Publicación: CORRELACIÓN ENTRE LAS PRUEBAS PRÁCTICAS DE MANUFACTURA Y EL CUMPLIMIENTO DE LOS CRITERIOS MICROBIOLÓGICOS EN LA FABRICACIÓN DE HELADOS EN CHILE
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2013
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REVISTA CHILENA DE NUTRICIÓN
Resumen
THE GOOD MANUFACTURING PRACTICES (GMP) IS A BASIC TOOL TO OBTAIN SAFE FOODSTUFFS FOR HUMAN CONSUMPTION. THE MAIN GOAL OF THIS RESEARCH WAS TO DETERMINE THE PERCENTAGE OF COMPLIANCE WITH GMP IN ICE CREAM FACTORIES AND ITS CORRELATION WITH THE ACCEPTANCE OF MICROBIOLOGICAL CRITERIA IN SAMPLES OF ICE CREAM, ACCORDING TO THE SANITARY CHILEAN FOOD REGULATION. INSPECTORS FROM THE MINISTERIAL REGIONAL SECRETARIAT (SEREMI) OF HEALTH ÑUBLE AUDITED GMP IN 40 ICE CREAM FACTORIES AND 435 MICROBIAL ANALYSES FROM ICE CREAM SAMPLES TAKEN BETWEEN THE YEARS 2005 AND 2010 WERE ANALYZED. RESULTS SHOWED THAT 55.2% OF SAMPLES FAILED IN RAM (105 UFC/G) AND COLIFORM (102 UFC/G) AND 4.6% FOR STAPHYLOCOCCUS AUREUS (102 UFC/G) AND 100% FOR SALMONELLA SPP. THE BIGGEST RAM WAS DURING SUMMER WITH 60% REJECTION. SIXTY SEVEN% OF INSPECTIONS OF GMP REACHED VALUES ABOVE THE MINIMUM (70% COMPLIANCE). FACILITIES WERE THE BEST ITEM ASSESSED (88.4%), AND TRAINING WAS THE WORST (20.3%). THE CORRELATION BETWEEN THE RESULTS OF AUDITS OF GMP AND MICROBIOLOGICAL CRITERIA ALLOWED PROVING THAT WITH A PERCENTAGE EQUAL TO OR GREATER THAN 80% COMPLIANCE WITH GMP WOULD ENSURE THE MICROBIOLOGICAL QUALITY OF ICE CREAM, THEREBY DECREASING THE RISK FOR CONSUMER HEALTH.
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SEGURIDAD ALIMENTARIA., HELADOS, CALIDAD MICROBIOLÓGICA, BUENAS PRÁCTICAS DE MANUFACTURAS
