Presencia de Listeria monocytogenes en la industria salmonera en la ciudad de Quellón
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Date
2024
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Publisher
Universidad de Concepción
Abstract
Los factores microbiológicos, entre otros, determinan la seguridad de los alimentos de origen animal, ya que pueden transmitir enfermedades a través de alimentos contaminados. En esta revisión, se analizó la presencia de una bacteria patógena llamada Listeria monocytogenes en producto terminado de siete plantas de procesos de salmones para exportación, plantas que tienen un Programa de Aseguramiento de Calidad basado en APPCC (Análisis de Peligros y Puntos Críticos de Control) y son supervisadas por el Servicio Nacional de Pesca y Acuicultura (SERNAPESCA) en la ciudad de Quellón. El análisis fue realizado a partir de resultados oficiales de cada planta procesadora de salmones. Se identificaron los factores más importantes implicados en la contaminación del producto. Y se concluyó que los lugares más comunes de aislamiento de cepas de Listeria persistentes fueron los suelos, los desagües, las cintas transportadoras, máquinas cortadoras y superficies de mesas, se detectaron frecuentes malas prácticas, insuficiente capacitación de personal nuevo, aseos deficientes y los principales factores de riesgos son la dificultad de limpieza de los equipos y protocolos de higiene. Un hallazgo detectado en los procedimientos de saneamiento de las plantas fue el no control ni registro de la temperatura con la que aplican los productos destinados a la higiene.
Microbiological factors, among others, determine the safety of food of animal origin, as they can transmit diseases through contaminated food. In this review, the presence of a pathogenic bacterium called Listeria monocytogenes was analysed in finished products from seven salmon processing plants for export, plants that have a Quality Assurance Programme based on HACCP (Hazard Analysis and Critical Control Points) and are supervised by the National Fishing and Aquaculture Service (SERNAPESCA) in the city of Quellón. The analysis was carried out on the basis of official results from each salmon processing plant. The most important factors involved in product contamination were identified. And it was concluded that the most common places of isolation of persistent Listeria strains were floors, drains, conveyor belts, cutting machines and table surfaces, frequent bad practices, insufficient training of new personnel, poor sanitation and the main risk factors are the difficulty of cleaning equipment and hygiene protocols. A finding detected in the sanitation procedures of the plants was the lack of control and recording of the temperature at which hygiene products are applied.
Microbiological factors, among others, determine the safety of food of animal origin, as they can transmit diseases through contaminated food. In this review, the presence of a pathogenic bacterium called Listeria monocytogenes was analysed in finished products from seven salmon processing plants for export, plants that have a Quality Assurance Programme based on HACCP (Hazard Analysis and Critical Control Points) and are supervised by the National Fishing and Aquaculture Service (SERNAPESCA) in the city of Quellón. The analysis was carried out on the basis of official results from each salmon processing plant. The most important factors involved in product contamination were identified. And it was concluded that the most common places of isolation of persistent Listeria strains were floors, drains, conveyor belts, cutting machines and table surfaces, frequent bad practices, insufficient training of new personnel, poor sanitation and the main risk factors are the difficulty of cleaning equipment and hygiene protocols. A finding detected in the sanitation procedures of the plants was the lack of control and recording of the temperature at which hygiene products are applied.
Description
Tesis presentada para optar al grado de Magíster en Tecnología y Seguridad de Alimentos de Origen Animal
Keywords
Salmón - Cultivo, Listeria monocytogenes - Chile Zona Sur