Publicación:
Contaminación microbiana en la industria de los alimentos

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dc.contributor.authorCuadrado Cano, Bernarda Soraya
dc.contributor.authorVélez Castro, María Teresa
dc.date.accessioned2022-07-05T16:43:00Z
dc.date.available2022-07-05T16:43:00Z
dc.date.issued2018
dc.description.abstractAnte la necesidad de proteger la salud de una población creciente con alta demanda de alimentos, es necesario conocer según la naturaleza de cada tipo de producto los factores intrínsecos, extrínsecos e implícitos, determinantes de su contaminación, alteración o conservación, las estrategias y métodos de control a lo largo de la cadena alimentaria, para prevenir riesgos asociados a la salud pública, poder garantizar la inocuidad de los mismos, en el marco de la normatividad vigente en cada territorio, evitando sanciones por parte de las autoridades y el rechazo del consumidor. Para contribuir con este objetivo, se hizo una minería de datos y la información compilada se sintetizó haciendo énfasis en las formas, mecanismos y fuentes de contaminación, flora deseable e indeseable, factores que predisponen crecimiento y sobrevivencia microbiana, en especial de los asociados a enfermedades transmitidas por alimentos, y el reto que para la innovación representa contar con metodologías validadas cada vez más rápidas, que remplacen los métodos tradicionales de recuento de indicadores de contaminación y la búsqueda de la presencia o ausencia de patógenos y sus toxinas, poder garantizar la calidad microbiológica de los alimentos con efectividad y lograr impactar positivamente la salud pública mundial.
dc.description.abstractFaced with the need to protect the health of a growing population with high demand for foodit is necessary to know according to the nature of each type of product the intrinsic factors,extrinsic and implicit, determinants of their contamination, alteration or conservation, control strategies and methods along the food chainto prevent risks associated with public health, to be able to guarantee the safety of them, within the framework of the regulations in force in each territory,avoiding sanctions by the authorities and consumer rejection. Tocontributetothisgoal, dataminingwasdoneandthecompiled informationwassynthesizedwithemphasisonshapes, mechanisms and sources of pollution, desirable and undesirable flora, factors that predispose growth and microbial survival, especially those associated with food borne diseases, and the challenge for innovation of having ever faster validated methodologies, which replace traditional methods of counting, pollution indicators and the search, for the presence or absence of pathogens and their toxins. To be table to ensure the microbiological quality of food effectively and to positively impact global public health.
dc.format.extent38 Páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.urihttps://repositorio.cecar.edu.co/handle/cecar/2807
dc.language.isospaspa
dc.publisherCorporación Universitaria del Caribe - CECARspa
dc.publisher.placeSincelejo - Sucre Colombiaspa
dc.relation.citationendpage119spa
dc.relation.citationstartpage81spa
dc.relation.ispartofLibro La industria de alimentos: desafíos para el siglo XXI
dc.relation.ispartofbookLa industria de alimentos: desafíos para el siglo XXIspa
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dc.relation.referencesZhang, Y., Tan, G., & Qu, W. (2015). Application of Hazard Analysis and Critical Control Point in quality of mineral water for athletes, 7(3), 136–143. Retrieved from chimie-biologie.ubm.ro/carpathian_jour-nal/Vol_7(3)_2015.pdfspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa
dc.sourcehttps://libros.cecar.edu.co/index.php/CECAR/catalog/view/94/153/2320-1spa
dc.subject.proposalCalidad de alimentos
dc.subject.proposalenfermedades asociadas a los alimentos
dc.subject.proposalinocuidad alimentaria
dc.subject.proposalmicrobiología de alimentos
dc.subject.proposalFoodquality
dc.subject.proposalfood associated diseases
dc.subject.proposalfoodsafety
dc.subject.proposalfoodmicrobiology
dc.titleContaminación microbiana en la industria de los alimentos
dc.typeCapítulo - Parte de Librospa
dc.type.coarhttp://purl.org/coar/resource_type/c_3248spa
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/bookPartspa
dc.type.redcolhttp://purl.org/redcol/resource_type/CAP_LIBspa
dc.type.versioninfo:eu-repo/semantics/publishedVersionspa
dspace.entity.typePublication

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