Diseño de programa de limpieza y desinfección aplicable para una Industria procesadora de harina de maíz en Barranquilla, Atlántico
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Fecha
2025
Autores
Arévalo Gambin, Valery Sharith
Daza Rodríguez, Génesis
Osorio Hernández, Raquel Sofía
Ramírez Manotas, Ana María
Salcedo Urueta, Iván David
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Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
La contaminación por hongos en la industria de la harina de maíz representa un desafío significativo para la inocuidad alimentaria, comprometiendo no solo la calidad del producto, sino también la economía de las empresas. A pesar de la implementación de medidas de control, la persistencia de estos agentes contaminantes indica una necesidad urgente de revisión y mejora en los protocolos de limpieza y desinfección. En Colombia, la regulación sobre inocuidad en las industrias alimentarias esta guiada por la Resolución 2674 de 2013 y la Resolución 1407 de 2022. Estas sugieren la implementación de programas de limpieza y desinfección efectivos que garanticen un ambiente libre de microorganismos perjudiciales y que aseguren la calidad de los productos alimenticios. La presente investigación se enmarca en estos lineamientos, destacando la relevancia de un programa de limpieza y desinfección que minimice la proliferación de hongos en el ambiente y proteja tanto la salud de los consumidores como la sostenibilidad económica de la empresa. Siendo así, el objetivo principal de este proyecto es diseñar un programa efectivo de limpieza y desinfección que aborde y prevenga la contaminación por microorganismos, asegurando así la inocuidad y calidad del producto final. Para ello, se llevó a cabo un diagnóstico inicial del proceso productivo, que incluyó una entrevista general y la recolección de muestras ambientales en diversas áreas de la planta. Se realizaron análisis microbiológicos utilizando medios de cultivo específicos, como Agar Dextrosa Sabouraud y Agar Plate Count.
Fungal contamination in the corn flour industry represents a significant challenge for food safety, compromising not only product quality but also the company's financial situation. Despite the implementation of control measures, the persistence of these contaminants indicates an urgent need to review and improve cleaning and disinfection protocols. In Colombia, food safety regulations in the food industry are guided by Resolution 2674 of 2013 and Resolution 1407 of 2022. These regulations suggest the implementation of effective cleaning and disinfection programs that guarantee an environment free of harmful microorganisms and ensure the quality of food products. This research is framed within these guidelines, highlighting the importance of a cleaning and disinfection program that minimizes the proliferation of fungi in the environment and protects both the health of consumers and the company's economic sustainability. Thus, the main objective of this project is to design an effective cleaning and disinfection program that addresses and prevents contamination by microorganisms, thus ensuring the safety and quality of the final product. To this end, an initial diagnosis of the production process was conducted, including a general interview and the collection of environmental samples in various areas of the plant. Microbiological analyses were performed using specific culture media, such as Sabouraud Dextrose Agar and Plate Count Agar.
Fungal contamination in the corn flour industry represents a significant challenge for food safety, compromising not only product quality but also the company's financial situation. Despite the implementation of control measures, the persistence of these contaminants indicates an urgent need to review and improve cleaning and disinfection protocols. In Colombia, food safety regulations in the food industry are guided by Resolution 2674 of 2013 and Resolution 1407 of 2022. These regulations suggest the implementation of effective cleaning and disinfection programs that guarantee an environment free of harmful microorganisms and ensure the quality of food products. This research is framed within these guidelines, highlighting the importance of a cleaning and disinfection program that minimizes the proliferation of fungi in the environment and protects both the health of consumers and the company's economic sustainability. Thus, the main objective of this project is to design an effective cleaning and disinfection program that addresses and prevents contamination by microorganisms, thus ensuring the safety and quality of the final product. To this end, an initial diagnosis of the production process was conducted, including a general interview and the collection of environmental samples in various areas of the plant. Microbiological analyses were performed using specific culture media, such as Sabouraud Dextrose Agar and Plate Count Agar.
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Palabras clave
Contaminación ambiental, Hongos ambientales, Inocuidad alimentaria, Programa de limpieza y desinfección, Control microbiológico, Industria alimentaria
