{"id":1770,"date":"2021-08-30T15:46:22","date_gmt":"2021-08-30T21:46:22","guid":{"rendered":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=1770"},"modified":"2021-09-14T17:05:45","modified_gmt":"2021-09-14T23:05:45","slug":"5-causas-principales-de-brotes-por-enfermedades-transmitidas-por-alimentos","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/limpieza-y-sanitizacion\/5-causas-principales-de-brotes-por-enfermedades-transmitidas-por-alimentos\/","title":{"rendered":"5 causas principales de brotes por enfermedades transmitidas por alimentos"},"content":{"rendered":"\n\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb23px||23px||true|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><span>Un brote de enfermedad transmitida por alimentos es un incidente en el que dos o m\u00e1s personas experimentan una enfermedad similar despu\u00e9s de la ingesti\u00f3n de un mismo alimento, y que en un an\u00c3\u00a1lisis epidemiol\u00f3gico implica al mismo como el origen de la enfermedad<\/span><\/p>\n<p><span>A continuaci\u00f3n te presentamos las 5 causas principales, seg\u00fan las estad\u00ed\u00adsticas, de brotes por enfermedades transmitidas por alimentos:<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||true|false\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>1. Mantener alimentos a temperaturas inadecuadas.<\/strong><\/p>\n<p><span>No todas las bacterias causan da\u00f1o a la salud, algunas solo deterioran los alimentos, y otras hasta son ben\u00e9ficas para la industria. La mayor\u00eda de las bacterias relacionadas con los alimentos se multiplican de manera \u00f3ptima a temperaturas entre 4 y 60\u00b0C, rango al que se le conoce como \u00abzona de peligro\u00bb. Mantener los alimentos por m\u00e1s dos horas a temperaturas de zona de peligro incrementa el riesgo de reproducci\u00f3n bacteriana, y por lo tanto, la probabilidad de que la cantidad de bacterias pat\u00f3genas causen da\u00f1o al consumidor.<\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><span><strong>2. Cocciones o recalentamiento a temperaturas inadecuadas.<\/strong><\/span><span><\/span><span><br \/><\/span><\/p>\n<p><span>La mayor\u00eda de las bacterias se eliminan al aplicar calor por encima de los 60\u00b0C, aunque hay excepciones. Es por esto que debe alcanzarse una temperatura de cocci\u00f3n m\u00ednima adecuada seg\u00fan el tipo de alimento, de lo contrario, las bacterias que por naturaleza, o por contaminaci\u00f3n, se encuentran en el alimento no ser\u00e1n eliminadas y representar\u00e1n un riesgo para el consumidor. Al recalentar los alimentos debe lograrse una temperatura interna de al menos 72\u00b0C para eliminar cualquier bacteria que haya persistido o contaminado el alimento durante su almacenamiento.<\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><span><strong>3. Equipos y utensilios contaminados.<\/strong><\/span><\/p>\n<p><span>La contaminaci\u00f3n de equipos y utensilios puede provenir de muchas fuentes, es por eso que el uso correcto de los mismos para evitar la contaminaci\u00f3n cruzada, y la limpieza y sanitizaci\u00f3n adecuada son fundamentales para evitar que se conviertan en un peligro de inocuidad. Es muy importante la limpieza correcta de hendiduras y piezas de los equipos, pues en estos lugares se pueden acumular restos de materia org\u00e1nica y\/o microorganismos causantes de enfermedades.<\/span><\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><span><strong>4. Materias primas de proveedores no confiables.<\/strong><\/span><span><\/span><span><br \/><\/span><\/p>\n<p><span>La garant\u00eda de inocuidad solo ser\u00e1 posible si toda la cadena de alimentos trabaja en conjunto. Es por eso que los proveedores de materias primas tambi\u00e9n deben compartir la responsabilidad del suministro de alimentos inocuos a trav\u00e9s de la implementaci\u00f3n de un Sistema de Inocuidad en sus plantas o establecimientos.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#efefef\u00bb custom_padding=\u00bb20px|20px|20px|20px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><span><strong>5. Pr\u00e1cticas deficientes de higiene personal.<\/strong><\/span><\/p>\n<p>Los manipuladores de alimentos representan un riesgo de contaminaci\u00f3n cuando incumple con las normas de higiene personal. Se debe de tener estricto control sobre las pr\u00e1cticas adecuadas de lavado de manos, salud del personal, vestimenta, entre otras normas.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2021\/08\/porque-las-manos-limpias-salvan-vidas.jpg\u00bb _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243; title_text=\u00bbporque-las-manos-limpias-salvan-vidas\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>Un brote de enfermedad transmitida por alimentos es un incidente en el que dos o m\u00e1s personas experimentan una enfermedad similar despu\u00e9s de la ingesti\u00f3n de un mismo alimento, y que en un an\u00c3\u00a1lisis epidemiol\u00f3gico implica al mismo como el origen de la enfermedad A continuaci\u00f3n te presentamos las 5 causas principales, seg\u00fan las estad\u00ed\u00adsticas, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1775,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[31],"tags":[],"class_list":["post-1770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-limpieza-y-sanitizacion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - 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