Influencia de la conservación de productos alimenticios en el desarrollo de las enfermedades transmitidas por alimentos

Abstract

Proper food preservation constitutes worldwide the safety in the consumption of energy intake of the human body, inadequate conditions can trigger alterations in the organoleptic properties due to factors such as temperature, pH, water activity, which can change the appearance, color and flavor of the food, as well as the development of pathogens and the presence of toxic substances that jeopardize the safety of the product and the health of the consumer. Toxiinfections, as part of food diseases, are the result of inappropriate conditions that represent the main threat to the health and welfare of people, especially children, the elderly and those suffering from catastrophic diseases. The objective of this work is to determine the influence of the preservation of food products on the development of foodborne diseases, in order to prevail safety measures to counteract toxi-infections in human consumption. A methodology with a qualitative approach was applied since a documentary analysis was carried out in books, articles and scientifically endorsed journals. As a result, it became evident that in order to avoid microorganisms in food products, certain safety measures must be considered, which are essential to ensure food safety for human consumption. In conclusion, it was determined that good food preservation consists of adopting certain biosafety measures to minimize the risk of acquiring food toxi-infections.