{"id":1866,"date":"2021-11-09T11:19:19","date_gmt":"2021-11-09T17:19:19","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=1866"},"modified":"2021-11-09T11:39:27","modified_gmt":"2021-11-09T17:39:27","slug":"evaluacion-toxicologica-de-los-materiales-de-envase-en-contacto-directo-con-los-alimentos","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/tipos-de-peligros-en-alimentos\/evaluacion-toxicologica-de-los-materiales-de-envase-en-contacto-directo-con-los-alimentos\/","title":{"rendered":"Evaluaci\u00f3n toxicol\u00f3gica de los materiales de envase en contacto directo con los alimentos"},"content":{"rendered":"\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 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=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p>Los materiales de envase utilizados para estar en contacto directo con los alimentos constituyen un elemento fundamental que da protecci\u00f3n al alimento frente a agentes externos que puedan favorecer reacciones de deterioro del mismo, de forma tal que el alimento mantenga sus caracter\u00edsticas f\u00edsico-qu\u00edmicas, nutricionales y sensoriales desde el momento de su elaboraci\u00f3n hasta su consumo.<\/p>\n<p>Al tener contacto directo con el alimento es importante considerar que estos materiales de envase son lo suficientemente inertes para evitar que se transfieran sustancias a los alimentos en cantidades que puedan poner en peligro la salud del consumidor, o para ocasionar una modificaci\u00f3n inaceptable de la composici\u00f3n de los productos alimenticios o una alteraci\u00f3n de las caracter\u00edsticas organol\u00e9pticas de \u00e9stos.<\/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\/11\/Envase-2.jpg\u00bb title_text=\u00bbEnvase-2&#8243; _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _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=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p>Con la finalidad de asegurar que los materiales de envase no ponen en peligro la salud del consumidor, entidades regulatorias dan a conocer un listado de materiales permitidos en la elaboraci\u00f3n de envases para alimentos y sus l\u00edmites permisibles de sustancias migrantes. Un ejemplo de las entidades regulatorias que publican dichos listados son la FDA (Food and Drug Administration), cuyo listado se publica en el apartado del\u00a0CFR (Code of Federal Regulations)\u00a0T\u00edtulo 21, y la Uni\u00f3n Europea en el reglamento\u00a0UE 10\/2011, por mencionar algunas.<\/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=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p>Ahora bien, cuando se introducen al mercado nuevos materiales de empaque, que contienen sustancias que no han sido sometidas a aprobaci\u00f3n para su uso en la industria de alimentos, debe llevarse a cabo una evaluaci\u00f3n toxicol\u00f3gica para determinar si es segura para su uso en contacto con alimentos. La evaluaci\u00f3n de una nueva sustancia comienza con la estimaci\u00f3n de su migraci\u00f3n a los alimentos con los que estar\u00eda en contacto el envase que contenga dicha sustancia, para posteriormente determinar la cantidad a la que se realizar\u00e1 la evaluaci\u00f3n toxicol\u00f3gica. Para la evaluaci\u00f3n toxicol\u00f3gica se llevan a cabo los siguientes protocolos.<\/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\/09\/lista.jpg\u00bb title_text=\u00bblista\u00bb _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _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=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Protocolo toxicol\u00f3gico simplificado<\/strong><\/p>\n<ul>\n<li>Prueba de toxicidad aguda (determinaci\u00f3n de la DL 50)<\/li>\n<li>Prueba de toxicidad cr\u00f3nica: test de 90 d\u00edas con tres dosis diferentes.<\/li>\n<li>Determinaci\u00f3n del poder mut\u00e1geno que comprende dos test: un test de mutaci\u00f3n gen\u00e9tica y un test de aberraci\u00f3n cromos\u00f3mica.<\/li>\n<\/ul>[\/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_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2021\/11\/Envase-3.jpg\u00bb title_text=\u00bbEnvase-3&#8243; _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/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_text _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Protocolo toxicol\u00f3gico<\/strong><\/p>\n<p>Es variable seg\u00fan la intensidad de las migraciones espec\u00edficas y debe proporcionar dos informes:<\/p>\n<ol>\n<li>La evoluci\u00f3n del material en el tiempo y por tanto la evoluci\u00f3n de las cualidades de protecci\u00f3n del envase.<\/li>\n<li>Las cantidades de mol\u00e9culas definidas, susceptibles a migrar en el alimento y por tanto de ser absorbidas por el hombre.<\/li>\n<\/ol>\n<p>Se distinguen los siguientes tipos de migraci\u00f3n:<\/p>\n<ul>\n<li>Migraci\u00f3n espec\u00edfica &lt;0.05 mg \u25aa Kg-1<\/li>\n<li>Test de mutaci\u00f3n gen\u00e9tica sobre bacterias<\/li>\n<li>Test de absorci\u00f3n cromos\u00f3mica sobre c\u00e9lulas de mam\u00edfero en cultivos<\/li>\n<li>Test de mutaci\u00f3n gen\u00e9tica sobre c\u00e9lulas de mam\u00edferos en cultivos<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _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=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.11.2&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<ul>\n<li>Migraci\u00f3n espec\u00edfica comprendida entre 0.05 mg y 5mg \u25aa Kg-1<br \/>Estudio de toxicidad subaguda, por v\u00eda oral, sobre un per\u00edodo de 90 d\u00edas<br \/>Estudio de bioacumulaci\u00f3n<\/li>\n<li>Migraci\u00f3n espec\u00edfica de 5 &#8211; 60 mg \u25aa Kg-1<br \/>Estudio sobre la reproducci\u00f3n<br \/>Estudio de teratog\u00e9nesis<br \/>Estudio de largo plazo de cancerog\u00e9nesis y eventualmente: estudio sobre el sistema inmunitario y estudio sobre la inducci\u00f3n de la proliferaci\u00f3n de peroxisom<\/li>\n<\/ul>\n<p><span>La industria de alimentos y los proveedores de los materiales de envase usados para alimentos tienen gran responsabilidad y compromiso para proporcionar alimentos inocuos a los consumidores; debido a ello es fundamental prevenir cualquier peligro procedente del envase hacia el alimento que pueda poner en riesgo su salud, ya sea asegur\u00e1ndose que se utilizan materiales permitidos por una entidad regulatoria o que se demuestra mediante una evaluaci\u00f3n toxicol\u00f3gica que no representan un peligro a la salud del consumidor.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Los materiales de envase utilizados para estar en contacto directo con los alimentos constituyen un elemento fundamental que da protecci\u00f3n al alimento frente a agentes externos que puedan favorecer reacciones de deterioro del mismo, de forma tal que el alimento mantenga sus caracter\u00edsticas f\u00edsico-qu\u00edmicas, nutricionales y sensoriales desde el momento de su elaboraci\u00f3n hasta su [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1872,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[30],"tags":[],"class_list":["post-1866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tipos-de-peligros-en-alimentos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Evaluaci\u00f3n toxicol\u00f3gica de los materiales de envase en contacto directo con los alimentos - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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