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Calidad microbiológica de choritos (Mytilus chilensis) frescos y cocidos congelados envasados al vacío, provenientes de una planta exportadora, ubicada en Puerto Montt, Chile
(Universidad de Chile, 2011)
Uno de los objetivos más importantes para Chile es ubicarse, durante esta década, dentro de las diez primeras naciones exportadoras de alimentos. Esta meta sería alcanzable gracias a diversos rubros como la fruta, vinos, salmones y otros productos...
Evaluación del grado de cumplimiento de un protocolo de pre-requisitos para asegurar la calidad de alimentos en la agroindustria rural. IV a VII Regiones de Chile
(Universidad de Chile, 2006)
El consumidor actual cada día es más exigente con los productos que consume, debido al incremento de la información disponible sobre las enfermedades transmitidas por los alimentos y las consecuencias a la salud que éstas pueden llegar a tener...
Implementación y verificación de dos métodos cualitativos para la detección de Salmonella spp. en productos hidrobiológicos
(Universidad de Chile, 2016)
Salmonella spp. para las matrices alimentarias chorito (Mytilus chilensis) y salmón del Atlántico (Salmo salar), en el Laboratorio de Inocuidad de los Alimentos (LIA) de la Facultad de Ciencias Veterinarias y Pecuarias de la Universidad de Chile. La...
Salmonella spp. is one of the major causes of enteric disease as much in man and animals; the WHO estimates that tens of millions of cases occur each year worldwide. In Chile, the reference standard for detection of this pathogen in seafood products is the Chilean norm Nch 2675.Of2002, which does not have international validation, different from the ISO 6579:2002, which does have. The purpose of this study is to implement and verify both methods of detection of Salmonella spp. for food matrices for mussel (Mytilus chilensis) and Atlantic salmon (Salmo salar), in the Laboratory of Food Safety (LIA), Faculty of Veterinary and Animal Sciences at the University of Chile. Verification methodologies were carried out following the steps described in ISO 16140-3. In addition, the bacterial strain Salmonella Typhimurium, which was confirmed for genus and species at the Institute of Public Health of Chile, was used for the investigation. For the verification of both methods, a detection of a 100% of the samples contaminated in the laboratory was achieved, meeting all acceptance criteria described in ISO 16140-3 standard for matrices analyzed. The obtain results demonstrate the ability of the Laboratory of Food Safety, of the Faculty of Veterinary and Animal Sciences at the University of Chile for both methods in the matrices studied, delivering reliable results, in detecting Salmonella spp . in seafood products . All this, verified through standards issued by the International Organization for Standardization (ISO). The use of ISO standards, facilitate international trade by providing common standards between countries....
Salmonella spp. is one of the major causes of enteric disease as much in man and animals; the WHO estimates that tens of millions of cases occur each year worldwide. In Chile, the reference standard for detection of this pathogen in seafood products is the Chilean norm Nch 2675.Of2002, which does not have international validation, different from the ISO 6579:2002, which does have. The purpose of this study is to implement and verify both methods of detection of Salmonella spp. for food matrices for mussel (Mytilus chilensis) and Atlantic salmon (Salmo salar), in the Laboratory of Food Safety (LIA), Faculty of Veterinary and Animal Sciences at the University of Chile. Verification methodologies were carried out following the steps described in ISO 16140-3. In addition, the bacterial strain Salmonella Typhimurium, which was confirmed for genus and species at the Institute of Public Health of Chile, was used for the investigation. For the verification of both methods, a detection of a 100% of the samples contaminated in the laboratory was achieved, meeting all acceptance criteria described in ISO 16140-3 standard for matrices analyzed. The obtain results demonstrate the ability of the Laboratory of Food Safety, of the Faculty of Veterinary and Animal Sciences at the University of Chile for both methods in the matrices studied, delivering reliable results, in detecting Salmonella spp . in seafood products . All this, verified through standards issued by the International Organization for Standardization (ISO). The use of ISO standards, facilitate international trade by providing common standards between countries....
Evaluación técnico-económica de una fábrica de productos alimenticios en base a algas
(Universidad de Chile, 2015)
Actualmente en Chile, el Ministerio de Salud, junto a otros organismos dependientes del estado y algunos no estatales, están abocados en lograr que la población tenga una buena alimentación. Para solucionar este grave problema nutricional, los...
Evaluación de factibilidad técnica y económica de una empresa de microconsultoría dedicada a asesorar microempresas de alimentos
(Universidad de Chile, 2019)
todos los documentos solicitados por la Seremi de salud, lo que, en la especie, permitió guiar a los clientes en las modificaciones estructurales de sus locales, cumplir con el Reglamento Sanitario de los Alimentos (RSA), y capacitarlos, con anterioridad...
Tropical Bites : productos de cóctel congelados de Yuca y Plátano
(Universidad de Chile, 2014-10)
siguientes leyes: Reglamento Sanitario de los Alimentos Dto. No.
977/96 y las Normas Técnicas sobre Directrices Nutricionales que indica, para la Declaración
de Propiedades Saludables de los Alimentos. Asimismo, se debe considerar la Ley nº 20.606
sobre la...
Composición Nutricional de los Alimentos y su Publicidad, el Decreto Supremo nº 297/92 del Ministerio de Economía y la Resolución 1212/98 del Ministerio de Salud y la Resolución 1844/98 del Ministerio de Salud. Por otra parte al tratarse de alimentos, se...
Composición Nutricional de los Alimentos y su Publicidad, el Decreto Supremo nº 297/92 del Ministerio de Economía y la Resolución 1212/98 del Ministerio de Salud y la Resolución 1844/98 del Ministerio de Salud. Por otra parte al tratarse de alimentos, se...
Aportes técnicos para la regulación de medicamentos libres de gluten
(Universidad de Chile, 2023)
de alta prevalencia. El único tratamiento reconocido para la
EC es una dieta libre de gluten. Muchos países, incluido Chile, han implementado
la regulación de los alimentos libres de gluten, la que ha sido enfocada
principalmente en la certificación...
Diagnóstico del nivel de logro de buenas prácticas de manufactura y diseño de plan formativo específico para locatarios gastronómicos del sector patrimonial “Barrio Puerto” de Valparaíso
(Universidad de Chile, 2024)
Según el Reglamento Sanitario de los Alimentos (RSA), los establecimientos de producción, elaboración, preservación y envase de alimentos deberán cumplir con las Buenas Prácticas de Fabricación (BPF) o Buenas prácticas de Manufactura (BPM) en forma...
According to the Chilean legislation regarding food safety and hygiene, the sanitary food code, named “Reglamento Sanitario de los Alimentos (RSA)”, all production, elaboration, preservation and food packaging facility must implement and comply with Good Manufacturing Practices (GMP) in a systematic and auditable manner. According to this requisite, every gastronomic establishment, should implement GMP in their productive processes. However, this requisite is not always met. As long as these establishments are inspected by the sanitary authority, they are compelled to implement some Standardized Sanitation Operational Procedures (SSOP) on their daily routines. The risk of not respecting or working with hygiene practices is food contamination, and, consequently, the probability of occurrence of foodborne diseases. In a tourism sector, such as the Barrio Puerto, a foundational and patrimonial sector of Valparaíso, this risk is critical because it contributes to damaging the image of the sector, from the point of view of tourism, already affected by security issues, and conditions of general health. The general objective of this thesis was to perform a diagnosis of the level of compliance with the GMP (good manufacturing practices) by twelve restaurants of the “Barrio Puerto Association”; and with this output, to design a focused training proposal, for all the associated establishments, with the purpose of providing safe food. The GMP Checklist (version 4, 2015) was applied and microbiological analyzes of surfaces and manipulators were carried out. Of the 12 stores, only two establishments reached 70% compliance with the required GMP, also complying with the 4 critical factors established by the Health Authority. Eighty-three (83%) of the remaining stores did not reach the minimum compliance percentage. The item with the lowest level of achievement was "training", followed by "cleaning and sanitizing" and "personal hygiene". Ten stores presented a high count of enterobacteria both in the preparation stage (counters) and in the service (dishes). Staphylococcus aureus was detected in 2 handlers; however, Escherichia coli was absent in all samples. In conclusion, the low level of compliance with the GMP and the level of microbiological contamination of the surfaces demonstrate the urgent need for training of food handlers in this sector. The training proposal made specifically for these gastronomic establishments will contribute to an adequate implementation and compliance with the GMP....
According to the Chilean legislation regarding food safety and hygiene, the sanitary food code, named “Reglamento Sanitario de los Alimentos (RSA)”, all production, elaboration, preservation and food packaging facility must implement and comply with Good Manufacturing Practices (GMP) in a systematic and auditable manner. According to this requisite, every gastronomic establishment, should implement GMP in their productive processes. However, this requisite is not always met. As long as these establishments are inspected by the sanitary authority, they are compelled to implement some Standardized Sanitation Operational Procedures (SSOP) on their daily routines. The risk of not respecting or working with hygiene practices is food contamination, and, consequently, the probability of occurrence of foodborne diseases. In a tourism sector, such as the Barrio Puerto, a foundational and patrimonial sector of Valparaíso, this risk is critical because it contributes to damaging the image of the sector, from the point of view of tourism, already affected by security issues, and conditions of general health. The general objective of this thesis was to perform a diagnosis of the level of compliance with the GMP (good manufacturing practices) by twelve restaurants of the “Barrio Puerto Association”; and with this output, to design a focused training proposal, for all the associated establishments, with the purpose of providing safe food. The GMP Checklist (version 4, 2015) was applied and microbiological analyzes of surfaces and manipulators were carried out. Of the 12 stores, only two establishments reached 70% compliance with the required GMP, also complying with the 4 critical factors established by the Health Authority. Eighty-three (83%) of the remaining stores did not reach the minimum compliance percentage. The item with the lowest level of achievement was "training", followed by "cleaning and sanitizing" and "personal hygiene". Ten stores presented a high count of enterobacteria both in the preparation stage (counters) and in the service (dishes). Staphylococcus aureus was detected in 2 handlers; however, Escherichia coli was absent in all samples. In conclusion, the low level of compliance with the GMP and the level of microbiological contamination of the surfaces demonstrate the urgent need for training of food handlers in this sector. The training proposal made specifically for these gastronomic establishments will contribute to an adequate implementation and compliance with the GMP....
Nutri Lunch
(Universidad de Chile, 2018-05)
con un marcado impacto social. El programa consiste en ofrecer a sus clientes meriendas, snacks y almuerzos saludables, con un valor agregado principal, el de brindar menús avalados por nutricionistas, que garantizan el óptimo balance nutricional que...
Optimización del Tiempo y la Temperatura de Amasado de Pasta de Aceitunas (Olea europea sativa) Variedad Frantoio. Caracterización Físico-Química del Aceite de Oliva Virgen Extra Obtenido
(Universidad de Chile, 2005)
contenido de vitamina E, sustancias reconocidas como beneficiosas para la
salud...
The main objective of the present study was to determine the optimal kneading time and temperature of olive-paste from Frantoio variety harvested and processed in Agrícola Valle Grande Ltda. Company, to obtain the best sensory characteristics and the best quality of the olive oil, that is, the greater polyphenols total content, minimal peroxide value and free acidity percentage of olive oil. As second objective was to characterize the extra virgin olive oil, obtained from the paste treated in the optimal conditions of time and kneading temperature by chemical and physical analysis. In order to find the optimal conditions of time and malaxation temperature of paste of olives, an experimental statistical design of factorial type was applied, considering as independent variables the time and the kneaded temperature, and as dependent variables: free fatty acids, peroxide value, polyphenols content and the extraction yield. In addition, an evaluation of the sensory characteristics of the extra virgin olive oil was made, to orient the results. Once determined the optimal point, the oil obtained in such conditions was characterized by physical and chemical analysis indicators of quality and purity of oils. The optimal conditions of olive-paste kneading from Frantoio variety were 20 minutes and 26ºC. In this work it was possible to confirm the purity and quality of the extra virgin olive oil, obtained from Frantoio variety and elaborated for Agrícola Valle Grande Ltda. Company, had a high oleic acid, low saturated fatty acid, high antioxidant and considerable E vitamin contents, components recognized with beneficial effects for the health...
The main objective of the present study was to determine the optimal kneading time and temperature of olive-paste from Frantoio variety harvested and processed in Agrícola Valle Grande Ltda. Company, to obtain the best sensory characteristics and the best quality of the olive oil, that is, the greater polyphenols total content, minimal peroxide value and free acidity percentage of olive oil. As second objective was to characterize the extra virgin olive oil, obtained from the paste treated in the optimal conditions of time and kneading temperature by chemical and physical analysis. In order to find the optimal conditions of time and malaxation temperature of paste of olives, an experimental statistical design of factorial type was applied, considering as independent variables the time and the kneaded temperature, and as dependent variables: free fatty acids, peroxide value, polyphenols content and the extraction yield. In addition, an evaluation of the sensory characteristics of the extra virgin olive oil was made, to orient the results. Once determined the optimal point, the oil obtained in such conditions was characterized by physical and chemical analysis indicators of quality and purity of oils. The optimal conditions of olive-paste kneading from Frantoio variety were 20 minutes and 26ºC. In this work it was possible to confirm the purity and quality of the extra virgin olive oil, obtained from Frantoio variety and elaborated for Agrícola Valle Grande Ltda. Company, had a high oleic acid, low saturated fatty acid, high antioxidant and considerable E vitamin contents, components recognized with beneficial effects for the health...