Publicación:

Caracterización de las poblaciones microbiológicas presentes en la carne (cerdo, aves de corral y bovinos) y su relación con la inocuidad a partir de una revisión de literatura realizada para el periodo 2015-2020

Resumen

Social awareness strategies aimed at meat producers, marketers and consumers have led to a growing trend in the consumption of healthy foods, for this reason physical, chemical and microbiological evaluations were created that seek to guarantee the minimum standards of health and safety Based on this, the microbiological populations present in meat (pork, poultry and beef) and their relationship with safety are characterized from the literature, based on publications from 2015 to 2020, in which Italy and the United States are recognized as the main countries in which articles on this topic were written, mainly addressing the areas of biosafety and public health, with the highest number of publications in 2015 and 2017 respectively and recognizing as the main microbiological species found Salmonella spp. and Escherichia spp, in carcasses and / or fresh meat.