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vol.39 número1COMPOSICIÓN DE ÁCIDOS GRASOS DE SACHA INCHI (Plukenetia volúbilis Linneo) Y SU RELACIÓN CON LA BIOACTIVIDAD DEL VEGETALCOMPOSICIÓN QUÍMICA DE PALETAS CONGELADAS PRODUCIDAS EN UNA MICROINDUSTRIA DE HIDALGO, MÉXICO índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

ARMSTRONG G, Waldo; QUINTANA D, Luis  y  CHESTA S, Verónica. EVALUATION OF THE COLD CHAIN IN FIVE PROCESSED MEAT FACTORIES IN CHILE AND THE IMPLICATIONS FOR THE MICROBIOLOGICAL COUNT. Rev. chil. nutr. [online]. 2012, vol.39, n.1, pp. 53-61. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182012000100006.

The food health regulations from Chile control their manufacturing, distribution and storage. Due to the lack of published data on the implementation of the regulations, we evaluated the continuity of the cold chain in five factories of sausages, using pate and cheese head as control products. The results showed deficiencies in the maintenance of cold chain, mainly in the distribution and retailing of products. In addition, statistically significant differences (Student t test) were detected between the bacterial count of initial sample (at the factory) and final (after 5 days, p<0.05), indicating the breakdown of the cold food chain and the increase in microbial load. Since food preservation has a direct impact on public health of the population, further studies are needed to evaluate the cold chain operation in Chile.

Palabras clave : Cold chain; food preservation; food market.

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