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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| स्वरूप: | Online |
| भाषा: | eng |
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Universidad de Sonora
2023
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| ऑनलाइन पहुंच: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846 |
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biotecnia-article-18462023-06-22T17:10:31Z Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat Enterobacterias en Carne de Cerdo: Agentes Causales de Problemas de Salud Pública: Enterobacterias en Carne de Cerdo Paz-Gonzalez, Alma Vazquez, Karina Martínez-Vázquez, Ana V Ramirez-Martinez, Carlos Rivera, Gildardo Enterobacteriaceae, Pork, Public health Enterobacterias, Carne de cerdo, Salud pública 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. La carne de cerdo es uno de los productos cárnicos de mayor consumo actualmente a nivel mundial; sin embargo, la presencia de microorganismos patógenos, como las enterobacterias, pueden representar un riesgo para la salud pública, debido a que pueden provocar las denominadas “Enfermedades Transmitidas por los Alimentos” (ETAS). La presencia de las enterobacterias en carne de cerdo, es un indicador de un manejo sanitario deficiente en los procesos de críanza, sacrificio y comercialización de este tipo de carne. E. coli y Salmonella son las bacterias con mayor prevalencia, y en algunos casos su alto porcentaje registrado es alarmante, debido al riesgo que representan para la salud de los consumidores y la multidrogoresistencia a distintos antibióticos que ha sido reportada. Universidad de Sonora 2023-04-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer reviewed review articles Arículo de revisión evaluado por pares application/pdf text/html text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846 10.18633/biotecnia.v25i2.1846 Biotecnia; Vol. 25 No. 2 (2023): May - August; 73 - 78 Biotecnia; Vol. 25 Núm. 2 (2023): Mayo - Agosto; 73 - 78 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846/772 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846/860 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846/878 Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Paz-Gonzalez, Alma Vazquez, Karina Martínez-Vázquez, Ana V Ramirez-Martinez, Carlos Rivera, Gildardo |
| spellingShingle |
Paz-Gonzalez, Alma Vazquez, Karina Martínez-Vázquez, Ana V Ramirez-Martinez, Carlos Rivera, Gildardo Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat |
| author_facet |
Paz-Gonzalez, Alma Vazquez, Karina Martínez-Vázquez, Ana V Ramirez-Martinez, Carlos Rivera, Gildardo |
| author_sort |
Paz-Gonzalez, Alma |
| title |
Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat |
| title_short |
Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat |
| title_full |
Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat |
| title_fullStr |
Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat |
| title_full_unstemmed |
Enterobacteriaceae in Pork Meat; Causal Agents of Public Health Problems: Enterobacteriaceae in Pork Meat |
| title_sort |
enterobacteriaceae in pork meat; causal agents of public health problems: enterobacteriaceae in pork meat |
| description |
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. |
| publisher |
Universidad de Sonora |
| publishDate |
2023 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1846 |
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