CONTROL DE MICROORGANISMOS PATÓGENOS EN INDUSTRIAS CÁRNICAS
Fecha
2022-03-02
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Jaén: Universidad de Jaén
Resumen
[ES] En pleno Siglo XXI y, pese al avance y las mejoras de maquinaria, técnicas y normativas del sector agroalimentario, es aún muy común la retirada de lotes de productos alimenticios por fallos en los procesos de control de la seguridad alimentaria.
Las inadecuadas prácticas de higiene y mejorables sistemas de Análisis de Peligros y Puntos de Control Críticos (APPCC) ocasionan importantes intoxicaciones alimentarias a la población, además de una considerable pérdida económica tanto por la retirada del producto del mercado como por la generación de desconfianza en el consumidor.
Para evitar esto y garantizar una óptima seguridad alimentaria, el presente proyecto propone, a través de normas ISO, reforzar el sistema APPCC de una industria cárnica controlando el límite de microorganismos patógenos presentes en productos cárnicos una vez vencida la fecha de caducidad, a la vez que cumpliendo requisitos microbiológicos estrictos para poder exportar a Japón, con el consecuente
beneficio económico.
[EN] In the 21st century, despite the progress and improvements in machinery, techniques and regulations in the food sector, it is still very common to recall batches of food products due to a lack of food safety. Poor hygiene practices and inadequate Hazard Analysis and Critical Control Points (HACCP) systems cause significant food poisoning in the population, as well as considerable economic loss due to both the withdrawal of the batch from the market and the generation of customer distrust. To avoid these problems and to guarantee optimum food safety, this project proposes, through ISO standards, to reinforce the HACCP system of a meat industry by controlling the limit of pathogenic microorganisms present in meat products once the expiry date has passed, while complying with strict microbiological requirements in order to be able to export to Japan, with consequent benefits for this industry.
[EN] In the 21st century, despite the progress and improvements in machinery, techniques and regulations in the food sector, it is still very common to recall batches of food products due to a lack of food safety. Poor hygiene practices and inadequate Hazard Analysis and Critical Control Points (HACCP) systems cause significant food poisoning in the population, as well as considerable economic loss due to both the withdrawal of the batch from the market and the generation of customer distrust. To avoid these problems and to guarantee optimum food safety, this project proposes, through ISO standards, to reinforce the HACCP system of a meat industry by controlling the limit of pathogenic microorganisms present in meat products once the expiry date has passed, while complying with strict microbiological requirements in order to be able to export to Japan, with consequent benefits for this industry.