Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants

Abstract Ceviches are part of the cuisine in different countries of the Pacific coastal zone, they have become icons of the local cuisine. Despite the high consumption of black shellfish ceviche, there are no studies that evaluate the microbiological load in this type of preparation. Thus, the purpose of the study is focused on (i) conducting a microbiological analysis of back shellfish ceviche; and (ii) analyzing the habits of food handlers in charge of preparing ceviche. Data were collected in three typical restaurants called “Las huecas” located in Guayaquil-Ecuador. Samples of black shellfish ceviche were evaluated using the microbial plate count technique. The results highlight the absence of Salmonella in all replicates. However, food handling practices non-compliance were observed in the count of Aerobic mesophiles microorganisms; and Total coliforms should be controlled. Likewise, it is necessary to take corrective measures regarding handling and cooking the black shellfish ceviche. Finally, it is suggested to examine the ecosystems where the black shellfish is extracted.