Salmonella spp como contaminante de la carne de pollo: una revisión
DOI:
https://doi.org/10.59169/pentaciencias.v5i5.596Palabras clave:
Carne de pollo, Salmonella, contaminación, factores de virulencia, salud públicaResumen
El objetivo de la investigación fue profundizar en los riesgos que causa la presencia de Salmonella spp, en la carne de pollo contaminada, características de su genoma, el tipo de infección que provoca, los síntomas clínicos, vías de transmisión, entre otros factores de riesgo, tanto en los animales como en el hombre. La Salmonella por su actividad en un pH óptimo de 6,7-6,8 junto a su capacidad de resistencia a sales biliares, capacidad patógena; fimbrias para su adhesión a las células del hospedero, plásmidos, islas de patogenicidad, antígenos polisacáridos O, Vi, entre otros, permiten y favorecen la replicación de la bacteria en el organismo y en alimentos, siendo un grave problema de salud pública por ser una de las principales causas de morbilidad y mortalidad en las personas en todo el mundo.
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