El Código internacional
recomendado de prácticas de higiene para alimentos poco ácidos y alimentos poco
ácidos acidificados envasados (CAC/RCP 23-1979, Rev. 2 (1993)), establece en su Sección XI (especificaciones
aplicables al producto terminado) y Anexo V (procedimientos básicos para determinar las causas microbiológicas del
deterioro de alimentos poco ácidos y alimentos poco ácidos acidificados
envasados), que los productos deberán ser comercialmente estériles y no deberán
contener ninguna sustancia originada por microorganismos en cantidades que
puedan representar un riesgo para la salud.
El término: "esterilidad
comercial" para un alimento
tratado térmicamente, aparece recogido en los documentos del CODEX (CAC/RCP 23-1979 y CAC/RCP 52-2003) como
la condición que se logra por aplicación de calor suficiente, sólo o en
combinación con otros tratamientos apropiados, con objeto de liberar a ese
alimento de microorganismos capaces de reproducirse en él en unas condiciones
normales no refrigeradas en las que se mantendrá probablemente el alimento
durante su distribución y almacenamiento.
El tratamiento térmico necesario para
hacer que los alimentos poco ácidos envasados sean comercialmente estériles dependerá
de la carga microbiana, de la temperatura inicial, composición y pH del
producto, de la presencia de sustancias conservadoras, de su actividad acuosa,
del tamaño y tipo del envase, y de la temperatura de almacenamiento.
El procedimiento para establecer el
tratamiento térmico necesario para un producto dado deberá:
1.
garantizar la esterilidad comercial,
y
2.
determinarse teniendo en cuenta la
calidad deseada del producto.
Los términos de “conserva” y “esterilidad
comercial”, aparecen asociados en todas las referencias documentadas y el
concepto de "comercialmente
estériles" hace hincapié en las condiciones previstas de
distribución y almacenamiento.
Para manejar una definición “cuantificable” del
concepto de esterilidad comercial,
podemos consultar el "Glossary of Fish Technology Terms"
preparado por la
"Fisheries Industries Division" de la FAO, en diciembre de
2000 (actualizado en febrero de 2002):
Commercial sterility: A compromise on the practical impossibility of achieving full sterility
in the contents of a hermetically sealed container during commercial heat
processing, whereby the initial bacterial load is destroyed through sufficient
decimal reductions to reduce the possibility of a single organism surviving to
an acceptably low level. This level depends on the organism, usually Clostridium botulinum, which the process
is designed to destroy. The time required to reduce the number of spores of
this organism (or any other micro-organism) by a factor of 10 at a specific reference
temperature (121.1°C)
is the decimal reduction time, or D value, denoted D0. The D0
value for Clostridium botulinum
spores can be taken as 0.25 minutes. To achieve a reduction by a factor of 1012,
regarded as an acceptably low level, requires 3 minutes at 121.1°C, and is
known as the process value, or F value, designated F0 so, in this
case, F0 = 3, which is known as a botulinum cook.
Aquí ya tenemos una referencia sobre el valor de
F0 mínimo (teórico) necesario para alcanzar dicha condición.
si nos vamos a la definición de "enlatado":
Canning: A means of obtaining long-term
microbiological stability for non-dried foods without the use of refrigeration,
by prolonged heating in hermetically sealed containers, such as cans or retortable pouches, to render the contents of the container sterile. This entry does not deal with
the detailed stages of the entire canning
process, e.g. the pre-processing steps such as preparation of the fish, brining, salting, smoking, marinating, or the process steps of
pre-cooking, exhausting, sealing, seal integrity, retorting, and post-process
cooling. The process depends on a thermal
process lethality, in terms of exposure time to a specific high
temperature, sufficient to effectively eliminate the most dangerous and heat
resistant pathogens, particularly Clostridium
botulinum. Thermal processes are calibrated in terms of the
equivalent time the thermal centre of
the product, i.e. the point of the product in the container most distant from
the heat source or cold spot, spends
at 121.1°C, and this thermal process
lethality time is termed the F0 value. Low acid foods having a pH greater than 4.5, which includes most canned fish
products, must receive a minimum thermal process of F0
3 (121.1 °C
for 3 minutes), known as a botulinum cook, or an equivalent heat sterilisation process. The heat
process F0 3 is designed to achieve a 12 log cycle reduction
in spores of Clostridium botulinum,
which means a less than one in 1012 chance of survival. This is
regarded as an acceptably low level possibility of survival of this dangerous
pathogen and is the basis of so-called commercial sterility.
Canners often use F0 values ranging from 6 to
14 for low acid products (see below) to provide an additional safety margin to
compensate for inaccuracies in temperature measurement. Canned foods destined for hot countries, or manufactured in hot
countries, may require a much higher thermal process, such as F0
greater than 10.
La situación obtenida tras la
aplicación de valores de F0 sobre 10-12 minutos, se conoce
habitualmente como "esterilidad
tropical"
y en la definición de "Heat-
treated (heat-processing)":
«..Long term microbiological stability for non-dried products without
the use of refrigeration is obtained by prolonged heating in hermetically
sealed containers, such as cans or retortable pouches. The severity of the heat
process is greater for low acid foods (pH greater than 4.5), which must receive
a minimal thermal process, equivalent to a botulinum cook, sometimes called a
full heat sterilisation process. Products manufactured in, or destined for,
countries with hot climates may require a much more severe thermal process ».
El "Food Safety and Inspection
Service" (FSIS) dependiente del Departamento de Agricultura de EEUU
establece en los documentos "Principles of Termal Processing " y
"Microbiology of Commercially Sterile and Shelf-Stable Products"
que los productos en conserva son tratados con calor para hacerlos
comercialmente estériles, o "shelf-stability":
As
mentioned in the Introduction Section, "canned" products are treated with
heat to make them commercially sterile. The condition of commercial sterility
(or shelf-stability as it is characterized in the FSIS Canning Regulations -9
CFR 318.300 and 9 CFR 381.300) is recognized as follows:
Commercial Sterility – The condition achieved by application of heat, sufficient alone or in
combination with other ingredients and/or treatments, to render the product
free of microorganism capable of growing in the product at non refrigerated
condition (over 50°F
or 10°C)
at which the product is intended to be held during distribution and storage.
A
condition of commercial sterility will result in products that are safe to eat because
the pathogens of concern are destroyed or inactivated. The product will remain
shelf-stable as long as the container is intact because any spoilage organism
that favors the environmental conditions within the container (i.e., anaerobic)
and normal storage temperatures (i.e., mesophilic bacteria) are also destroyed
with the thermal process.
En estos documentos también se establece un valor
de F0 mínimo de 3 para alcanzar la condición de "Minimum
Health” and Commercial Sterility Processes.
Revisando los documentos del FSIS nos encontramos
con un concepto nuevo, el de "shelf-stability",
término que tradicionalmente siempre se ha asociado al concepto de “esterilidad
comercial”. El FSIS admite que un
producto “comercialmente estéril” pueda contener esporos termófilos viables
(siempre que su destino sea el de distribuirse y almacenarse a temperaturas
inferiores a los 40ºC
y no representen un riesgo para la salud del consumidor):
«The term "shelf stability" traditionally has
been used by the Agency and is synonymous with the terms "commercial
sterility" or commercially sterile". Shelf stability is defined in CFR
title 9, part 318, Subpart G, 318.300 (u) of the Food Safety and Inspection
Service (meat and poultry) USDA regulations. Shelf stability (commercial
sterility) means "the condition achieved by application of heat,
sufficient, alone or in combination with other ingredients and/or treatments,
to render the product free of microorganisms capable of growing in the product
at non-refrigerated conditions (over 50°F, 10°C) at which the product is intended to be
held during distribution and storage". Such a product may contain viable thermophilic spores, but no mesophilic spores or
vegetative cells. These products usually are stable for years unless stored
at temperatures of 115-130°F
(46-55°C)
which may allow swelling or flat sour spoilage to occur because of germination
and growth of the thermophilic spores ».
« samples of canned foods
are not routinely incubated at 55°C
because the results usually will be confusing and provide no sound information.
Canned food lots that are to be held in hot vending machines or are destined
for tropical countries are exceptions to this rule ».
El FSIS regula los productos cárnicos y aves de
corral. Los productos de la pesca están bajo la competencia de la FDA.
En
nuestro ámbito legislativo también se admite la presencia de un determinado
tipo y número de termófilos para los productos en conserva:
- la Orden del 2 de agosto de 1991, por la que se aprueban las normas microbiológicas para los productos de la pesca y de la acuicultura (B.O.E. nº 195, 15.08.91), establece que los productos en conserva no deberán sobrepasar las limitaciones microbiológicas especificadas:
1. Ausencia de microorganismos que crezcan y se multipliquen
previas las pruebas de preincubación, durante 30 días a 31ºC ±1ºC y 10 días a 44ºC.
2. Máximo de 10
esporos de Bacillaceae (por gramo) termoestables
no patógenos, no toxigénicos e incapaces de alterar la conserva.
3. Ausencia de toxina botulínica.
En el Real Decreto 1437/1992 por el que se fijaban las
normas higiénico sanitarias aplicables a la producción y comercialización de
los productos pesqueros y de la acuicultura, pedía por parte del fabricante,
una incubación a 37ºC,
7 días ó 35ºC,
10 días y examen microbiológico. Actualmente, con la entrada en vigor del
Reglamento 852/2004 relativo a la higiene de los productos alimenticios, los
parámetros a controlar en alimentos envasados herméticamente tras el tratamiento
térmico son la temperatura y la microbiología entre otros.
En el mismo ámbito, la Food & Drug Administration (FDA),
define el concepto de “esterilidad comercial” en su “Thermally processed
low-acid foods packaged in hermetically sealed containers” (part 113, Title 21
del Code of Federal Regulations) como:
(e) Commercial sterility:
(1)
‘‘Commercial sterility’’ of thermally processed food means the condition
achieved:
(i)
By the application of heat which renders the food free of:
(a)
Microorganisms capable of reproducing in the food under normal nonrefrigerated
conditions of storage and distribution; and
(b)
Viable microorganisms (including spores) of public health significance; or
(ii) By the control of water activity and the
application of heat, which renders the food free of microorganisms capable of
reproducing in the food under normal nonrefrigerated conditions of storage and
distribution.
El "Compendium of Analytical
Methods" del Departamento Federal de Salud de Canadá, podemos
encontrar un documento (HPM Method MFHPB-01 y suplemento) donde se detalla un
protocolo para la determinación de la esterilidad comercial y presencia de
microorganismos viables en alimentos enlatados. En él tenemos una
definición de "comercial Sterility" que expone lo que el resto
de documentos no concretan:
Commercial Sterility: the condition achieved by the
application of heat, alone or in combination with other treatments, to render a
food free from viable forms of microorganisms, including spores, capable of
growing in the food at temperatures at which the food is designed normally to
be held during distribution and storage. If the normal temperature for storage or
handling of the product is higher than 40°C then analyse for Thermophiles. Otherwise,
analyse for Mesophiles only.
Para mantener las cualidades de un producto en
conserva, la integridad del envase deberá permanecer intacta y la temperatura
de almacenamiento deberá ser inferior a los 35ºC (95ºF) (National Center for
Home Food Preservation) - 40ºC
(104ºF)
(Código Internacional Recomendado de Prácticas para el Pescado en Conserva -
CODEX CAC/RCP 10-1976), estando el intervalo óptimo de almacenamiento comprendido
entre 10ºC
y 21ºC
según el National Center for Home Food Preservation. Una vez abierto el
producto en conserva, su comportamiento se asemeja al de un alimenticio cocido,
por lo que deberá almacenarse bajo condiciones de refrigeración durante no más
de 3-4 días (CFSAN-Center for Food Safety & Applied Nutrition).
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