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Entorno alimentario comunitario y obesidad en Santiago Urbano, Chile
(Universidad de Chile, 2018)
los alimentos y bebidas (36). Un entorno alimentario saludable es
17
aquel que genera las condiciones que permiten y promueven el acceso a dietas
saludables y su elección (37).
La investigación sobre el acceso a los alimentos en su asociación con...
macro-entornos corresponden a la estructura principal de una sociedad, es decir, a los sectores de educación, salud, departamentos de gobierno, industria de alimentos, cultura, leyes, entre otros. Los macro-entornos operan a nivel regional, nacional e...
macro-entornos corresponden a la estructura principal de una sociedad, es decir, a los sectores de educación, salud, departamentos de gobierno, industria de alimentos, cultura, leyes, entre otros. Los macro-entornos operan a nivel regional, nacional e...
Caracterización de patrones de resistencia en cepas de Listeria monocytogenes y asociación de riesgo según: origen, matriz alimentaria, y serotipo
(Universidad de Chile, 2016)
:
Dra. Lisette Lapierre Departamento de
Medicina Preventiva Animal.
Dra. Maricel Vidal SEREMI de Salud Región
Metropolitana. Santiago, Chile.
Financiamiento: Proyecto FONDECYT
11110200. SEREMI de Salud Región
Metropolitana...
. Es así como en el año 2013 decidí ingresar al programa de Magíster en Cs. Animales y Verterinarias, con la idea de adquirir mayores herramientas para desarrollar el tema de inocuidad alimentaria en producción primaria, de alimentos de origen...
. Es así como en el año 2013 decidí ingresar al programa de Magíster en Cs. Animales y Verterinarias, con la idea de adquirir mayores herramientas para desarrollar el tema de inocuidad alimentaria en producción primaria, de alimentos de origen...
Alimentación y nutrición de los chilenos. Encuesta nacional de consumo alimentario
(Universitaria, 2018)
Estimulando hábitos alimenticios sanos: kit de herramientas didácticas para insertar en el sistema educacional preescolar
(Universidad de ChileCyberDocs, 2012)
fomentar el consumo de alimentos saludables, a través de la manipulación y la estimulación de sus sentidos....
Revisión de normas y regulaciones sobre la presencia de plomo y cadmio en frutas de algunas regiones agrícolas de Chile y análisis de efectos en la salud.
(Universidad de Chile., 2022)
enfermedades y un riesgo irreversible en la salud. Además, es necesario implementar una normativa que indique los límites máximos de los metales pesados y fertilizantes, en todos los alimentos. Por otra parte, se debe continuar con el muestreo variable del...
The significant demand and requirement of consumers for healthier food and the strict and growing regulations and standards of the markets on the safety of exported food, has led food-exporting countries to develop programs for the control of chemical, microbiological and chemical residues. Pollutants, thus complying with the requirements of different markets. Chile stands out as one of the main exporters of agricultural products, especially fruits, destined for more than 60 countries around the world. In the agricultural field, the Agricultural and Livestock Service of Chile (SAG), for many years has developed programs for the control of pesticide residues in export fruits and as of 2019, these programs were extended to the microbiological control, heavy metals and micro toxins. During the years 2019 and 2020, the SAG Chemical and Food Safety laboratory has analyzed more than 370 samples within the framework of an official program, generating important information on levels of lead (Pb) and cadmium (Cd) in kiwi, apple, blueberry, pear, cherry and grape, information that needs to be systematized and related to studies and regulations in other countries. Considering the lack of national regulations for heavy metals in fruits, the SAG requires this study to establish a baseline on the presence of Pb and Cd in fruits from different productive areas of the country. For this, the results obtained in this monitoring will be worked on in the Excel program, using descriptive statistics, making tables and figures according to the corresponding sector in order to systematize and relate the levels registered with international regulations on the matter. Additionally, information on toxicological aspects of these metals, their possible origins as pollutants and information on national and international regulations on primary and processed foods will be collected. In the 2019 samples, for Cd, a higher concentration is observed in the V region for grape and VI region for apple, both with a value of 3.80 μg/kg, and in relation to Pb, the RM for kiwi and pear stood out. With a value of 27.85 μg/kg. In 2020, for Cd, the VI region for pear predominated with a value of 4.98 μg/kg and with respect to Pb, the IX region stood out in blueberries with a value of 38.29 μg/kg. However, these concentrations are under the national standard (for lead), with values that vary between 0.2 and 0.3 μg/kg depending on the type of fruit, and under the international standard (for both metals), with a value of 0.050 μg/kg for Cd and with values between 0.10 and 0.20 μg/kg for Pb, according to the European Union (UE). It is concluded that the continuous intake of these contaminated foods can cause diseases and an irreversible risk to health. In addition, it is necessary to implement a regulation that indicates the maximum limits of heavy metals and fertilizers, in all foods. On the other hand, the variable sampling of the SAG monitoring program should continue to complement the baseline presented in this seminar....
The significant demand and requirement of consumers for healthier food and the strict and growing regulations and standards of the markets on the safety of exported food, has led food-exporting countries to develop programs for the control of chemical, microbiological and chemical residues. Pollutants, thus complying with the requirements of different markets. Chile stands out as one of the main exporters of agricultural products, especially fruits, destined for more than 60 countries around the world. In the agricultural field, the Agricultural and Livestock Service of Chile (SAG), for many years has developed programs for the control of pesticide residues in export fruits and as of 2019, these programs were extended to the microbiological control, heavy metals and micro toxins. During the years 2019 and 2020, the SAG Chemical and Food Safety laboratory has analyzed more than 370 samples within the framework of an official program, generating important information on levels of lead (Pb) and cadmium (Cd) in kiwi, apple, blueberry, pear, cherry and grape, information that needs to be systematized and related to studies and regulations in other countries. Considering the lack of national regulations for heavy metals in fruits, the SAG requires this study to establish a baseline on the presence of Pb and Cd in fruits from different productive areas of the country. For this, the results obtained in this monitoring will be worked on in the Excel program, using descriptive statistics, making tables and figures according to the corresponding sector in order to systematize and relate the levels registered with international regulations on the matter. Additionally, information on toxicological aspects of these metals, their possible origins as pollutants and information on national and international regulations on primary and processed foods will be collected. In the 2019 samples, for Cd, a higher concentration is observed in the V region for grape and VI region for apple, both with a value of 3.80 μg/kg, and in relation to Pb, the RM for kiwi and pear stood out. With a value of 27.85 μg/kg. In 2020, for Cd, the VI region for pear predominated with a value of 4.98 μg/kg and with respect to Pb, the IX region stood out in blueberries with a value of 38.29 μg/kg. However, these concentrations are under the national standard (for lead), with values that vary between 0.2 and 0.3 μg/kg depending on the type of fruit, and under the international standard (for both metals), with a value of 0.050 μg/kg for Cd and with values between 0.10 and 0.20 μg/kg for Pb, according to the European Union (UE). It is concluded that the continuous intake of these contaminated foods can cause diseases and an irreversible risk to health. In addition, it is necessary to implement a regulation that indicates the maximum limits of heavy metals and fertilizers, in all foods. On the other hand, the variable sampling of the SAG monitoring program should continue to complement the baseline presented in this seminar....
Efecto de la pandemia por COVID-19 en el consumo de productos ultraprocesados en los usuarios del Programa de Salud Cardiovascular de la Región Metropolitana
(Universidad de Chile, 2021)
INTRODUCCIÓN: El contexto de pandemia por COVID-19 ha sido un escenario complejo con efectos colaterales en el sistema de salud, afectando los controles y monitoreos médicos, como también a nivel individual en las personas con enfermedades crónicas...
Implementación de un programa de prerrequisitos para asegurar la inocuidad de los alimentos producidos en una quesería de la localidad de María Pinto
(Universidad de Chile, 2007)
una disminución en los recuentos bacterianos y cumplen con los requisitos de aptitud del Reglamento Sanitario de los Alimentos, estos siguen siendo elevados. A pesar de esto, se logró crear conciencia del cuidado que se debe tener en cada una de las...
Disposición a pagar por productos orgánicos en Chile : diferencias entre productos virtuosos y viciosos
(Universidad de Chile, 2015)
En Chile la venta de productos orgánicos ha creciendo en los últimos años. Sin embargo, la cuota de mercado de los alimentos orgánicos sigue siendo baja en el país. Esto se debe a diversos factores, por un lado los consumidores no están dispuestos a...
Rol de la emoción en la conducta alimentaria
(Routledge Journals, 2020)
alimentos; lo que puede llevar al exceso de peso48. Un
aumento del estrés crónico provoca, en los individuos, un
aumento de sus conductas alimentarias menos saludables8,49,50;
ya que, como se ha mencionado, el comer es un mecanismo
para enfrentar las...
de 2019. Aceptado para ser publicado: 28 de agosto de 2019. RESUMEN Las emociones tendrían un rol en la elección, calidad y cantidad de alimentos ingeridos, lo que llevaría al aumen- to o disminución del peso corporal. La relación entre las...
de 2019. Aceptado para ser publicado: 28 de agosto de 2019. RESUMEN Las emociones tendrían un rol en la elección, calidad y cantidad de alimentos ingeridos, lo que llevaría al aumen- to o disminución del peso corporal. La relación entre las...
Evaluación del efecto de la luz UV-C y del antimicrobiano natural vainillina sobre la calidad microbiológica de bebidas proteicas
(Universidad de Chile, 2023)
En las últimas décadas, los consumidores han tomado conciencia sobre la importancia de la alimentación sobre la salud, lo que ha promovido el consumo de alimentos saludables como los jugos de frutas y hortalizas, y las bebidas proteicas. El suero de...
In recent decades, consumers have increased health awareness which has promoted the consumption of healthy foods, such as fruit and vegetable juices and protein beverages. Whey is an important by-product of the dairy industry resulting from the manufacture of cheese and casein, whose world production is estimated in more than 180 to 190 million tons per year. Due to its functional properties and high nutritional value, whey proteins have been used as a functional ingredient in foods and beverages. The application of heat treatments for the inactivation of microorganisms, however, denatures whey proteins, causing nutritional loss and organoleptic changes in foods. Therefore, emerging technologies such as UV-C light and natural antimicrobials such as vanillin emerge as a promising alternative to achieve microbial inactivation in this type of beverage. UV light has been used as a technology for water disinfection and surface decontamination, recent findings have shown that treatment with UV-C light allows the inactivation of pathogenic bacteria such as E. coli and L. monocytogenes in fruit juices and dairy products. Additionally, it has been reported that vanillin (4-hydroxy-3-methylbenzaldehyde), a compound extracted from Vanilla planifolia pods, has antioxidant properties and is effective in inactivating foodborne bacteria. The objective of this thesis was to study the effect of UV-C light alone and in combination with vanillin on E. coli and L. innocua inactivation in 3 formulations of protein beverages made with whey protein and apple juice. Protein beverages were inoculated with these microorganisms and subjected to UV-C treatment alone (0 - 20 min) or together with vanillin (0.1% w/v). Subsequently, the number of survivors was analyzed by plate count. Protein beverages were characterized physical and chemically, they exhibited acidic pH and different absorptivity coefficients that influence the transmission of UV-C light and the degree of microbial inactivation achieved. The UV-C dose delivered was calculated by actinometric reaction and was estimated between 0 and 47.72 kJ/m2 at 20 min of UV treatment. UV-C treatment caused reductions between 3.95 - 4.31 log CFU/mL of E. coli and 4.45 - 4.69 log CFU/mL of L. innocua in protein beverages. The combined treatment of UV-C light and vanillin (0.1% w/v) in protein beverages achieved higher levels of inactivation, between 4.63 - 5.03 log CFU/mL of E. coli and 5.03 - 5 .17 log CFU/mL of L. innocua. The inactivation curves were modeled by applying the Weibull equations, observing that the parameter b was higher in most cases in formulation C, which presented the lowest absorptivity coefficient, which is related to better transmission of UV-C light. Both the samples processed with UV-C and UV-C + vanillin obtained values of n < 1, which is associated with a strong inactivation from the beginning of the treatment and an upward concavity of the survival curve. The addition of vanillin in all the protein beverage formulations caused an increase in the value of b compared to the same beverages treated only with UV-C, indicating a higher degree of microbial inactivation and all the formulations subjected to the combined treatment presented n < 1. In addition, UV-C light and vanillin processing in all beverages produced narrower curves with higher mode and with a marked reduction in spread (lower mean and variance), compared to beverages treated with UV-C only. In the case of L. innocua, all the inactivation curves, both the samples processed with UV-C and the combined treatments, exhibited higher values of b and values of n < 1, which would indicate a greater sensitivity of Listeria compared to E. coli. Therefore, the application of emerging technologies such as UV-C light and natural antimicrobials is a promising alternative for the treatment of protein beverages, ensuring the safety of this type of product....
In recent decades, consumers have increased health awareness which has promoted the consumption of healthy foods, such as fruit and vegetable juices and protein beverages. Whey is an important by-product of the dairy industry resulting from the manufacture of cheese and casein, whose world production is estimated in more than 180 to 190 million tons per year. Due to its functional properties and high nutritional value, whey proteins have been used as a functional ingredient in foods and beverages. The application of heat treatments for the inactivation of microorganisms, however, denatures whey proteins, causing nutritional loss and organoleptic changes in foods. Therefore, emerging technologies such as UV-C light and natural antimicrobials such as vanillin emerge as a promising alternative to achieve microbial inactivation in this type of beverage. UV light has been used as a technology for water disinfection and surface decontamination, recent findings have shown that treatment with UV-C light allows the inactivation of pathogenic bacteria such as E. coli and L. monocytogenes in fruit juices and dairy products. Additionally, it has been reported that vanillin (4-hydroxy-3-methylbenzaldehyde), a compound extracted from Vanilla planifolia pods, has antioxidant properties and is effective in inactivating foodborne bacteria. The objective of this thesis was to study the effect of UV-C light alone and in combination with vanillin on E. coli and L. innocua inactivation in 3 formulations of protein beverages made with whey protein and apple juice. Protein beverages were inoculated with these microorganisms and subjected to UV-C treatment alone (0 - 20 min) or together with vanillin (0.1% w/v). Subsequently, the number of survivors was analyzed by plate count. Protein beverages were characterized physical and chemically, they exhibited acidic pH and different absorptivity coefficients that influence the transmission of UV-C light and the degree of microbial inactivation achieved. The UV-C dose delivered was calculated by actinometric reaction and was estimated between 0 and 47.72 kJ/m2 at 20 min of UV treatment. UV-C treatment caused reductions between 3.95 - 4.31 log CFU/mL of E. coli and 4.45 - 4.69 log CFU/mL of L. innocua in protein beverages. The combined treatment of UV-C light and vanillin (0.1% w/v) in protein beverages achieved higher levels of inactivation, between 4.63 - 5.03 log CFU/mL of E. coli and 5.03 - 5 .17 log CFU/mL of L. innocua. The inactivation curves were modeled by applying the Weibull equations, observing that the parameter b was higher in most cases in formulation C, which presented the lowest absorptivity coefficient, which is related to better transmission of UV-C light. Both the samples processed with UV-C and UV-C + vanillin obtained values of n < 1, which is associated with a strong inactivation from the beginning of the treatment and an upward concavity of the survival curve. The addition of vanillin in all the protein beverage formulations caused an increase in the value of b compared to the same beverages treated only with UV-C, indicating a higher degree of microbial inactivation and all the formulations subjected to the combined treatment presented n < 1. In addition, UV-C light and vanillin processing in all beverages produced narrower curves with higher mode and with a marked reduction in spread (lower mean and variance), compared to beverages treated with UV-C only. In the case of L. innocua, all the inactivation curves, both the samples processed with UV-C and the combined treatments, exhibited higher values of b and values of n < 1, which would indicate a greater sensitivity of Listeria compared to E. coli. Therefore, the application of emerging technologies such as UV-C light and natural antimicrobials is a promising alternative for the treatment of protein beverages, ensuring the safety of this type of product....