food safety first

jueves 9 de julio de 2009

FOOD SAFETY FIRST!

IBQ Jose Manuel Samperio, M. en C.USAPEEC

SEMINARIO ENCB EN LA INDUSTRIAMEXICO DF JUNIO 24, 2009


INOCUIDAD:Lograr que un alimento seaseguro al consumirlo: libre de agentesCausantes de daño y/o enfermedad.

CALIDAD: Lograr que un alimento sea apetecible al consumirlo: buen sabor,Color y Textura.

Alimento.

(Del lat. alimentum, de alĕre, alimentar).

1. m. Conjunto de cosas que el hombre y los animales comen o beben para

subsistir.2. m. Cada una de las sustancias que un ser vivo toma o recibe para su nutrición

yRestaurar su bienestar


En1765 por Monsieeur Boulanger .

“Restauraer” que significa “restaurar”


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http://farm2.static.flickr.com/1198/1124716997_5e6211c27a_o.jpg





“Venite ad me ommes qui stomadnus laboratis et ego vos restaurabo”.

Venid a mí hombres con estómagos angustiados que yo los restauraré.







Alimento

Alimento inocuo

Riesgo

Peligro


Alimento

Alimento inocuo

Riesgo

Peligro


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RIESGO=Peligro x exposición Ian Shaw, U. of london

PELIGRO

RIESGO NO RIESGO


PELIGROS EN ALIMENTOS


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http://www.ferreteraprado.com/productos/clavos.JPG


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FISICOS QUIMICOS BIOLOGICOS TOXINAS




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FISICOS QUIMICOS BIOLOGICOS TOXINAS

PROTEGER CONSERVAR










BIOLOGICOS

Escherichia coli O157:H7 y virusH1N1


Que son las ETA’s?

Chin! , Me cayeron mal Los tacos

ALGO ME CAYOMAL !

OOOPS!CENEDEMASIADOPermíteme..

VOY AL BAÑO!


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Las enfermedades transmitidas alimentos son las ocasionadas al consumir alimentos con bacterias PATOGENAS


ALGO ME CAYOMAL !


VOY AL BAÑO!





Las enfermedades transmitidas alimentos son las ocasionadas al consumir alimentos con bacterias PATOGENAS

Se han descrito más de 250 enfermedades diferentes transmitidas

por los alimentos


ALGO ME CAYOMAL !


VOY AL BAÑO!




1. Campylobacter jejuni2. Salmonella3. E. Coli H157 O74. Clostridium5. Listeria **6. Staphylococus7. Bacilus Cereus

**

LAS 7 BACTERIAS PATOGENAS


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http://coconutgirlwireless.files.wordpress.com/2007/05/foodpoisoningmicrobes.jpg

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RiesgosPeligros

FOOD SAFETY


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CARNE


Carne Certificada


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Carne Certificada






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FOOD SAFETY FROM FARM TO TABLE

CADENA DE CARNE


http://www.foodsafety.gov/fsgfarm.gif

http://www.foodsafety.gov/fsgfarm.gif

CARNE DE POLLO


•Genética•Alimentación•Atención

CARNE IMPORTADA DE AVEDE USA


http://www.wagnerspoultry.com.au/images/chick.jpg

http://www.wagnerspoultry.com.au/images/chick.jpg

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Rastro/Plantas procesadoras

Las aves son transportadas a las plantas de sacrificio que están reguladas por el USDAInspección ante-mortem por USDA


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Cada ave es inspeccionadapara detección de defectos.Sólo pollos saludables


Cada planta de cualquier capacidad opera con la presencia de inspección de USDA obligatoria Inspección post-mortem

Líneas de proceso






Cadena de frío monitoreada en bodegas de almacenamiento con productos de ave listos

para exportación.


Empaques

Corrugado con bolsa sanitariaDe polyetileno Corrugado sin bolsa con

Proteccion de cera


Muslos y piernas de pollo

Soldier Pack

Bulk pack

Layer pack Honeycombo


Combos


Carcasas y Pastas


USA CARNE DE PAVO, ES A TU SALUD


MDM


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CLQ


RECORTE DE PECHUGA


•Chunks•Trimmings •Select •Tender trim/tender tops

Corte Horizontal de la pechuga Musculo pegado al esternónGrasa 5% Casi zero grasa

Trozo 1-3 onzas Trozo 1 onza Grasa 10% Grasa 15%


CADENA DE FRIO


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http://toxtown.nlm.nih.gov/text_version/print/farm.jpg

http://toxtown.nlm.nih.gov/text_version/print/farm.jpg

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I loveprotein

ProteínaHuevoCarneLeche…




PRINCIPIOS DE ACCIÓNDEL FRÍO

REDUCCIÓN AL MÍNIMO DE LA VELOCIDADDE CRECIMIENTO DE MICROORGANISMOS

REDUCCIÓN AL MÍNIMO DE LA VELOCIDAD DE LAS REACCIONES ENZIMÁTICAS


PRINCIPIOS DE ACCIÓNDEL FRÍO

REDUCCIÓN AL MÍNIMO DE LA VELOCIDADDE CRECIMIENTO DE MICROORGANISMOS

REDUCCIÓN AL MÍNIMO DE LA VELOCIDAD DE LAS REACCIONES ENZIMÁTICAS


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Efectos del frío en los alimentosA – 4ºC se inhibe el crecimiento de los microorganismos patógenos. Estos microorganismos son peligrosos para la salud ya que producen toxinas que pueden provocar intoxicaciones y en los casos más graves la muerte.

A –10ºC se inhibe el crecimiento de los microorganismos alterativos responsables de la degradación de los alimentos.

A – 18ºC se inhiben todas las reacciones enzimaticas como la de Maillard responsables del pardeamiento y endurecimiento de los alimentos. Esta temperatura es la fijada para la cadena de frío internacional.

A – 70ºC se anulan todas las reacciones enzimáticas y el alimento se conservaría indefinidamente.


Re-cristalización Max.

inicia

-18 -12 -6 0°C

Recristalización


Re-cristalización Max.

inicia

-18 -12 -6 0°C

RECRISTALIZACION

Recristalización


http://www1.istockphoto.com/file_thumbview_approve/2813328/2/istockphoto_2813328_water_crystals_growth_from_a_gasous.jpg

http://www1.istockphoto.com/file_thumbview_approve/2813328/2/istockphoto_2813328_water_crystals_growth_from_a_gasous.jpg

http://images.google.com.mx/imgres?imgurl=http://www.twincitiestours.com/images/Emoto1.jpg&imgrefurl=http://www.twincitiestours.com/our_water.html&h=111&w=111&sz=4&hl=es&start=128&tbnid=gOJlqgzi-QwTpM:&tbnh=86&tbnw=86&prev=/images%253Fq%253Dwater%252Bcrystals%2526start%253D120%2526gbv%253D2%2526ndsp%253D20%2526svnum%253D10%2526hl%253Des%2526sa%253DN

http://images.google.com.mx/imgres?imgurl=http://www.twincitiestours.com/images/Emoto1.jpg&imgrefurl=http://www.twincitiestours.com/our_water.html&h=111&w=111&sz=4&hl=es&start=128&tbnid=gOJlqgzi-QwTpM:&tbnh=86&tbnw=86&prev=/images%253Fq%253Dwater%252Bcrystals%2526start%253D120%2526gbv%253D2%2526ndsp%253D20%2526svnum%253D10%2526hl%253Des%2526sa%253DN

"Escoge una profesión que ames y jamás trabajarás"


"Escoge una profesión que ames y jamás trabajarás"

Gracias por su atención…aplausos!!!


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