ABSTRACT
Nanotechnology has allowed for significant progress in architectural, artistic, archaeological, or museum heritage conservation for repairing and preventing damages produced by deterioration agents (weathering, contaminants, or biological actions). This review analyzes the current treatments using nanomaterials, including consolidants, biocides, hydrophobic protectives, mechanical resistance improvers, flame-retardants, and multifunctional nanocomposites. Unfortunately, nanomaterials can affect human and animal health, altering the environment. Right now, it is a priority to stop to analyze its advantages and disadvantages. Therefore, the aims are to raise awareness about the nanotoxicity risks during handling and the subsequent environmental exposure to all those directly or indirectly involved in conservation processes. It reports the human-body interaction mechanisms and provides guidelines for preventing or controlling its toxicity, mentioning the current toxicity research of main compounds and emphasizing the need to provide more information about morphological, structural, and specific features that ultimately contribute to understanding their toxicity. It provides information about the current documents of international organizations (European Commission, NIOSH, OECD, Countries Normative) about worker protection, isolation, laboratory ventilation control, and debris management. Furthermore, it reports the qualitative risk assessment methods, management strategies, dose control, and focus/receptor relationship, besides the latest trends of using nanomaterials in masks and gas emissions control devices, discussing their risk of toxicity.
ABSTRACT
Introducción. El mercado actual de platos preparados pone gran esfuerzo en ofrecer productos que obtengan el favor del consumidor, lo que implica el desarrollo de sistemas que redunden en calidad nutricional e inocuidad. En algunos países, principalmente en aquellos en los que desaparece el concepto de "ama de casa" la proliferación de platos preparados y de alimentos procesados de pollo es notable, dentro de los cuales, la carne de pollo es un excelente alimento tanto desde el punto de vista de las técnicas de producción como de la fisiología de la nutrición. Objetivo. Determinar peligros, PCC, LC y medidas preventivas en la línea de producción de pechuga desmechada enlatada. Materiales y métodos. Se realizó un estudio descriptivo de un caso típico de la producción de pechuga de pollo desmechada enlatada en donde cada etapa de la sección fue sometida a estudio y se aplicaron los siete principios del sistema HACCP. Resultados. Como resultados principales se determinaron tres puntos críticos de control (PCC) para las etapas de recepción de materia prima, sellado y tratamiento térmico; se establecieron límites críticos para los PCC, las medidas correctivas y el sistema de monitoreo de los PCC. Conclusión. El proceso de documentación y posterior puesta en marcha del plan HACCP lleva a la empresa a mejorar aspectos tecnológicos que redundan en el aseguramiento de la calidad del producto y a su vez establecen la confianza que debe existir entre el consumidor y el producto en particular, así como de los demás productos de la empresa.
Introduction. The current market of prepared meals make a great emphasis on offering products the consumers really like, and this requires the development of systems that provide nutritional quality and innocuity. In some countries, especially those in which the concept of housewife disappears, the number of prepared meals and processed foods from chicken is remarkable. Among them, chicken meat is an excellent nutritional source from the technical point of view due to its characteristics of production, and also from the nutritional physiology. Objective. To determine perils, PCC, LC and prevention measurements in the production line of smashed chicken breast available in cans. Materials and methods. A descriptive study of a typical case in canned smashed chicken breast was made, and each stage of the section was submitted to study and the seven principles of the HACCP system were applied. Results. Three critical points of control (PCC in Spanish) were determined for the stages of reception of raw material, sealing and thermal treatment. Critical limits for the PCC were established, and also the corrective measurements and the monitoring system for those PCCs. Conclusion. The documentation process and the start of the HACCP plan, helps the enterprise to improve the technological aspects that accurate the quality of the product and, at the same time, establish the trust required between producer and consumer. Besides, it improves the other products from the enterprise.
