Estándares microbiológicos para el sistema haccp en la industria camaronera ecuatoriana
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2001
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
A diferencia de los sistemas tradicionales, el sistema HACCP es un plan preventivo (identifica riesgo), integral (considera desde ingredientes hasta uso final), continuo (detecta los problemas en el momento que ocurren) y sistemático (considera todas las etapas del proceso productivo), características que lo hacen mucho más seguro y eficiente.
El objetivo principal del sistema se basa en la SEGURIDAD DE LOS ALIMENTOS, es una herramienta de control de calidad, porque se utiliza para proteger los alimentos de riesgos físicos, químicos y microbiológicos.
En nuestro país a partir de la implementación del sistema HACCP en marzo de 1998, se logran obtener productos con certificaciones microbiológicas en base a los niveles máximos permisibles según los estándares internacionales, pero a medida que el sistema es implementado estos valores microbiológicos han ido disminuyendo, demostrándose así la eficiencia y seguridad de los productos
Se realizó esta investigación en 30 plantas procesadoras de camarón, distribuidas en todo el país y que operan bajo el sistema HACCP, de estas, 20 corresponden a la provincia del Guayas, 6 a la provincia de Manabí, 3 a la provincia del El Oro y 1 a la provincia de Esmeraldas.
El tiempo de este estudio se los realizó en dos años correspondientes al año 1999 y 2000, colectando un total de 128 muestras. De las muestras procesadas 72 corresponden Head-on (camarón con cabeza) y los valores máximos encontradas para bacterias viables totales fueron de 71x104 UFC/g, la enumeración de Coliformes fecales alcanzaron a 150 NMP/g en un solo mes ya que en los restantes meses fue < a 3NMP/g. Para el caso de Salmonella, Estafilococos aureus coagulasa positivo y Vibrio cholerae no se presentó ninguna muestra como positiva.
Para camarón Shell – on (sin cabeza y con cáscara) se analizaron un total de 36 muestras y los contajes de bacterias viables totales se encontró como valor máximo 41x104 UFC/g, la enumeración de Coliformes fecales fue 90 NMP/g para un solo caso, mientras que las otras muestras el resultado fue < a 3NMP/g, de igual manera no se presentó ningún caso positivo para Salmonella, Estafilococos aureus coagulasa positivo y Vibrio cholerae
En cuanto a los camarones con valor agregado (PPV, P/D, PUD, Butterfly y apanado) se analizaron un total de 20 muestras de las cuales sólo una dio cantidades de 35x104 UFC/g para bacterias totales y para coliformes totales como máximo se obtuvo 20 NMP/g en una sola muestra, las demás fueron < a 3 NMP/g, e igualmente fueron necesario los otros parámetros
De las 128 muestra analizadas, 37 que le corresponde el 29 % alcanzan rangos máximos de 104 - 105, 48 muestras corresponden al 37 % se situaron en rangos de 103 - 104, 37 corresponden al 29 % están en 102 - 103 y las restantes 6 muestras en valores menores a 102. Esto nos demuestra que los productos están en óptimas calidad microbiológica, ya que los estándares internacionales son de 106 - 107 UFC/g.
Para Coliformes fecales el valor más alto encontrado es de 150 NMP/g, y todas
las muestras están bajas, es decir se encuentran rangos menores a los establecidos por los estándares internacionales que son de 4 – 400 NMP/g.
Para los otros parámetros como: Salmonella, Estafilococos aureus coagulasa positivo y Vibrio cholerae todos los resultados fueron negativos.
Unlike the traditional systems, system HACCP is a preventive plan (it identifies risk), integral (it considers from ingredients to final use), continuous (detects the problems at the moment that happens) and systematic (it considers all the stages of the productive process), characteristics that do it much more surely and efficient. The main objective of the system is based on the SECURITY OF FOODS, is a tool of control of quality, because it is used to protect foods of physical risks, chemical and microbiological. In our country from the implementation of system HACCP in March of 1998, they are managed to obtain products with microbiological certifications on the basis of the permissible maximum levels according to the international standards, but as the system is implemented these microbiological values have been diminishing, demonstrating therefore to the efficiency and security of products. This investigation was made in 30 plants shrimp processors, distributed in all the country and that operates under system HACCP, of these, 20 correspond to the province of the Guayas, 6 to the province of Manabí, 3 to the province from Gold and 1 to the Esmeralda province. The time of this study was made them in two years corresponding to year 1999 and 2000, collecting a total of 128 samples. Of processed samples 72 they correspond Head-on (shrimp with head) and the found maximum values for total viable bacteria were of 71x104 UFC/g, the fecal enumeration of 150 Coliform reached to NMP/g in a single month since in the remaining months to 3NMP/g went. For the case of Salmonella, positive Staphylococcus aureus coagulasa and Vibrio cholerae did not appear any sample like positive. For shrimp Shell on (without head and with rind) a total of 36 samples was analyzed and the contajes of total viable bacteria 41x104 UFC/g was like maximum value, the fecal coliform enumeration was of 90 NMP/g for a single case, whereas the other samples the result went < to 3NMP/g, of equal way did not appear no positive case for Salmonella, positive Staphylococcus aureus coagulasa and Vibrio cholerae. As far as the shrimps with added value (PPV, P/D, PUD, apanado Butterfly and) a total of 20 samples was analyzed of which only one gave amounts of 35x104 UFC/g for total bacteria and for 20 total coliform at the most NMP/g in a single sample was obtained, the others went < to 3 NMP/g, and also the other parameters were necessary. Of the 128 it shows analyzed, 37 that correspond 29 to him % reach maximum ranks of 104 - 105, 48 samples correspond to 37 % were located in ranks of 103 - 104, 37 correspond to 29 % are in the 102 - 103 and rest 6 samples in values smaller to 102. This demonstrates to us that the products are in optimal microbiological quality, since the international standards are of 106 - 107 UFC/g. For fecal Coliform the found highest value is of 150 NMP/g, and all the samples are low, is to say are smaller ranks to the established ones by the international standards that are of 4 - 400 NMP/g. For the other parameters like: Salmonella, positive Staphylococcus aureus coagulasa and Vibrio cholerae all the results were negative.
Unlike the traditional systems, system HACCP is a preventive plan (it identifies risk), integral (it considers from ingredients to final use), continuous (detects the problems at the moment that happens) and systematic (it considers all the stages of the productive process), characteristics that do it much more surely and efficient. The main objective of the system is based on the SECURITY OF FOODS, is a tool of control of quality, because it is used to protect foods of physical risks, chemical and microbiological. In our country from the implementation of system HACCP in March of 1998, they are managed to obtain products with microbiological certifications on the basis of the permissible maximum levels according to the international standards, but as the system is implemented these microbiological values have been diminishing, demonstrating therefore to the efficiency and security of products. This investigation was made in 30 plants shrimp processors, distributed in all the country and that operates under system HACCP, of these, 20 correspond to the province of the Guayas, 6 to the province of Manabí, 3 to the province from Gold and 1 to the Esmeralda province. The time of this study was made them in two years corresponding to year 1999 and 2000, collecting a total of 128 samples. Of processed samples 72 they correspond Head-on (shrimp with head) and the found maximum values for total viable bacteria were of 71x104 UFC/g, the fecal enumeration of 150 Coliform reached to NMP/g in a single month since in the remaining months to 3NMP/g went. For the case of Salmonella, positive Staphylococcus aureus coagulasa and Vibrio cholerae did not appear any sample like positive. For shrimp Shell on (without head and with rind) a total of 36 samples was analyzed and the contajes of total viable bacteria 41x104 UFC/g was like maximum value, the fecal coliform enumeration was of 90 NMP/g for a single case, whereas the other samples the result went < to 3NMP/g, of equal way did not appear no positive case for Salmonella, positive Staphylococcus aureus coagulasa and Vibrio cholerae. As far as the shrimps with added value (PPV, P/D, PUD, apanado Butterfly and) a total of 20 samples was analyzed of which only one gave amounts of 35x104 UFC/g for total bacteria and for 20 total coliform at the most NMP/g in a single sample was obtained, the others went < to 3 NMP/g, and also the other parameters were necessary. Of the 128 it shows analyzed, 37 that correspond 29 to him % reach maximum ranks of 104 - 105, 48 samples correspond to 37 % were located in ranks of 103 - 104, 37 correspond to 29 % are in the 102 - 103 and rest 6 samples in values smaller to 102. This demonstrates to us that the products are in optimal microbiological quality, since the international standards are of 106 - 107 UFC/g. For fecal Coliform the found highest value is of 150 NMP/g, and all the samples are low, is to say are smaller ranks to the established ones by the international standards that are of 4 - 400 NMP/g. For the other parameters like: Salmonella, positive Staphylococcus aureus coagulasa and Vibrio cholerae all the results were negative.
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MICROBIOLOGÍA DE ALIMENTOS, CONTROL DE ALIMENTOS, INDUSTRIA CAMARONERA - ECUADOR, ACUACULTURA