La ciencia al servicio de la mesa.
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2011
Author(s)
Type
Resource Types::text::Non-primary product
Abstract
Food is a basic human necessity, this is why innocuousness is an important factor when satisfying hunger. In public health this aspect is basic. Prevention and control of ailments induced by pathogen microorganisms in food are a challenge for all those involved in its preparation and production. If you take into account that the current regulation (NOM-251-SSA-2009) proposes to implement the HACCP system as part of the necessary measures to achieve innocuous food, the use of quick microbiological methods offers a viable, reliable and short term possibility for the corporation; it is also profitable because the initial investment can be rapidly recovered due to the fact that process deviations may be quickly corrected with the certainty that the food being processed is within the established microbiological control parameters.
File(s)
Versión del editor
License
Acceso Abierto
How to cite
Rabiela Sotelo, M. de C. . (2011). La ciencia al servicio de la mesa. HE, (20), 57–72. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/6944
Table of contents
Introducción -- Enfermedades transmitidas por alimentos (ETAs) -- Métodos de diagnóstico microbiológico moderno -- Aplicaciones -- Consideraciones finales