Métodos de control microbiano en alimentos
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2024-09-05
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[ES] El control de patógenos en los alimentos es un aspecto fundamental para garantizar la seguridad
alimentaria y prevenir la transmisión de enfermedades asociadas a microorganimos. Existen diversas técnicas de control de patógenos en muestras de alimentos, como métodos tradicionales que se clasifican
en físicos, químicos, mecánicos y biológicos, así como métodos alternativos. Esta revisión bibliográfica se
centra en estrategias innovadoras que emplean bacteriófagos y tecnología de barreras u obstáculos como
métodos de control microbiano en la industria alimentaria. La utilización de bacteriófagos y tecnología de obstáculos son una buena alternativa a los métodos convencionales ya que son eficaces y seguros, sin embargo, presentan algunas desventajas como la baja aceptabilidad por parte del cliente y su alto coste respectivamente. Por ello, es necesario seguir investigando sobre estos métodos de control microbiano y desarrollar nuevas técnicas más económicas y que garanticen la seguridad alimentaria.
[EN] The control of pathogens in food is a fundamental aspect to ensure food safety and prevent the transmission of diseases associated with microorganisms. There are various techniques for controlling pathogens in food samples, such as traditional methods classified as physical, chemical, mechanical and biological, as well as alternative methods. This literature review focuses on innovative strategies that employ bacteriophages and barrier technology or hurdles as methods of microbial control in the food industry. The use of bacteriophages and hurdle technology are a good alternative to conventional methods as they are effective and safe, however, they present some disadvantages such as low acceptability by the customer and high cost respectively. Therefore, it is necessary to continue researching these microbial control methods and develop new, more economical techniques that ensure food safety.
[EN] The control of pathogens in food is a fundamental aspect to ensure food safety and prevent the transmission of diseases associated with microorganisms. There are various techniques for controlling pathogens in food samples, such as traditional methods classified as physical, chemical, mechanical and biological, as well as alternative methods. This literature review focuses on innovative strategies that employ bacteriophages and barrier technology or hurdles as methods of microbial control in the food industry. The use of bacteriophages and hurdle technology are a good alternative to conventional methods as they are effective and safe, however, they present some disadvantages such as low acceptability by the customer and high cost respectively. Therefore, it is necessary to continue researching these microbial control methods and develop new, more economical techniques that ensure food safety.