{"id":4707,"date":"2024-04-23T20:18:31","date_gmt":"2024-04-23T18:18:31","guid":{"rendered":"https:\/\/www.mullor.com\/?p=4707"},"modified":"2026-05-28T17:23:42","modified_gmt":"2026-05-28T15:23:42","slug":"higiene-de-superficies-en-la-industria-alimentaria","status":"publish","type":"post","link":"https:\/\/www.mullor.com\/en\/higiene-de-superficies-en-la-industria-alimentaria\/","title":{"rendered":"Higiene de superficies en la Industria alimentaria"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Dentro de la industria alimentaria, y concretamente del sector c\u00e1rnico, la <a href=\"https:\/\/www.mullor.com\/recomendaciones-de-desinfeccion-y-limpieza-en-industrias-del-sector-alimentario\/\" target=\"_blank\" rel=\"noopener\" title=\"Recomendaciones de desinfecci\u00f3n y limpieza en industrias del sector alimentario\">limpieza y desinfecci\u00f3n<\/a> es un aspecto fundamental para cuidar que <strong>el producto tenga la mayor calidad y la mejor de las higienes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los trabajos de limpieza y desinfecci\u00f3n deben ser realizados por personas con una preparaci\u00f3n previa y de calidad.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Objetivo de los controles de higiene<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">El objetivo principal de los controles de higiene en superficies es verificar la eficiencia de las operaciones de limpieza y desinfecci\u00f3n para garantizar las condiciones higi\u00e9nicas adecuadas y prevenir la contaminaci\u00f3n de alimentos durante su procesamiento.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para garantizar la seguridad la industria debe disponer de un PPR N+D y\/o PNCH implantado y validado<br>y establecer las actividades de vigilancia y de verificaci\u00f3n que demuestren su correcto funcionamiento.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Qu\u00e9 hay que controlar y c\u00f3mo<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">HIGIENE<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Actividades de SEGUIMIENTO y VIGILANCIA<\/strong>: Realizar controles preoperativos diarios para garantizar un adecuado estado de limpieza de los equipos antes del inicio de la actividad productiva y, en su caso, durante los paros de producci\u00f3n a lo largo de la jornada (p. ej., cambios de turno).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El control se realiza mediante:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Inspecci\u00f3n visual de todos los equipos e instalaciones<\/strong> para detectar residuos de suciedad y\/o productos de limpieza y deficiencias en las condiciones generales de los equipos, que puedan afectar a la eficacia de la L+D (grietas, presencia de \u00f3xido, piezas da\u00f1adas&#8230;)&nbsp;<\/li>\n\n\n\n<li><strong>Detecci\u00f3n de restos de materia org\u00e0nica<\/strong>:&nbsp; Los restos org\u00e1nicos, especialmente los az\u00facares, act\u00faan como fuente de nutrientes por los <a href=\"https:\/\/es.wikipedia.org\/wiki\/Microorganismo\" target=\"_blank\" rel=\"noopener\" title=\"\">microorganismos<\/a>, aumentando as\u00ed el riesgo de contaminaci\u00f3n microbiol\u00f3gica de los alimentos en contacto con la superficie.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Existen sistemas comerciales para la detecci\u00f3n r\u00e1pida de restos de prote\u00ednas (o prote\u00ednas + az\u00facares reductores). Se basan en el cambio de coloraci\u00f3n, visible a simple vista, que se produce cuando estos restos entran en contacto con determinados reactivos. Son m\u00e9todos semicuantitativos, f\u00e1ciles de utilizar y que proporcionan lecturas r\u00e1pidas.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los sistemas comerciales incluyen todos los elementos necesarios para realizar el test (alcorques de muestreo, reactivos y patrones de color), adem\u00e1s de las instrucciones espec\u00edficas de uso e interpretaci\u00f3n de los resultados.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En cuanto para la detecci\u00f3n de <a href=\"https:\/\/www.mullor.com\/biofilms-biopeliculas-por-que-debe-prevenirlos-la-industria-alimentaria\/\" target=\"_blank\" rel=\"noopener\" title=\"Biofilms (Biopel\u00edculas) \u00bfPor qu\u00e9 debe prevenirlos la industria alimentaria?\">BIOFILMS<\/a> tambi\u00e9n existen productos comerciales basados \u200b\u200ben colorantes espec\u00edficos que se aplican en forma de espuma y permiten la detecci\u00f3n r\u00e1pida de la presencia de biofilms en las superficies. La detecci\u00f3n se realiza por inspecci\u00f3n visual ya que despu\u00e9s de eliminar la espuma, los biofilms quedan te\u00f1idos.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">CONTROLES MICROBIOL\u00d3GICOS<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Actividades de EVALUACI\u00d3N y VERIFICACI\u00d3N<\/strong>: Realizar controles rutinarios con la periodicidad definida en el plan de muestreo para comprobar la eficacia de las operaciones de L+D, as\u00ed como detectar y corregir potenciales focos de contaminaci\u00f3n microbiol\u00f3gica. El control se puede realizar a partir de:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>L\u00edmites cr\u00edticos y medidas correctoras<\/strong>. Es necesario establecer los criterios microbiol\u00f3gicos que se utilizar\u00e1n como referencia para determinar si el nivel de higiene y desinfecci\u00f3n de las superficies evaluadas puede considerarse o no aceptable.&nbsp;<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Por superficies que entran en contacto directo con los alimentos<\/li>\n\n\n\n<li>Por otras superficies de las salas donde se procesan y manipulan alimentos&nbsp;<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Criterios de clasificaci\u00f3n del nivel de riesgo de las superficies&nbsp;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A continuaci\u00f3n ponemos un ejemplo de criterios de clasificaci\u00f3n en base al nivel de riesgo:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>ALTO RIESGO<\/strong>: Mesas de manipulaci\u00f3n, cintas transportadoras, recipientes o contenedores, tanques de escaldado, equipos de procesamiento, herramientas y \u00fatiles de trabajo, guantes y delantales, estructuras suspendidas que puedan gotear sobre el alimento o superficies de contacto&#8230;&nbsp;<\/li>\n\n\n\n<li><strong><strong>MEDIO<\/strong><\/strong> <strong>RIESGO<\/strong>: Tapaderas y superficies externas de contenedores, equipos y conducciones<\/li>\n\n\n\n<li><strong>BAJO RIESGO<\/strong>: Suelos, paredes, techos, puertas&#8230;&nbsp;<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Microorganismos: indicadores <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Como criterio general, por los resultados del recuento de bacterias aer\u00f3bicas totales y enterobacterias, se pueden utilizar como referencia los l\u00edmites establecidos en la directiva derogada D 2001\/471\/CE [1] que se ve en esta imagen:<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"705\" src=\"https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos-1024x705.png\" alt=\"limites microorganismos publicado por la Generalitat de Catalunya\" class=\"wp-image-4721\" style=\"width:840px;height:auto\" srcset=\"https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos-1024x705.png 1024w, https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos-300x207.png 300w, https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos-768x529.png 768w, https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos-18x12.png 18w, https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos-800x551.png 800w, https:\/\/www.mullor.com\/wp-content\/uploads\/2024\/04\/limites-microorganismos.png 1162w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center has-small-font-size wp-block-paragraph\">Imagen extra\u00edda del documento MANUAL DE SEGURETAT ALIMENT\u00c0RIA publicado por la Generalitat de Catalunya y editado por <a href=\"https:\/\/www.innovacc.cat\/es\/\" target=\"_blank\" rel=\"noopener\" title=\"\">Innovac<\/a>. Pod\u00e9is descargaros el manual haciendo clic en el enlace.<\/p>\n\n\n\n<pre class=\"wp-block-preformatted\">Imagen del post bajo licencia CC 4.0 por <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Goebber_fruchtchargierung.jpg\" target=\"_blank\" rel=\"noopener\" title=\"\">Tristan Vankann; Rechteinhaber: G\u00f6bber GmbH<\/a><\/pre>\n","protected":false},"excerpt":{"rendered":"<p>En este art\u00edculo hacemos un resumen de c\u00f3mo llevar a cabo controles regulares sobre la higiene y desinfecci\u00f3n de superficies en la Industria alimentaria.<\/p>","protected":false},"author":6,"featured_media":4717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,45],"tags":[36,48,60,72],"class_list":["post-4707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-higiene-y-desinfeccion","category-seguridad-alimentaria","tag-desinfeccion","tag-higiene","tag-industria-alimentaria","tag-seguridad-alimentaria"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"En este art\u00edculo hacemos un resumen de c\u00f3mo llevar a cabo controles regulares sobre la higiene y desinfecci\u00f3n de superficies en la Industria alimentaria.\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Comunica\"\/>\n\t<meta name=\"google-site-verification\" 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