{"version":"1.0","provider_name":"Amerex Ingredientes","provider_url":"https:\/\/amerexingredientes.com\/en\/","author_name":"Patricia Rodrigo","author_url":"https:\/\/amerexingredientes.com\/en\/author\/patricia-rodrigo\/","title":"CONTROL DE SALMONELLA EN EMBUTIDOS C\u00c1RNICOS CURADOS - Amerex Ingredientes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"euqnPgDRLP\"><a href=\"https:\/\/amerexingredientes.com\/en\/control-de-salmonella-en-embutidos-carnicos-curados\/\">CONTROL DE SALMONELLA EN EMBUTIDOS C\u00c1RNICOS CURADOS<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/amerexingredientes.com\/en\/control-de-salmonella-en-embutidos-carnicos-curados\/embed\/#?secret=euqnPgDRLP\" width=\"600\" height=\"338\" title=\"&#8220;CONTROL DE SALMONELLA EN EMBUTIDOS C\u00c1RNICOS CURADOS&#8221; &#8212; Amerex Ingredientes\" data-secret=\"euqnPgDRLP\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/amerexingredientes.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/amerexingredientes.com\/wp-content\/uploads\/2026\/05\/DSCF3998-705x504.jpg","thumbnail_width":600,"thumbnail_height":429,"description":"La presencia de Salmonella en embutidos c\u00e1rnicos curados contin\u00faa siendo una de las principales preocupaciones en la industria alimentaria. En el proceso de elaboraci\u00f3n de estos alimentos, no se incluyen procesos de tratamientos t\u00e9rmicos, por lo que el control de este pat\u00f3geno se convierte en un reto t\u00e9cnico. Esto impacta directamente en la seguridad alimentaria, [&hellip;]"}