{"id":17943,"date":"2022-04-13T08:43:21","date_gmt":"2022-04-13T06:43:21","guid":{"rendered":"https:\/\/blog.uchceu.es\/enfermeria\/?p=17943"},"modified":"2022-04-13T11:08:16","modified_gmt":"2022-04-13T09:08:16","slug":"salmopascua","status":"publish","type":"post","link":"https:\/\/blog.uchceu.es\/enfermeria\/salmopascua\/","title":{"rendered":"SalmoPascua!!"},"content":{"rendered":"\n

Llega la hora de celebrar la Pascua y comer esos t\u00edpicos huevos de chocolate. Pero, CUIDADO: recientemente se ha notificado un brote de Salmonella spp<\/strong><\/em> en estos productos. <\/p>\n\n\n\n

El Centro Europeo para el Control y la Prevenci\u00f3n de Enfermedades ha contabilizado 150 <\/strong>casos (la mayor\u00eda ni\u00f1os) relacionados con los productos elaborados en la f\u00e1brica de chocolate Kinder. La Autoridad Europea de Seguridad Alimentaria confirma este n\u00famero de casos que han tenido lugar en 9 pa\u00edses de la Uni\u00f3n Europea.<\/p>\n\n\n\n

Esta bacteria fue detectada en el dep\u00f3sito de suero de leche en la f\u00e1brica en Arlon (B\u00e9lgica) durante los controles del fabricante. La agencia Espa\u00f1ola de Seguridad Alimentaria (AESAN) esta estudiando los posibles casos en Espa\u00f1a.<\/p>\n\n\n\n

Pero ….<\/p>\n\n\n\n

\u00bfQu\u00e9 es Salmonella spp<\/em>?<\/h2>\n\n\n\n

Salmonella spp<\/em> es una bacteria Gram negativa no esporulada que presenta movilidad por tener flagelos per\u00edtricos. Este g\u00e9nero se caracteriza por ser anaerobios facultativos y presentan un ant\u00edgeno en la pared celular. No toleran concentraciones elevadas de sal pero son capaces de sobrevivir durante semanas en agua y en los alimentos.<\/strong><\/p>\n\n\n\n

\"La<\/figure><\/div>\n\n\n\n

Su h\u00e1bitat es el  intestino del hombre, por lo que act\u00faa de reservorio. Existen portadores asintom\u00e1ticos<\/span><\/strong> que padecen la enfermedad subcl\u00ednica (no detectada) y se consideran la fuente m\u00e1s importante de contaminaci\u00f3n<\/span><\/strong>.<\/p>\n\n\n\n

La principal v\u00eda de contaminaci\u00f3n es la mala pr\u00e1ctica durante la elaboraci\u00f3n de los alimentos: inadecuado cocimiento, uso de ingredientes crudos y contaminaci\u00f3n cruzada.<\/strong><\/p>\n\n\n\n

Se transmite por el consumo de los siguientes alimentos como leche, carne, marisco y huevos.<\/em><\/p>\n\n\n\n

\u00bfPuede considerarse una Enfermedad Transmitida por Alimentos (ETA)?<\/h2>\n\n\n\n

Es una verdadera infecci\u00f3n transmitida por alimentos. Estas bacterias invasoras que se multiplican en la mucosa intestinal producen enterotoxinas y citotoxinas que destruyen las c\u00e9lulas epiteliales. Las infecciones por Salmonella spp <\/em>dan lugar a gastroenteritis que cursan con v\u00f3mitos, n\u00e1useas, dolor abdominal, fiebre y escalofr\u00edos. <\/p>\n\n\n\n

\"La
 Front Cell Infect Microbiol. 2021 Feb 2;10:624622.
 doi: 10.3389\/fcimb.2020.624622. eCollection 2020.<\/figcaption><\/figure><\/div>\n\n\n\n

Las ETA son enfermedades que sufre un individuo como resultado de la ingesti\u00f3n de agua o productos contaminados. Los contaminantes pueden ser microorganismos pat\u00f3genos, productos qu\u00edmicos venenosos u otras materias nocivas. En el caso de microorganismos pat\u00f3genos, despu\u00e9s de ser deglutidos, pasan al est\u00f3mago, se adhieren a las c\u00e9lulas que recubren las paredes intestinales y se multiplican. Estos microorganismos pueden permanecer en el intestino o producir toxinas que se absorben en el torrente sangu\u00edneo. La aparici\u00f3n de los primeros s\u00edntomas puede oscilar entre horas a d\u00edas, seg\u00fan el tipo y cantidad de microorganismos ingeridos. <\/p>\n\n\n\n

Esta intoxicaci\u00f3n microbiol\u00f3gica es una de las intoxicaciones alimentarias m\u00e1s comunes y extendidas. <\/p>\n\n\n\n

\u00bfQu\u00e9 s\u00edntomas produce?<\/h2>\n\n\n\n

Los s\u00edntomas m\u00e1s comunes son dolor abdominal, diarrea, aparici\u00f3n de fiebre, n\u00e1useas y v\u00f3mitos. Estas manifestaciones pueden aparecer entre 4 y 72 horas despu\u00e9s de la ingesta de los alimentos contaminados.<\/p>\n\n\n\n

\u00bfC\u00f3mo se puede prevenir?<\/h2>\n\n\n\n

Las principales medidas de prevenci\u00f3n para esta intoxicaci\u00f3n bacteriana son:<\/p>\n\n\n\n

  1. Evitar contaminaci\u00f3n cruzada.<\/li>
  2. Refrigerar a 4\u00baC.<\/li>
  3. Lavado de manos.<\/strong><\/li>
  4. Impedir contaminaci\u00f3n de agua y alimentos por animales.<\/li>
  5. Evitar que portadores trabajen como manipuladores de alimentos.<\/li>
  6. Calentar los alimentos hasta una temperatura superior a los 75\u00baC.<\/li><\/ol>\n\n\n\n

    <\/p>\n\n\n\n

    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Recientemente se ha notificado un brote de Salmonella spp. en huevos de chocolate de una marca muy conocida. \u00bfTe apetece saber un poco m\u00e1s?<\/p>\n","protected":false},"author":395,"featured_media":17945,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[553,552,554,482],"class_list":{"0":"post-17943","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias-del-sector","8":"tag-agencia-alimentaria","9":"tag-huevos-pascua","10":"tag-intoxicacion","11":"tag-salmonella"},"yoast_head":"\nSalmoPascua!!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.uchceu.es\/enfermeria\/salmopascua\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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