Salmonella

Beschreibung

Mindmap am Salmonella, erstellt von Sara Gragg am 03/02/2015.
Sara Gragg
Mindmap von Sara Gragg, aktualisiert more than 1 year ago
Sara Gragg
Erstellt von Sara Gragg vor fast 10 Jahre
29
1

Zusammenfassung der Ressource

Salmonella
  1. Human
    1. GI Tract
      1. Feces
        1. Fecal-Oral Route
      2. Invasion
        1. Lymph Nodes
          1. Liver/Spleen
            1. Blood/Sepsis
            2. Antibiotics
            3. Animals
              1. Gastrointestinal Tract
                1. Feces
                  1. Carcass
                    1. Meat Products
                  2. Antibiotics
                    1. Therapeutic
                      1. Sub-Therapeutic
                      2. Hide
                        1. Carcass
                          1. Meat Products
                        2. Lymph Nodes
                          1. Ground Beef
                            1. Solutions
                              1. Prevent Contamination
                                1. Remove Nodes at Harvest
                                  1. Treat Ground Beef
                                2. Environment
                                  1. Is there a benefit to treating the pre-harvest environment? How?
                                    1. If we eliminate from the animal or the environment, can we eliminate it altogether?
                                3. Environment
                                  1. Sun
                                    1. UV-A
                                      1. UV-B
                                        1. UV-C
                                        2. Soil
                                          1. Water
                                            1. Mankind
                                              1. Pollution
                                                1. Urban sprawl
                                                  1. Antimicrobials
                                                  2. Animals
                                                    1. Contamination Cycle
                                                      1. At what point in the cycle can we intervene? Animal? Environment? Both?
                                                  3. Food System
                                                    1. Processing Facility
                                                      1. Extrinsic Factors
                                                        1. Sanitizers & Cleaners
                                                          1. Temperature
                                                            1. Heat & Cooking
                                                              1. Materials
                                                                1. Packaging
                                                                  1. Processing Equipment
                                                                    1. Ingredients
                                                                    2. Employees
                                                                    3. Food Product
                                                                      1. Types
                                                                        1. Meat/Poultry
                                                                          1. Fruits & Vegetables
                                                                            1. Does internalization REALLY happen?
                                                                              1. To what extent are biofilms a problem?
                                                                              2. Low Moisture
                                                                                1. Why can it survive for extended periods of time?
                                                                                  1. What interventions work for a low moisture product?
                                                                                2. Contamination Sources
                                                                                  1. Employees
                                                                                    1. Feces
                                                                                    2. Animals
                                                                                      1. Feces
                                                                                        1. Raw vs. Cooked or RTE
                                                                                    Zusammenfassung anzeigen Zusammenfassung ausblenden

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