{"id":2067,"date":"2022-02-04T16:37:26","date_gmt":"2022-02-04T22:37:26","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2067"},"modified":"2022-02-04T17:15:23","modified_gmt":"2022-02-04T23:15:23","slug":"fundamentos-del-manejo-adecuado-de-temperatura","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/fundamentos-del-manejo-adecuado-de-temperatura\/","title":{"rendered":"Fundamentos del manejo adecuado de temperatura"},"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 theme_builder_area=\u00bbpost_content\u00bb][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Las personas dedicadas a la industria de alimentos, ya sea en la fabricaci\u00f3n, el almacenamiento, la distribuci\u00f3n, u otro, tienen una gran responsabilidad hacia el consumidor, pues su salud y la vida de muchos de ellos est\u00e1 en sus manos. Los alimentos mal refrigerados pueden causar enfermedades muy graves, incluso la muerte. Por esta raz\u00f3n es muy importante que comprendan los conceptos que sustentan el manejo adecuado de la temperatura.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Inocuidad de alimentos<\/strong><\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Un alimento inocuo es aquel que no causa da\u00f1o a la salud de quien lo consume. Los alimentos pueden volverse peligrosos para la salud cuando contienen alg\u00fan objeto f\u00edsico extra\u00f1o, como un vidrio o un metal; alguna sustancia qu\u00edmica t\u00f3xica, como un plaguicida o solvente, y\/o cuando tienen microorganismos pat\u00f3genos (son los que causan da\u00f1o a la salud).<\/p>\n<p>No todos los microorganismos presentes en los alimentos son peligrosos para el consumidor, algunos solo causan deterioro.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/naranja.png\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbnaranja\u00bb align=\u00bbcenter\u00bb force_fullwidth=\u00bbon\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Diferencia entre microorganismos que deterioran alimentos y pat\u00f3genos<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb1_2,1_2&#8243; theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\">Los que deterioran alimentos<\/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 theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\">Los que causan da\u00f1o a la salud<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb1_2,1_2&#8243; theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_enable_color=\u00bboff\u00bb make_equal=\u00bbon\u00bb use_custom_gutter=\u00bbon\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Estos microorganismos crecen y se multiplican generando, como parte de su metabolismo, deshechos que son percibidos como: olores desagradables, consistencias pegajosas y cambios en el color, en la textura y en el sabor, pero no causan da\u00f1o a la salud.<\/p>\n<p>Estos microorganismos son de mucho inter\u00e9s para la industria porque afectan la vida \u00fatil de los alimentos y ocasiona que se tengan que desechar.<\/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 theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Los microorganismos pat\u00f3genos pueden estar presentes en los alimentos sin que estos sean detectados a trav\u00e9s de los sentidos, volvi\u00e9ndolos peligrosos. Esta es la raz\u00f3n por la cual muchas personas se enferman.<\/p>\n<p>Cabe aclarar que un alimento puede contener ambos tipos de microorganismos, tanto aquellos que lo deterioran, como los considerados pat\u00f3genos.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Reproducci\u00f3n de los microorganismos<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Los microorganismos son seres vivos muy peque\u00f1os que requieren de ciertos factores para reproducirse. La cantidad de agua, la cantidad y tipo de alimento (nutrientes en el alimento), la acidez que este tenga, as\u00ed\u00ad como la temperatura y la cantidad de ox\u00edgeno disponible, determinan el tipo de microorganismos y la velocidad a la cual pueden reproducirse.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.14.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/binaria.png\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbbinaria\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; width=\u00bb50%\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>La reproducci\u00f3n de los microorganismos es muy simple y por lo tanto se puede llevar a cabo en muy poco tiempo. Por ejemplo, en el caso de las bacterias la reproducci\u00f3n se efect\u00faa a trav\u00e9s de un\u00a0proceso de duplicaci\u00f3n. En t\u00e9rminos pr\u00e1cticos se puede decir que una bacteria se duplica convirti\u00e9ndose en dos, las cuales tienen la misma capacidad de duplicarse y de esta forma convertirse en cuatro bacterias; cuando la bacteria tiene todo lo necesario para multiplicarse la duplicaci\u00f3n puede llevarse a cabo cada 20 minutos.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb5px|5px|5px|5px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb border_width_all=\u00bb3px\u00bb border_style_all=\u00bbdotted\u00bb border_color_all=\u00bb#ffcc66&#8243; sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>La rapidez con la que un alimento se deteriora est\u00e1 en funci\u00f3n de la temperatura a la que est\u00e1 expuesto. Mantener las temperaturas controladas, dentro de los rangos aceptables, es para las empresas de alimentos un aspecto fundamental que les permite ofrecer productos inocuos y que cumplan con la vida de anaquel que tienen indicada en las etiquetas.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>La temperatura y su relaci\u00f3n con el crecimiento de los microorganismos<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>La temperatura es un\u00a0factor que ayuda\u00a0al crecimiento de los microorganismos, tanto de los pat\u00f3genos, como de los que no causan da\u00f1o. A medida que la temperatura disminuye, la mayor\u00ed\u00ada de los microorganismos reduce la velocidad a la que se reproduce, por consecuencia la vida \u00fatil del alimento se incrementa.<\/p>\n<p>Algunas de las bacterias que deterioran los alimentos se pueden multiplicarse en refrigeraci\u00f3n. Es la raz\u00f3n por la cual los alimentos refrigerados finalmente, despu\u00e9s de un periodo, se deterioran y tienen que ser desechados.<\/p>\n<p>La mayor\u00ed\u00ada de los microorganismos\u00a0pat\u00f3genos\u00a0no puede multiplicarse al estar a temperaturas de 4\u00b0C o menores. Muchas de las bacterias que solo causan deterioro en los alimentos tambi\u00e9n detienen su crecimiento a dicha temperatura.<\/p>\n<p>En la siguiente figura se muestran las bacterias de mayor preocupaci\u00f3n para la industria de alimentos y servicios alimentarios. La barra de colores representa el rango de temperatura en el cual se puede multiplicar cada bacteria.<\/p>[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/Temperaturas_regfrigeracion.png\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbTemperaturas_regfrigeracion\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; width=\u00bb55%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb5px|5px|5px|5px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb border_width_all=\u00bb3px\u00bb border_style_all=\u00bbdotted\u00bb border_color_all=\u00bb#ffcc66&#8243; sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Clostridium botulinum,\u00a0Listeria monocytogenes\u00a0y\u00a0Yersinia enterocol\u00edtica\u00a0son excepciones, ya que son bacterias pat\u00f3genas que se pueden crecen por debajo de 4\u00b0C.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\">La forma de detener por completo el deterioro de los alimentos por efecto de los microorganismos, es someti\u00e9ndolos a congelaci\u00f3n, espec\u00edficamente a -18\u00b0C.<br \/>La congelaci\u00f3n no destruye a los microorganismos, solo inhibe su crecimiento.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb3_5,2_5&#8243; theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Si se cuenta con cuatro hamburguesas que contienen la misma cantidad inicial de bacterias (106\u00a0= un mill\u00f3n) y cada una de ellas es almacenada a diferente temperatura, el crecimiento de las bacterias en cada una de ellas variar\u00e1, en relaci\u00f3n al tiempo de almacenamiento. La l\u00ed\u00adnea roja marca el punto en donde se percibe deterioro (olor y viscosidad).<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>A menor temperatura (0-2\u00b0C) se presenta la mayor duraci\u00f3n de la hamburguesa (m\u00e1s de 96 horas).<\/strong><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/grafica_hamburguesas.png\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbgrafica_hamburguesas\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; width=\u00bb75%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Temperaturas recomendadas para equipos y \u00e1reas de refrigeraci\u00f3n<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/Tabla-temperaturas-adecuadas.jpg\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbTabla temperaturas adecuadas\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; width_last_edited=\u00bboff|desktop\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Las normativas y est\u00e1ndares que establecen temperaturas para el manejo adecuado de alimentos, marcan 4\u00b0C como temperatura m\u00ednima aceptable en\u00a0refrigeradores, lo cual est\u00e1 basado en las temperaturas de crecimiento de pat\u00f3genos.<\/p>\n<p>La Norma Oficial Mexicana NOM-251-SSA1-2009, Pr\u00e1cticas de higiene para el proceso de alimentos, bebidas o suplementos alimenticios establece que\u00a0los equipos de refrigeraci\u00f3n se deben mantener a una temperatura m\u00e1xima de 7\u00b0C, sin embargo, debido a que la mayor\u00ed\u00ada de los microorganismos pat\u00f3genos empiezan a crecer a temperaturas m\u00e1s bajas, es m\u00e1s recomendable que los equipos se mantengan por debajo de los 4\u00b0C.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Cadena de fr\u00edo y su importancia<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Se le llama cadena de fr\u00edo a mantener la temperatura controlada durante las diferentes etapas del proceso de elaboraci\u00f3n de alimentos. Mantener la cadena de fr\u00edo es muy importante porque al romperse se exponen los alimentos a temperaturas inadecuadas, lo cual puede ser suficiente para que los microorganismos empiecen a multiplicarse o generar desechos t\u00f3xicos (toxinas).<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb5px|5px|5px|5px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb border_width_all=\u00bb3px\u00bb border_style_all=\u00bbdotted\u00bb border_color_all=\u00bb#ffcc66&#8243; sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Algunos microorganismos pat\u00f3genos tienen la capacidad de generar toxinas. En ocasiones las toxinas pueden llegar a ser m\u00e1s peligrosas que el mismo microorganismo, causando intoxicaciones graves. Muchas de estas toxinas no se destruyen con el calor que se aplica en los procesos de cocci\u00f3n de los alimentos.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Limpieza y sanitizaci\u00f3n de los equipos y c\u00e1maras de refrigeraci\u00f3n y congelaci\u00f3n<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>La mayor\u00eda de los microorganismos que crecen en los equipos y c\u00e1maras de refrigeraci\u00f3n no son pat\u00f3genos. Sin embargo, hay algunos como\u00a0Listeria monocytogenes\u00a0que s\u00ed\u00ad pueden crecer aun estando a temperaturas de -1\u00b0C. Es por eso que se vuelve muy importante llevar a cabo pr\u00e1cticas detalladas de limpieza y sanitizaci\u00f3n en los equipos.<\/p>\n<ul>\n<li>La limpieza ayuda a remover la suciedad visible.<\/li>\n<li>La sanitizaci\u00f3n ayuda a destruir a los microorganismos que quedan en las superficies.<\/li>\n<\/ul>\n<p>Para sanitizar se requiere aplicar productos qu\u00edmicos (sanitizantes) que contienen sustancias como cloro, sales cuaternarias de amonio u otros compuestos activos capaces de destruir a los microorganismos.\u00a0<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e4e5eb\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb1_2,1_2&#8243; theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/camara_de_refrigeracion.png\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbcamara_de_refrigeracion\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; width_last_edited=\u00bboff|desktop\u00bb][\/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 theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Listeria monocytogenes<\/strong>\u00a0es uno de los pat\u00f3genos m\u00e1s severos causante de infecciones alimentarias, puede provocar abortos y meningitis.<\/p>\n<p><strong>Tiene una tasa de mortalidad entre un 20 a 30%<\/strong>, m\u00e1s alta que casi todas las infecciones alimentarias restantes. Se ha encontrado con frecuencia en c\u00e1maras de refrigeraci\u00f3n y \u00e1reas de proceso refrigeradas de productos c\u00e1rnicos y l\u00e1cteos.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffcc66&#8243; custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb15px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p style=\"text-align: center;\"><strong>Tecnolog\u00edas e innovaci\u00f3n para el control de temperaturas<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Hoy en d\u00ed\u00ada existen en el mercado instrumentos y dispositivos que permiten registrar las temperaturas durante toda la cadena de fr\u00edo de los alimentos. Estos m\u00e9todos se consideran como evidencias del adecuado manejo de la temperatura del producto y cada vez son m\u00e1s los clientes que lo consideran como requisito para sus proveedores.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb5px|5px|5px|5px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb1_2,1_2&#8243; theme_builder_area=\u00bbpost_content\u00bb border_width_all=\u00bb3px\u00bb border_style_all=\u00bbdotted\u00bb border_color_all=\u00bb#ffcc66&#8243; sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/02\/etiqueta_alimentos.jpg\u00bb alt=\u00bbLavado_del_area\u00bb title_text=\u00bbetiqueta_alimentos\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; width_last_edited=\u00bboff|desktop\u00bb][\/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 theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Algunos microorganismos pat\u00f3genos tienen la capacidad de generar toxinas. En ocasiones las toxinas pueden llegar a ser m\u00e1s peligrosas que el mismo microorganismo, causando intoxicaciones graves. Muchas de estas toxinas no se destruyen con el calor que se aplica en los procesos de cocci\u00f3n de los alimentos.<\/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=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.10.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.14.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>En un futuro, el uso de los envases inteligentes ser\u00e1 m\u00e1s com\u00fan, lo que representar\u00e1 un mayor compromiso por parte de la industria de alimentos para lograr un mejor control de todas las etapas de refrigeraci\u00f3n.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Las personas dedicadas a la industria de alimentos, ya sea en la fabricaci\u00f3n, el almacenamiento, la distribuci\u00f3n, u otro, tienen una gran responsabilidad hacia el consumidor, pues su salud y la vida de muchos de ellos est\u00e1 en sus manos. Los alimentos mal refrigerados pueden causar enfermedades muy graves, incluso la muerte. Por esta raz\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2083,"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":[32],"tags":[],"class_list":["post-2067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-practicas-operativas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fundamentos del manejo adecuado de temperatura - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/fundamentos-del-manejo-adecuado-de-temperatura\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fundamentos del manejo adecuado de temperatura - FSI\" \/>\n<meta property=\"og:description\" content=\"Las personas dedicadas a la industria de alimentos, ya sea en la fabricaci\u00f3n, el almacenamiento, la distribuci\u00f3n, u otro, tienen una gran responsabilidad hacia el consumidor, pues su salud y la vida de muchos de ellos est\u00e1 en sus manos. 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