Optimización del proceso de elaboración de rúcula lista para consumo
Palabras clave:
Calidad microbiológica, Buenas Prácticas de Manufactura, Vegetales listos para consumo, puntos críticosResumen
La seguridad microbiológica de los vegetales listos para consumo radica en la calidad de la materia prima, la eficacia del lavado, la desinfección y el control de la contaminación cruzada durante la cadena de producción. El objetivo de este trabajo fue lograr un protocolo optimizado para la elaboración de rúcula lista para consumo para ser usado por diferentes empresas en la provincia de Córdoba. Las propuestas realizadas a la empresa, luego de la evaluación microbiológica de los puntos críticos del proceso, fueron la higienización del reservorio de agua, la disminución de la temperatura del agua de lavado y enjuague y la corrección del pH del agua clorada utilizada como desinfectante. La ejecución de los cambios propuestos resultó en una mejora en la calidad microbiológica del producto final y un protocolo de procedimiento optimizado que puede ser implementado en otras empresas de similares características.
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Castro-Ibáñez, I., López-Gálvez, F., Gil, M.I., Allende, A., 2016. Identification of sampling points suitable for the detection of microbial contamination in fresh-cut processing lines. Food Control 59, 841–848. https://doi.org/10.1016/J.FOODCONT.2015.07.004
Chaves, R.D., Martinez, R.C.R., Rezende, A.C.B., Rocha, M.D., Oteiza, J.M., Sant’Ana, A. de S., 2016. Salmonella and Listeria monocytogenes in ready- to- eat leafy vegetables. Food Hyg. Toxicol. Ready-to-Eat Foods 123–149. https://doi.org/10.1016/B978-0-12- 801916-0.00008-X
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Davidson, G.R., Buchholz, A.L., Ryser, E.T., 2013. Efficacy of Commercial Produce Sanitizers against Nontoxigenic Escherichia coli O157:H7 during Processing of Iceberg Lettuce in a Pilot-Scale Leafy Green Processing Line. J. Food Prot. 76, 1838–1845. https://doi.org/10.4315/0362-028X.JFP-13-111
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Garcia, G., Vàzquez, L., 2015. Guía de prácticas correctas de higiene para vegetales y derivados, frescos, mondados, troceados o envasados.
Goodburn, C., Wallace, C.A., 2013. The microbiological efficacy of decontamination methodologies for fresh produce: A review. Food Control 32, 418– 427.https://doi.org/10.1016/J.FOODCONT.2012.12.012
Guo, S., Huang, R., Chen, H., 2017. Application of water- assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. Int. J. Food Microbiol. 257, 101–109. https://doi.org/10.1016/J.IJFOODMICRO.2017.06.0 17
Koseki, S., 2014. Risk assessment of microbial and chemical contamination in fresh produce, in: Global Safety of Fresh Produce. Elsevier, pp. 153–171. https://doi.org/10.1533/9781782420279.2.153
López-Gálvez, F., Allende, A., Selma, M. V., Gil, M.I., 2009. Prevention of Escherichia coli cross- contamination by different commercial sanitizers during washing of fresh-cut lettuce. Int. J. Food Microbiol. 133, 167–171. https://doi.org/10.1016/j.ijfoodmicro.2009.05.017
Meireles, A., Giaouris, E., Simões, M., 2016. Alternative disinfection methods to chlorine for use in the fresh- cut industry. Food Res. Int. 82, 71–85. https://doi.org/10.1016/J.FOODRES.2016.01.021
Mir, S.A., Shah, M.A., Mir, M.M., Dar, B.N., Greiner, R., Roohinejad, S., 2018. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 85, 235–244. https://doi.org/10.1016/J.FOODCONT.2017.10.006
Murray, K., Aldossari, H., Wu, F., Warriner, K., 2018. Dynamic changes in free- chlorine levels within a commercial post-harvest wash and prevention of cross-contamination between shredded lettuce batches. Food Control 85, 127–134. https://doi.org/10.1016/J.FOODCONT.2017.09.029
Pérez-Rodríguez, F., Saiz-Abajo, M.J., Garcia-Gimeno, R.M., Moreno, A., González, D., Vitas, A.I., 2014. Quantitative assessment of the Salmonella distribution on fresh-cut leafy vegetables due to cross-contamination occurred in an industrial process simulated at laboratory scale. Int. J. Food Microbiol. 184, 86–91. https://doi.org/10.1016/J.IJFOODMICRO.2014.05.0 13
Ramos, B., Miller, F.A., Brandão, T.R.S., Teixeira, P., Silva, C.L.M., 2013. Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. Innov. Food Sci. Emerg. Technol. 20, 1–15. https://doi.org/10.1016/J.IFSET.2013.07.002
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Uyttendaele, M., Jaykus, L.-A., Amoah, P., Chiodini, A., Cunliffe, D., Jacxsens, L., Holvoet, K., Korsten, L., Lau, M., McClure, P., Medema, G., Sampers, I., Rao Jasti, P., 2015. Microbial Hazards in Irrigation Water: Standards, Norms, and Testing to Manage Use of Water in Fresh Produce Primary Production. Compr. Rev. Food Sci. Food Saf. 14, 336–356. https://doi.org/10.1111/1541-4337.12133
Van Haute, S., Sampers, I., Holvoet, K., Uyttendaele, M., 2013. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing. Appl. Environ. Microbiol. 79, 2850–61. https://doi.org/10.1128/AEM.03283-12
Waters, B.W., Hung, Y.-C., 2014. The effect of organic loads on stability of various chlorine-based sanitisers. Int. J. Food Sci. Technol. 49, 867–875. https://doi.org/10.1111/ijfs.12379
Weng, S., Luo, Y., Li, J., Zhou, B., Jacangelo, J.G., Schwab, K.J., 2016. Assessment and speciation of chlorine demand in fresh-cut produce wash water. Food Control 60, 543–551. https://doi.org/10.1016/J.FOODCONT.2015.08.031
M.,2009. Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables. J. Food Eng. 95, 11–15. https://doi.org/10.1016/J.JFOODENG.2009.05.003
Banach, J., Sampers, I., Van Haute, S., van der Fels-Klerx, H.J., 2015. Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water. Int. J. Environ. Res. Public Health 12, 8658–8677. https://doi.org/10.3390/ijerph120808658
Beharielal, T., Thamaga-Chitja, J., Schmidt, S., 2018. Pre-and post-harvest practices of smallholder farmers in rural KwaZulu-Natal, South Africa: Microbiological quality and potential market access implications. Food Control 92, 53–62. https://doi.org/10.1016/J.FOODCONT.2018.04.033
Callejón, R.M., Rodríguez-Naranjo, M.I., Ubeda, C., Hornedo-Ortega, R., Garcia-Parrilla, M.C., Troncoso, A.M., 2015. Reported Foodborne
Outbreaks Due to Fresh Produce in the United States and European Union: Trends and Causes. Foodborne Pathog. Dis. 12, 32–38. https://doi.org/10.1089/fpd.2014.1821
Castro-Ibáñez, I., Gil, M.I., Allende, A., 2017. Ready-to- eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain. LWT - Food Sci. Technol. 85, 284–292. https://doi.org/10.1016/J.LWT.2016.11.073
Castro-Ibáñez, I., López-Gálvez, F., Gil, M.I., Allende, A., 2016. Identification of sampling points suitable for the detection of microbial contamination in fresh-cut processing lines. Food Control 59, 841–848. https://doi.org/10.1016/J.FOODCONT.2015.07.004
Chaves, R.D., Martinez, R.C.R., Rezende, A.C.B., Rocha, M.D., Oteiza, J.M., Sant’Ana, A. de S., 2016. Salmonella and Listeria monocytogenes in ready- to- eat leafy vegetables. Food Hyg. Toxicol. Ready-to-Eat Foods 123–149. https://doi.org/10.1016/B978-0-12- 801916-0.00008-X
Chen, X., Hung, Y.-C., 2017. Effects of organic load, sanitizer pH and initial chlorine concentration of chlorine-based sanitizers on chlorine demand of fresh produce wash waters. Food Control 77, 96– 101. https://doi.org/10.1016/J.FOODCONT.2017.01.026
Chen, X., Hung, Y.-C., 2016. Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties. Postharvest Biol.
Technol. 120, 10–15. https://doi.org/10.1016/j.postharvbio.2016.05.007
Código Alimentario Argentino, 2017. CAA. Capítulo XI. Alimentos vegetales. Artículo 925 quarter [WWWDocument]. Adm. Nac. Medicam. Aliment. y Tecnol. Médica. URL http://www.anmat.gov.ar/alimentos/codigoa/Capit ulo_XI.pdf
Davidson, G.R., Buchholz, A.L., Ryser, E.T., 2013. Efficacy of Commercial Produce Sanitizers against Nontoxigenic Escherichia coli O157:H7 during Processing of Iceberg Lettuce in a Pilot-Scale Leafy Green Processing Line. J. Food Prot. 76, 1838–1845. https://doi.org/10.4315/0362-028X.JFP-13-111
European Food Safety Authority (EFSA), 2017. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐ borne outbreaks in 2016. EFSA J. 15. https://doi.org/10.2903/j.efsa.2017.5077
Garcia, G., Vàzquez, L., 2015. Guía de prácticas correctas de higiene para vegetales y derivados, frescos, mondados, troceados o envasados.
Goodburn, C., Wallace, C.A., 2013. The microbiological efficacy of decontamination methodologies for fresh produce: A review. Food Control 32, 418– 427.https://doi.org/10.1016/J.FOODCONT.2012.12.012
Guo, S., Huang, R., Chen, H., 2017. Application of water- assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. Int. J. Food Microbiol. 257, 101–109. https://doi.org/10.1016/J.IJFOODMICRO.2017.06.0 17
Koseki, S., 2014. Risk assessment of microbial and chemical contamination in fresh produce, in: Global Safety of Fresh Produce. Elsevier, pp. 153–171. https://doi.org/10.1533/9781782420279.2.153
López-Gálvez, F., Allende, A., Selma, M. V., Gil, M.I., 2009. Prevention of Escherichia coli cross- contamination by different commercial sanitizers during washing of fresh-cut lettuce. Int. J. Food Microbiol. 133, 167–171. https://doi.org/10.1016/j.ijfoodmicro.2009.05.017
Meireles, A., Giaouris, E., Simões, M., 2016. Alternative disinfection methods to chlorine for use in the fresh- cut industry. Food Res. Int. 82, 71–85. https://doi.org/10.1016/J.FOODRES.2016.01.021
Mir, S.A., Shah, M.A., Mir, M.M., Dar, B.N., Greiner, R., Roohinejad, S., 2018. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 85, 235–244. https://doi.org/10.1016/J.FOODCONT.2017.10.006
Murray, K., Aldossari, H., Wu, F., Warriner, K., 2018. Dynamic changes in free- chlorine levels within a commercial post-harvest wash and prevention of cross-contamination between shredded lettuce batches. Food Control 85, 127–134. https://doi.org/10.1016/J.FOODCONT.2017.09.029
Pérez-Rodríguez, F., Saiz-Abajo, M.J., Garcia-Gimeno, R.M., Moreno, A., González, D., Vitas, A.I., 2014. Quantitative assessment of the Salmonella distribution on fresh-cut leafy vegetables due to cross-contamination occurred in an industrial process simulated at laboratory scale. Int. J. Food Microbiol. 184, 86–91. https://doi.org/10.1016/J.IJFOODMICRO.2014.05.0 13
Ramos, B., Miller, F.A., Brandão, T.R.S., Teixeira, P., Silva, C.L.M., 2013. Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. Innov. Food Sci. Emerg. Technol. 20, 1–15. https://doi.org/10.1016/J.IFSET.2013.07.002
Randhawa, M.A., Khan, A.A., Javed, M.S., Sajid, M.W., 2015. Green Leafy Vegetables: A Health Promoting Source, in: Handbook of Fertility. Elsevier, pp. 205– 220. https://doi.org/10.1016/B978-0-12-800872-0.00018-4
Uyttendaele, M., Jaykus, L.-A., Amoah, P., Chiodini, A., Cunliffe, D., Jacxsens, L., Holvoet, K., Korsten, L., Lau, M., McClure, P., Medema, G., Sampers, I., Rao Jasti, P., 2015. Microbial Hazards in Irrigation Water: Standards, Norms, and Testing to Manage Use of Water in Fresh Produce Primary Production. Compr. Rev. Food Sci. Food Saf. 14, 336–356. https://doi.org/10.1111/1541-4337.12133
Van Haute, S., Sampers, I., Holvoet, K., Uyttendaele, M., 2013. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing. Appl. Environ. Microbiol. 79, 2850–61. https://doi.org/10.1128/AEM.03283-12
Waters, B.W., Hung, Y.-C., 2014. The effect of organic loads on stability of various chlorine-based sanitisers. Int. J. Food Sci. Technol. 49, 867–875. https://doi.org/10.1111/ijfs.12379
Weng, S., Luo, Y., Li, J., Zhou, B., Jacangelo, J.G., Schwab, K.J., 2016. Assessment and speciation of chlorine demand in fresh-cut produce wash water. Food Control 60, 543–551. https://doi.org/10.1016/J.FOODCONT.2015.08.031
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2019-07-31
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