Deteccion de patogenos antes, durante y despues del proceso de coccion en alcapurrias de jueyes (Cardisoma guanhumi Latreille, 1825) (Spanish text)

"Alcapurrias de jueyes" are one of autochthonous Puerto Rican foods. The batter of this product is a mix of green banana (Musa paradisiaca ), tannier (Xanthosoma spp.) and/or cassava ( Manihot esculenta). The batter is filled with crabmeat ( Cardisoma guanhumi) and the product is fried in hot oil. A study was carried out to determine the microbial quality of raw and cooked samples from different areas of Puerto Rico. Samples from 13 sites were taken and analyzed in order to evaluate microbial density and presence of foodborne pathogens: Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. Samples already cooked showed a decrease in microbial density as expected, but after two hours some samples showed a microbial increase in Staphylococcus aureus. Traditional isolation and identification methodology and modern identification techniques were used. Differences in microbial density of raw product were confirmed. A general HACCP plan was developed for this product.