efectiva en la disminución de la carga bacteriana de leche cruda, sin alterar sus características físico-químicas. Palabras clave: Ozono, leche, carga bacteriana, características físico-químicas AbstractBackground: Pasteurization of heavily contaminated milk, mainly with clostridial spores, is not safe because heat does not destroy this biological agent. An alternative is the use of ozone (O 3 ), a highly oxidative gas with a broad antimicrobial spectrum, but the maximum dose that can be applied to food is unknown. Objective: To determine the dose and exposure time of raw milk to ozone, in order to reduce the bacterial load, without affecting the physical-chemical characteristics. Methods: Experimental study on raw milk samples grown before and after the application of ozone at different doses (50, 75 and 100 mg/L) and time periods (10, 20 and 30 minutes), total 9 groups (T1-T9) and a control group without O 3 . The effect of ozone was evaluated through determination of the load of mesophiles, coliforms and Escherichia coli, as well as the physical chemical parameters in milk, compared to raw milk, boiled and ultrapasteurized milk. Results: All treatments were effective in reducing the bacterial load with respect to raw milk. T9 (100 mg O 3 /L for 30 minutes) was the most effective, allowing a reduction of 64.8...