Estudio sobre las biopeliculas en superficies de procesado en la industria cárnica.

Abstract

The objective of this research was to study biofilms on processing surfaces in the meat industry. For which exhaustive bibliographic research of documents, texts, scientific articles, theses and digital books in Spanish or English was carried out. The information was obtained from various digital platforms such as: Scielo, Science Direct, PubMed, Dialnet, DSpace ESPOCH, and from international institutions such as: University of Santiago de Compostela (Spain), National University of La Plata (Argentina), Autonomous University of Barcelona (Spain), Complutense University of Madrid (Spain), University of Chile (Chile), University of La Laguna (Spain). Taking into account that the information must come from reliable and current sources, 80% goes from the year 2010 to the present, and the other 20% are from years ranging from 2006 to 2010; The technique of "Collection and selection of information" was used with a selection criterion, discriminating information that does not contribute to the work and synthesizing the valid information in Excel and Word format tables for better discernment. Obtaining as results that the characteristics of the surfaces are the most influential in the development of biofilms, causing cross contamination in the final product and consequently food toxiinfections in those who consume them. The results showed that these biofilms can be detected early by BioFinder, a product that reacts in the presence of biofilms from a load of 104UFC/cm2 and can be eliminated by carvacrol in concentrations of 1000 ppm at 37º C for 45 min on stainless steel surfaces. It is concluded that biofilms in food processing environments affect the safety of finished products and therefore the health of those who consume them, so it is recommended to prevent their formation through a cleaning and disinfection plan that tries to eradicate them.