Principales enfermedades transmitidas por los alimentos causadas por productos cárnicos.
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Date
2022
Journal Title
Journal ISSN
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Publisher
Universidad de Concepción
Abstract
Introducción: Un peligro hace referencia a los agentes contaminantes que se pueden encontrar en una central de alimentación o la cocina del hogar, estos agentes pueden ser biológicos, químicos o físicos. Su condición puede causar un efecto adverso para la salud, ya sea causando una enfermedad o la muerte. Objetivo: Describir las principales enfermedades transmitidas por alimentos de origen cárnico y su sintomatología. Metodología: Se realizó una búsqueda bibliográfica para identificar los agentes contaminantes más frecuentes en los productos de origen cárnico y sus medidas preventivas. Resultados: Se trabajó con 4 agentes contaminantes, se describieron las medidas de control preventivas para cada uno de ellos y sintomatología causante en la población que los consume. Sumado a ello, se describen las medidas preventivas transversales que deben cumplirse en una central de alimentación como de igual manera en la cocina del hogar. Conclusión: Las medidas preventivas para los agentes contaminantes más frecuentes se basan principalmente en una mantención de la higiene, control de las temperaturas y control de los tiempos de cocción de los alimentos.
Introduction: A hazard refers to the polluting agents that can be found in a power plant, these agents can be biological, chemical or physical. Your condition can cause an adverse health effect, either causing illness or death. Objective: To describe the preventive control measures for the most frequent pollutants in food services in Chile. Methodology: A bibliographic search was carried out to identify the most frequent pollutants in food services in Chile and their preventive measures. Results: We worked with 4 polluting agents, the preventive control measures for each one were described. In addition to this, the transversal preventive measures that must be followed in a power plant are described. In addition, a manual for food handlers was designed, consisting of technical sheets of the most common hazards. Conclusion: The preventive measures for the most frequent pollutants are mainly based on maintaining hygiene, controlling temperatures and controlling food cooking times.
Introduction: A hazard refers to the polluting agents that can be found in a power plant, these agents can be biological, chemical or physical. Your condition can cause an adverse health effect, either causing illness or death. Objective: To describe the preventive control measures for the most frequent pollutants in food services in Chile. Methodology: A bibliographic search was carried out to identify the most frequent pollutants in food services in Chile and their preventive measures. Results: We worked with 4 polluting agents, the preventive control measures for each one were described. In addition to this, the transversal preventive measures that must be followed in a power plant are described. In addition, a manual for food handlers was designed, consisting of technical sheets of the most common hazards. Conclusion: The preventive measures for the most frequent pollutants are mainly based on maintaining hygiene, controlling temperatures and controlling food cooking times.
Description
Tesis presentada para optar al título de Nutricionista.
Keywords
Enfermedades Transmitidas por los Alimentos, Medidas preventivas, Productos de la Carne