Becerra Ossa, Jhennys PaolaDurango Villadiego, Alba ManuelaSilva, Juan L.Murillo Bocanegra, J. EduardoCorredor Gómez, Alba Lucía2018-08-162018-08-162017Revista Producción + Limpia Vol. 12 N. 11909-0455http://hdl.handle.net/10567/2024Introduction. the channel catfish (Ictalurus punctatus) its aquaculture specie most relevant and biggest production in Mississippi. Salmonella spp, with a 67.6%, is the most frequently found pathogen in samples of the channel catfish filet. Objective. to establish in winter and spring the influence of Salmonella sp on filets previous cooling, after cooling, injected and frozen channel catfish, whole fish, equipment, entrails, cooling water and truck water of a processing plant located in Mississippi state. Materials and methods. Salmonella spp was established by the manual method of Food Safety Inspection Service. Results. the influence of Salmonella spp in fillet samples and whole fish exhibited significant differences (P<0.05) between stations, with a 1.33% in winter and 6% in spring. The tools and equipment samples, during winter showed a Salmonella spp percentage that surpassed the allowed limits, according to International Commission on Microbiological Specifications for Food-ICMSF (1986), which are n = 5; c = 0; m = 0 y M = 0. The strains and water analyzed (cooling and truck) showed values of Salmonella spp inside boundaries. Conclusion. the influence of Salmonella spp in whole fish, fillets before cooling, fillets after cooling, injected and frozen variates between winter and spring stations, presented a bigger influence of microorganism in spring.esCorporación Universitaria LasallistaÁrea Metropolitana del Valle de AburráSalmonella sppBagrePeces - EnfermedadesMicroorganismosArticle