Guía Seguridad Embutidos

RECOMENDACIONES
SOBRE PRCTICAS
HIGINICAS PARA
EMBUTIDOS
FERMENTADOS
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DIAGRAMA
DE LA ELABORACIN DE
EMBUTIDOS TRADICIONALES
HR N
HR N
Los embutidos fermentados se elaboran principalmente a partir de carne y grasa de

cerdo y vacuno, en proporciones variables. 80% de magro y 20% de grasa son las
proporciones mas frecuentemente utilizadas. El siguiente diagrama ilustra las
diferentes etapas de la elaboracin de embutidos fermentados tradicionales y las
diferentes hojas de recomendacin (HR).
HR N
HR N
Diagrama de proceso
HR N
HR N
HR N
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RECEPCIN - ALMACENAMIENTO
DE CANALES Y DESPIECE
La calidad (sanitaria y sensorial) de los productos finales empieza con el uso de materias primas
seguras, con una correcta calidad microbiolgica. La calidad del material a su recepcin (aspecto,
temperatura, contaminacin inicial, pH,) determinar la calidad de los productos finales. En
cada entrega de canales o piezas de carne:
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RECEPCIN, ALMACENAMIENTO
Y D E S A LADO DE TRIPAS
Las tripas naturales estn contaminadas y pueden contribuir a la contaminacin del producto
final. En obradores tradicionales, la etapa de preparacin de las tripas es a menudo un punto
crtico. La fase de desalado y descontaminacin de las tripas es un punto importante a controlar.
Para limitar la contaminacin relacionada con las tripas:
DEBE
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INFORMACIN
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RECEPCIN Y ALMACENAMIENTO
DE INGREDIENTES Y ADITIVOS
Para la elaboracin de embutidos fermentados se usan distintos tipos de ingredientes o aditivos, por
ejemplo: sal fina, pimienta, sal nitrificada, azcar, ajo, aromas, vino tinto, etc En algunos casos,
tambin se aaden cultivos iniciadores de la fermentacin. La calidad de los ingredientes y aditivos
determina la calidad del embutido. Para evitar las contaminaciones relacionadas con los ingredientes o
aditivos:
DEBE
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P R E PA R ACI N D E L A M A S A C R N I C A
La mezcla de magro y grasa despus del Picado junto con los ingredientes constituye la masa
crnica lista para embutir. La masa est contaminada inicialmente de forma natural por diferentes
microorganismos (microbiota endgena). Para prevenir un aumento de la contaminacin y obtener
un producto acabado con una buena calidad microbiolgica:
DEBE
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F E R M E N TAC I N
La etapa de fermentacin consiste en incrementar la temperatura del producto despus de embutir.
Esta fase permite el desarrollo de la microbiota tecnolgica natural y/o el cultivo iniciador aadido.
Para controlar esta fase de fermentacin:
DEBE
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PARA MS
INFORMACIN
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MADURACIN Y SECADO
Durante la maduracin y secado los productos se deshidratan y adquieren sus cualidades
organolpticas. Unas malas condiciones de secado pueden ocasionar defectos sensoriales. Para un
mejor control de esta etapa:
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INFORMACIN
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AHUMADO
El ahumado es una tcnica en la que los productos se exponen a sustancias qumicas obtenidas de la
combustin de la madera. Algunas de las sustancias qumicas del humo tienen un efecto conservador
y confieren caractersticas sensoriales peculiares a los embutidos fermentados u otros productos.
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PARA MS
INFORMACIN
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ALMACENAMIENTO/ENVASADO Y VENTA
Al final de la etapa de secado, y antes de la venta, los embutidos se almacenan y conservan envasados
(con diversos tipos de embalaje) o sin envasar. Esta etapa es muy importante. De hecho, las malas
condiciones de conservacin o venta (especialmente en la venta directa) pueden dar lugar a la
contaminacin de los embutidos. Para controlar el almacenamiento, envasado y venta:
DEBE
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H I G I E N E DEL PERSONAL
El personal es una fuente de contaminacin porque puede portar grmenes (en el pelo, joyas,
etc.) y puede vehiculizar los grmenes durante las diferentes operaciones. Para limitar la
contaminacin debida al personal:
DEBE
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LIMPIEZA Y DESINFECCIN
Las operaciones de limpieza y desinfeccin son unas de las etapas ms importantes en el procesado de
embutidos fermentados. El objetivo de estas etapas es asegurar la higiene del equipo que entra en
contacto con los alimentos o los productos alimenticios (utensilios, mquinas, planes de trabajo...) y
mantener el entorno de trabajo (superficies, suelo, aire...) en condiciones higinicas adecuadas. Para
eliminar el riesgo de contaminacin microbiolgica o qumica:
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10
LOCALES Y EQUIPOS
En los obradores, el entorno de trabajo (suelos, techos, paredes, temperatura, humedad...) puede ser una
fuente de contaminacin microbiana. De hecho, los suelos, techos y paredes son importantes reservorios
de microorganismos que pueden ser diseminados y contaminar as los productos. Para limitar la
contaminacin microbiana relacionada con los locales, equipos y su entorno:
DEBE
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11
CONTROL MICROBIOLGICO:
CARNE Y/O PRODUCTO ACABADO,
SUPERFICIES Y EQUIPOS
El anlisis microbiolgico mide la seguridad de los productos alimenticios y permite evaluar la
calidad higinica de los mismos. Tambin permite comprobar la efectividad de la limpieza y
desinfeccin. Para vender productos seguros y cuidar la calidad y la higiene:
DEBE
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12
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