Análisis Microbiológico de alimentos cárnicos procesados
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2016-03-09
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Jaén: Universidad de Jaén
Resumen
[ES] Los alimentos cárnicos procesados requieren un estricto control a lo largo de toda la cadena alimentaria para evitar posibles contaminaciones, ya que suponen un medio de cultivo óptimo para el desarrollo de patógenos microbianos. En este estudio se llevó a cabo la estimación de la carga microbiana e identificación preliminar de las cepas aisladas de dos lotes de alimentos cárnicos procesados, obtenidos en el mismo establecimiento en dos tiempos diferentes. También se evaluó la influencia del envasado en la carga y diversidad microbiana obtenidas en los alimentos analizados. De acuerdo con nuestros resultados, los alimentos no envasados presentan una carga microbiana significativamente superior a los envasados y se observan también diferencias significativas en los recuentos bacterianos de alimentos obtenidos en tiempos diferentes en el mismo establecimiento.
[EN] Microbial pathogens can easily grow on processed meat, so this food must be closely monitored along the food chain to avoid foodborne infections. This study was conducted to estimate the microbial content of two batches of processed meat, obtained from the same food store within two weeks. We have also estimated the influence of food packaging on the microbial content and diversity found in samples from processed meat. According to our results, higher microbial counts are found in unpacked samples compared to packed ones. Significant differences were also detected in meat samples obtained at different times in the same food store.
[EN] Microbial pathogens can easily grow on processed meat, so this food must be closely monitored along the food chain to avoid foodborne infections. This study was conducted to estimate the microbial content of two batches of processed meat, obtained from the same food store within two weeks. We have also estimated the influence of food packaging on the microbial content and diversity found in samples from processed meat. According to our results, higher microbial counts are found in unpacked samples compared to packed ones. Significant differences were also detected in meat samples obtained at different times in the same food store.