{"id":2153,"date":"2022-03-07T17:15:05","date_gmt":"2022-03-07T23:15:05","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2153"},"modified":"2022-03-08T11:09:34","modified_gmt":"2022-03-08T17:09:34","slug":"la-importancia-de-la-conservacion-de-la-cadena-de-frio","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/practicas-operativas\/la-importancia-de-la-conservacion-de-la-cadena-de-frio\/","title":{"rendered":"La importancia de la conservaci\u00f3n de la cadena de fr\u00edo"},"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 theme_builder_area=\u00bbpost_content\u00bb][et_pb_row _builder_version=\u00bb4.11.2&#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=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||14px|||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>\u00bfCu\u00e1les son las estrategias de control que pueden implementarse para lograr exitosamente la conservaci\u00f3n de la cadena de fr\u00edo?<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#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;]La temperatura juega una papel crucial en el almacenamiento, procesamiento, manejo y distribuci\u00f3n tanto de materias primas, como de productos terminados.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.14.8&#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=\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=\u00bb4.14.8&#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;]Este factor influye de manera determinada en la  vida \u00fatil de los productos debido a que el abuso de la temperatura favorece la proliferaci\u00f3n de los microorganismos causantes de deterioro, as\u00ed como de pat\u00f3genos.\n\nSe reporta que en Estados Unidos de Am\u00e9rica, el abuso de temperatura durante la refrigeraci\u00f3n de los alimentos, causa el 37% de los casos de enfermedades transmitidas por alimentos.[\/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_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/alimentos-perecederos.png\u00bb alt=\u00bbImagenes_para_news-02&#8243; title_text=\u00bbalimentos-perecederos\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\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=\u00bb4.11.2&#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=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||14px|||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4 style=\"text-align: center;\"><strong>\u00bfQUI\u00c9N ES RESPONSABLE DE CONSERVAR LA CADENA DE FR\u00cdO?<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#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;]La conservaci\u00f3n de la cadena de fr\u00edo, es decir del manejo controlado de las temperaturas de los productos perecederos para conservar su calidad e inocuidad a lo largo del proceso productivo, es una responsabilidad compartida entre todos los que participan en \u00e9ste:[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/03\/responsable-cadena-frio.png\u00bb alt=\u00bbresponsable-cadena-frio\u00bb title_text=\u00bbresponsable-cadena-frio\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb75%\u00bb module_alignment=\u00bbcenter\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 column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.14.8&#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=\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=\u00bb4.14.8&#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>Una sola falla en alguno de los puntos de la cadena de fr\u00edo<\/strong>, ya sea por infraestructura deficiente, mal manejo del proceso o errores en la manipulaci\u00f3n del producto durante su distribuci\u00f3n y comercializaci\u00f3n conlleva a:<\/p>\n<p>\u2022 P\u00e9rdidas econ\u00f3micas por deterioro del producto.<\/p>\n<p>\u2022 Disminuci\u00f3n de la vida de anaquel.<\/p>\n<p>\u2022 P\u00e9rdida de confianza por parte del consumidor.<\/p>\n<p>\u2022 P\u00e9rdida del prestigio o reputaci\u00f3n de las marcas.<\/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\/03\/cadena.png\u00bb alt=\u00bbcadena\u00bb title_text=\u00bbcadena\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb36%\u00bb module_alignment=\u00bbcenter\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=\u00bb4.11.2&#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=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||14px|||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4 style=\"text-align: center;\"><strong>CONTROL DE LA CADENA DE FR\u00cdO<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#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;]Algunas estrategias para lograr un mayor control de la cadena de fr\u00edo se mencionan a continuaci\u00f3n:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_5,2_5&#8243; _builder_version=\u00bb4.14.8&#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=\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=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||14px|||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>1.CARACTERIZAR LA CADENA DE FR\u00cdO<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.8&#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>Consiste en hacer un estudio para determinar qu\u00e9 temperaturas se manejan en cada una de las etapas, de tal forma que se conozca la realidad de la cadena de fr\u00edo.<\/p>\n<p>Derivado de la informaci\u00f3n se podr\u00e1n tomar acciones espec\u00edficas para mejorar cada etapa. Este estudio se puede hacer colocando registradores en los productos y\/o tomando temperaturas en distintos puntos.<\/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\/03\/ejemplo-cadena-frio.png\u00bb alt=\u00bbejemplo-cadena-frio\u00bb title_text=\u00bbejemplo-cadena-frio\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb100%\u00bb module_alignment=\u00bbcenter\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 column_structure=\u00bb2_5,3_5&#8243; _builder_version=\u00bb4.14.8&#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=\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\/03\/distribucion-productos.png\u00bb alt=\u00bbejemplo-cadena-frio\u00bb title_text=\u00bbdistribucion-productos\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb42%\u00bb module_alignment=\u00bbcenter\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_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=\u00bb4.14.8&#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;]Es recomendable contar con personal que verifique las temperaturas de los equipos y de los productos en los establecimientos comerciales, identifique condiciones de riesgo y tome acciones correctivas efectivas. Tambi\u00e9n se recomienda que se hagan acuerdos con los comercializadores y en general se ejerza m\u00e1s presi\u00f3n para contribuir a la conservaci\u00f3n de la cadena de fr\u00edo.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.11.2&#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=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||14px|||\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>2. UTILIZAR  INDICADORES TIEMPO-TEMPERATURA (ITT)  o ENVASES INTELIGENTES<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.14.8&#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=\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\/03\/indicador-carne.png\u00bb alt=\u00bbindicador-carne\u00bb title_text=\u00bbindicador-carne\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb module_alignment=\u00bbcenter\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_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=\u00bb4.14.8&#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;]Algunas formas de detectar si un producto ha sido sujeto al abuso de tiempo y temperatura durante la cadena de fr\u00edo son las siguientes:\n\n \n\n\u2022 Colocar indicadores de tiempo-temperatura incorporados a los contenedores de materias primas o productos.\n\n \n\n\u2022 Utilizar indicadores de tiempo y temperatura en los envases  (cambian de color si el producto fue expuesto a cierta temperatura).La vida \u00fatil de un producto se reduce a la mitad si se encuentra entre 7 y 10 \u00b0C.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.14.8&#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=\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\/03\/diagrama-ciclo.png\u00bb alt=\u00bbdiagrama-ciclo\u00bb title_text=\u00bbdiagrama-ciclo\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.14.8&#8243; _module_preset=\u00bbdefault\u00bb module_alignment=\u00bbcenter\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_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=\u00bb4.14.8&#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;]El ciclo de crecimiento de los microorganismos consta de las fases de latencia, exponencial, estacionaria y declinaci\u00f3n. \n\n \n\nLa Microbiolog\u00eda predictiva se enfoca en estudiar el efecto que tiene la variaci\u00f3n de la temperatura sobre cada una de estas fases, lo que permite predecir el crecimiento microbiano que habr\u00e1 en cada\n\n \n\nuna, y poder detectar en qu\u00e9 etapa se generar\u00e1n suficientes bacterias como para considerar que un producto est\u00e1 deteriorado o presenta riesgos para la salud del consumidor.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.14.8&#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=\u00bb4.14.8&#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;]Actualmente en Estados Unidos, Reino Unido, Australia y otros pa\u00edses, se trabaja en desarrollar modelos predictivos (Ej. Micromodel, Growth Predictor, Combase) que permiten predecir el comportamiento de bacterias pat\u00f3genas en ciertos alimentos, con el objetivo de que la industria tenga herramientas para evaluar los riesgos en determinadas  condiciones y tomar acciones correctivas efectivas; todo esto basado en evidencia cient\u00edfica del comportamiento de pat\u00f3genos.\n\nEstas estrategias permiten a los proveedores de materias primas, procesadores, distribuidores y comercializadores de alimentos, reducir la cantidad de producto rechazado y brindar al consumidor alimentos m\u00e1s seguros.[\/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=\u00bb4.14.8&#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;]Fuente:\n\nCrecimiento microbiano en productos c\u00e1rnicos refrigerados.  2005. Ciencia y tecnolog\u00eda alimentaria. Sociedad Mexicana de Nutrici\u00f3n y Tecnolog\u00eda de Alimentos.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>\u00bfCu\u00e1les son las estrategias de control que pueden implementarse para lograr exitosamente la conservaci\u00f3n de la cadena de fr\u00edo?La temperatura juega una papel crucial en el almacenamiento, procesamiento, manejo y distribuci\u00f3n tanto de materias primas, como de productos terminados.Este factor influye de manera determinada en la vida \u00fatil de los productos debido a que el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2174,"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-2153","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 - 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