Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico
Diseases transmitted by foods are due to ingestion of contaminated foods by microorganisms or chemical substances. They cover a wide spectrum of sickness, the most common is that one associated with gastrointestinal problems, and they constitute an important public health problem, as neurological, g...
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Universidad de La Rioja (España)
2015
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Diseases transmitted by foods are due to ingestion of contaminated foods by microorganisms or chemical substances. They cover a wide spectrum of sickness, the most common is that one associated with gastrointestinal problems, and they constitute an important public health problem, as neurological, gynaecological, immunological or other symptoms that can even take the patient to death are also caused. Population growth and massive movement of people, together with new foods and ingredients and new consumption trends (based especially on fast food) appearance, are some of the factors which have helped to increase the percentage of people who have suffered a foodborne disease, as well as appearance of new foodborne diseases.
Foods contamination can be produced in any stage of production, storage and distribution chain or conservation and preparation until its consumption. On the industrial level, we know that in order to prevent contamination, operating instructions of the processes and cleaning and disinfection activities have to be detailed and respected, and some standardised methodologies of prediction and control of contamination must be applied, especially a suitable HACCP (Hazard Analysis Critical Control Point).
Biofilm presence in work surfaces of factories is the main cause of foods contamination apart from the one that come from working with alive animals for meat extraction, in case of meat products. Biofilms stuck on surfaces, are groups of microorganisms that generate extra-cellular polymeric substances which cover them, protecting them from unfavourable environmental conditions and from detergents and disinfectants attack. So maintaining surfaces in contact with foods in an optimal hygienic condition is of vital importance in order to avoid or minimise products contamination. To do this, it is indispensable a suitable definition and a correct implementation of a Cleaning and Disinfection Programme. The purpose of this is the destruction of pathogenic microorganisms in the surfaces and the medium that surround them, and the considerable reduction of microorganisms that damage foods, avoiding the existence of microorganisms, free or making up biofilms, in the surfaces.
Many resources and efforts have been allocated to study systematics and products for cleaning of factories, and methodologies for sample gathering of hygienized surfaces and their analysis in order to evaluate the possible existence of microbiological contamination. However, studies that evaluate what happens in such surfaces with the passing of time in a work day have been barely developed, forgetting that, although we can start our production operations in aseptic conditions,
microbiological contamination of some foods themself, as meat, can be collected by surfaces where they are worked and be transmitted to other foods that are placed there later.
Taking this into account, in our study we have carried out, in a first stage, on the one hand an inspection of the hygienized surfaces in a series of small and medium enterprises (slaughterhouses, quartering rooms and cured cold meat factories), besides evaluate cleaning and disinfection methodologies, and, on the other hand, an evaluation of surfaces contamination in the middle of the work day and, in some cases, at the end of the work day, in order to know if correction measures of the possible contamination in surfaces during production activities strikes are accurate. In all cases mesophilic aerobics, enterobacter, Listeria monocytogenes and Salmonella were analysed. As a result of our study, we have obtained data that indicate that, despite the absence of a rigorous selection of cleaning and disinfection products in such companies, or an exhaustive training of the cleaning personnel to guarantee a strict implementation of the established methodologies, analysis results on hygienized surfaces are not bad when they are evaluated by common sampling with cotton buds. We have also seen that accumulation of contamination or its increment in the course of the work day, in surfaces in which take place a continuous renovation of the foods supported there, lead to very high microbiological values in most cases, and by virtue of that it is highly recommended to establish intermediate cleaning measures, at least part-time. We show in our study the possibility of implementation of some of them, practical and easy, to avoid quality of products made in the last hours deterioration.
In the second part of our study, we have taken two classic surfaces of meat work factories, two cutting boards, to analyse them by updated methodologies that allow us collecting the sample contamination in a much more rigorous way than sampling with cotton buds (for which many studies indicate an effectiveness of existing contamination collection always below 30 %). Such boards (recently withdrawn from companies once applied cleaning and disinfection usual procedures) were evaluated by direct epifluorescent microscopy (DEM). Results obtained reveal the existence of important amounts of organic contamination and biofilms in such elements, even though, analysed by sample gathering with cotton buds, they are not suspicious of containing so high contamination. |
| author2 |
Sanz Cervera, Susana (Universidad de La Rioja) |
| author_facet |
Sanz Cervera, Susana (Universidad de La Rioja) Álvarez Gurrea, Juan Carlos |
| format |
text (thesis) |
| author |
Álvarez Gurrea, Juan Carlos |
| spellingShingle |
Álvarez Gurrea, Juan Carlos Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| author_sort |
Álvarez Gurrea, Juan Carlos |
| title |
Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| title_short |
Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| title_full |
Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| title_fullStr |
Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| title_full_unstemmed |
Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| title_sort |
evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico |
| publisher |
Universidad de La Rioja (España) |
| publishDate |
2015 |
| url |
https://dialnet.unirioja.es/servlet/oaites?codigo=46567 |
| work_keys_str_mv |
AT alvarezgurreajuancarlos evoluciondelacontaminaciondesuperficiesdurantelosprocesosproductivosenpymesdelsectorcarnico |
| _version_ |
1718346636949716992 |
| spelling |
oai-TES00000090442019-07-20Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnicoÁlvarez Gurrea, Juan CarlosDiseases transmitted by foods are due to ingestion of contaminated foods by microorganisms or chemical substances. They cover a wide spectrum of sickness, the most common is that one associated with gastrointestinal problems, and they constitute an important public health problem, as neurological, gynaecological, immunological or other symptoms that can even take the patient to death are also caused. Population growth and massive movement of people, together with new foods and ingredients and new consumption trends (based especially on fast food) appearance, are some of the factors which have helped to increase the percentage of people who have suffered a foodborne disease, as well as appearance of new foodborne diseases. Foods contamination can be produced in any stage of production, storage and distribution chain or conservation and preparation until its consumption. On the industrial level, we know that in order to prevent contamination, operating instructions of the processes and cleaning and disinfection activities have to be detailed and respected, and some standardised methodologies of prediction and control of contamination must be applied, especially a suitable HACCP (Hazard Analysis Critical Control Point). Biofilm presence in work surfaces of factories is the main cause of foods contamination apart from the one that come from working with alive animals for meat extraction, in case of meat products. Biofilms stuck on surfaces, are groups of microorganisms that generate extra-cellular polymeric substances which cover them, protecting them from unfavourable environmental conditions and from detergents and disinfectants attack. So maintaining surfaces in contact with foods in an optimal hygienic condition is of vital importance in order to avoid or minimise products contamination. To do this, it is indispensable a suitable definition and a correct implementation of a Cleaning and Disinfection Programme. The purpose of this is the destruction of pathogenic microorganisms in the surfaces and the medium that surround them, and the considerable reduction of microorganisms that damage foods, avoiding the existence of microorganisms, free or making up biofilms, in the surfaces. Many resources and efforts have been allocated to study systematics and products for cleaning of factories, and methodologies for sample gathering of hygienized surfaces and their analysis in order to evaluate the possible existence of microbiological contamination. However, studies that evaluate what happens in such surfaces with the passing of time in a work day have been barely developed, forgetting that, although we can start our production operations in aseptic conditions, microbiological contamination of some foods themself, as meat, can be collected by surfaces where they are worked and be transmitted to other foods that are placed there later. Taking this into account, in our study we have carried out, in a first stage, on the one hand an inspection of the hygienized surfaces in a series of small and medium enterprises (slaughterhouses, quartering rooms and cured cold meat factories), besides evaluate cleaning and disinfection methodologies, and, on the other hand, an evaluation of surfaces contamination in the middle of the work day and, in some cases, at the end of the work day, in order to know if correction measures of the possible contamination in surfaces during production activities strikes are accurate. In all cases mesophilic aerobics, enterobacter, Listeria monocytogenes and Salmonella were analysed. As a result of our study, we have obtained data that indicate that, despite the absence of a rigorous selection of cleaning and disinfection products in such companies, or an exhaustive training of the cleaning personnel to guarantee a strict implementation of the established methodologies, analysis results on hygienized surfaces are not bad when they are evaluated by common sampling with cotton buds. We have also seen that accumulation of contamination or its increment in the course of the work day, in surfaces in which take place a continuous renovation of the foods supported there, lead to very high microbiological values in most cases, and by virtue of that it is highly recommended to establish intermediate cleaning measures, at least part-time. We show in our study the possibility of implementation of some of them, practical and easy, to avoid quality of products made in the last hours deterioration. In the second part of our study, we have taken two classic surfaces of meat work factories, two cutting boards, to analyse them by updated methodologies that allow us collecting the sample contamination in a much more rigorous way than sampling with cotton buds (for which many studies indicate an effectiveness of existing contamination collection always below 30 %). Such boards (recently withdrawn from companies once applied cleaning and disinfection usual procedures) were evaluated by direct epifluorescent microscopy (DEM). Results obtained reveal the existence of important amounts of organic contamination and biofilms in such elements, even though, analysed by sample gathering with cotton buds, they are not suspicious of containing so high contamination.Las enfermedades transmitidas por los alimentos (ETAs) se deben a la ingestión de alimentos contaminados por microorganismos o sustancias químicas. Abarcan un amplio espectro de dolencias, la más común la asociada con problemas gastrointestinales, y constituyen un importante problema de salud pública, pues también se ocasionan síntomas neurológicos, ginecológicos, inmunológicos u otros, que pueden llevar al paciente incluso la muerte. El crecimiento de la población y el traslado masivo de personas, junto con la aparición de nuevos alimentos e ingredientes y de nuevas tendencias de consumo (basadas en especial en la comida rápida), son algunos de los factores que han ayudado tanto al aumento del porcentaje de personas que han padecido una ETA, como a la aparición de nuevas enfermedades alimentarias. La contaminación de los alimentos puede producirse en cualquier etapa de la producción, de la cadena de almacenamiento y distribución o de la conservación y preparación hasta su consumo. A nivel industrial, sabemos que para prevenir la contaminación, han de detallarse y respetarse adecuadamente las instrucciones operativas de los procesos y de las actividades de limpieza y desinfección, y aplicarse una serie de metodologías de previsión y control de la contaminación estandarizadas, en especial un adecuado APPCC (Análisis de Peligros y Puntos de Control Crítico). La presencia de biofilms en las superficies de trabajo de las industrias es la principal causa de contaminación de los alimentos distinta de la, en el caso de los productos cárnicos, derivada de trabajar con animales vivos para la obtención posterior de la carne. Los biofilms adheridos a superficies, son agrupaciones de microorganismos que generan sustancias poliméricas extracelulares que los recubren, protegiéndolos de las condiciones ambientales adversas y de la agresión de detergentes y desinfectantes. Así pues, mantener las superficies de contacto con el alimento en un estado higiénico óptimo, es de vital importancia para evitar o minimizar la contaminación de los productos que se pondrán en venta. Para ello, es imprescindible la adecuada definición y la correcta aplicación de un Programa de Limpieza y Desinfección. El propósito de este es la destrucción de microorganismos patógenos en las superficies y en el medio que las rodea, y la reducción considerable de los microorganismos alterantes de los alimentos, evitando la remanencia de microorganismos, libres o conformando biofilms, en las superficies. Se han asignado muchos recursos y esfuerzos para estudiar sistemáticas y productos para la higienización de las industrias, y metodologías para la toma de muestras de superficies higienizadas y el análisis de las mismas para evaluar la posible existencia de contaminación. En cambio, apenas se han desarrollado estudios que evalúen qué ocurre en tales superficies con el transcurso del tiempo en la jornada de trabajo, olvidando que, aunque podamos iniciar nuestras operaciones de producción en condiciones asépticas, la propia carga contaminante de algunos alimentos, como las carnes, puede ser recogida por las superficies donde se trabajan y ser transmitida a otros alimentos que se coloquen después allí. Considerando esto, en nuestro estudio hemos llevado a cabo, en una primera fase, por un lado una revisión del estado de las superficies higienizadas en una serie de PyMEs (mataderos, salas de despiece y fábricas de embutidos), además de evaluar las metodologías de limpieza y desinfección, y, por otro lado, una evaluación de la contaminación de las superficies a mitad de jornada y, en algún caso, al finalizar la jornada, con objeto de conocer si son precisas medidas de corrección de la posible contaminación de las superficies durante intermedios o paros de las actividades productivas. En todos los casos se analizaron aerobios mesófilos, enterobacterias, Listeria monocytogenes y Salmonella. Como resultado de nuestro estudio se han obtenido datos que indican que, a pesar de no existir una selección rigurosa de los productos de limpieza y desinfección en tales PyMEs, ni una formación exhaustiva del personal limpiador para garantizar una aplicación estricta de las metodologías establecidas, los resultados de los análisis sobre superficies higienizadas no son malos cuando son evaluadas mediante muestreo convencional con hisopos. También hemos visto que la acumulación de contaminación, o el crecimiento de la misma durante el transcurso de la jornada, en las superficies de trabajo donde se da una renovación continua de los alimentos que allí se apoyan, conduce a valores microbiológicos muy elevados en la mayoría de los casos, y que en virtud de ello es, si no imprescindible, sí altamente aconsejable establecer medidas de limpieza intermedias, al menos a media jornada. Se orienta en nuestro estudio sobre la posibilidad de establecer algunas de ellas, eminentemente prácticas y sencillas, para evitar el deterioro de la calidad de los productos elaborados en las últimas horas. En la segunda parte de nuestro estudio, hemos tomado dos superficies clásicas de las industrias de trabajo con carnes, dos tablas de corte, para analizarlas mediante metodología más actualizada que permita recoger la contaminación de la muestra de un modo mucho más riguroso que el muestreo mediante hisopos (para el que muchos estudios indican una eficacia de recogida de la contaminación existente siempre inferior al 30%). Tales tablas (recién retiradas de las empresas una vez aplicados los procedimientos de limpieza y desinfección habituales), se evaluaron mediante microscopía de epifluorescencia directa (DEM). Los resultados obtenidos revelan la existencia de importantes cantidades de carga orgánica y de biofilms en tales elementos, a pesar de que, analizados mediante toma de muestra con hisopos, no sean sospechosos de contener tan elevada contaminación.Universidad de La Rioja (España)Sanz Cervera, Susana (Universidad de La Rioja)2015text (thesis)application/pdfhttps://dialnet.unirioja.es/servlet/oaites?codigo=46567spaLICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. 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