{"id":11798,"date":"2022-12-09T12:04:25","date_gmt":"2022-12-09T12:04:25","guid":{"rendered":"https:\/\/idro.es\/?p=11798"},"modified":"2023-10-04T15:15:40","modified_gmt":"2023-10-04T15:15:40","slug":"https-idro-es-alertas-alimentarias","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/https-idro-es-alertas-alimentarias\/","title":{"rendered":"FOOD ALERTS"},"content":{"rendered":"

BRAND PRESTIGE CAN BE LOST IN ONE DAY!<\/p>\n

The Spanish Agency for Food Safety and Nutrition has learned, through the Coordinated System for Rapid Information Exchange (SCIRI), of several alert notifications for the presence of Listeria monocytogenes and Salmonella in meat and dairy foods, in recent months.<\/p>\n

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Listeria monocytogenes is a bacterium that develops intracellularly, being one of the pathogens that causes the most violent food infections, with a mortality rate between 20 to 30%, higher than almost all other food poisoning infections.<\/p>\n

Food alerts are becoming a regular in the media, more and more often before serious health consequences occur.<\/p>\n

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This clearly has a negative impact, causing a reduction in meat consumption, affecting the entire chain, from the producer to the seller. If we add to this reduction in sales, the bad reputation that a company can get due to these food crises and the current critical cost situation, it could be the end of many farmers or food companies.<\/p>\n

The smartest solution is to combat this problem, directly affecting this type of pathogen. The High Hydrostatic Pressure method is ideal for treating this root problem, with the security of inactivating it without altering the organoleptic properties of the food, as we can see in the following graph.<\/p>\n

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BIBLIOGRAPHY:<\/p>\n