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¿Conoce usted la calidad de la carne que consume? – Reportaje

you ever eaten meat last? Did you know that the texture of the meat varies with method of killing in the slaughterhouse for cattle? There are generally two ways, first is to blows on the back or head and the second, works by electric shocks. According to the INVIMA, you must choose the method that will cause less suffering to the animal, because this way your muscles are not stressed and therefore, the meat will not be rigid.

"Before the meat hits the market the refrigerator should do physical-chemical and microbiological. Often people prefer to buy meat red light, however, is also a good sign if you have a red-brown. When the meat turns black and dark green, it indicates the presence of mold, "says Dario Becerra, a chemical engineer Sibema Processed Foods.

To identify the health condition of a refrigerator or butcher note that the operators must have the appropriate clothing, plastic gloves (the hand that holds the piece of meat should be covered by a fabric glove surgical steel) white gown, surgical cap and face mask. In addition, instruments that work on meat must be stainless steel (surgical) facility to be disinfected and must present a neat, free of infectious agents such as fruits, vegetables and tubers (potato).

As for the quality of meat "play an important role in feeding, genetics within the same race, because it can determine the amount of fat cover should have the animal at slaughter ( is recommended to be between 3 or 4 mm), is especially important when you pray will process cold in the fridge " says Ariel Jiménez, Coordinator of Research and Development Asocebu.

Similarly, for the preservation of meat, it is essential that the cold chain is not broken, then the temperature should never exceed 4 degrees Celsius. Otherwise, you can disinhibit microbial contaminants that are a biological hazard for people who consume it.

But Will the carnage of the Town of Kennedy meet the above requirements?

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ENTREVISTA

Interview with Alvaro Morales, medical specialist internal medicine at Kennedy Hospital.

What kind of meat contamination cases have been presented at the Kennedy hospital?
Kennedy Hospital is the third level, but reach only patients referred by a hospital for second and first level that most likely if contamination of meat, but these are not the most common cases in this hospital, it is difficult find patients who arrive with this type of disease, brucellosis is actually controlled at the level of government and they are outstanding livestock is slaughtered and the slaughter, just an outbreak of FMD and brucellosis is detected immediately and allows us control, but for us physicians is rare to see such cases.

What are the symptoms of poisoning with meat?
Nausea, vomiting, malaise, weakness, skin manifestations of allergies in both pediatric and adults in emergencies do not recall any cases of poisoning from meat really, it is not common.

But if there are cases registered?
If they exist, but patients consulting a first level hospital or health centers as it is very controllable, a general practitioner is controlled and are not fatal.

What would be the ideal treatment?
General measures, these patients have no appetite and do not eat, we have to get dehydrated and hydrated, if a bacterial infection such as brucellosis is given an antibiotic and serum and the patient recovers at home with oral antibiotics.

If a person eats contaminated meat can lead to death?
If you can get, but is not expected as it is controlled in fact very rare and more in Bogotá with the system we have as good health.

Does the treatment would be equal across the population in either children or adults?
Yes, it is the same, the child is more susceptible in terms of hydration, resist less, but in general are patients with good prognosis. What

steps you should take the patient? Complete
treatment and diet while establishing the gut, but since it is a source capable of producing an epidemic, we should think about finding where it comes from the contaminants and track, now, in case of brucellosis or fever Typhoid, what happens is that in a hospital as that of Kennedy, has a floating population of Bogotá is not in many cases, but it is a rare disease, but is not very common, and must report it to the national level.

How small the infection can affect the patient's life in a drastic?
If affects the sense that disabled while the disease is not solved, about five days in bed but does not pass over, in fact have to be careful with home remedies that are not very good in these cases. All is well worked in the district health network, some people have direct access, but in cases like Simon Bolivar GPs will settle it, but they are not replicas diseases in the future.

At what point can be aggravated?
joints has a consequence, immediate manifestations, patients with infections in the spine, would be seen by brucellosis and more are extradijestiva that serious arthritis in the spine and lower back pain with inflammatory symptoms, but will recover the antibiotic in house.

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Visita nocturna al frigorífico "Carnes Angus"

March 12 at 12:30 am. Public Stage for a visit to the fridge Angus Meats, located in the Cra 80 G No. 2-34 South (Across the renowned Plaza de Mercado "Las Flores", the City of Kennedy). In order to know the process of deboning of beef and especially the safety measures taken into account in the establishment.

Here, we present a photo spread that shows some of the most important steps of the process:

Made by: Natalia Pinilla Marquez

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COMER CARNE PARA MATAR EL HAMBRE, NO EL CUERPO.

Within the Bogota daily menu , especially the inhabitants of the Town of Kennedy, is a large variety of foods. All types of grains such as beans or lentils, the Arrocito, ripe banana and potato are the ingredients of the lunch or dinner in restaurants and homes, not to mention a protein as meat .

Fried roast or steak, meat has become a traditional food that must be present at lunch and even less in the typical barbecue. "At least three or four days a week we eat meat because it is rich and easy to prepare," said Mireya Rodriguez, a homemaker.

However, we must take certain precautions when buying and eating this food, because if you do not have safety measures and formal approval needed for human consumption can be harmful to health. Unfortunately there are public supply stores that sell meat but do not meet the conditions necessary to provide a quality product. According to Jenny Patricia Rodriguez General Medical Clinic Country, eating rotten meat in the body can cause serious infections such as human intestinal and infectious gastroenteritis, amebiasis, parasites and cromatosis; addition cysticercosis, a parasite that develops in the stomach and should reach the brain can be fatal. The treatment of these infections is complex and varies with the type of acquired infection, "the patient usually undergoes hydration and taking antibiotics" said Dr. Rodriguez. Nahir

Granados, selling meat from a well known chain store should have Bogotá into account aspects such as: Buy at institutions approved and certified, notice that the color is not very dark meat, consistency and smell should not be unpleasant. In addition to the above set if properly stored and refrigerated, no extraneous elements, and finally washed thoroughly before cooking.

eat meat only if it is satisfied that the product is optimal, otherwise, instead of their hunger will kill your body.

Written by: Cindy Castiblanco Herrera.

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Conozca las medidas de salubridad que toman los socios de Asocebu - Entrevista

The Colombian Association of Zebu Breeders ( Asocebu ) is a nonprofit organization that promotes the development and breeding zebu breeds (Brahman, Gyr, and Guzerá Nelore) and their crosses. Also visit farms regularly to advise partners in the management of animals in such areas as nutrition, production, reproduction, selection and programming of the herds.

On Thursday, March 5 spoke with Ariel Jiménez, Coordinator of Research and Development and Ricardo Asocebu Suarez, Technician Health Plan of the entity; about the quality and care of the herds that have an agreement with them, and inquired about the health programs and disease control in cattle herds made to its partners.

Public Stage: What is the process of raising cattle and when they are ready to be slaughtered?

Ariel Jiménez: The process is very long, given all the care that must be taken especially when the calf is so tiny, then comes the development, growth and finally, an ideal animal in Colombia to be sacrificed on average, is between 450 and 480 kilos, ideally that this animal was 24 months. To the extent that weight is reached at a younger age, it will be much better because it will be better quality meat.

Public Stage: What are the calf's care?

Ricardo Suarez: Begins at the time the calf is born, be born in a convenient location, clean, where the cow has good food and especially that at the time of birth have someone to help the delivery , clean it and ensure that it takes about 3 or 4 liters of "colostrum" during the first 6 hours of life. Colostrum is the first Cow milk is then and is that going to carry the defense in the first months of life, because the calf during development itself is not capable of forming a solid immunity.
should also be careful with the healing of the navel from the time of delivery until after 5 days because of his healing depends on the health of the calf, as this is a very vulnerable point of entry for diseases. Later, he must carry out the plans for vaccination, worming and parasite control, to be carried throughout the life of the calf on the farm, which are very short cycle and are dependent on land where the ranch is located.

Public Stage: What are the requirements for a bovine meat is of good quality?

Ariel Jiménez: One of the characteristics that mark the quality of the meat or at least the perception of consumers is the tenderness of the meat, it depends on several things within them the age of sacrifice the animal. You can also play an important role feeding, genetics within the same race, because it can determine the amount of fat cover should have the animal at slaughter (recommended to be between 3 or 4 mm ) is especially important when you pray will process cold in the refrigerator because the cold prevents direct affect carcasses downgraded color and ripening.

Public Stage: What are the safety measures they should take refrigerators at the time of sacrificing the animal?

Ariel Jiménez: Basically what is given to cattle before slaughtering is a minimum period of quarantine is 6 hours when the animals have traveled long distances or but 12 hours from the time the animal come until it is slaughtered. In order that bovine fecal matter and remove all intestinal contents at the time of slaughter can contaminate meat. Also for animal welfare should be given only access to water.

Public Stage: What are the most common diseases that occur in animals?

Ricardo Suarez: The diseases are many and are listed in official control diseases are notifiable and that they affect cattle are highly infectious and therefore generate large economic losses, among them are the FMD, tuberculosis, brucellosis and rabies. The non-official control and that affect more productivity are symptomatic coal, coal bacteridiano, BVD, IBR, the lectospirosis and pasterela.
Ariel Jiménez: The most common are pneumonia and bovine viral diarrhea are caused by different viruses, bacteria and parasites.

Public Stage: What to do when an animal is infected with brucellosis?

Ricardo Suarez: The animal must go to slaughter, is a disease with no cure, which is notifiable and that the current method Control and Prevention says that when an animal is positive must go to slaughter.

Public Stage: After sacrificing the animal what to do with meat?

Ricardo Suarez:

is a sacrifice as any other cattle, just when an animal is positive for brucellosis this is a special format that reads positive for brucellosis, animal identification, the sex and age. Within the schedule of the refrigerator, usually the last stop when they are not going to happen to other cattle, but the flesh is the same for human consumption.

Public Scenario: Is there no risk that the bacteria can affect the person consuming this meat?

Ricardo Suarez: No, the bacteria is very labile and sensitive to sudden changes in temperature, so the milk can be sold when the animals are positive, if it is subjected to a pasteurization process. And others, such as tuberculosis, meat unfit for human consumption, but that meat is sent to consumer depending on the degree of injury of bovine tuberculosis if until now you are starting the current legislation allows the meat go to processes industrial.

Public Stage: What to do with the meat if it is contaminated with FMD?

Ricardo Suarez: health rifle and that there should be incinerated flesh that is as convenient and as indicated, and when for reasons of logistics is not possible to incinerate the meat should be buried, but on no account can be carried for consumption.

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¿HACINAMIENTO ES CALIDAD?