Conceptos sobre inocuidad en la producción primaria de la leche.
Fecha
2015-10-28
Autores
Zumbado Gutiérrez, Leana
ROMERO-ZUÑIGA, JUAN JOSÉ
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ISSN de la revista
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Editor
Universidad Nacional, Costa Rica
Resumen
La producción primaria de la leche es uno de los eslabones más importantes a lo largo de la
cadena de producción, tratamiento y manejo de la leche y sus subproductos; así, debe asegurarse que la
leche sea producida por animales sanos, bajo óptimas condiciones higiénicas y de manejo, que garanticen
un producto inocuo y de calidad. Sin embargo, existen peligros asociados a la producción primaria de
la leche que representan riesgos potenciales de causar daño a los consumidores; afortunadamente,
pueden ser controlados bajo ciertas regulaciones. Estos peligros pueden ser catalogados como físicos
(cuerpos extraños), químicos (pesticidas, antibióticos, micotoxinas, metales pesados o desinfectantes)
o microbiológicos (microorganismos patógenos). Al mismo tiempo, de manera complementaria, la
industria lechera demanda un producto proveniente de la finca que cumpla estándares deseables de
calidad; esto se logra con la aplicación de normas específicas, tanto nacionales como internacionales,
que procuren reducir los riesgos a un mínimo aceptable. Entre estas normas se encuentran las emitidas
por el Codex Alimentarius y las de la Organización de las Naciones Unidas para la Alimentación y la
Agricultura (FAO). Por ende, los productores de leche, así como las asociaciones, cooperativas, industria
y gobierno, deben impulsar y verificar la aplicación de medidas de manejo que colaboren a controlar los
aspectos que influyen durante la extracción y mantenimiento de la leche.
Primary production of milk is one of the most important aspects in the chain of production, processing and handling of milk and dairy products. Consequently, producing milk from healthy animals under optimal management and hygienic conditions should be ensured in order to produce a safe quality product. However, although some hazards associated with primary production of milk represent potential risks to consumers, fortunately, they can be controlled following certain regulations. These hazards can be classified as physical (foreign bodies), chemical (pesticides, antibiotics, mycotoxins, heavy metals or disinfectants), and microbiological (pathogens). Complementarily, the dairy industry demands products from farms meeting desirable quality standards, which is achieved with the implementation of specific national and international standards aimed to reduce risks to an acceptable minimum. These standards include those issued by the Codex Alimentarius Commission and the Food and Agriculture Organization (FAO). Therefore, dairy farmers, as well as associations, cooperatives, the industry and the government must promote and monitor the implementation of management measures that help to control the aspects that influence extraction and maintenance of milk.
Primary production of milk is one of the most important aspects in the chain of production, processing and handling of milk and dairy products. Consequently, producing milk from healthy animals under optimal management and hygienic conditions should be ensured in order to produce a safe quality product. However, although some hazards associated with primary production of milk represent potential risks to consumers, fortunately, they can be controlled following certain regulations. These hazards can be classified as physical (foreign bodies), chemical (pesticides, antibiotics, mycotoxins, heavy metals or disinfectants), and microbiological (pathogens). Complementarily, the dairy industry demands products from farms meeting desirable quality standards, which is achieved with the implementation of specific national and international standards aimed to reduce risks to an acceptable minimum. These standards include those issued by the Codex Alimentarius Commission and the Food and Agriculture Organization (FAO). Therefore, dairy farmers, as well as associations, cooperatives, the industry and the government must promote and monitor the implementation of management measures that help to control the aspects that influence extraction and maintenance of milk.
Descripción
Palabras clave
LECHE, PRODUCCION LECHERA, INOCUIDAD ALIMENTARIA, PRODUCTOS LÁCTEOS, MILK, DAIRY PRODUCTION, FOOD SAFETY, DAIRY PRODUCTS