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Microbiología de Alimentos

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Microbiología de Alimentos

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Examen sobre patógenos y procesos

Created by

Raquel Flores
Raquel Flores
Bolivia

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Microbiología de Alimentos
 

Microbiología de AlimentosOnline version

Examen sobre patógenos y procesos

by Raquel Flores
1

¿Qué bacteria patógena es típica en alimentos refrigerados y puede causar listeriosis?

2

¿Qué proceso reduce microorganismos patógenos en leche y jugos mediante calor?

3

¿Qué bacteria se asocia comúnmente a huevos crudos y aves, causando salmonelosis?

4

¿En qué intervalo de temperatura se considera la zona de peligro para el crecimiento bacteriano?

5

¿Cuál es la principal función de HACCP en la seguridad alimentaria?

6

¿Qué microorganismo es responsable de la intoxicación alimentaria por toxinas en arroz frito y guisos?

7

¿Qué método ayuda a inhibir el crecimiento de microorganismos en alimentos deshidratados?

8

¿Qué bacteria se asocia con productos lácteos no pasteurizados y puede causar enfermedad grave en personas vulnerables?

9

¿Cuál de estas prácticas reduce la contaminación cruzada en la cocina?

10

¿Qué patógeno se asocia frecuentemente con productos cárnicos mal cocidos y picaduras de acero inoxidable?

 
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