Factores que modifican la preservación del atún enlatado comercialmente
Fecha
2001
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
El procesamiento industrial del atún es uno de los principales rubros de exportación y generación de divisas para el Ecuador, según datos aportados por el Instituto Nacional de Pesca en marzo 2001, existen alrededor de veinte empresas dedicadas a la exportación de atún en sus diferentes presentaciones comerciales de las cuales aproximadamente el 55% están ubicadas en la zona costera de Manabí y el 45% en la zona del Guayas.
Sólo en el año 1.999 y el año 2.000 se elaboraron en el Ecuador 274.692 toneladas, cifra récord en la historia atunera del país y donde alcanzamos el primer lugar en la captura e industrialización de atún en todo el Océano Pacífico Oriental. El Ecuador procesa el 30% de las 603.621 toneladas de atún capturado en el Pacífico Oriental. Sitial alcanzado sobre la base del esfuerzo y dedicación de cada uno de los Ecuatorianos que estamos involucrados en esta actividad, sin restar importancia a ninguna de las operaciones unitarias a las cuales es sometida la pesca y con el conocimiento total de la responsabilidad asumida en cada una de las etapas y las consecuencias fatales en la salud del consumidor de una operación inadecuada del proceso de enlatados; es por eso que la preocupación principal en salud pública es la integridad del consumidor al ingerir un producto enlatado, ya que operaciones inadecuadas de elaboración pueden dar lugar a la formación de la toxina botulínica producida por el Clostridium botulinum, en el alimento enlatado de baja acidez, que produce el botulismo con consecuencias fatales en el hombre. Es por eso que el propósito de esta tesis es establecer los principios de una buena practica de manufactura e identificar los factores críticos cuyas variaciones podrían afectar el proceso programado de enlatados y el logro de la esterilidad comercial del atún enlatado.
El estudio prospectivo descriptivo de los factores que modifican la preservación del atún enlatado, fue realizado en 95 muestras que corresponden al periodo de producción del 21/08/2000 al 25/08/2000 y con un criterio de inclusión indicado en él capítulo VI.
Se han escogido las siguientes variables de estudio para el efecto:
Variables Cualitativas: Textura
Sabor
Olor
Color
Apariencia
Integridad del envase
Variables Cuantitativas: Integridad del doble cierre
Contaje microbiano
Concentración de histamina
Evaluación de los registros de esterilización
Evaluando los resultados del estudio de las variables analizadas en las muestras objeto de nuestros estudios, concluimos que cada una de las operaciones unitarias a la que fue sometida la pesca desde el momento de su captura hasta la obtención de un producto final enlatado se cumplieron dé forma que la vida útil del alimento de las muestras escogidas para el estudio, esta asegurada para el consumo humano y que cada uno de los factores que determinan la conservación del alimento, identificados también como puntos críticos de control de acuerdo al Análisis de Riesgos y Puntos Críticos de Control que toda empresa debe poseer, están plenamente identificados, monitoreados, evaluados y dentro de parámetros establecidos que permiten evitar el riesgo del deterioro microbiano pre-esterilizacion, por infiltración o por insuficiencia del proceso térmico.
La llegada del nuevo milenio trae consigo de la mano la implantación a todo nivel del fenómeno de la globalizacion, sinónimo de eliminación entre los países de distintos tipos de barreras económicas obliga a ellos a ser cada vez más competitivos en cuanto a la calidad de servicios.
La comunidad internacional actualmente solicita, para el ingreso a sus respectivas países de productos del mar para el consumo de sus habitantes, requisitos cada vez mas mandatorios para todos los países del orbe. Se exige sistemas de calidad que garantice la confiabilidad del producto para el consumo humano, avalado por organismos tales como la FDA y nos referimos al Análisis de Riesgos y Puntos Críticos de Control, el cual se implementara muy pronto en la elaboración de todo tipo de alimentos. Este sistema es un sinónimo de competitividad en el mercado internacional y debe ser aplicado no solo al sector pesquero y acuicola del país sino a la elaboración de otros alimentos como una de las bases para afrontar nuevos retos de competitividad, palabra actualmente muy en boga en Latinoamérica la cual esta encaminada y con una visión futurista a la creación de una área de libre comercio en América, lo que va a permitir la eliminación de barreras arancelarias que harán que solo productos de calidad de diferentes nacionalidades se impongan en los paises de América, quedando rezagados aquellos productos que no cumplan con requisitos de calidad total, que actualmente exige la comunidad internacional.
Tuna Fish industrial procesing is one of the main sources of exchange incomes for Ecuador according to the “ Insituto Nacional de pesca’s last report published in march 2001, there are almost 20 factories involved in the Tuna Fish exportation business of wich 55% of them are located in the Manabi’s coastal area and the other 45% in the Guayas area. During 1999 and 2000, were elaborated 274,692 tons. of tuna fish wich was a record for the Ecuadorean Tuna Fish Industry and put the country in the leading place of capture and industrialization process of Tuna Fish in the Western Pacific Ocean area Achievement, reached by the effort and dedicated work of Ecuadorean people who are involved in this business without lessing credit to every single fisherman that is part of the Tuna Fishing culture of this country, and with total awareness of the huge responsability we acquired assuring an optimized, safe and perfect processing of canned food otherwise any little mistake during this process of elaboration of the product may cause serious problems to public health. That’s why are biggest concern in Public health’s area is the safetiness of people that consumed canned products because a flaw elaboration process for instance in low acidity level canned food might originate the appareance of the Clostridium botulinum bacteria that produce a very hight toxic and poisonous toxin and therefore cause Botulism a very serious and lethal disease for Human beings. The purpose of this thesis is to establish the principles of an excellent manufacturing process of canned tuna fish and also to be able to recognize risk factors which variations may affect the well programmed processing of canned food and finally the acquisition of a sterility sealed mark for the tuna canned food. A descriptive study of all factors that modified the preservation of canned tuna fish was carried out between August/21/2000 and August/25/2000 using an universe of 95 samples and an inclusion criteria pointed criteria pointed out in chapter IV. The following variables have been chosen for this effect: Cualitative Variables: Texture Taste Odor Color Appereance Can integrity Cuantitative Variables: Double sealed integrity Microbial count Histamine concentration Evaluation of sterilization records According to the analysis of the variables and the results of the study, we concluded that all steps involving the Fishing Practice of Tuna Fish since captured until the elaboration of the final canned product were fulfilled, in other words all the samples (from the study) were fine for human consumming and also that all the factors that determined the food preservation, named as Control Critical Items according to the HACCP regulations that all factories should have, were totally identified and at the end classified as Regulatory Parameters that were used to avoid the risk of Microbial growth in the samples by either leakage or deficiency during the Heatinf process before the sterilization of the product was completed. The arrival of the new millenium brings up the introduction of the new term world widw use use Globalization that in other words, means the break down of all economic barriers that keep countries apart from an international free market area. Therefore, globalization forced each country to become more competitive providing a very high quality service every day. Now a day’s, the International Community is requesting high standard sea food products that fulfilled all the requirements they have set to allow it’s importation to their countries. Besides, they are demanding guaranteed products that were assessed by agencies of control such as the FDA and in this case by the HACCP that will regulate the elaboration process of every canned food product in the future. This new system is very competitive and should not be apply to the fishing market only but to other areas that belong to the canned food product processing industry. However, this competitive environment has one main big advantage, it will motivate countries to create a Free Market International Area that will break down economic barriers among countries and finally only high quality products will be accepted by the International Community regulations to be imported to their countries.
Tuna Fish industrial procesing is one of the main sources of exchange incomes for Ecuador according to the “ Insituto Nacional de pesca’s last report published in march 2001, there are almost 20 factories involved in the Tuna Fish exportation business of wich 55% of them are located in the Manabi’s coastal area and the other 45% in the Guayas area. During 1999 and 2000, were elaborated 274,692 tons. of tuna fish wich was a record for the Ecuadorean Tuna Fish Industry and put the country in the leading place of capture and industrialization process of Tuna Fish in the Western Pacific Ocean area Achievement, reached by the effort and dedicated work of Ecuadorean people who are involved in this business without lessing credit to every single fisherman that is part of the Tuna Fishing culture of this country, and with total awareness of the huge responsability we acquired assuring an optimized, safe and perfect processing of canned food otherwise any little mistake during this process of elaboration of the product may cause serious problems to public health. That’s why are biggest concern in Public health’s area is the safetiness of people that consumed canned products because a flaw elaboration process for instance in low acidity level canned food might originate the appareance of the Clostridium botulinum bacteria that produce a very hight toxic and poisonous toxin and therefore cause Botulism a very serious and lethal disease for Human beings. The purpose of this thesis is to establish the principles of an excellent manufacturing process of canned tuna fish and also to be able to recognize risk factors which variations may affect the well programmed processing of canned food and finally the acquisition of a sterility sealed mark for the tuna canned food. A descriptive study of all factors that modified the preservation of canned tuna fish was carried out between August/21/2000 and August/25/2000 using an universe of 95 samples and an inclusion criteria pointed criteria pointed out in chapter IV. The following variables have been chosen for this effect: Cualitative Variables: Texture Taste Odor Color Appereance Can integrity Cuantitative Variables: Double sealed integrity Microbial count Histamine concentration Evaluation of sterilization records According to the analysis of the variables and the results of the study, we concluded that all steps involving the Fishing Practice of Tuna Fish since captured until the elaboration of the final canned product were fulfilled, in other words all the samples (from the study) were fine for human consumming and also that all the factors that determined the food preservation, named as Control Critical Items according to the HACCP regulations that all factories should have, were totally identified and at the end classified as Regulatory Parameters that were used to avoid the risk of Microbial growth in the samples by either leakage or deficiency during the Heatinf process before the sterilization of the product was completed. The arrival of the new millenium brings up the introduction of the new term world widw use use Globalization that in other words, means the break down of all economic barriers that keep countries apart from an international free market area. Therefore, globalization forced each country to become more competitive providing a very high quality service every day. Now a day’s, the International Community is requesting high standard sea food products that fulfilled all the requirements they have set to allow it’s importation to their countries. Besides, they are demanding guaranteed products that were assessed by agencies of control such as the FDA and in this case by the HACCP that will regulate the elaboration process of every canned food product in the future. This new system is very competitive and should not be apply to the fishing market only but to other areas that belong to the canned food product processing industry. However, this competitive environment has one main big advantage, it will motivate countries to create a Free Market International Area that will break down economic barriers among countries and finally only high quality products will be accepted by the International Community regulations to be imported to their countries.
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ATUN, ALIMENTOS - INDUSTRIA Y COMERCIO, MICROBIOLOGÍA DE ALIMENTOS, TECNOLOGÍA DE ALIMENTOS