Análisis del Riesgo Sanitario de los Establecimientos Comerciales en el Municipio el Colegio-Cundinamarca

Abstract

The lack of hygiene in establishments is a difficulty identified in different commercial areas, for example, the deficient state of hygiene in health establishments affects some diseases, 10% of legionellosis infections are related to health care, likewise, discarded sharps are also an important source of infections (Adams, J., et al., 2016). On the other hand, according to the World Health Organization (WHO), Foodborne Diseases constitute an important public health problem that through infectious agents can cause morbidity or mortality (Forero Torres, Y., et al., 2017). For this reason, the purpose of this study is to analyze the health risk of commercial establishments in the El Colegio-Cundinamarca municipality. To develop this research, a bibliographical review was carried out from institutional repositories and articles published in indexed journals, later the list of commercial establishments in the municipality is requested from the treasury office, allowing to determine a representative sample for each commercial sector by means of a stratified sampling, obtaining that a total of 219 sanitary inspection visits should be carried out; The information collected was systematized and analyzed, to later formulate strategies that allow strengthening and/or improving hygiene and sanitation in the establishments. Regarding the most relevant results and analysis, it was identified that 94% of the commercial establishments sampled acquire the favorable concept with requirements, since there are deficiencies in terms of sanitation conditions; In addition, the 205 establishments that obtained concept a favorable concept with requirements comply between 50% and 94% of the aspects, indicating that they have to correct or implement actions that improve the sanitary state of the establishments, taking into account that the inexistence of basic sanitation plans was observed, which causes deficiencies at when carrying out inspection, surveillance and control activities, which give an unfavorable concept for the commercial establishment. Likewise, the health risk was calculated, obtaining that 37% were in the low-risk category, 40% in moderate risk and 23% in high risk. Finally, 5 strategies are proposed that contribute to the improvement of basic sanitation in establishments.