Chams Chams, Linda MaríaFurnieles Mariotta, Dayana Rocío2022-03-032022-03-032022-02-22https://repositorio.unicordoba.edu.co/handle/ucordoba/4861Industries engaged in food production have set themselves the goal of making their products safe, failure to meet this requirement could result in outbreaks of TSEs in the population, leading to serious public health problems; TSEs are often associated with B. cereus as it is frequently spread in the environment and due to improper storage has the necessary potential to rapidly contaminate products through poor storage practices, resulting in more favorable conditions for the growth of the microorganism and leading to the development of foodborne illnesses in humans. There are a variety of foods that tend to be contaminated by B. cereus due to their nutritional requirements, including all types of flour, especially wheat flour, red meat, milk, cheese, tubers, fruits and vegetables, seafood, rice grains and their derivatives.1. PRESENTACIÓN2. RESUMEN3. ABSTRACT4. INTRODUCCIÓN5. METODOLOGÍA6. TEMÁTICABiologíaCaracterísticas de crecimiento y sobrevivenciaTiempo de crecimientoPhCondiciones atmosféricasPrincipales factores de virulenciaToxina eméticaEnterotoxinasEnfermedades alimentariasMortalidadOtras complicacionesAlimentos susceptibles de contaminaciónFuentes de B.cereusPrevención7. CONCLUSIÓN8. REFERENCIAS BIBLIOGRÁFICASapplication/pdfspaCopyright Universidad de Córdoba, 2022Trabajo de grado - Pregradoinfo:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)Bacillus cereusIntoxicación alimentariaToxina eméticaBacillus cereusFood poisoningEmetic toxin