Optimización del proceso de elaboración de rúcula lista para consumo
Palavras-chave:
Calidad microbiológica, Buenas Prácticas de Manufactura, Vegetales listos para consumo, puntos críticosResumo
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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Copyright (c) 2019 Sofia Cuggino, Marina Bressano, Carlos González, María Mondino, Sandra Kopp
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