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“Impacto en la salud pública de la carne bovina contaminada por Salmonella”
| dc.contributor.advisor | Torres Moran, Diana Leticia | |
| dc.contributor.author | Botto Barros, Betsy María | |
| dc.date.accessioned | 2023-05-29T23:07:57Z | |
| dc.date.available | 2023-05-29T23:07:57Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/14044 | |
| dc.description | The objective of this bibliographic document was to study the impact of Salmonella contaminated beef on public health. It was developed by the inductive-deductive, documentary bibliographic method, in which the information obtained was paraphrased, summarized and analyzed. Salmonella is a bacterium that is distributed worldwide and affects humans and animals; to some extent, the Kauffmann-White protocol has defined 2600 serotypes and an enormous variety of hosts, which complicates the epidemiology of Salmonella. The serotypes of this pathogen are dangerous for humans and animals, according to its edition, this zoonosis is globally considered one of the fundamental problems in public health. Contaminated red meat consumed endangers public health by causing Salmonella salmonellosis. In animals destined for meat production, they can be the supply of infection in contaminated coolers and can generate contaminated waste, which can be used as raw material for different processes. Food handlers are the source of 30% of pathogenic microorganisms, including Salmonella, offering a serious risk to consumers. During slaughter, carcasses can become infected with these enteric pathogens related to fecal infection; desensitization technique, slaughter techniques, bleeding, evisceration and carcass treatment are directly related to beef safety. In public health, the consequences of Salmonella-infected meat for human consumption is the vital reason for numerous investigations, which forced to address some key factors within the origin and reproduction of Salmonella within the distribution system of meat for human consumption. | es_ES |
| dc.description | The objective of this bibliographic document was to study the impact of Salmonella contaminated beef on public health. It was developed by the inductive-deductive, documentary bibliographic method, in which the information obtained was paraphrased, summarized and analyzed. Salmonella is a bacterium that is distributed worldwide and affects humans and animals; to some extent, the Kauffmann-White protocol has defined 2600 serotypes and an enormous variety of hosts, which complicates the epidemiology of Salmonella. The serotypes of this pathogen are dangerous for humans and animals, according to its edition, this zoonosis is globally considered one of the fundamental problems in public health. Contaminated red meat consumed endangers public health by causing Salmonella salmonellosis. In animals destined for meat production, they can be the supply of infection in contaminated coolers and can generate contaminated waste, which can be used as raw material for different processes. Food handlers are the source of 30% of pathogenic microorganisms, including Salmonella, offering a serious risk to consumers. During slaughter, carcasses can become infected with these enteric pathogens related to fecal infection; desensitization technique, slaughter techniques, bleeding, evisceration and carcass treatment are directly related to beef safety. In public health, the consequences of Salmonella-infected meat for human consumption is the vital reason for numerous investigations, which forced to address some key factors within the origin and reproduction of Salmonella within the distribution system of meat for human consumption. | es_ES |
| dc.description.abstract | El presente documento bibliográfico tuvo como objetivo estudiar el impacto en la salud pública de la carne bovina contaminada por Salmonella. Se desarrolló por el método inductivo-deductivo, documental bibliográfico, en la cual la información obtenida fue parafraseada, resumida y analizada. La Salmonella es una bacteria que se distribuye por todo el mundo y afecta a seres humanos y animales; hasta cierto punto, el protocolo Kauffmann-White ha definido 2600 serotipos y una enorme variedad de hospedadores, lo que complica la epidemiología de la Salmonella. Los serotipos de este patógeno son peligrosos para las personas y los animales, de acuerdo con su edición, esta zoonosis se considera globalmente uno de los problemas fundamentales en la salud pública. La carne roja contaminada que se consume pone en peligro la salud pública al provocar la salmonelosis por Salmonella. En los animales destinados a la producción de carne, pueden ser el suministro de la infección en neveras contaminadas y pueden generar desechos contaminados, que pueden utilizarse como materia prima para diferentes procesos. Los manipuladores de alimentos son fuente del 30 % de los microorganismos patógenos, entre los que se incluye la Salmonella, lo que ofrece un grave riesgo para los consumidores. Durante el sacrificio, las canales pueden infectarse con estos patógenos entéricos relacionados con la infección fecal; la técnica de desensibilización, las técnicas de sacrificio, el sangrado, la evisceración y el tratamiento de la canal están directamente relacionados con la seguridad de la carne de vacuno. En la salud publica las consecuencias de la carne para consumo humano infectada por Salmonella, es la razón vital de numerosas investigaciones, que obligaron a hacer frente a algunos factores clave dentro del origen y reproducción de Salmonella dentro del sistema de distribución de carne para consumo humano. | es_ES |
| dc.format.extent | 28 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO:UTB,2023 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Salmonella | es_ES |
| dc.subject | salud pública | es_ES |
| dc.subject | carne bovina | es_ES |
| dc.subject | contaminación | es_ES |
| dc.title | “Impacto en la salud pública de la carne bovina contaminada por Salmonella” | es_ES |
| dc.type | bachelorThesis | es_ES |
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