{"id":2791,"date":"2019-04-05T13:54:00","date_gmt":"2019-04-05T11:54:00","guid":{"rendered":"https:\/\/www.guremarket.eus\/?p=2791"},"modified":"2019-06-19T09:46:44","modified_gmt":"2019-06-19T07:46:44","slug":"prospeccion-de-peligros-biologicos-y-quimicos-alimentarios","status":"publish","type":"post","link":"https:\/\/www.guremarket.eus\/eu\/2019\/04\/05\/prospeccion-de-peligros-biologicos-y-quimicos-alimentarios\/","title":{"rendered":"Elikagaien arrisku biologiko eta kimikoei buruzko prospekzioa"},"content":{"rendered":"<div class=\"wpb_text_column wpb_content_element\">\n<p class=\"wpb_wrapper\">AESANeko Batzorde Zientifikoak Espainiako Elikagaien Segurtasunerako interesgarrienak izan daitezkeen arrisku kimiko eta biologikoak aztertu eta gero, a priori giza osasunerako arriskutsuenak izan daitezkeenak identifikatu ditu.<\/p>\n<p class=\"wpb_wrapper\">Asmoa da abiapuntu bat ezartzea etorkizunean beste prospekzio-azterketa batzuk egiteko, horrela arrisku horiek elikagaietan duten presentziaren inguruko informazioa eskuratzeko, arriskuen ebaluaketak egite aldera.<\/p>\n<\/div>\n<h4 class=\"vc_custom_heading\"><span style=\"color: #008000;\">Arrisku biologikoak<\/span><\/h4>\n<div class=\"wpb_text_column wpb_content_element\">\n<div class=\"wpb_wrapper\">\n<ul>\n<li><strong>Virus de transmisi\u00f3n alimentaria<\/strong>:\n<ul>\n<li>Norovirus, virus de la Hepatitis A y virus de la Hepatitis E en moluscos bivalvos y vegetales frescos.<\/li>\n<li>Virus de la Hepatitis E en productos derivados de carne de cerdo.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li><strong>Bacterias<\/strong>:\n<ul>\n<li><em>Yersinia enterocolitica<\/em> en carne de porcino.<\/li>\n<li><em>Vibrio parahaemolyticus\u00a0<\/em>y<em>\u00a0vulnificus<\/em> en productos de la pesca y moluscos bivalvos.<\/li>\n<li><em>coli\u00a0<\/em>(patotipos no STEC) en vegetales frescos.<\/li>\n<li><em>Clostridium difficile\u00a0<\/em>en carne fresca.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li class=\"translation-block\"><strong>Parasitoak<\/strong>: protozooak (<em>Toxoplasma\u00a0<\/em>eta&nbsp;<em>Cryptosporidium<\/em>) haragi eta barazki freskoetan.<\/li>\n<\/ul>\n<p>Txostenean arrisku biologiko horiek elikagaietan detektatzeko dauden metodologiak deskribatzen dira. Horrez gain, arrisku horien inguruko ezagutzan dauden hutsuneak eta beharrizanak ere identifikatzen dira, ikerketa-jarduerak sustatze aldera, eta mikroorganismo horiek elikadura-katean barna transmititzea kontrolatzeko aukerei buruzko informazioa ere jasotzen da.<\/p>\n<h4 class=\"vc_custom_heading\"><span style=\"color: #008000;\">Arrisku kimikoak<\/span><\/h4>\n<div class=\"wpb_text_column wpb_content_element\">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>Kloropropanolak eta glizidola haurrentzako elikagaietan.<\/li>\n<li>Furanoa eta eratorriak prozesatutako elikagaietan, oro har, eta haurrentzako elikagaietan, espezifikoki.<\/li>\n<li>Mineral-olioetako hidrokarburoak.<\/li>\n<li>Zilindrospermopsina (zianobakterioen toxina) ontziratuta ez dauden edateko uretan.<\/li>\n<li>Micotoxinas en alimentos:\n<ul>\n<li>Micotoxinas producidas por hongos del g\u00e9nero\u00a0<em>Claviceps<\/em> en cereales y alimentos derivados.<\/li>\n<li>Toxinas de\u00a0<em>Alternaria<\/em> en frutas, hortalizas, cereales y tomate.<\/li>\n<li>Micotoxinas de\u00a0<em>Fusarium<\/em> (Eniatinas, Nivalenol) en cereales.<\/li>\n<li>Alcaloides de la pirrolizidina en alimentos infantiles, complementos alimenticios, miel, polen, t\u00e9, infusiones y cereales.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Txostenean arrisku horien identifikazioa eta karakterizazioa deskribatzen dira, baita esposizioaren ebaluazioa, gomendioak eta etorkizunean ikerketa sustatzeko eta beren ezagutza hobetzeko kontsiderazioak ere.<\/p>\n<p>Informazio gehiago:<\/p>\n<p class=\"translation-block\">&gt;&gt;\u00a0<a href=\"http:\/\/www.aecosan.msssi.gob.es\/AECOSAN\/docs\/documentos\/seguridad_alimentaria\/evaluacion_riesgos\/informes_comite\/PROSPECTIVOS_QUIMICOS.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">AESAN-aren Batzorde Zientifikoaren txostena, Espainiako elikagaien segurtasunerako interesgarriak izan daitezkeen arrisku kimikoen prospekzioari buruzkoa<\/a><\/p>\n<p class=\"translation-block\">&gt;&gt;\u00a0<a href=\"http:\/\/www.aecosan.msssi.gob.es\/AECOSAN\/docs\/documentos\/seguridad_alimentaria\/evaluacion_riesgos\/informes_comite\/PROSPECTIVOS_BIOLOGICOS.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">AESAN-aren Batzorde Zientifikoaren txostena, Espainiako elikagaien segurtasunerako interesgarriak izan daitezkeen arrisku biologikoen prospekzioari buruzkoa<\/a><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>El Comit\u00e9 Cient\u00edfico de la AESAN ha realizado una revisi\u00f3n de los peligros qu\u00edmicos y biol\u00f3gicos de mayor inter\u00e9s para la Seguridad Alimentaria en Espa\u00f1a y ha identificado aquellos que, a priori, podr\u00edan implicar un mayor riesgo para la Salud Humana. El enfoque es servir de punto de partida para la posible realizaci\u00f3n de estudios [&hellip;]<\/p>","protected":false},"author":21,"featured_media":2588,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[50],"tags":[],"class_list":["post-2791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","entry","has-media"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/posts\/2791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/comments?post=2791"}],"version-history":[{"count":4,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/posts\/2791\/revisions"}],"predecessor-version":[{"id":2799,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/posts\/2791\/revisions\/2799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/media\/2588"}],"wp:attachment":[{"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/media?parent=2791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/categories?post=2791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.guremarket.eus\/eu\/wp-json\/wp\/v2\/tags?post=2791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}