Salmonella sp., Campylobacter sp., Escherichia coli. en el sector avícola, bacterias que colocan en riesgo la seguridad alimentaria
Grupo de Investigación en Ciencias Animales de la Universidad Cooperativa de Colombia, Bucaramanga
email: daniel.cala@campusucc.edu.co
Universidad Cooperativa de Colombia
Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia, Sede Bucaramanga
email: speidomus@ucc.edu.co
Universidad Cooperativa de Colombia
Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia, Sede Bucaramanga
email: speidomus@ucc.edu.co
Universidad Cooperativa de Colombia
Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia, Sede Bucaramanga
email: speidomus@ucc.edu.co
Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia, Sede Bucaramanga
email: speidomus@ucc.edu.co
Tema y alcance: Las implicaciones de factores externos dentro de la seguridad alimentaria crea afectaciones que ponen en riesgo la inocuidad de los alimentos cárnicos avícolas, la investigación de las principales bacterias como Salmonella sp, Campylobacter sp y E. coli son de suma importancia, debido a que aportan para la mitigación de estos microorganismos durante la cadena de producción. Características: Se realizó una revisión literaria de artículos científicos, con el interés de recopilar información pertinente a los productos avícolas, agentes externos, brotes relacionados por consumo de pollo y estrategias actuales más comunes que reducen infecciones a la población. Hallazgos: un crecimiento en el consumo de carne de ave, donde surge la necesidad de garantizar un control de posibles puntos de infección en las diferentes partes de fabricación del cárnico avícola, para esto último se evidencia de la efectividad del uso de los antibióticos, prebióticos y probióticos como mecanismos de saneamientos del alimento. Conclusión: a pesar de los avances en la investigación de los patógenos y mejoramientos del proceso en las diferentes etapas de producción aún persisten infecciones referentes al consumo de carne de pollo.
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