{"id":2369,"date":"2022-08-02T10:09:35","date_gmt":"2022-08-02T16:09:35","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2369"},"modified":"2022-08-02T10:32:05","modified_gmt":"2022-08-02T16:32:05","slug":"especial-de-salmonella","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/microbiologia-de-alimentos\/especial-de-salmonella\/","title":{"rendered":"Especial de\u00a0Salmonella"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{}\u00bb]Salmonella spp es un g\u00e9nero de bacterias de importancia en la salud p\u00fablica, ya que es el agente causante de una de las enfermedades m\u00e1s comunes transmitidas por alimentos: Salmonelosis; tambi\u00e9n se relaciona con otras dos enfermedades: fiebre tifoidea y fiebre paratifoidea. Tan solo en Estados Unidos se estima que Salmonella causa un mill\u00f3n de casos de enfermedad cada a\u00f1o.\n\nEl tracto digestivo de los animales es la fuente primaria de Salmonella. En consecuencia, productos animales crudos (carne de res y de puerco, huevos, productos l\u00e1cteos) son frecuentemente asociados a brotes de enfermedad.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb make_equal=\u00bbon\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#4c6d97&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb background_layout=\u00bbdark\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Caracter\u00edsticas de la bacteria<\/strong><\/p>\n<ul>\n<li>Se elimina a temperaturas tradicionales de cocci\u00f3n.<\/li>\n<li>Crece en presencia o ausencia de aire.<\/li>\n<li>Crece mejor a temperatura del cuerpo humano, y no crece por encima de los 46\u00b0C.<\/li>\n<li>Crece muy poco a temperaturas de refrigeraci\u00f3n.<\/li>\n<li>A diferencia de otros pat\u00f3genos, puede crecer a un pH tan bajo como 3.7<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#4c6d97&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb background_layout=\u00bbdark\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Sintomatolog\u00eda de la enfermedad<\/strong><\/p>\n<p>Salmonelosis : N\u00e1useas, v\u00f3mitos, calambres abdominales, diarrea, fiebre, dolor de cabeza.<\/p>\n<p>Fiebre tifoidea: Fiebre alta, letargo, s\u00edntomas gastrointestinales (dolor abdominal y diarrea), dolor de cabeza, dolores musculares, p\u00e9rdida de apetito. En ocasiones se presenta una erupci\u00f3n de manchas en la piel de color rosado.<br \/>El tracto digestivo de los animales es la fuente primaria de Salmonella. En consecuencia, productos animales crudos (carne de res y de puerco, huevos, productos l\u00e1cteos) son frecuentemente asociados a brotes de enfermedad.<\/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][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\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 sticky_enabled=\u00bb0&#8243;]A continuaci\u00f3n te mencionamos algunos datos interesantes sobre esta bacteria.[\/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][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\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 sticky_enabled=\u00bb0&#8243;]<blockquote>\n<p>Existen dos especies del g\u00e9nero Salmonella spp que pueden causar enfermedad en los seres humanos: Salmonella enterica (la de mayor preocupaci\u00f3n para la salud p\u00fablica) y Salmonella bongori.<\/p>\n<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Salmonella enterica cuenta con 2610 diferentes serotipos (clasificaci\u00f3n de acuerdo al tipo de ant\u00edgeno presente en la membrana de la bacteria, el cual es responsable de desencadenar la formaci\u00f3n de anticuerpos y puede causar una respuesta inmune).\n<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>La fiebre tifoidea es causada por la ingesti\u00f3n e invasi\u00f3n intestinal por un serotipo espec\u00edfico de Salmonella enterica, el serovar Typha (S. typha).\n<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Algunos casos severos de infecci\u00f3n con Salmonella resultan en artritis reactiva.<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Una persona que ha sufrido de salmonelosis, si no recibe un tratamiento adecuado puede convertirse en portador cr\u00f3nico, es decir, no presentar s\u00edntomas cl\u00ednicos de la enfermedad, sin embargo, albergar el agente infeccioso y ser fuente de contagio.<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Salmonella spp sobrevive muy bien en alimentos congelados y en alimentos secos.<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Adem\u00e1s de los alimentos, tambi\u00e9n podemos encontrar Salmonella spp en otras fuentes ambientales como son: el agua, el suelo, los insectos, superficies de las instalaciones (paredes, techos, mesas, etc.) y las heces de animales, entre otros. Se ha demostrado que sobrevive en la punta de los dedos hasta 80 minutos.<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Debido a que Salmonella spp sobrevive en diversos ambientes, muchos otros alimentos han sido asociados a brotes de enfermedad como son: coco, salsas, harina para pastel, postres rellenos de crema, gelatina, productos con cacahuate, chocolate y cocoa e ingredientes con soya.<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Se ha encontrado que ciertos serotipos de Salmonella spp viven hasta 63 d\u00edas en lechuga, 231 d\u00edas en perejil, 32 semanas en nueces, 10 meses en queso cheddar refrigerado, 9 meses en mantequilla, hasta 63 d\u00edas en yogurt congelado y hasta 20 semanas en carne de res y pollo picada congelada.\n<\/blockquote>[\/et_pb_text][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 sticky_enabled=\u00bb0&#8243;]<blockquote>Frutas frescas, vegetales y nueces pueden ser contaminadas durante su cultivo si no se aplican buenas pr\u00e1cticas agr\u00edcolas. La principal contaminaci\u00f3n se da por cultivos regados con aguas residuales contaminadas.\n<\/blockquote>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\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 sticky_enabled=\u00bb0&#8243;]<h4><strong>Medidas de control<\/strong><\/h4>\n<p>Las 4 principales recomendaciones que hace la Organizaci\u00f3n Mundial de Salud OMS para controlar la contaminaci\u00f3n de los alimentos con Salmonella spp son las siguientes:<\/p>\n<ol>\n<li>Cocci\u00f3n completa<\/li>\n<li>Lavado de manos<\/li>\n<li>Separar los alimentos crudos de los alimentos cocidos<\/li>\n<li>Mantener los alimentos a la temperatura correcta de refrigeraci\u00f3n (&lt; 4\u00baC)<\/li>\n<\/ol>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\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 sticky_enabled=\u00bb0&#8243;]Como se ha mencionado, Salmonella spp puede ser transmitida a trav\u00e9s de un amplia gama de alimentos, es por ello que es la segunda causa principal de enfermedades transmitidas por alimentos. La contaminaci\u00f3n de los alimentos puede ser evitada aplicando medidas de higiene durante su elaboraci\u00f3n. La OMS nos menciona cuatro recomendaciones, sin embargo, en la industria alimentaria hay otros controles aplicables en los procesos de compra, en la recepci\u00f3n, almacenamiento, procesado, distribuci\u00f3n y comercializaci\u00f3n que deben ser contemplados para reducir la presencia de esta bacteria.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Salmonella spp es un g\u00e9nero de bacterias de importancia en la salud p\u00fablica, ya que es el agente causante de una de las enfermedades m\u00e1s comunes transmitidas por alimentos: Salmonelosis; tambi\u00e9n se relaciona con otras dos enfermedades: fiebre tifoidea y fiebre paratifoidea. Tan solo en Estados Unidos se estima que Salmonella causa un mill\u00f3n de [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2375,"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-2369","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>Especial de\u00a0Salmonella - 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\/especial-de-salmonella\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Especial de\u00a0Salmonella - FSI\" \/>\n<meta property=\"og:description\" content=\"Salmonella spp es un g\u00e9nero de bacterias de importancia en la salud p\u00fablica, ya que es el agente causante de una de las enfermedades m\u00e1s comunes transmitidas por alimentos: Salmonelosis; tambi\u00e9n se relaciona con otras dos enfermedades: fiebre tifoidea y fiebre paratifoidea. 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