Publication: Identificación y control de peligros microbiológicos que afectan a la calidad en la elaboración de queso
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2018-09-20
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Universidad Complutense de Madrid
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Abstract
Este trabajo constituye un estudio de los sistemas de gestión de calidad aplicados a la industria alimentaria y en concreto a la elaboración de queso. El tema central es la complejidad, la variabilidad y la incertidumbre, y cómo estos conceptos son abordados por los sistemas de gestión. El alcance de la investigación son los incidentes microbiológicos en la elaboración de queso. El modelo de estudio son los quesos de pasta prensada no cocida y coagulación mixta, madurados o no. A raíz de la experiencia y la observación surge la idea sobre el nivel de complejidad de un queso, visto como un producto biotecnológico y no como un bien de consumo. A partir de este punto se establecen una serie de preguntas: ¿es significativa la variabilidad que aportan los microorganismos al queso?, si lo es ¿es suficiente la visión de los sistemas de calidad actuales para gestionar dicho producto?, ¿sería posible complementar los sistemas de gestión actuales para ajustarse en mayor medida a nuestro modelo de estudio?, y es ese caso ¿sería aplicable dicho el nuevo sistema en una quesería?Para intentar responder a las anteriores preguntas se establecen los siguientes objetivos:1. Identificar los abordajes adicionales de los sistemas de gestión de la calidad que son necesarios en la elaboración de queso, desde una perspectiva específicamente biotecnológica.2. Identificar las propuestas metodológicas de base científica ya elaboradas que serían aplicables para responder a las necesidades identificadas en el objetivo 1, proponer nuevos abordajes para las que no queden cubiertas y elaborar un modelo mejorado de gestión de la calidad, específico para la producción industrial de queso.3. Revisar los peligros microbiológicos relacionados con la calidad a nivel internacional, compararlos con los encontrados en fábricas nacionales y analizar las bases fisiológicas del deterioro y su relación con el funcionamiento y los parámetros controlables de la industria de producción en muestras reales.4. Elaborar una propuesta mejorada de gestión de la calidad basada en las conclusiones alcanzadas en los objetivos 2 y 3 y analizar si el aumento de complejidad y las características del control permite que sea aplicable industrialmente...
This thesis describes a study on the quality management systems related to the food industry, focusing on cheese elaboration. The central topic is the complexity, variability and uncertainty of this process, and how are they dealt with by these management systems. The scope of this research are the microbiological incidents in the elaboration of cheese. The study model are the uncooked pressed cheese with mixed coagulation, ripened or not. From previous experience and observation, the idea arises of how complex is a cheese, seen as a biotechnological product and not as a consumer good. From this point, some questions arise: Is the variability of cheese, induced by its microorganisms, significant? And if so, is it the vision of the quality management systems enough to handle this product?; would it be possible to complement the current management systems to adjust themselves accurately to our study model? And if this was the case, could it be applied to a cheese factory?Trying to answer these questions, the following objectives are drawn:1. To identify the additional approaches of the quality management systems that are essential in cheese elaboration, from a biotechnological perspective.2. To identify the methodologies out of a scientific basis, already made and applied to answer the previous objective necessities, as well as to propose new approaches for the non-covered ones and to elaborate an improved quality management system, specific for the cheese industry.3. To look over the microbiological hazards related to the international level of quality, comparing them with the ones found in national factories, and to analyse the physiological basis for its spoilage and its relation with the running and controlled parameters in the production industry drawn from real samples.4. To create an improved proposal of quality management based on the conclusion extracted from objectives 2 and 3, and analyse if the raise of both complexity and features of this control allows its application in the cheese industry...
This thesis describes a study on the quality management systems related to the food industry, focusing on cheese elaboration. The central topic is the complexity, variability and uncertainty of this process, and how are they dealt with by these management systems. The scope of this research are the microbiological incidents in the elaboration of cheese. The study model are the uncooked pressed cheese with mixed coagulation, ripened or not. From previous experience and observation, the idea arises of how complex is a cheese, seen as a biotechnological product and not as a consumer good. From this point, some questions arise: Is the variability of cheese, induced by its microorganisms, significant? And if so, is it the vision of the quality management systems enough to handle this product?; would it be possible to complement the current management systems to adjust themselves accurately to our study model? And if this was the case, could it be applied to a cheese factory?Trying to answer these questions, the following objectives are drawn:1. To identify the additional approaches of the quality management systems that are essential in cheese elaboration, from a biotechnological perspective.2. To identify the methodologies out of a scientific basis, already made and applied to answer the previous objective necessities, as well as to propose new approaches for the non-covered ones and to elaborate an improved quality management system, specific for the cheese industry.3. To look over the microbiological hazards related to the international level of quality, comparing them with the ones found in national factories, and to analyse the physiological basis for its spoilage and its relation with the running and controlled parameters in the production industry drawn from real samples.4. To create an improved proposal of quality management based on the conclusion extracted from objectives 2 and 3, and analyse if the raise of both complexity and features of this control allows its application in the cheese industry...
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Tesis doctoral de la Universidad Complutense de Madrid, Facultad de Ciencias Biológicas, Departamento de Microbiología III, leída el 06-07-2017