{"error":"Too few arguments to function pageRender(), 3 passed in \/home\/intagri\/public_html\/libs\/articles\/articles.php on line 513 and exactly 4 expected","line":329,"file":"\/home\/intagri\/public_html\/libs\/general\/pageRender.php","code":0,"trace":[{"file":"\/home\/intagri\/public_html\/libs\/articles\/articles.php","line":513,"function":"pageRender","args":[{},"article\/articleFinishBuying.html",{"userInfo":{"firstNames":"","lastNames":"","email":"","phone":"","points":0,"newsletter":1},"articleInfo":{"article_ID":370,"views":51407,"title":"La Calidad e Inocuidad en el Cultivo de Tomate","fb_title":"","link":"la-calidad-e-inocuidad-en-el-cultivo-de-tomate","desc":"La inocuidad en la producción de tomate es muy importante, ya que es un fruto que frecuentemente se consume en fresco y sin un proceso previo de preparación o desinfección que garantice su limpieza. Para asegurar la inocuidad en los frutos de tomate se requiere directamente de la intervención de todas las partes que participan en la cadena productiva, para ello en la producción a nivel campo se siguen programas como las Buenas Prácticas Agrícolas.","fb_desc":"","thumb":"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/Calidad-e-Inocuidad-en-Tomate.jpg","fb_thumb":"","category":14,"related":"","keywords":"Inocuidad,Calidad,Buenas,Prácticas,Agrícolas,Tomate,Jitomate,Hortalizas,Certificación,Exportación,Color,Firmeza,Limpieza,Higiene,Cosecha","pdfLink":"Articulos\/Hortalizas\/11. La Calidad e Inocuidad en el Cultivo de Tomate.pdf","text":"<div class=\"row\">\r\n<div class=\"col-xs-12 col-md-8\">\r\n<p style=\"text-align:justify\">En M&eacute;xico el tomate es actualmente una de las principales hortalizas que se exportan, principalmente a Estados Unidos. Se cultiva a lo largo de todo el pa&iacute;s para su consumo en fresco o procesado. Actualmente se siembran 51 mil hect&aacute;reas, en las cuales se producen 3,098 mil toneladas. El tomate tiene una gran importancia por su alto valor en el mercado extranjero, pues en 2015 gener&oacute; 137.3 millones de d&oacute;lares y desde a&ntilde;os atr&aacute;s ha estado elevando constantemente su valor, como se aprecia en la Figura 1.<\/p>\r\n\r\n<p><span style=\"font-size:16px\"><span style=\"color:#FF0000\"><strong>La calidad del tomate<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Color<\/strong>: es una de las caracter&iacute;sticas m&aacute;s atrayentes del fruto, ya que es el primer contacto que existe entre el consumidor y el vegetal. El consumidor juzga sus alimentos principalmente por la apariencia, despu&eacute;s por la textura y sabor.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Firmeza<\/strong>: es la segunda caracter&iacute;stica de importancia, &nbsp;y es com&uacute;nmente usada para indicar el grado de madurez, ya que a menor firmeza la madurez es mayor y viceversa.<\/span><\/p>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-4\">\r\n<div class=\"col-xs-12\"><img alt=\"valor-de-exportaciones-mexicanas\" class=\"center-block img-responsive\" src=\"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/valor-de-exportaciones-mexicanas.jpg\" \/><\/div>\r\n\r\n<div class=\"col-xs-12\" style=\"background-color:rgb(255, 0, 0)\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\"><strong>Figura 1. Valor de las exportaciones mexicanas de tomate en millones de d&oacute;lares.<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\">Fuente: SIAP, 2016<\/span><\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-8\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Vitaminas y antioxidantes<\/strong>: el fruto de tomate es una fuente importante de antioxidantes (que le proporcionan las vitaminas E, C y A) entre los que se incluyen carotenoides, como el licopeno que es responsable del color rojo caracter&iacute;stico que los distingue.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Solidos Solubles Totales<\/strong>: en su mayor&iacute;a los conforman azucares y su concentraci&oacute;n cambia con el grado de madurez de los frutos; este contenido se expresa principalmente en grados Brix. Si los frutos al llegar a la madurez presentan valores mayores a 4.5 &deg;Brix se catalogan con buen sabor; sin embargo, frutos con valores por debajo de este punto son considerados como no aceptables.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"color:#FF0000\"><span style=\"font-size:16px\"><strong>&iquest;Qu&eacute; es la inocuidad?<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">La inocuidad en los alimentos es: evitar riesgos para la salud humana ocasionados por contaminaci&oacute;n biol&oacute;gica, f&iacute;sica o qu&iacute;mica. En la producci&oacute;n de tomate la inocuidad es muy importante, ya que son productos que se consumen frecuentemente en fresco y sin un proceso previo de preparaci&oacute;n o desinfecci&oacute;n que garantice su limpieza. Para asegurar la inocuidad en los frutos de tomate&nbsp; se requiere directamente de la intervenci&oacute;n de todas las partes que participan en la cadena productiva, para ello en la producci&oacute;n a nivel campo se siguen programas como las Buenas Pr&aacute;cticas Agr&iacute;colas (BPA). La BPA son principios y pr&aacute;cticas para reducir, identificar y minimizar riesgos de contaminaci&oacute;n y con ello asegurar la inocuidad de los alimentos. Actualmente estos sistemas de BPA permiten rastrear e identificar brotes de contaminaci&oacute;n mediante bit&aacute;coras o registros, y as&iacute; reconocer los puntos de infecci&oacute;n.<\/span><\/p>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-4\">\r\n<div class=\"col-xs-12\"><img alt=\"el-color-determina\" class=\"center-block img-responsive\" src=\"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/el-color-determina.jpg\" \/><\/div>\r\n\r\n<div class=\"col-xs-12\" style=\"background-color:rgb(255, 0, 0)\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\"><strong>Figura 2. El color determina el grado de madurez y el momento de cosecha.<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\">Fuente: Intagri.<\/span><\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-8\">\r\n<p style=\"text-align:justify\"><span style=\"color:#FF0000\"><span style=\"font-size:16px\"><strong>Buenas Pr&aacute;cticas Agr&iacute;colas<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Antes de la producci&oacute;n<\/strong><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Historial del terreno<\/em>: en la ubicaci&oacute;n del terreno se deben considerar las actividades previas que se llevaron a cabo en el lugar. Por ejemplo, las pecuarias e industriales pueden representar una importante fuente de contaminaci&oacute;n qu&iacute;mica y biol&oacute;gica.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>El invernadero<\/em>: al tener una cubierta pl&aacute;stica en toda la estructura, el principal medio de entrada de contaminantes es el personal que lleva a cabo las labores del cultivo y lo materiales que utiliza para ello. En este sentido, como medidas de prevenci&oacute;n se debe colocar un tapete sanitario en las entradas con desinfectante (sales cuaternarias de amonio, soluciones cloradas u&nbsp; &oacute;xido de calcio) e instalar contenedores de basura en puntos estrat&eacute;gicos.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><em>- Material de propagaci&oacute;n<\/em>: siempre usar sustrato nuevo y charolas desinfectadas para la siembra de las semillas. Para el caso de porta injertos, el personal deber&aacute; lavarse las manos con jab&oacute;n, usar guantes de l&aacute;tex, cubre bocas, y desinfectar los utensilios que utilicen y entren en contacto con la planta.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Durante la producci&oacute;n<\/strong><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Riego<\/em>: en la mayor&iacute;a de los procesos productivos el tomate entra en contacto directo o indirecto con el agua durante su crecimiento y desarrollo, por lo que se recomienda realizar peri&oacute;dicamente an&aacute;lisis qu&iacute;micos y biol&oacute;gicos del agua para conocer su calidad. Por otra parte, el almacenaje del agua se debe hacer en contenedores o cisternas que no permitan el crecimiento de algas y la entrada de desechos acarreados por el aire.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Fertilizaci&oacute;n y abonado<\/em>: los fertilizantes inorg&aacute;nicos deben tener un &aacute;rea especial para su almacenamiento que cuente con ventilaci&oacute;n y el correcto etiquetado, con las caracter&iacute;sticas y los riesgos o da&ntilde;os que pueda causar cada fertilizante. Adem&aacute;s los sistemas de riego con tanques deber&aacute;n contar con un registro de aplicaciones. Por otro parte, los abonos org&aacute;nicos representan una buena alternativa para la nutrici&oacute;n de las plantas, pero pueden ser un riesgo si no son debidamente manejados. Previo a ser utilizarlos se deben realizar an&aacute;lisis microbiol&oacute;gicos que indiquen la carga microbiana y su procedencia (bovino, caprino, aves, composta), asimismo, se establece un periodo de 120 d&iacute;as antes de la cosecha para aplicarlos.<\/span><\/p>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-4\">\r\n<div class=\"col-xs-12\"><img alt=\"la-inocuidad-se-conforma\" class=\"center-block img-responsive\" src=\"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/la-inocuidad-se-conforma.jpg\" \/><\/div>\r\n\r\n<div class=\"col-xs-12\" style=\"background-color:rgb(255, 0, 0)\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\"><strong>Figura 3. La inocuidad se conforma de diferentes pr&aacute;cticas con el fin de prevenir contaminaciones.<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\">Fuente: Intagri.<\/span><\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Control de plagas<\/em>: en la producci&oacute;n de tomate hay dos factores que pueden generar contaminaci&oacute;n: las plagas urbanas y las plagas propias del cultivo. Para ambos tipos de plagas, el monitoreo determina las acciones a realizar y los registros de aplicaciones sirven para mejorar el manejo integrado, as&iacute; como mejorar la planeaci&oacute;n.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>En la cosecha y postcosecha<\/strong><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Higiene y salud del personal<\/em>: los empleados mantienen contacto directo con el fruto de tomate, por lo cual deben mantener una adecuada limpieza personal, lavarse frecuentemente las manos con jab&oacute;n y usar ropa adecuada, incluyendo cofia, bata, guantes, calzado cerrado, etc. para proteger los frutos. Las instalaciones de la explotaci&oacute;n agr&iacute;cola o del empaque deben de contar con &aacute;reas designadas para comer, tomar agua, descansar, ir al ba&ntilde;o y guardar objetos personales para evitar introducirlos al invernadero que puedan poner en riesgo la inocuidad. En caso de heridas expuestas, estas deber&aacute;n ser cubiertas y cuando alg&uacute;n trabajador presente s&iacute;ntomas de infecciones, este se deber&aacute; excluir de &aacute;reas en donde se tenga contacto directo con el fruto de tomate.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Cosecha y desinfecci&oacute;n<\/em>: todo el material que sea utilizado para la cosecha y transporte deber&aacute; estar desinfectado y ser de uso exclusivo para dicha labor, tampoco deber&aacute; tener contacto con animales o polvo. Despu&eacute;s de la cosecha el lavado del fruto se hace con agua potable, la cual debe tener una temperatura de 5 &deg;C por encima de la temperatura de la pulpa del fruto, y tener una concentraci&oacute;n adecuada de desinfectante que sea capaz de reducir al 99.9% o m&aacute;s los niveles de pat&oacute;genos.<\/span><\/p>\r\n\r\n<p><span style=\"font-size:16px\"><span style=\"color:#FF0000\"><strong>Cita correcta de este art&iacute;culo<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:16px\">INTAGRI. 2017. La Calidad e Inocuidad en el Cultivo de Tomate. Serie Hortalizas. N&uacute;m. 11. Art&iacute;culos T&eacute;cnicos de INTAGRI. M&eacute;xico.&nbsp; 4 p.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"color:#FF0000\"><span style=\"font-size:16px\"><strong>Fuentes Consultadas<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Castellanos, J.Z. 2009. Manual de Producci&oacute;n de Tomate en Invernadero. Intagri. M&eacute;xico. 427-442.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">SIAP. 2016. Atlas Agroalimentario 2016.Servicio de Informaci&oacute;n Agroalimentaria y Pesquera. M&eacute;xico. 92-93.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Siller, C.J.H.; B&aacute;ez, S.M.A.; Sa&ntilde;udo, B.A.; B&aacute;ez, S.R. 2002. Manual de Buenas Pr&aacute;cticas Agr&iacute;colas. SAGARPA. 71 p.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Tafur, G. M. 2009. La Inocuidad de Alimentos y el Comercio Internacional. Revista Colombiana de Ciencias Pecuarias 22(3): 330-338.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Piedra, V.J.J.; Gallegos, R.M.A.; Salazar, S.E.; V&aacute;zquez, V. C.; Garc&iacute;a, H.J.L.; Trejo, E.H.I.; Orona, C.I. 2016. Estado de Inocuidad del Sistema Productivo de Tomate (<em>Lycopersicum esculentum <\/em>Mill) en Relaci&oacute;n a la Presencia de <em>Escherichia coli<\/em> O157:H7. Investigaci&oacute;n y Desarrollo en Ciencia y Tecnolog&iacute;a de Alimentos 1(1): 190-196.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Loaharanu-Paisa. 2001. Creciente Demanda de Alimentos Inocuos. Bolet&iacute;n OIEA. 37-42.<\/span><\/p>\r\n\r\n<div class=\"row\">\r\n<div class=\"col-xs-12\" style=\"text-align: center;\">&nbsp;<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n","has_cost":0,"creation":"2017-02-22 19:54:48","updated":"2018-10-30 11:39:18","published":"2017-02-22 22:34:31","cost":0,"badge":"mxn"},"availPoints":0,"articleCosts":[],"conversion":[0.004400000000000000265065747129256124026142060756683349609375,1,5634,19],"guest":true,"countries":[{"country_ID":1,"name":"Argentina","iso2":"ar","badge":"USD","conversion":19},{"country_ID":2,"name":"Belice","iso2":"bz","badge":"USD","conversion":19},{"country_ID":3,"name":"Bolivia","iso2":"bo","badge":"USD","conversion":19},{"country_ID":4,"name":"Canada","iso2":"ca","badge":"USD","conversion":19},{"country_ID":5,"name":"Chile","iso2":"cl","badge":"USD","conversion":19},{"country_ID":6,"name":"Colombia","iso2":"co","badge":"COP","conversion":0.004400000000000000265065747129256124026142060756683349609375},{"country_ID":7,"name":"Costa Rica","iso2":"cr","badge":"USD","conversion":19},{"country_ID":8,"name":"Cuba","iso2":"cu","badge":"USD","conversion":19},{"country_ID":9,"name":"Ecuador","iso2":"ec","badge":"USD","conversion":19},{"country_ID":10,"name":"El Salvador","iso2":"sv","badge":"USD","conversion":19},{"country_ID":11,"name":"Estados Unidos","iso2":"us","badge":"USD","conversion":19},{"country_ID":12,"name":"Guatemala","iso2":"gt","badge":"USD","conversion":19},{"country_ID":13,"name":"Guyana","iso2":"gy","badge":"USD","conversion":19},{"country_ID":14,"name":"Guayana Francesa","iso2":"gf","badge":"USD","conversion":19},{"country_ID":15,"name":"Honduras","iso2":"hn","badge":"USD","conversion":19},{"country_ID":16,"name":"México","iso2":"mx","badge":"MXN","conversion":1},{"country_ID":17,"name":"Nicaragua","iso2":"ni","badge":"USD","conversion":19},{"country_ID":18,"name":"Panamá","iso2":"pa","badge":"USD","conversion":19},{"country_ID":19,"name":"Paraguay","iso2":"py","badge":"USD","conversion":19},{"country_ID":20,"name":"Perú","iso2":"pe","badge":"PEN","conversion":5634},{"country_ID":21,"name":"Puerto Rico","iso2":"pr","badge":"USD","conversion":19},{"country_ID":22,"name":"Rep. 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Para asegurar la inocuidad en los frutos de tomate se requiere directamente de la intervención de todas las partes que participan en la cadena productiva, para ello en la producción a nivel campo se siguen programas como las Buenas Prácticas Agrícolas.","fb_desc":"","thumb":"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/Calidad-e-Inocuidad-en-Tomate.jpg","fb_thumb":"","category":14,"related":"","keywords":"Inocuidad,Calidad,Buenas,Prácticas,Agrícolas,Tomate,Jitomate,Hortalizas,Certificación,Exportación,Color,Firmeza,Limpieza,Higiene,Cosecha","pdfLink":"Articulos\/Hortalizas\/11. La Calidad e Inocuidad en el Cultivo de Tomate.pdf","text":"<div class=\"row\">\r\n<div class=\"col-xs-12 col-md-8\">\r\n<p style=\"text-align:justify\">En M&eacute;xico el tomate es actualmente una de las principales hortalizas que se exportan, principalmente a Estados Unidos. Se cultiva a lo largo de todo el pa&iacute;s para su consumo en fresco o procesado. Actualmente se siembran 51 mil hect&aacute;reas, en las cuales se producen 3,098 mil toneladas. El tomate tiene una gran importancia por su alto valor en el mercado extranjero, pues en 2015 gener&oacute; 137.3 millones de d&oacute;lares y desde a&ntilde;os atr&aacute;s ha estado elevando constantemente su valor, como se aprecia en la Figura 1.<\/p>\r\n\r\n<p><span style=\"font-size:16px\"><span style=\"color:#FF0000\"><strong>La calidad del tomate<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Color<\/strong>: es una de las caracter&iacute;sticas m&aacute;s atrayentes del fruto, ya que es el primer contacto que existe entre el consumidor y el vegetal. El consumidor juzga sus alimentos principalmente por la apariencia, despu&eacute;s por la textura y sabor.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Firmeza<\/strong>: es la segunda caracter&iacute;stica de importancia, &nbsp;y es com&uacute;nmente usada para indicar el grado de madurez, ya que a menor firmeza la madurez es mayor y viceversa.<\/span><\/p>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-4\">\r\n<div class=\"col-xs-12\"><img alt=\"valor-de-exportaciones-mexicanas\" class=\"center-block img-responsive\" src=\"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/valor-de-exportaciones-mexicanas.jpg\" \/><\/div>\r\n\r\n<div class=\"col-xs-12\" style=\"background-color:rgb(255, 0, 0)\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\"><strong>Figura 1. Valor de las exportaciones mexicanas de tomate en millones de d&oacute;lares.<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\">Fuente: SIAP, 2016<\/span><\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-8\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Vitaminas y antioxidantes<\/strong>: el fruto de tomate es una fuente importante de antioxidantes (que le proporcionan las vitaminas E, C y A) entre los que se incluyen carotenoides, como el licopeno que es responsable del color rojo caracter&iacute;stico que los distingue.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Solidos Solubles Totales<\/strong>: en su mayor&iacute;a los conforman azucares y su concentraci&oacute;n cambia con el grado de madurez de los frutos; este contenido se expresa principalmente en grados Brix. Si los frutos al llegar a la madurez presentan valores mayores a 4.5 &deg;Brix se catalogan con buen sabor; sin embargo, frutos con valores por debajo de este punto son considerados como no aceptables.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"color:#FF0000\"><span style=\"font-size:16px\"><strong>&iquest;Qu&eacute; es la inocuidad?<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">La inocuidad en los alimentos es: evitar riesgos para la salud humana ocasionados por contaminaci&oacute;n biol&oacute;gica, f&iacute;sica o qu&iacute;mica. En la producci&oacute;n de tomate la inocuidad es muy importante, ya que son productos que se consumen frecuentemente en fresco y sin un proceso previo de preparaci&oacute;n o desinfecci&oacute;n que garantice su limpieza. Para asegurar la inocuidad en los frutos de tomate&nbsp; se requiere directamente de la intervenci&oacute;n de todas las partes que participan en la cadena productiva, para ello en la producci&oacute;n a nivel campo se siguen programas como las Buenas Pr&aacute;cticas Agr&iacute;colas (BPA). La BPA son principios y pr&aacute;cticas para reducir, identificar y minimizar riesgos de contaminaci&oacute;n y con ello asegurar la inocuidad de los alimentos. Actualmente estos sistemas de BPA permiten rastrear e identificar brotes de contaminaci&oacute;n mediante bit&aacute;coras o registros, y as&iacute; reconocer los puntos de infecci&oacute;n.<\/span><\/p>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-4\">\r\n<div class=\"col-xs-12\"><img alt=\"el-color-determina\" class=\"center-block img-responsive\" src=\"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/el-color-determina.jpg\" \/><\/div>\r\n\r\n<div class=\"col-xs-12\" style=\"background-color:rgb(255, 0, 0)\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\"><strong>Figura 2. El color determina el grado de madurez y el momento de cosecha.<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\">Fuente: Intagri.<\/span><\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-8\">\r\n<p style=\"text-align:justify\"><span style=\"color:#FF0000\"><span style=\"font-size:16px\"><strong>Buenas Pr&aacute;cticas Agr&iacute;colas<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Antes de la producci&oacute;n<\/strong><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Historial del terreno<\/em>: en la ubicaci&oacute;n del terreno se deben considerar las actividades previas que se llevaron a cabo en el lugar. Por ejemplo, las pecuarias e industriales pueden representar una importante fuente de contaminaci&oacute;n qu&iacute;mica y biol&oacute;gica.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>El invernadero<\/em>: al tener una cubierta pl&aacute;stica en toda la estructura, el principal medio de entrada de contaminantes es el personal que lleva a cabo las labores del cultivo y lo materiales que utiliza para ello. En este sentido, como medidas de prevenci&oacute;n se debe colocar un tapete sanitario en las entradas con desinfectante (sales cuaternarias de amonio, soluciones cloradas u&nbsp; &oacute;xido de calcio) e instalar contenedores de basura en puntos estrat&eacute;gicos.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><em>- Material de propagaci&oacute;n<\/em>: siempre usar sustrato nuevo y charolas desinfectadas para la siembra de las semillas. Para el caso de porta injertos, el personal deber&aacute; lavarse las manos con jab&oacute;n, usar guantes de l&aacute;tex, cubre bocas, y desinfectar los utensilios que utilicen y entren en contacto con la planta.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>Durante la producci&oacute;n<\/strong><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Riego<\/em>: en la mayor&iacute;a de los procesos productivos el tomate entra en contacto directo o indirecto con el agua durante su crecimiento y desarrollo, por lo que se recomienda realizar peri&oacute;dicamente an&aacute;lisis qu&iacute;micos y biol&oacute;gicos del agua para conocer su calidad. Por otra parte, el almacenaje del agua se debe hacer en contenedores o cisternas que no permitan el crecimiento de algas y la entrada de desechos acarreados por el aire.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Fertilizaci&oacute;n y abonado<\/em>: los fertilizantes inorg&aacute;nicos deben tener un &aacute;rea especial para su almacenamiento que cuente con ventilaci&oacute;n y el correcto etiquetado, con las caracter&iacute;sticas y los riesgos o da&ntilde;os que pueda causar cada fertilizante. Adem&aacute;s los sistemas de riego con tanques deber&aacute;n contar con un registro de aplicaciones. Por otro parte, los abonos org&aacute;nicos representan una buena alternativa para la nutrici&oacute;n de las plantas, pero pueden ser un riesgo si no son debidamente manejados. Previo a ser utilizarlos se deben realizar an&aacute;lisis microbiol&oacute;gicos que indiquen la carga microbiana y su procedencia (bovino, caprino, aves, composta), asimismo, se establece un periodo de 120 d&iacute;as antes de la cosecha para aplicarlos.<\/span><\/p>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12 col-md-4\">\r\n<div class=\"col-xs-12\"><img alt=\"la-inocuidad-se-conforma\" class=\"center-block img-responsive\" src=\"\/assets\/images\/articulos\/categoria1\/7Hortalizas\/art376-la-calidad-e-inocuidad\/la-inocuidad-se-conforma.jpg\" \/><\/div>\r\n\r\n<div class=\"col-xs-12\" style=\"background-color:rgb(255, 0, 0)\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\"><strong>Figura 3. La inocuidad se conforma de diferentes pr&aacute;cticas con el fin de prevenir contaminaciones.<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:14px\"><span style=\"color:#FFFFFF\">Fuente: Intagri.<\/span><\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"col-xs-12\">\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Control de plagas<\/em>: en la producci&oacute;n de tomate hay dos factores que pueden generar contaminaci&oacute;n: las plagas urbanas y las plagas propias del cultivo. Para ambos tipos de plagas, el monitoreo determina las acciones a realizar y los registros de aplicaciones sirven para mejorar el manejo integrado, as&iacute; como mejorar la planeaci&oacute;n.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\"><strong>En la cosecha y postcosecha<\/strong><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Higiene y salud del personal<\/em>: los empleados mantienen contacto directo con el fruto de tomate, por lo cual deben mantener una adecuada limpieza personal, lavarse frecuentemente las manos con jab&oacute;n y usar ropa adecuada, incluyendo cofia, bata, guantes, calzado cerrado, etc. para proteger los frutos. Las instalaciones de la explotaci&oacute;n agr&iacute;cola o del empaque deben de contar con &aacute;reas designadas para comer, tomar agua, descansar, ir al ba&ntilde;o y guardar objetos personales para evitar introducirlos al invernadero que puedan poner en riesgo la inocuidad. En caso de heridas expuestas, estas deber&aacute;n ser cubiertas y cuando alg&uacute;n trabajador presente s&iacute;ntomas de infecciones, este se deber&aacute; excluir de &aacute;reas en donde se tenga contacto directo con el fruto de tomate.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">- <em>Cosecha y desinfecci&oacute;n<\/em>: todo el material que sea utilizado para la cosecha y transporte deber&aacute; estar desinfectado y ser de uso exclusivo para dicha labor, tampoco deber&aacute; tener contacto con animales o polvo. Despu&eacute;s de la cosecha el lavado del fruto se hace con agua potable, la cual debe tener una temperatura de 5 &deg;C por encima de la temperatura de la pulpa del fruto, y tener una concentraci&oacute;n adecuada de desinfectante que sea capaz de reducir al 99.9% o m&aacute;s los niveles de pat&oacute;genos.<\/span><\/p>\r\n\r\n<p><span style=\"font-size:16px\"><span style=\"color:#FF0000\"><strong>Cita correcta de este art&iacute;culo<\/strong><\/span><\/span><\/p>\r\n\r\n<p><span style=\"font-size:16px\">INTAGRI. 2017. La Calidad e Inocuidad en el Cultivo de Tomate. Serie Hortalizas. N&uacute;m. 11. Art&iacute;culos T&eacute;cnicos de INTAGRI. M&eacute;xico.&nbsp; 4 p.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"color:#FF0000\"><span style=\"font-size:16px\"><strong>Fuentes Consultadas<\/strong><\/span><\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Castellanos, J.Z. 2009. Manual de Producci&oacute;n de Tomate en Invernadero. Intagri. M&eacute;xico. 427-442.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">SIAP. 2016. Atlas Agroalimentario 2016.Servicio de Informaci&oacute;n Agroalimentaria y Pesquera. M&eacute;xico. 92-93.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Siller, C.J.H.; B&aacute;ez, S.M.A.; Sa&ntilde;udo, B.A.; B&aacute;ez, S.R. 2002. Manual de Buenas Pr&aacute;cticas Agr&iacute;colas. SAGARPA. 71 p.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Tafur, G. M. 2009. La Inocuidad de Alimentos y el Comercio Internacional. Revista Colombiana de Ciencias Pecuarias 22(3): 330-338.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Piedra, V.J.J.; Gallegos, R.M.A.; Salazar, S.E.; V&aacute;zquez, V. C.; Garc&iacute;a, H.J.L.; Trejo, E.H.I.; Orona, C.I. 2016. Estado de Inocuidad del Sistema Productivo de Tomate (<em>Lycopersicum esculentum <\/em>Mill) en Relaci&oacute;n a la Presencia de <em>Escherichia coli<\/em> O157:H7. Investigaci&oacute;n y Desarrollo en Ciencia y Tecnolog&iacute;a de Alimentos 1(1): 190-196.<\/span><\/p>\r\n\r\n<p style=\"text-align:justify\"><span style=\"font-size:16px\">Loaharanu-Paisa. 2001. Creciente Demanda de Alimentos Inocuos. Bolet&iacute;n OIEA. 37-42.<\/span><\/p>\r\n\r\n<div class=\"row\">\r\n<div class=\"col-xs-12\" style=\"text-align: center;\">&nbsp;<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n","has_cost":0,"creation":"2017-02-22 19:54:48","updated":"2018-10-30 11:39:18","published":"2017-02-22 22:34:31","cost":0,"badge":"mxn"},"\/articulos\/hortalizas"]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/Handlers\/Strategies\/RequestResponse.php","line":38,"function":"{closure}","args":[{},{},{"category":"hortalizas","article":"la-calidad-e-inocuidad-en-el-cultivo-de-tomate","section":"comprar"}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/Routing\/Route.php","line":358,"function":"__invoke","class":"Slim\\Handlers\\Strategies\\RequestResponse","type":"->","args":[{},{},{},{"category":"hortalizas","article":"la-calidad-e-inocuidad-en-el-cultivo-de-tomate","section":"comprar"}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php","line":65,"function":"handle","class":"Slim\\Routing\\Route","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php","line":65,"function":"handle","class":"Slim\\MiddlewareDispatcher","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/Routing\/Route.php","line":315,"function":"handle","class":"Slim\\MiddlewareDispatcher","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/Routing\/RouteRunner.php","line":68,"function":"run","class":"Slim\\Routing\\Route","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/twig-view\/src\/TwigMiddleware.php","line":115,"function":"handle","class":"Slim\\Routing\\RouteRunner","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php","line":121,"function":"process","class":"Slim\\Views\\TwigMiddleware","type":"->","args":[{},{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/Middleware\/RoutingMiddleware.php","line":45,"function":"handle","class":"Psr\\Http\\Server\\RequestHandlerInterface@anonymous\u0000\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php:108$10","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php","line":121,"function":"process","class":"Slim\\Middleware\\RoutingMiddleware","type":"->","args":[{},{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/Middleware\/ErrorMiddleware.php","line":76,"function":"handle","class":"Psr\\Http\\Server\\RequestHandlerInterface@anonymous\u0000\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php:108$10","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php","line":121,"function":"process","class":"Slim\\Middleware\\ErrorMiddleware","type":"->","args":[{},{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php","line":65,"function":"handle","class":"Psr\\Http\\Server\\RequestHandlerInterface@anonymous\u0000\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/MiddlewareDispatcher.php:108$10","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/App.php","line":199,"function":"handle","class":"Slim\\MiddlewareDispatcher","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/vendor\/slim\/slim\/Slim\/App.php","line":183,"function":"handle","class":"Slim\\App","type":"->","args":[{}]},{"file":"\/home\/intagri\/public_html\/index.php","line":261,"function":"run","class":"Slim\\App","type":"->","args":[]}]}