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Los 4 Peligros Microbiológicos en la Industria Salmonera

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Los 4 Peligros Microbiológicos en la Industria Salmonera

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About this activity

Refuerza conceptos clave sobre los principales riesgos microbiológicos en plantas salmoneras.

Created by

EUGENIO HONORES
EUGENIO HONORES
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Los 4 Peligros Microbiológicos en la Industria Salmonera
 

Los 4 Peligros Microbiológicos en la Industria SalmoneraOnline version

Refuerza conceptos clave sobre los principales riesgos microbiológicos en plantas salmoneras.

by EUGENIO HONORES
A
B
C
D
E
F
H
L
M
P
S
T

Empieza por A

Condición donde Listeria puede sobrevivir y persistir durante largos períodos.

Empieza por B

Estructura microbiológica que protege a los microorganismos sobre superficies.

Empieza por C

Mecanismo frecuente mediante el cual los microorganismos se transfieren entre áreas, equipos o personas.

Empieza por D

Zona de planta donde pueden acumularse humedad, residuos y biofilms.

Empieza por E

Microorganismo utilizado como indicador de contaminación fecal e higiene.

Empieza por F

Origen frecuentemente asociado a Salmonella y E. coli.

Empieza por H

Factor crítico relacionado con Salmonella, E. coli y Staphylococcus aureus.

Empieza por L

Patógeno ambiental con capacidad de crecer en refrigeración.

Empieza por M

Principal fuente de riesgo para Staphylococcus aureus dentro de la planta.

Empieza por P

Microorganismo capaz de provocar enfermedad en los consumidores.

Empieza por S

Microorganismo asociado principalmente al tracto intestinal y contaminación cruzada.

Empieza por T

Factor cuyo abuso aumenta el riesgo asociado a Staphylococcus aureus.

 
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