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Desafío de Toxinas en Alimentos

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Desafío de Toxinas en Alimentos

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About this activity

Verdadero o falso: toxinas y microbiota en la alimentación.

Created by

CUAUHTEMOC ARMANDO URBINA PAZ
CUAUHTEMOC ARMANDO URBINA PAZ
Mexico

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Desafío de Toxinas en Alimentos
 

Desafío de Toxinas en AlimentosOnline version

Verdadero o falso: toxinas y microbiota en la alimentación.

by CUAUHTEMOC ARMANDO URBINA PAZ
1

Las toxinas estafilocócicas se eliminan fácilmente con la congelación de los alimentos.

2

Las aflatoxinas pueden contaminar maíz, cacahuate y nuez, siendo la aflatoxina B1 la más tóxica de todas.

3

La toxina botulínica puede provocar botulismo si la manipulación de productos cárnicos es incorrecta.

4

Las fumonisinas son producidas por Fusarium y afectan principalmente al maíz.

5

La desactivación del ácido fítico se logra mediante remojo o germinación.

6

La toxina botulínica no presenta efectos secundarios cuando se usa con fines médicos.

7

Las tricotecenos no afectan la síntesis de proteínas ni la función gastrointestinal.

8

Las toxinas estafilocócicas pueden causar intoxicaciones alimentarias y se encuentran con frecuencia en alimentos preparados.

9

El control de la cadena de frío no es importante para prevenir intoxicaciones estafilocócicas.

10

La aflatoxina B1 es la menos tóxica de las aflatoxinas.

 
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