2026-10-14T20:01:50Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34072145 2026-10-05T17:33:12Z category_272 category_39 category_45 category_734 category_64 category_106 category_135 portal_5 item_type_3 month_year_10_2026

<p>Characteristics of ready-to-eat food samples included in the official food safety surveillance system (n = 1,868). Data are presented as absolute (n) and relative (%) frequencies. Percentages were calculated using the total number of samples included in the surveillance system as the denominator. The microbiological assessment status includes all samples analyzed during the study period; samples without a valid microbiological assessment were excluded from subsequent inferential analyses. Municipalities, establishment types, and food matrices were grouped according to the categories used in the statistical analyses. Food matrices were classified according to their processing and handling characteristics. Superscripts indicate the corresponding analytical categories: a, departmental capital and largest urban center; b, intermediate municipalities; c, rural/dispersed municipalities; d, raw or highly handled foods; e, thermally processed foods; f, liquid preparati</p> L. Marcela Montilla Rodríguez (25316918) Jorge Alejandro Obando Bastidas (25316921) Hugo Andrés Rodríguez Fajardo (25316924) Astrid Magaly Mora López (25316927) Shirley Viviana Tique Aragón (25316930) Dora Patricia Rozo Cruz (25316933) Edgar Calderón Vega (25316936) Norma Cristina Pavas Escobar (25111413) Laura Nathalia Obando Vargas (25316939) Jean Paul Farfán (25316942) Marina Sthella Gonzalez Robayo (25111422) Environmental Sciences not elsewhere classified Ecology Sociology Biological Sciences not elsewhere classified Cancer Science Policy Computational Biology targeted prioritization strategies global public health findings provide evidence escherichia coli </ colombian orinoquía region 59 – 10 16 – 2 official surveillance data thermally processed foods highly handled foods particularly total coliforms hygiene indicators predominated food matrix type div >< p principal component analysis identify factors associated 868 samples collected 01 – 1 hygiene indicators factors associated samples collected microbiological surveillance important component foods intended year analysis retrospective analysis mainly associated thermal processing support risk study aimed sampling year related dimensions primary outcome microbiological non lmics ). infrequently detected inferential analyses income countries including heatmaps higher odds food safety exploratory analyses evaluated samples dispersed municipalities <p>Characteristics of ready-to-eat food samples included in the official food safety surveillance system (n = 1,868). Data are presented as absolute (n) and relative (%) frequencies. Percentages were calculated using the total number of samples included in the surveillance system as the denominator. The microbiological assessment status includes all samples analyzed during the study period; samples without a valid microbiological assessment were excluded from subsequent inferential analyses. Municipalities, establishment types, and food matrices were grouped according to the categories used in the statistical analyses. Food matrices were classified according to their processing and handling characteristics. Superscripts indicate the corresponding analytical categories: a, departmental capital and largest urban center; b, intermediate municipalities; c, rural/dispersed municipalities; d, raw or highly handled foods; e, thermally processed foods; f, liquid preparations; g, d</p> 2026-10-05T17:33:00Z Dataset Dataset 10.1371/journal.pgph.0006492.t001 https://figshare.com/articles/dataset/_p_Characteristics_of_ready-to-eat_food_samples_included_in_the_official_food_safety_surveillance_system_n_1_868_Data_are_presented_as_absolute_n_and_relative_frequencies_Percentages_were_calculated_using_the_total_number_of_samples_include/34072145 CC BY 4.0