Inspección veterinaria en planta de cosecha y procesamiento de carne de pollo para consumo humano
Fecha
2022-02-07
Autores
Vega Soto, Estefanía
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Editor
Universidad Nacional, Costa Rica
Resumen
En las plantas donde se elaboran productos y subproductos de origen animal, uno
de los encargados de velar por la aplicación de todas las medidas establecidas por la
legislación nacional e internacional es el médico veterinario, con el fin de prevenir
peligros físicos, químicos y microbiológicos para el consumidor final. Para esto se
realizan inspecciones ante-mortem, inspecciones post-mortem, monitoreo de cada
proceso de producción, análisis microbiológicos, entre otros.
En la pasantía realizada, se buscó expandir conocimientos y reforzar lo aprendido
durante la carrera sobre el papel que desempeña el médico veterinario en las plantas de
cosecha. Durante 320 horas de pasantía, se visitó una planta de cosecha de aves en
donde se presenciaron, en compañía de inspectores y el médico veterinario a cargo,
diferentes procesos, desde el sacrificio de los animales hasta el despacho de productos
listos para consumo. Se evaluaron diversos aspectos claves como bienestar animal,
buenas prácticas, inspección ante y post-mortem, aplicación de sistemas como Análisis
de Peligros y Puntos Críticos de Control (APPCC) y los procedimientos de colecta de
muestras para análisis microbiológico.
Se concluyó que existe un impacto directo del estado sanitario y manejo de las
aves a nivel de la granja, el transporte, sacrificio y procesamiento de las canales y
subproductos, sobre la calidad e inocuidad de la carcasa, y por ende sobre la salud
pública.
At slaughterhouse level and in the manufacturing industry of animal products, the veterinarian is responsible of ensuring the application of all measures established by national and international legislations. Through the HACCP, the vet inspectors evaluate the associated risks in order to prevent physical, chemical and microbiological hazards that could jeopardize the consumers health. This inspection is performed at ante-mortem and post-mortem stages, including the stunning, evisceration, washing, cooling, packaging, microbiological analysis, and others. The internship presented herein allowed to expand and reinforce the knowledge learned during the veterinary medicine career about the role of the veterinarian in the slaughterhouse and food industry. A total of 320 hours of internship were carried out at a poultry slaughterhouse. All procedures and practices, from animal arrival to ready-to- eat products dispatch, were supervised by the company inspectors and the responsible veterinarian. Various key aspects such as animal welfare, good manufacturing practices, ante and post-mortem inspection, application of Hazard Analysis and Critical Control Points (HACCP), and sample collection procedures for microbiological analysis were evaluated. As conclusion, there is a direct impact of broilers management and standard operating procedures at farm level, animal transportation, slaughter and processing of carcasses and byproducts, on the food quality, food safety, and public health.
At slaughterhouse level and in the manufacturing industry of animal products, the veterinarian is responsible of ensuring the application of all measures established by national and international legislations. Through the HACCP, the vet inspectors evaluate the associated risks in order to prevent physical, chemical and microbiological hazards that could jeopardize the consumers health. This inspection is performed at ante-mortem and post-mortem stages, including the stunning, evisceration, washing, cooling, packaging, microbiological analysis, and others. The internship presented herein allowed to expand and reinforce the knowledge learned during the veterinary medicine career about the role of the veterinarian in the slaughterhouse and food industry. A total of 320 hours of internship were carried out at a poultry slaughterhouse. All procedures and practices, from animal arrival to ready-to- eat products dispatch, were supervised by the company inspectors and the responsible veterinarian. Various key aspects such as animal welfare, good manufacturing practices, ante and post-mortem inspection, application of Hazard Analysis and Critical Control Points (HACCP), and sample collection procedures for microbiological analysis were evaluated. As conclusion, there is a direct impact of broilers management and standard operating procedures at farm level, animal transportation, slaughter and processing of carcasses and byproducts, on the food quality, food safety, and public health.
Descripción
Modalidad: Pasantía
Palabras clave
PLANTAS ALIMENTICIAS, CONSUMO DOMESTICO, COSTA RICA, POLLOS DE ENGORDE, INDUSTRIA DE LA CARNE, HIGIENE DE LOS ALIMENTOS, FOOD PLANTS, DOMESTIC CONSUMPTION, BROILER CHICKENS, MEAT INDUSTRY, FOOD HYGIENE