El Método
Científico
1 2
OBSERVACIÓN
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3
FORMULAMOS
UNA HIPÓTESIS
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5 6
ANALIZAMOS
LOS DATOS
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PLANTEAMOS
UN PROBLEMA
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4
EXPERIMENTAMOS
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EXTRAEMOS
CONCLUSIONES
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Normas del
laboratorio
EL LABORATORIO ES UN SITIO MUY DIVERTIDO, PERO TAMBIÉN PUEDE SER
PELIGROSO, ATIENDE A LAS NORMAS Y SÍGUELAS.

Mantén el orden.
Si no respetamos el orden
del laboratorio puede
convertirse en un sitio
peligroso en el que trabajar.
Asegúrate de girarte y
moverte con cuidado de no
golpear nada ni a nadie.
Cuida el material.
Cuida y respeta el material que
te damos, es muy caro y
especifico. Al mismo tiempo,
utiliza el material apropiado para
Observa tu entorno. cada acción, atiende a las
instrucciones y no utilices un
Atento a lo que hacen los material que pueda provocar
demás, avanza en tu una reacción no deseada.
experimento con cautela y
despacio. La curiosidad es
buena, pero no te desvíes de
lo que hacen los demás. Si
tienes dudas, pregunta a tu
profesor o profesora.

Espera tu turno.
No te adelantes o te cueles,
todos deben ver el proceso,
mirar por el microscopio, o
verter la mezcla, estamos
aquí para aprender y
respetar a tus compañeros,
es vital.
Atiende la explicación.
Asegúrate de tomar nota del
paso a paso de lo que hay que
hacer, no inventes pasos, no lo
hagas por tu cuenta, ya que esto
podría ser peligroso para ti y tus
compañeros.
 Staphylococcus coagulasa positivo to the Bacillus cereus

CHARACTERISTIC OF S. AUREUS
1 2
ORIGIN OF CONTAMINATION OF S.AUREUS
It is coconut-shaped and can appear in chains
or in clusters. Its size ranges from 0.8 to 1.5
micrometers (µm) in diameter, it is immobile,
and some strains produce a mucoid outer

It is related to the lack of hygiene during the sample

capsule that increases its ability to cause
infection.
CHARACTERISTIC OF B. CEREUS
It is a Gram positive bacillus, facultative anaerobic and
mobile due to the presence of peritrichous flagella; forms
spores resistant to adverse environmental conditions, such as
high temperatures, dehydration and radiation, and produces
various toxins that contaminate a wide variety of foods
handling. In processed foods the sources of
contamination come from contact with the skin,
mouth, nostrils or injuries of the operators, likewise
from contact with dirty material and equipment, or
the use of raw materials of animal origin
contaminated by the mishandling of their secretions,
skin,
ORIGIN OF CONTAMINATION OF S.AUREUS

The largest source of B. cereus are raw foods of

plant origin that contain a large percentage of starch.

TEMPERATURES ALLOWED TO 3 TEMPERATURE NEEDED TO DIE S.AUREUS 4

SURVIVE S. AUREUS The bacteria is eliminated with heat treatment
above 45ºC. However, staphylococcal
survives a treatment term of 45 degrees celcius enterotoxins formed in food are heat resistant
and are not destroyed by heat treatment.
TEMPERATURES ALLOWED TO TEMPERATURE NEEDED TO DIE S.AUREUS
SURVIVE B.CEREUS
For its prevention it is necessary to heat the food
survives heat treatment from 30 to 50 degrees to more than 100ºC, cool it quickly (a fact that is
celcius facilitated by cooking food in small quantities)
and keep it at adequate temperatures (less than
8 or more than 63ºC) until consumption.

DISEASE AND SYMPTOMS

B.CEREUS
5 DISEASE AND SYMPTOMS
S.AUREUS
6
Bacillus cereus is a spore-producing bacterium
The characteristic symptoms of staphylococcal
that can contaminate food and in its consumers
poisoning are the symptoms of a gastroenteritis:
produces two types of food poisoning: the
nausea, vomiting, stomach and abdominal pain,
diarrheal form and the enteric form. The
diarrhea, usually does not cause fever.
diarrheal form is produced by a heat-labile toxin
that causes diarrhea and abdominal pain
Diarrheal: watery diarrhea and
abdominal cramps.Emetic: nausea and
vomiting.

REFERENCIAS: Cervantes-García, E., García-González, R., & Salazar-

Schettino, P. M. (2014). Características generales del Staphylococcus
aureus. Revista Mexicana de Patología Clínica y Medicina de Laboratorio,
61(1), 28-40. DAYANA ORTIZ CUESTA,DAYANA
Drobniewski, F. A. (1993). Bacillus cereus and related species. Clinical
RAMOS Y CAROLINA NAVARRO
microbiology reviews, 6(4), 324-338.