Generación de dióxido de cloro in situ para controlar Listeria monocytogenes en el manejo post cosecha de una planta procesadora de salmones, controlado por el método elisa
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Archivos
Fecha
2001
Autores
Profesor/a Guía
Facultad/escuela
Idioma
es
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Andrés Bello
Nombre de Curso
Licencia CC
Licencia CC
Resumen
Listeria monocytogenes es un patógeno de los alimentos que provoca
una enfermedad en el hombre llamada Listeriosis.
Ésta bacteria se encuentra en el mar de Chile por lo tanto está
presente en pescados como salmones, pero también está en las plantas
procesadoras de éstos productos, debido a esto el manejo post cosecha en
estos lugares juega un rol importante en el control de Listeria
monocytogenes.
Países como Estados Unidos han creado una política de
TOLERANCIA CERO respecto de los productos alimenticios que ingresen al
país. Esto repercute directamente en las exportaciones de Chile. En esta
área las empresas invierten para tratar de controlar ésta bacteria dentro de
las plantas de proceso.
Nuestro país, si quiere mantener su mercado abierto en el mundo,
debe controlar la contaminación cruzada por Listeria en sus productos
acuícolas y pesqueros. Dentro de éstas acciones se encuentra la búsqueda
de sanitizantes que cumplan con ese objetivo, sin dañar el alimento ni al
personal que opera en las plantas de proceso.
En éste trabajo se instaló un equipo generador de Dióxido de Cloro in
situ con el fin de controlar Listeria monocytogenes dentro de una planta
procesadora de salmones.
Se realizaron muestreos de la concentración de Dióxido de cloro
generado in situ cada dos horas hasta estabilizarlo y llegar a determinar a
que concentración el sanitizante era efectivo en el control de la bacteria. Se
determinó los puntos críticos para Listeria monocytogenes y dos laboratorios
externos a la planta;· Cesmec y Fundación Chile efectuaron los controles
mediante el método Elisa y Elisamatic.
Finalmente se obtuvo que es posible controlar Listeria monocytogenes
en una planta de proceso de salmones por medio de una combinación de
Dióxido de Cloro estabilizado a 100ppm y 3,51 ppm de Dióxido de Cloro
generado in situ. Valores de Dióxido de Cloro generado in situ superiores a
5,0 ppm producen una nube tóxica para el personal.
Listeria monocytogenes is a food pathogen that produces a diseases in humans, called Listeriosis. This bacterium is found in the Chilean sea, and is therefore present in fish such as salmon and in sea-food processing plants as well. For this reason, post-harvest handling in such pleaces has an important role in controling Listeria monocytogenes. Countries such as the United States have created a policy of ZERO TOLERANCE in regard to food products entering the country. This reflects directly on Chilean exports. Companies invest in this area, trying to control this bacterium within processing plants. lf our country wants to maintain its open market in the world, it must control crossed contamination by Listeria of its sea-farm and fishing products. One of the steps there to is the search for sanitizing products that fui fill this purpose without harming the food product nor the processing plant personnel. To this purpose, an on-site Chlorine Dioxide the sanitizer is effective in controlling the bacterium, a sampling of on-site-generated Chlorine Dioxide was made every two hours until the concentration stabilized. Critica! points for Listeria monocytogenes were determined, and two independent laboratories, CESMEC and Fundación Chile, performed controls using the Elisa and Elisamatic method. Finally, it concluded it is possible to control Listeria monocytogenes in a salmon-processing plant, using a combination of Chlorine Dioxide stabilized at 100 ppm, plus 3,51 ppm of Chlorine dioxide generated on-site. Levels over 5,0 ppm of on-site-generated Chlorine Dioxide produced a cloud that is toxic to personnel.
Listeria monocytogenes is a food pathogen that produces a diseases in humans, called Listeriosis. This bacterium is found in the Chilean sea, and is therefore present in fish such as salmon and in sea-food processing plants as well. For this reason, post-harvest handling in such pleaces has an important role in controling Listeria monocytogenes. Countries such as the United States have created a policy of ZERO TOLERANCE in regard to food products entering the country. This reflects directly on Chilean exports. Companies invest in this area, trying to control this bacterium within processing plants. lf our country wants to maintain its open market in the world, it must control crossed contamination by Listeria of its sea-farm and fishing products. One of the steps there to is the search for sanitizing products that fui fill this purpose without harming the food product nor the processing plant personnel. To this purpose, an on-site Chlorine Dioxide the sanitizer is effective in controlling the bacterium, a sampling of on-site-generated Chlorine Dioxide was made every two hours until the concentration stabilized. Critica! points for Listeria monocytogenes were determined, and two independent laboratories, CESMEC and Fundación Chile, performed controls using the Elisa and Elisamatic method. Finally, it concluded it is possible to control Listeria monocytogenes in a salmon-processing plant, using a combination of Chlorine Dioxide stabilized at 100 ppm, plus 3,51 ppm of Chlorine dioxide generated on-site. Levels over 5,0 ppm of on-site-generated Chlorine Dioxide produced a cloud that is toxic to personnel.
Notas
Tesis (Ingeniero en Acuicultura)
Palabras clave
Salmones - Enfermedades, Listeria monocytogenes, Prevención y control de enfermedades