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Salmonella

Descripción

Mapa Mental sobre Salmonella, creado por Sara Gragg el 03/02/2015.
Sara Gragg
Mapa Mental por Sara Gragg, actualizado hace más de 1 año
Sara Gragg
Creado por Sara Gragg hace casi 10 años
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Resumen del Recurso

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
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