Bioconservación frente a patógenos de transmisión alimentaria en frutas y hortalizas mínimamente procesadas

Autores/as

DOI:

https://doi.org/10.3989/arbor.2020.795n1007

Palabras clave:

cultivos protectores, bacteriocinas, bacteriófagos, IV gama, seguridad microbiológica

Resumen


El aumento en la producción y consumo de frutas y hortalizas mínimamente procesadas de los últimos años ha con­tribuido a incrementar las toxiinfecciones alimentarias asociadas al consumo de productos vegetales frescos. Esto es debido a que los tratamientos desinfectantes llevados a cabo actualmente por industria de IV gama son insuficientes para garantizar la seguridad microbiológica de los productos finales, y además estos no reciben ningún tratamiento capaz de eliminar todos los patógenos antes de su consumo. Por lo tanto, es necesario utilizar estrategias al­ternativas para reducir los microorganismos patógenos y alteran­tes en frutas y hortalizas. La bioconservación, mediante el uso de microorganismos o sus metabolitos, es una alternativa que, en combinación con las prácticas habituales, puede reducir o prevenir el crecimiento de patógenos en productos mínimamente procesa­dos, mejorando su calidad microbiológica. En este artículo se pre­sentan los resultados más relevantes sobre la bioconservación de frutas y hortalizas mínimamente procesadas.

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Recursos en línea

La IV gama de frutas y hortalizas espera crecer un 10% hasta 2020. Valencia Fruits. [En línea]. Disponible en: http:// valenciafruits.com/la-iv-gama-de-frutas-y-hortalizas-espera-crecer-un- 10-hasta-2020/

Publicado

2020-03-30

Cómo citar

Alegre Vilas, I., Abadias Seró, M., Colás Medà, P., Collazo Cordero, C., & Viñas Almenar, I. (2020). Bioconservación frente a patógenos de transmisión alimentaria en frutas y hortalizas mínimamente procesadas. Arbor, 196(795), a543. https://doi.org/10.3989/arbor.2020.795n1007

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