{"id":10930,"date":"2022-07-13T14:13:33","date_gmt":"2022-07-13T14:13:33","guid":{"rendered":"https:\/\/idro.es\/?p=10930"},"modified":"2023-11-09T16:44:01","modified_gmt":"2023-11-09T16:44:01","slug":"hpp-en-alimentos-con-parasitos","status":"publish","type":"post","link":"https:\/\/idro.es\/pt-pt\/hpp-en-alimentos-con-parasitos\/","title":{"rendered":"HPP em alimentos com parasitas e v\u00edrus"},"content":{"rendered":"<h2>\u00bfQu\u00e9 son los par\u00e1sitos?<\/h2>\n<p>Los par\u00e1sitos son organismos que obtienen su\u00a0nutrici\u00f3n\u00a0y protecci\u00f3n de otros organismos vivos conocidos como hu\u00e9spedes. Cuando se encuentran en los alimentos, pueden causar enfermedades en los seres humanos. Cada a\u00f1o se notifican en la Uni\u00f3n Europea m\u00e1s de 1000 casos infecciones parasitarias de origen alimentario.<\/p>\n<h2><span style=\"font-weight: 400;\">\u00bfCu\u00e1les son los par\u00e1sitos m\u00e1s frecuentes?<\/span><\/h2>\n<p>Los par\u00e1sitos mas frecuentes que causan enfermedades son:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.consumer.es\/seguridad-alimentaria\/teniasis-en-alimentos.html\"><em>Taenia solium<\/em><\/a>: carne de cerdo. La enfermedad se puede transmitir por la falta de saneamiento en el matadero.<\/li>\n<li><em>Echinococcus granulosus<\/em>: Conocida como la\u00a0tenia del perro\u00a0o\u00a0gusano de la hid\u00e1tide, en productos frescos.<\/li>\n<li><em>Echinococcus multiocularis<\/em>: productos frescos.<\/li>\n<li><em><a href=\"https:\/\/idro.es\/clostridium-botulinum\/\">Clostridium botulinum<\/a>:\u00a0<\/em>productos de baja acidez listos para el consumo.<\/li>\n<li><em>Toxoplasma gondii<\/em>: carne de peque\u00f1os rumiantes como\u00a0<a href=\"https:\/\/www.consumer.es\/seguridad-alimentaria\/toxoplasma-en-el-jamon-curado.html\">cerdo<\/a>, de res o carne roja. Se calcula que puede afectar a cerca del 30% de la poblaci\u00f3n mundial.<\/li>\n<li><em>Triquinelosis<\/em> o triquinosis, es una\u00a0<a href=\"https:\/\/es.wikipedia.org\/wiki\/Enfermedad_parasitaria\">enfermedad parasitaria <\/a>causada por un\u00a0<a href=\"https:\/\/es.wikipedia.org\/wiki\/Nematodo\">nematodo<\/a>\u00a0del\u00a0<a href=\"https:\/\/es.wikipedia.org\/wiki\/G%C3%A9nero_(biolog%C3%ADa)\">g\u00e9nero<\/a>\u00a0<a href=\"https:\/\/es.wikipedia.org\/wiki\/Trichinella\"><em>Trichinella<\/em><\/a>, que se adquiere al consumir carne con\u00a0larvas\u00a0del par\u00e1sito, normalmente en cerdos.<\/li>\n<li><em>Cryptosporidium<\/em>: productos frescos, zumo de fruta, leche. Se transmite sobre todo a trav\u00e9s de manipuladores y agua contaminada.<\/li>\n<li><em>Entamoeba histolytica<\/em>: productos<\/li>\n<li><em>Anisakis<\/em>: productos frescos marinos.<\/li>\n<li><em>Trichinella spiralis<\/em>: carne de cerdo. Su incidencia ha aumentado en los \u00faltimos a\u00f1os porque se ha producido un mayor consumo de carne cruda, jabal\u00ed y otras carnes de animales salvajes.<\/li>\n<li>Opisthorchiidae: peces de agua dulce.<\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">\u00bfC\u00f3mo se inactivan?<\/span><\/h2>\n<p>En general, presiones superiores a los 4.000 bar, a temperaturas de refrigeraci\u00f3n (4-10\u00baC) o ambiente, inactivan la flora vegetativa (bacterias, virus, mohos, levaduras y par\u00e1sitos) presente en el producto, aumentando as\u00ed su vida \u00fatil y garantizando su seguridad alimentaria. Uno de los par\u00e1sitos m\u00e1s com\u00fan y conocido es el Anisakis.<\/p>\n<p>El\u00a0Anisakis es un par\u00e1sito de entre 20 y 30 mil\u00edmetros de largo cuyas larvas se alojan en m\u00faltiples especies marinas y del que\u00a0el hombre se convierte en hu\u00e9sped accidental. La parasitaci\u00f3n del pescado con Anisakis tiene adem\u00e1s una gran repercusi\u00f3n econ\u00f3mica ya que actualmente la prevalencia de la infestaci\u00f3n es muy alta en muchas de las especies marinas de alto valor comercial capturadas por pesca extractiva.<\/p>\n<p>Las enfermedades por anisakis constituyen un problema de salud p\u00fablica, aumentando su incidencia en los \u00faltimos a\u00f1os.<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/anisaki-300x193.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-10920 size-full\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/anisaki.jpg\" alt=\"\" width=\"513\" height=\"330\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/anisaki.jpg 513w, https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/anisaki-300x193.jpg 300w\" sizes=\"(max-width: 513px) 100vw, 513px\" \/><\/a><\/p>\n<h2><span style=\"font-weight: 400;\">HPP y par\u00e1sitos<\/span><\/h2>\n<p>El <a href=\"https:\/\/idro.es\/tecnologia-hpp\/\">HPP<\/a> est\u00e1 comprobado que funciona en la destrucci\u00f3n de muchos de los par\u00e1sitos alimentarios. Como podemos observar en la siguiente imagen el proceso consiste en la aplicaci\u00f3n de 2000 bares, que supone la inactivaci\u00f3n del 100% de las larvas en cuesti\u00f3n de 3 a 10 minutos, frente a los 5 d\u00edas que requiere la congelaci\u00f3n.<\/p>\n<p>En el caso de los virus, en cambio, hay que alcanzar los 4000 bares para conseguir su destrucci\u00f3n.<\/p>\n<p>Una de las principales ventajas de este proceso es que las altas presiones, es que no act\u00faan en las mol\u00e9culas peque\u00f1as del pescado, las cuales, podr\u00edan alterar su olor o sabor, por lo que no altera ni las propiedades nutricionales, ni la textura ni el sabor del pescado.<\/p>\n<h2><span style=\"font-weight: 400;\">Virus tratados con altas presiones hidrost\u00e1ticas<\/span><\/h2>\n<p>Los virus son m\u00e1s peque\u00f1os que las bacterias y son c\u00e9lulas completas; s\u00f3lo son material gen\u00e9tico empaquetado dentro de una cubierta proteica.\u00a0Necesitan otras estructuras celulares para reproducirse, lo que significa que no pueden sobrevivir por s\u00ed solos salvo que vivan dentro de otros organismos vivos como humanos, plantas o animales.<\/p>\n<p>Los virus pueden vivir durante una cantidad reducida de tiempo fuera de las c\u00e9lulas vivas. No obstante,\u00a0una vez que se introducen en el cuerpo de una persona, proliferan r\u00e1pidamente\u00a0y pueden enfermarla.<\/p>\n<p>Para los virus, las presiones entre 2000 y 5000 bares son suficientes dependiendo del tipo de virus y de la duraci\u00f3n del tratamiento.<\/p>\n<p>Como podemos observar en la siguiente imagen el virus de la hepatitis A, presente en ostras contaminadas, tambi\u00e9n es inactivado por presi\u00f3n. Tratamientos a 3500, 3750 y 4000 bares, en un intervalo de temperaturas entre 8,7 y 10,3 \u00baC.<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/virus-300x197.png\"><img decoding=\"async\" class=\"aligncenter wp-image-10938 size-full\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/virus.png\" alt=\"\" width=\"497\" height=\"326\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/virus.png 497w, https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/virus-300x197.png 300w\" sizes=\"(max-width: 497px) 100vw, 497px\" \/><\/a><\/p>\n<p>En conclusi\u00f3n, la resistencia a las altas presiones depende mucho del virus. Pero, en general, las APH da\u00f1an la capsula de los virus, impidiendo que \u00e9stos se puedan unir a las c\u00e9lulas. Adem\u00e1s, al aplicar esta tecnolog\u00eda, sus propiedades inmunog\u00e9nicas permanecen intactas, con lo que la aplicaci\u00f3n de esta t\u00e9cnica podr\u00eda ser de gran utilidad para la obtenci\u00f3n de vacunas.<\/p>\n<p><strong><u>BIBLIOGRAF\u00cdA:<\/u><\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/comercialgodo.com\/anisakis-de-la-congelacion-al-uso-de-altas-presiones\/#.YsvaczfP2Uk\"> De la congelaci\u00f3n al uso de Altas Presiones. | Comercial God\u00f3 (comercialgodo.com)<\/a><\/li>\n<li><a href=\"https:\/\/dialnet.unirioja.es\/servlet\/articulo?codigo=3083543\">&#8220;Anisakis&#8221;: efecto de los tratamientos dados al pescado en las larvas y en sus al\u00e9rgenos &#8211; Dialnet (unirioja.es)<\/a><\/li>\n<li><a href=\"https:\/\/digital.csic.es\/bitstream\/10261\/95403\/1\/Materia_altas_presiones.pdf\">pdf (csic.es)<\/a><\/li>\n<li><a href=\"https:\/\/infoalimenta.com\/wp-content\/uploads\/2023\/04\/131_Conservacion_Transformacion_Alimentos_Pascual2010.pdf\">Maquetaci\u00f3n 1 (infoalimenta.com)<\/a><\/li>\n<li><a href=\"https:\/\/uvadoc.uva.es\/bitstream\/handle\/10324\/42380\/TFG-M-N2046.pdf?sequence=1&amp;isAllowed=y\">TFG-M-N2046.pdf (uva.es)<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfQu\u00e9 son los par\u00e1sitos? Los par\u00e1sitos son organismos que obtienen su\u00a0nutrici\u00f3n\u00a0y protecci\u00f3n de otros organismos vivos conocidos como hu\u00e9spedes. Cuando se encuentran en los alimentos, pueden causar enfermedades en los seres humanos. Cada a\u00f1o se notifican en la Uni\u00f3n Europea m\u00e1s de 1000 casos infecciones parasitarias de origen alimentario. \u00bfCu\u00e1les son los par\u00e1sitos m\u00e1s frecuentes? [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254],"tags":[],"class_list":["post-10930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HPP em alimentos com parasitas e v\u00edrus - IDRO<\/title>\n<meta name=\"description\" content=\"Est\u00e1 comprovado que o HPP destr\u00f3i muitos parasitas e v\u00edrus alimentares e n\u00e3o altera as propriedades nutricionais, textura ou sabor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/idro.es\/pt-pt\/hpp-en-alimentos-con-parasitos\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HPP em alimentos com parasitas e v\u00edrus - 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