Physicochemical and Microbiological Analysis of Artisanal Sausages Commercialized in the City of Caaguazú in April 2025

Abstract

Artisanal sausages, such as homemade chorizos, represent a traditional alternative widely accepted by the population due to their characteristic flavor and preparation using conventional methods. However, the lack of rigorous sanitary controls can compromise their quality and safety. The objective of this study is to analyze the physicochemical and microbiological parameters of artisanal sausages sold in the city of Caaguazú in April 2025. This research is designed using a quantitative approach, with an descriptive study; it is cross-sectional and non-experimental.Ten samples from establishments that sell meat products in general were analyzed, from which 500 g of homemade chorizo were taken. Regarding the organoleptic characteristics, 40% of the samples showed abnormalities in color, odor, and texture. Physicochemical parameters showed pH values that were normal in 10% of cases and greater than 6.2 in 90%. Humidity was between 46% and 83%, with 40% above the range. The starch test indicated the presence of lactic acid in 40% of cases, and 70% of the samples had adequate levels. The microbiological count (CFU/g) was 20%, 20%, and 100% higher than the acceptable levels according to NTE INEN 1338-201 for S. aureus, mesophilic aerobes, and E. coli, respectively. It is concluded that the artisanal chorizos analyzed present deficiencies in their microbiological and physicochemical quality, which could pose a risk to consumer health.