Control de calidad de los alimentos: objetivos, tipos de calidad, métodos, técnicas e instrumentos de control de calidad
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Date
2020-02-19
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Universidad Nacional de Educación Enrique Guzmán y Valle
Abstract
El objetivo de este trabajo de investigación es dar a conocer que los alimentos son la fuente principal de nutrientes que permite cubrir las necesidades nutricionales del ser humano, tanto los productos frescos como procesados, los cuales son ingeridos para satisfacer los requerimientos nutricionales y permitir el crecimiento y desarrollo. Cuando se consume alimentos frescos, naturales de buena calidad el cuerpo humano se nutre adecuadamente y contribuye a un buen estado nutricional y defensas orgánicas. Sin embargo, los alimentos pueden sufrir deterioro y alteraciones por múltiples factores o agentes: como temperatura, microorganismos, insectos, agroquímicos, productos de uso veterinario, metales pesados contaminantes, uso de aditivos alimentarios entre otros los cuales constituyen un peligro al ser consumidos.
Por ello organismos internacionales como la Organización Mundial de la Salud, la Organización para la Agricultura y la Alimentación, y nacionales como el Ministerio de Salud emiten normas y reglamentos sobre la calidad de los alimentos con la finalidad de proteger la salud del consumidor mediante la implementación de sistemas de control de calidad como las Normas ISO, Codex Alimentarios, ley de la Inocuidad de los alimentos, las BPM, etc.
The objective of this research work is to make known that food is the main source of nutrients that allows to cover the nutritional needs of the human being, both fresh and processed products, which are ingested to satisfy nutritional requirements and allow growth. and development. When fresh, natural foods of good quality are consumed, the human body is adequately nourished and contributes to a good nutritional status and organic defenses. However, food can suffer deterioration and alterations due to multiple factors or agents: such as temperature, microorganisms, insects, agrochemicals, products for veterinary use, heavy metal contaminants, use of food additives, among others, which constitute a danger when consumed. For this reason, international organizations such as the World Health Organization, the Food and Agriculture Organization, and national organizations such as the Ministry of Health issue standards and regulations on food quality in order to protect consumer health through the implementation of quality control systems such as ISO Standards, Codex Alimentarius, Food Safety Law, BPM, etc.
The objective of this research work is to make known that food is the main source of nutrients that allows to cover the nutritional needs of the human being, both fresh and processed products, which are ingested to satisfy nutritional requirements and allow growth. and development. When fresh, natural foods of good quality are consumed, the human body is adequately nourished and contributes to a good nutritional status and organic defenses. However, food can suffer deterioration and alterations due to multiple factors or agents: such as temperature, microorganisms, insects, agrochemicals, products for veterinary use, heavy metal contaminants, use of food additives, among others, which constitute a danger when consumed. For this reason, international organizations such as the World Health Organization, the Food and Agriculture Organization, and national organizations such as the Ministry of Health issue standards and regulations on food quality in order to protect consumer health through the implementation of quality control systems such as ISO Standards, Codex Alimentarius, Food Safety Law, BPM, etc.
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Citation
Casilla Mamani, F. S. (2020). Control de calidad de los alimentos: objetivos, tipos de calidad, métodos, técnicas e instrumentos de control de calidad (Monografía de pregrado). Universidad Nacional de Educación Enrique Guzmán y Valle, Lima, Perú.