Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat
Currently, pork meat is one of the most consumed products in the world; however, the presence of pathogenic microorganisms, such as Enterobacteriaceae, represent a risk to the public health, causing the so-called "Foodborne Diseases" (FAD). The presence of Enterobacteri...
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| Autores principales: | , , , , |
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| Formato: | Online |
| Idioma: | eng |
| Publicado: |
Universidad de Sonora
2023
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| Acceso en liña: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846 |
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| Sumario: | Currently, pork meat is one of the most consumed products in the world; however, the presence of pathogenic microorganisms, such as Enterobacteriaceae, represent a risk to the public health, causing the so-called "Foodborne Diseases" (FAD). The presence of Enterobacteriaceae in pork is an indicator of poor sanitary management in the processes of raising, slaughtering and marketing of this type of meat. Escherichia coli (E. coli) and Salmonella are the most prevalent bacteria, and in some studies reported their high percentage is alarming, due to the risk they represent for the health of consumers and the multidrug resistance to different antibiotics that has been founded. |
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