The pig (
Sus domesticus
) is an animal widely used by man due to its great capacity to transform the food in meat and fat (pork), which makes useful almost all its body. These qualities have increased the commercialization and consumption of this type of meat, placing it as a perfect substitute for beef, despite its bad reputation, which has decreased thanks to the nutritional benefits it offers. As it a widely consumed type of meat, is important to know its microbiological quality, especially for the presence of
Escherichia coli
(Ec) in raw pork chops. The study was carried out in four supermarkets located in the Maturín Municipality of Monagas State. The microorganism was isolated using a traditional techniques for that purpose, blocks random designed were used, with four treatments representing the four supermarkets and eight repetitions corresponding to eight weeks sampling. The Ec incidence was as high as 50%. These results show the poor microbiology quality of sold retailed pork meat and the level of risk it represents for public consumption.
