Control de riesgos en proceso de sellado, esterilización y manejo de presión en industria de los alimentos
Resumen
Esta revisión examinó ochenta publicaciones sobre control de riesgos en procesos de sellado, esterilización y manejo de presión en la industria alimentaria, con énfasis en su aplicabilidad al contexto ecuatoriano. El análisis se articuló en torno a cuatro líneas principales: integridad del sellado, validación térmica, control de presión en equipos industriales y sistemas integrados de gestión de inocuidad. Los estudios revisados evidenciaron que las fallas de hermeticidad, las desviaciones de temperatura-tiempo y el manejo inadecuado de presión incrementaron los riesgos microbiológicos, físicos y operativos. Asimismo, se identificó que el monitoreo automatizado, la validación de variables críticas, el mantenimiento predictivo y la aplicación de BPM, HACCP e ISO 22000 fortalecieron el control preventivo. No obstante, en Ecuador persisten limitaciones tecnológicas, operativas y de capacitación, especialmente en pequeñas y medianas empresas, por lo que se recomienda impulsar estudios aplicados y estrategias de control adaptadas a la realidad industrial nacional.
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Derechos de autor 2026 Ginger Daniela García Villalta , Iván Patricio Viteri García
Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0.
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