Microbiological Non-Compliance with Escherichia coli and Salmonella spp. in Prepared Foods in Relation to the Hygienic and Sanitary Conditions of Restaurants in Independencia, Lima, Peru

The presence of indicator microorganisms and foodborne pathogens in prepared foods remains a safety concern, particularly in establishments with inadequate hygienic and sanitary conditions. This study analyzed microbiological non-compliance involving Escherichia coli and Salmonella spp. in prepared foods according to the hygienic and sanitary conditions of restaurants in Independencia, Lima, Peru. A quantitative, observational, non-experimental study was conducted in 170 restaurants evaluated on two occasions between 2022 and 2024. One prepared-food sample was collected from each establishment during each assessment and analyzed according to national microbiological criteria. During the first assessment, 23 of 170 samples (13.53%) exceeded the microbiological criterion for E. coli, while five samples (2.94%) tested positive for Salmonella spp. In the second assessment, one sample (0.59%) exceeded the criterion for E. coli, and no samples tested positive for Salmonella spp. Of the 23 samples non-compliant for E. coli, 22 came from restaurants classified as unhealthy and one from an establishment classified as in process. All five samples positive for Salmonella spp. were obtained from unhealthy establishments. An inverse, statistically significant association was observed between hygienic and sanitary classification and E. coli non-compliance during the first assessment (Spearman’s ρ = −0.296; p < 0.001). This association was not statistically significant during the second assessment (ρ = −0.104; p = 0.177). Microbiological non-compliance was concentrated in restaurants with unfavorable sanitary conditions. Integrating sanitary inspections with microbiological testing may help prioritize surveillance. However, the observational design does not establish causality, and the findings should be interpreted within the study context.