{"id":2923,"date":"2023-07-20T10:31:01","date_gmt":"2023-07-20T16:31:01","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2923"},"modified":"2023-07-20T10:41:44","modified_gmt":"2023-07-20T16:41:44","slug":"peligros-en-los-alimentos","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/noticias\/peligros-en-los-alimentos\/","title":{"rendered":"Peligros en los alimentos"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.19.2&#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=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.21.0&#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>3 Tipos de peligros. Inocuidad de alimentos.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.21.0&#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; custom_margin=\u00bb||5px||false|false\u00bb]<h4>PELIGRO<\/h4>\n<p>Cualquier agente biol\u00f3gico, qu\u00edmico o f\u00edsico que tenga el potencial de ocasionar enfermedad o lesi\u00f3n.<\/p>\n<ul>\n<li><strong>Qu\u00edmicos: <\/strong>Medicamentos y pesticidas, metales pesados, qu\u00edmicos industriales, contaminantes ambientales, micotoxinas, al\u00e9rgenos, aditivos no aprobados, radion\u00faclidos.<\/li>\n<li><strong>F\u00edsicos:<\/strong> Metales, vidrio, pl\u00e1stico duro, madera, piedras, y otros, incluidos causantes de atragantamiento o asfixia.<\/li>\n<li><strong>Biol\u00f3gicos:<\/strong> Bacterias, virus, protozoarios y par\u00e1sitos (PAT\u00d3GENOS).<\/li>\n<\/ul>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.21.0&#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; custom_margin=\u00bb||5px||false|false\u00bb]<h4>An\u00e1lisis de peligros potenciales:<\/h4>\n<p>Peligro biol\u00f3gico, qu\u00edmico o f\u00edsico que es conocido por estar, o tiene la posibilidad de estar, asociado con la instalaci\u00f3n o con el alimento.<\/p>\n<ul>\n<li><strong>Ejemplo: harina<\/strong><br \/>B: Salmonella spp<br \/>Q: aflatoxinas, pesticidas.<br \/>F: metal.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#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\/2023\/07\/alimentos-peligros.jpg\u00bb title_text=\u00bbalimentos-peligros\u00bb _builder_version=\u00bb4.21.0&#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 column_structure=\u00bb1_3,1_3,1_3&#8243; _builder_version=\u00bb4.21.0&#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_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||5px||false|false\u00bb]<ul>\n<li><strong>Ejemplo: leche<\/strong><br \/>B: Salmonella spp, Listeria monocytogenes.<br \/>Q: antibi\u00f3ticos, hormonas.<br \/>F: vidrio, pl\u00e1stico.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||5px||false|false\u00bb]<ul>\n<li><strong>Ejemplo: dulces<\/strong><br \/>B: Escherichia coli<br \/>Q: plomo.<br \/>F: madera y metal.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.21.0&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin=\u00bb||5px||false|false\u00bb]<ul>\n<li><strong>Ejemplo: s\u00e1ndwich<\/strong><br \/>B: Listeria monocytogenes, E.coli<br \/>Q: contaminante industrial.<br \/>F: metal y pl\u00e1stico.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>3 Tipos de peligros. Inocuidad de alimentos.PELIGRO Cualquier agente biol\u00f3gico, qu\u00edmico o f\u00edsico que tenga el potencial de ocasionar enfermedad o lesi\u00f3n. Qu\u00edmicos: Medicamentos y pesticidas, metales pesados, qu\u00edmicos industriales, contaminantes ambientales, micotoxinas, al\u00e9rgenos, aditivos no aprobados, radion\u00faclidos. F\u00edsicos: Metales, vidrio, pl\u00e1stico duro, madera, piedras, y otros, incluidos causantes de atragantamiento o asfixia. Biol\u00f3gicos: Bacterias, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2927,"comment_status":"open","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":[1],"tags":[],"class_list":["post-2923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Peligros en 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\" href=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/noticias\/peligros-en-los-alimentos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peligros en los alimentos - FSI\" \/>\n<meta property=\"og:description\" content=\"3 Tipos de peligros. 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