{"id":2357,"date":"2022-08-02T09:51:05","date_gmt":"2022-08-02T15:51:05","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2357"},"modified":"2022-08-02T10:07:27","modified_gmt":"2022-08-02T16:07:27","slug":"5-razones-por-las-cuales-las-bacterias-son-tan-dificiles-de-eliminar","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/microbiologia-de-alimentos\/5-razones-por-las-cuales-las-bacterias-son-tan-dificiles-de-eliminar\/","title":{"rendered":"5 razones por las cuales las bacterias son tan dif\u00edciles de eliminar"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#fff7de\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Cada a\u00f1o se pierden enormes cantidades de dinero debido al deterioro de los alimentos causado por bacterias, es por ello que para la industria de alimentos son indeseadas e incluso peligrosas, ya que ciertas bacterias son la causa principal de las enfermedades transmitidas por los alimentos.\n\nPero \u00bfpor qu\u00e9 es tan dif\u00edcil evitar la contaminaci\u00f3n de los alimentos con bacterias?\nEsto es debido a que est\u00e1n ampliamente distribuidas en la naturaleza, son consideradas los microorganismos m\u00e1s abundantes del planeta, se encuentran en todos los h\u00e1bitats terrestres y acu\u00e1ticos por lo que est\u00e1n presentes en el ambiente natural del hombre (agua, suelo, aire, etc.), en el propio hombre y en todos los seres vivos, en la piel del ganado, en las cortezas de hortalizas, en las superficies inertes, etc.\n\nA continuaci\u00f3n mencionamos 5 razones que contribuyen a que las bacterias tengan capacidad de sobrevivir a diferentes ambientes y por lo cual son tan dif\u00edciles de eliminar.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/razon-1-bacterias.jpg\u00bb alt=\u00bbmanipulacion_de_alimentos\u00bb title_text=\u00bbrazon-1-bacterias\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb50%\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>1. No se ven a simple vista<\/strong><\/h4>\n<p>Las bacterias son organismos unicelulares microsc\u00f3picos, es decir, que no son perceptibles a simple vista. Para observarlas es necesario utilizar un microscopio. El hecho de que no sean visibles no significa que no est\u00e9n presentes, por ello es tan dif\u00edcil saber si una superficie se encuentra libre de bacterias o si un alimento est\u00e1 contaminado con bacterias solo por su apariencia.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>2. R\u00e1pida reproducci\u00f3n<\/strong><\/h4>\n<p>La reproducci\u00f3n bacteriana se lleva a cabo mediante un proceso llamado fisi\u00f3n binaria, que consiste en la divisi\u00f3n de una c\u00e9lula para formar dos c\u00e9lulas nuevas. El tiempo requerido para la divisi\u00f3n celular es variable y depende de diversos factores, pero en condiciones \u00f3ptimas puede llegar a ser cada 20 minutos. La fisi\u00f3n binaria es un crecimiento exponencial debido a que la poblaci\u00f3n bacteriana se duplica cada cierto periodo de tiempo, lo que contribuye a que a partir de una sola c\u00e9lula bacteriana se produzcan millones en muy corto tiempo.<\/p>[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/razon-2-bacterias.jpg\u00bb alt=\u00bbmanipulacion_de_alimentos\u00bb title_text=\u00bbrazon-2-bacterias\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/razon-3-bacterias.jpg\u00bb alt=\u00bbmanipulacion_de_alimentos\u00bb title_text=\u00bbrazon-3-bacterias\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb56%\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>3. Forman esporas<\/strong><\/h4>\n<p>La formaci\u00f3n de esporas es un mecanismo de supervivencia utilizado por ciertas bacterias (denominadas bacterias esporuladas) cuando se encuentran en un ambiente desfavorable; por ejemplo, durante la elaboraci\u00f3n de alimentos el no mantenerlos a temperaturas apropiadas o el no enfriarlos o calentarlos correctamente puede inducir la formaci\u00f3n de esporas. Las esporas no poseen ninguna actividad metab\u00f3lica, raz\u00f3n por la cual son capaces de sobrevivir a la congelaci\u00f3n, cocci\u00f3n, acidez extrema y poca humedad. Una vez que se encuentran en un ambiente m\u00e1s favorable las esporas pueden germinar (regresar a su forma de c\u00e9lula vegetativa) y multiplicarse nuevamente.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>4. Forman biopel\u00edculas<\/strong><\/h4>\n<p>Muchas bacterias al colonizar superficies inertes forman microcolonias llamadas biopel\u00edculas o biofilms. Las biopel\u00edculas se encuentran revestidas de c\u00e9lulas bacterianas adheridas a una superficie por medio de polisac\u00e1ridos adhesivos excretados por las propias c\u00e9lulas bacterianas. Una limpieza deficiente sobre superficies propicia la formaci\u00f3n de biopel\u00edculas, las cuales una vez adheridas a la superficie se vuelven m\u00e1s dif\u00edciles de eliminar.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_font_size=\u00bb18px\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>5. Producen toxinas<\/strong><\/h4>\n<p>Ciertas bacterias tienen la capacidad de producir toxinas, las cuales son sustancias da\u00f1inas para el ser humano. Si las bacterias estuvieron suficiente tiempo en el alimento para reproducirse y para producir toxinas, aunque eliminemos las bacterias por desinfecci\u00f3n o cocci\u00f3n, la toxina quedar\u00e1 en el alimento y producir\u00e1 una intoxicaci\u00f3n al consumidor. Algunas bacterias productoras de toxinas son Clostridium botulinum, Clostridium perfringens y Staphylococcus aureus.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#fff7de\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Estas razones confieren a las bacterias una alta capacidad de supervivencia. El conocerlas nos permite establecer medidas preventivas para evitar la contaminaci\u00f3n biol\u00f3gica de los alimentos.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Cada a\u00f1o se pierden enormes cantidades de dinero debido al deterioro de los alimentos causado por bacterias, es por ello que para la industria de alimentos son indeseadas e incluso peligrosas, ya que ciertas bacterias son la causa principal de las enfermedades transmitidas por los alimentos. Pero \u00bfpor qu\u00e9 es tan dif\u00edcil evitar la contaminaci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[34],"tags":[],"class_list":["post-2357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-microbiologia-de-alimentos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5 razones por las cuales las bacterias son tan dif\u00edciles de eliminar - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/microbiologia-de-alimentos\/5-razones-por-las-cuales-las-bacterias-son-tan-dificiles-de-eliminar\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 razones por las cuales las bacterias son tan dif\u00edciles de eliminar - FSI\" \/>\n<meta property=\"og:description\" content=\"Cada a\u00f1o se pierden enormes cantidades de dinero debido al deterioro de los alimentos causado por bacterias, es por ello que para la industria de alimentos son indeseadas e incluso peligrosas, ya que ciertas bacterias son la causa principal de las enfermedades transmitidas por los alimentos. Pero \u00bfpor qu\u00e9 es tan dif\u00edcil evitar la contaminaci\u00f3n [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/microbiologia-de-alimentos\/5-razones-por-las-cuales-las-bacterias-son-tan-dificiles-de-eliminar\/\" \/>\n<meta property=\"og:site_name\" content=\"FSI\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-02T15:51:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-08-02T16:07:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Bacterias-dificil-de-eliminar.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Claudia Margarita Rodr\u00edguez Garza\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Claudia Margarita Rodr\u00edguez Garza\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/microbiologia-de-alimentos\/5-razones-por-las-cuales-las-bacterias-son-tan-dificiles-de-eliminar\/\",\"url\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/microbiologia-de-alimentos\/5-razones-por-las-cuales-las-bacterias-son-tan-dificiles-de-eliminar\/\",\"name\":\"5 razones por las cuales las bacterias son tan dif\u00edciles de eliminar - 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