{"id":8986,"date":"2021-09-06T13:07:25","date_gmt":"2021-09-06T13:07:25","guid":{"rendered":"https:\/\/idro.es\/?p=8986"},"modified":"2022-05-05T07:49:29","modified_gmt":"2022-05-05T07:49:29","slug":"inativacao-de-patogenos-fora-do-frio","status":"publish","type":"post","link":"https:\/\/idro.es\/pt-pt\/inativacao-de-patogenos-fora-do-frio\/","title":{"rendered":"INATIVA\u00c7\u00c3O DE PAT\u00d3GENOS FORA DO FRIO"},"content":{"rendered":"<p>O tratamento de alta press\u00e3o tem sido uma tecnologia l\u00edder na ind\u00fastria de alimentos j\u00e1 h\u00e1 alguns anos<\/p>\n<p><!--more--><b><\/b><\/p>\n<p>Seus produtos estrela incluem carnes, sucos, gazpachos e salmorejos, al\u00e9m de molhos para imers\u00e3o. Estes \u00faltimos s\u00e3o os mais representativos no tratamento HPP.<\/p>\n<p>Os produtos \u00e0 base de carne curada s\u00e3o derivados da carne, submetidos \u00e0 fermenta\u00e7\u00e3o e adi\u00e7\u00e3o de sais, nitritos, nitratos e a\u00e7\u00facares; que impedem alguns dos microorganismos mais comuns na ind\u00fastria.<\/p>\n<ul>\n<li>O sal e as subst\u00e2ncias n\u00edtricas, por exemplo, t\u00eam efeito bactericida para os microrganismos anaer\u00f3bios e, indiretamente, fixam a cor avermelhada desse tipo de produto.<\/li>\n<li>A fermenta\u00e7\u00e3o \u00e9 um m\u00e9todo de preserva\u00e7\u00e3o que aumenta a estabilidade e a seguran\u00e7a microbiol\u00f3gica, consequ\u00eancia de diversos obst\u00e1culos que se colocam durante a matura\u00e7\u00e3o dos enchidos curados, principalmente a redu\u00e7\u00e3o da aw e do pH.<\/li>\n<\/ul>\n<p>No entanto, se a redu\u00e7\u00e3o do pH for moderada, as barreiras de seguran\u00e7a nesses produtos s\u00e3o perdidas. Nesse caso, entram em jogo dois dos microrganismos mais problem\u00e1ticos da ind\u00fastria aliment\u00edcia: Salmonella spp. e Listeria monocytogenes. \u00c9 aqui que a tecnologia HPP se destaca.<\/p>\n<p>As altas press\u00f5es s\u00e3o uma tecnologia consagrada para a preserva\u00e7\u00e3o de produtos c\u00e1rneos inteiros, picados ou fatiados. Ao tratar o produto embalado, os problemas de recontamina\u00e7\u00e3o p\u00f3s-processamento s\u00e3o eliminados. A Listeria tem alta capacidade de formar biofilmes muito dif\u00edceis de remover; e com o tratamento HPP, as formas vegetativas desse microrganismo s\u00e3o destru\u00eddas, reduzindo a contagem total do pat\u00f3geno a indetect\u00e1vel.<\/p>\n<p>Embora seja verdade, a inibi\u00e7\u00e3o do crescimento de bact\u00e9rias e sua destrui\u00e7\u00e3o se deve \u00e0 conhecida tecnologia de barreira. \u00c9 um m\u00e9todo combinado de t\u00e9cnicas usadas para dificultar a sobreviv\u00eancia dos microrganismos. Nesse caso, a soma de: baixa aw, acidez e adi\u00e7\u00e3o de sais e nitritos, resulta em um produto bastante seguro.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-8981 size-full\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2021\/09\/grafica.png\" alt=\"\" width=\"1019\" height=\"599\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2021\/09\/grafica.png 1019w, https:\/\/idro.es\/wp-content\/uploads\/2021\/09\/grafica-300x176.png 300w, https:\/\/idro.es\/wp-content\/uploads\/2021\/09\/grafica-768x451.png 768w\" sizes=\"(max-width: 1019px) 100vw, 1019px\" \/><\/p>\n<p>Fuente: AZTI tecnalia.<\/p>\n<p>Tamb\u00e9m deve ser destacado que um produto ser\u00e1 muito mais seguro quando tiver um menor teor de gordura, ent\u00e3o o baixo percentual de gordura pode ser considerado mais uma barreira. Embora o embutido possa ter at\u00e9 50% de gordura em sua composi\u00e7\u00e3o e dar apar\u00eancia, textura e sabor ao produto, este \u00e9 um excelente criadouro de microorganismos, pois fornece nutrientes e possui um percentual m\u00e9dio de \u00e1gua. Que, misturado com as prote\u00ednas e carboidratos da fra\u00e7\u00e3o magra, facilita o crescimento microbiano. Desta forma, um produto c\u00e1rneo com menor teor de gordura, como o lombo, ser\u00e1 menos suscet\u00edvel \u00e0 contamina\u00e7\u00e3o do que o presunto, e este do que o chouri\u00e7o, estando o salchich\u00f3n em \u00faltimo lugar, com 35-38% de gordura.<\/p>\n<p>Quando todas essas barreiras s\u00e3o inclu\u00eddas no tratamento de alta press\u00e3o, que elimina os microrganismos que sobreviveram \u00e0s t\u00e9cnicas anteriores e destr\u00f3i pat\u00f3genos muito dif\u00edceis de eliminar como Listeria e Salmonella, o resultado obtido \u00e9 um produto totalmente adequado do ponto de vista seguran\u00e7a alimentar.<\/p>\n<p>Por isso, o tratamento com HPP atinge um produto muito mais seguro do que antes, podendo este produto ser armazenado em temperatura positiva, mesmo acima de 15\u00baC, sem risco de contamina\u00e7\u00e3o antes do consumo.<\/p>\n<p>&nbsp;<\/p>\n<p>REFER\u00caNCIAS:<\/p>\n<p>Hugas, M., Garriga, M., Monfort, J.M. (2002). New mild technologies in meat processing: high pressure as a model technology. <em>Meat Science 62<\/em>, 359\u2013371.<\/p>\n<p>Rubio, R. (2014). <em>Productos c\u00e1rnicos fermentado-curados funcionales y seguros. Nueva v\u00eda de ingesti\u00f3n de probi\u00f3ticos<\/em>. Universitat de Girona &amp; IRTA.<\/p>\n<p>Simpson, R. K., &amp; Gilmour, A. (1997). The effect of high hydrostatic pressure on <em>Listeria monocytogenes<\/em> in phosphate-buffered saline and model food systems. Jour<em>nal of Applied Microbiology, 83<\/em>, 181\u2013188.<\/p>\n<p>&nbsp;<\/p>\n<p>Para mais informa\u00e7\u00f5es e refer\u00eancias, consulte nossos especialistas pelo telefone 914 912 844 ou pelo e-mail Calidad-tecnologia@idro.es<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>O tratamento de alta press\u00e3o tem sido uma tecnologia l\u00edder na ind\u00fastria de alimentos j\u00e1 h\u00e1 alguns anos<\/p>\n","protected":false},"author":4,"featured_media":8984,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254],"tags":[90,114],"class_list":["post-8986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticia","tag-hpp-pt-pt","tag-zumos-pt-pt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INATIVA\u00c7\u00c3O DE PAT\u00d3GENOS FORA DO FRIO - 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