Bioconservación frente a patógenos de transmisión alimentaria en frutas y hortalizas mínimamente procesadas
DOI:
https://doi.org/10.3989/arbor.2020.795n1007Palabras clave:
cultivos protectores, bacteriocinas, bacteriófagos, IV gama, seguridad microbiológicaResumen
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/
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