Optimization of the ready-to-eat arugula production process
The microbiological safety of ready-to-eat vegetables lies in the quality of the raw material, the efficiency of washing, disinfection and the control of cross-contamination during the production chain. The objective of this work was to achieve an optimized protocol for the elaboration of rocket rea...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
2019
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/nexoagro/article/view/26054 |
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I10-R308-article-260542024-08-14T18:52:58Z Optimization of the ready-to-eat arugula production process Optimización del proceso de elaboración de rúcula lista para consumo Cuggino, Sofia Bressano, Marina González, Carlos Mondino, María Kopp, Sandra Microbiological quality Good Manufacturing Practices Ready-to-eat Vegetables critical points Calidad microbiológica Buenas Prácticas de Manufactura Vegetales listos para consumo puntos críticos The microbiological safety of ready-to-eat vegetables lies in the quality of the raw material, the efficiency of washing, disinfection and the control of cross-contamination during the production chain. The objective of this work was to achieve an optimized protocol for the elaboration of rocket ready for consumption to be used by different companies in the province of Cordoba. The proposals made to the company, after the microbiological evaluation of the critical points of the process, were the hygienization of the water reservoir, the decrease of the temperature of the washing and rinsing water and the correction of the pH of the chlorinated water used as disinfectant. The implementation of the proposed changes resulted in an improvement in the microbiological quality of the final product and an optimized procedure protocol that can be implemented in other companies with similar characteristics. La seguridad microbiológica de los vegetales listos para consumo radica en la calidad de la materia prima, la eficacia del lavado, la desinfección y el control de la contaminación cruzada durante la cadena de producción. El objetivo de este trabajo fue lograr un protocolo optimizado para la elaboración de rúcula lista para consumo para ser usado por diferentes empresas en la provincia de Córdoba. Las propuestas realizadas a la empresa, luego de la evaluación microbiológica de los puntos críticos del proceso, fueron la higienización del reservorio de agua, la disminución de la temperatura del agua de lavado y enjuague y la corrección del pH del agua clorada utilizada como desinfectante. La ejecución de los cambios propuestos resultó en una mejora en la calidad microbiológica del producto final y un protocolo de procedimiento optimizado que puede ser implementado en otras empresas de similares características. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2019-07-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/26054 Nexo agropecuario; Vol. 7 Núm. 1 (2019); 26-30 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/26054/27905 Derechos de autor 2019 Sofia Cuggino, Marina Bressano, Carlos González, María Mondino, Sandra Kopp https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-308 |
| container_title_str |
Nexo agropecuario |
| language |
Español |
| format |
Artículo revista |
| topic |
Microbiological quality Good Manufacturing Practices Ready-to-eat Vegetables critical points Calidad microbiológica Buenas Prácticas de Manufactura Vegetales listos para consumo puntos críticos |
| spellingShingle |
Microbiological quality Good Manufacturing Practices Ready-to-eat Vegetables critical points Calidad microbiológica Buenas Prácticas de Manufactura Vegetales listos para consumo puntos críticos Cuggino, Sofia Bressano, Marina González, Carlos Mondino, María Kopp, Sandra Optimization of the ready-to-eat arugula production process |
| topic_facet |
Microbiological quality Good Manufacturing Practices Ready-to-eat Vegetables critical points Calidad microbiológica Buenas Prácticas de Manufactura Vegetales listos para consumo puntos críticos |
| author |
Cuggino, Sofia Bressano, Marina González, Carlos Mondino, María Kopp, Sandra |
| author_facet |
Cuggino, Sofia Bressano, Marina González, Carlos Mondino, María Kopp, Sandra |
| author_sort |
Cuggino, Sofia |
| title |
Optimization of the ready-to-eat arugula production process |
| title_short |
Optimization of the ready-to-eat arugula production process |
| title_full |
Optimization of the ready-to-eat arugula production process |
| title_fullStr |
Optimization of the ready-to-eat arugula production process |
| title_full_unstemmed |
Optimization of the ready-to-eat arugula production process |
| title_sort |
optimization of the ready-to-eat arugula production process |
| description |
The microbiological safety of ready-to-eat vegetables lies in the quality of the raw material, the efficiency of washing, disinfection and the control of cross-contamination during the production chain. The objective of this work was to achieve an optimized protocol for the elaboration of rocket ready for consumption to be used by different companies in the province of Cordoba. The proposals made to the company, after the microbiological evaluation of the critical points of the process, were the hygienization of the water reservoir, the decrease of the temperature of the washing and rinsing water and the correction of the pH of the chlorinated water used as disinfectant. The implementation of the proposed changes resulted in an improvement in the microbiological quality of the final product and an optimized procedure protocol that can be implemented in other companies with similar characteristics. |
| publisher |
Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/nexoagro/article/view/26054 |
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2024-09-03T20:27:19Z |
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2024-09-03T20:27:19Z |
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