{"id":61928,"date":"2012-08-03T07:24:36","date_gmt":"2012-08-03T07:24:36","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/la-salmonella-y-todo-lo-que-debes-saber\/"},"modified":"2026-05-26T15:19:45","modified_gmt":"2026-05-26T15:19:45","slug":"la-salmonella-y-todo-lo-que-debes-saber","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/la-salmonella-y-todo-lo-que-debes-saber\/","title":{"rendered":"La salmonella y todo lo que debes saber\u0085"},"content":{"rendered":"\n<p style=\"text-align: justify;\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/mayonesa.jpg\" alt=\"\" width=\"285\" height=\"194\" align=\"left\" \/>Es frecuente que en la <strong>\u00e9poca estival aumenten <\/strong>los casos de <strong>toxinfecciones alimentarias<\/strong>, entre ellas, las m\u00e1s habitual e importante num\u00e9ricamente es la <strong>provocada por <\/strong>un microorganismo que conocemos como\u00a0<strong><span id=\"1343979444227S\" style=\"display: none;\">\u00a0<\/span>salmonella<\/strong>. El <strong>calor del verano <\/strong>y el <strong>uso dom\u00e9stico poco cuidadoso <\/strong>son los <strong>factores principales de riesgo<\/strong>. \u00bfQu\u00e9 debemos saber acerca de ella? \u00bfPor qu\u00e9 causa tantos riesgos en esta \u00e9poca? \u00bfC\u00f3mo se reproduce? \u00bfCu\u00e1ndo podemos estar tranquilos? Te lo contamos en 6 preguntas clave y 6 respuestas sencillas<strong>.\n<\/strong><\/p>\n\n<h5 class=\"subtitulo-naranja\"><strong>1.\u00bfQu\u00e9 es la salmonella?<\/strong><\/h5>\n<p style=\"text-align: justify;\">Se trata de un <strong>microorganismo<\/strong> que llega a los alimentos a trav\u00e9s de las materias primas con las que cocinamos como son las <strong>aves de corral y los huevos<\/strong>. \u00c9stas son el principal veh\u00edculo de entrada en nuestras cocinas.<\/p>\n\n<h5 class=\"subtitulo-naranja\"><strong>2.\u00bfC\u00f3mo se reproduce? <\/strong><\/h5>\n<p style=\"text-align: justify;\">La <strong>temperatura y el tiempo influyen <\/strong>fundamentalmente es su reproducci\u00f3n: Entre 30 y 37 grados se producen las condiciones m\u00e1s favorables para que se reproduzcan y cuanto m\u00e1s tiempo est\u00e9 en esas condiciones, m\u00e1s numerosa ser\u00e1 su reproducci\u00f3n.\nSin embargo, a m\u00e1s de 60 grados no es posible su supervivencia, y a menos de 6 grados, no puede crecer.<\/p>\n\n<h5 class=\"subtitulo-naranja\"><strong>3.\u00bfQu\u00e9 condiciones le son favorables?\n<\/strong><\/h5>\n<p style=\"text-align: justify;\">\u00a0<strong>\n<\/strong>El mayor n\u00famero de casos de aparici\u00f3n de brotes de salmonella se da en la preparaci\u00f3n dom\u00e9stica de platos con <strong>huevo crudo <\/strong>o <strong>carne de ave poco cocida<\/strong> o cruda y en \u00e9pocas de calor. Es el caso de <strong>salsas como la mayonesa, el ajoaceite, una tortilla <\/strong>donde el huevo no se ha cuajado suficiente, o incluso alg\u00fan <strong>postre que lleve incorporado huevo sin cocer<\/strong>. Es en estos casos cuando hemos de extremar la precauci\u00f3n en casa, preparando estos alimentos con cuidado de no dejarlos fuera del frigor\u00edfico, y mucho m\u00e1s cuando hace calor y de ser escrupulosos con la higiene de los utensilios que usemos.<\/p>\n\n<h5 class=\"subtitulo-naranja\"><strong>4.\u00bfC\u00f3mo identificamos su intoxicaci\u00f3n?<\/strong><\/h5>\n<p style=\"text-align: justify;\">La infecci\u00f3n <strong>se detecta horas despu\u00e9s de la ingesta del alimento<\/strong>, a ra\u00edz de sentir n\u00e1useas, dolor abdominal, diarrea o fiebre.\u00a0 Si persiste, es recomendable acudir a un hospital para identificar su gravedad y determinar su tratamiento.<\/p>\n\n<h5 class=\"subtitulo-naranja\"><strong>5.\u00bfC\u00f3mo previene la industria alimentaria este tipo de problemas?<\/strong><\/h5>\n<p style=\"text-align: justify;\">En las \u00faltimas d\u00e9cadas, la <strong>industria alimentaria <\/strong>ha puesto en marcha <strong>pr\u00e1cticas de prevenci\u00f3n y medidas muy estrictas <\/strong>para que hoy podamos tener a nuestro alcance productos seguros aptos para su consumo en cualquier \u00e9poca del a\u00f1o, como es el caso de estas salsas, postres u otros platos hechos a base de huevo\u00a0 y derivados.<\/p>\n<p style=\"text-align: justify;\">1.\u00a0Control de la <strong>calidad y seguridad alimentaria <\/strong>de las materias primas que se utilizan.\n2.\u00a0 <strong>Control del producto acabado <\/strong>a trav\u00e9s de un plan de control en su producci\u00f3n\n3.\u00a0<strong>Dise\u00f1o higi\u00e9nico <\/strong>de las instalaciones y los equipos\n4.\u00a0<strong>Buenas pr\u00e1cticas <\/strong>de manipulaci\u00f3n de los alimentos\n5.\u00a0Formulaci\u00f3n de sus productos que <strong>mejora su conservaci\u00f3n<\/strong>.<\/p>\n\n<h5 class=\"subtitulo-naranja\"><strong>6. \u00bfPodemos estar seguros?<\/strong><\/h5>\n<p style=\"text-align: justify;\">Adem\u00e1s de que la industria somete sus productos a un <strong>control exhaustivo de calidad y seguridad alimentaria<\/strong> para prevenir posibles alertas, es importante que como consumidores hagamos caso con rigurosidad de las indicaciones de <strong>fecha de caducidad y consumo preferente <\/strong>as\u00ed como sigamos las <strong>recomendaciones del fabricante en cuanto a la conservaci\u00f3n <\/strong>del producto tanto cerrado como una vez abierto. As\u00ed podremos estar seguros de que el alimento que consumimos es seguro, y adem\u00e1s de que mantiene sus propiedades tanto organol\u00e9pticas como nutricionales.<\/p>\nFoto de <a href=\"http:\/\/www.flickr.com\/photos\/bmoreno2000mx\/3556236357\/sizes\/z\/\">bmoreno200mx <\/a>en Flickr\n","protected":false},"excerpt":{"rendered":"<p>Es frecuente que en la \u00e9poca estival aumenten los casos de toxinfecciones alimentarias, entre ellas, las m\u00e1s habitual e importante num\u00e9ricamente es la provocada por un microorganismo que conocemos como\u00a0\u00a0salmonella. El calor del verano y el uso dom\u00e9stico poco cuidadoso son los factores principales de riesgo. \u00bfQu\u00e9 debemos saber acerca de ella? \u00bfPor qu\u00e9 causa [&hellip;]<\/p>\n","protected":false},"author":421,"featured_media":46638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[249],"tags":[],"tipo-documento":[],"class_list":["post-61928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notas-de-prensa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lo que debes saber de la salmonella - AINIA<\/title>\n<meta name=\"description\" content=\"Es frecuente que en la \u00e9poca estival aumenten los casos de toxinfecciones alimentarias, la m\u00e1s habitual e importante es la\u00a0salmonella\" \/>\n<meta name=\"robots\" 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