{"id":63319,"date":"2020-06-09T00:40:40","date_gmt":"2020-06-09T03:40:40","guid":{"rendered":"http:\/\/infoecos.com.ar\/?p=63319"},"modified":"2020-06-09T00:40:44","modified_gmt":"2020-06-09T03:40:44","slug":"triquinosis-recomendaciones-del-senasa-a-consumidores-para-prevenir-la-enfermedad","status":"publish","type":"post","link":"https:\/\/infoecos.com.ar\/index.php\/triquinosis-recomendaciones-del-senasa-a-consumidores-para-prevenir-la-enfermedad\/","title":{"rendered":"Triquinosis: recomendaciones del SENASA a consumidores para prevenir la enfermedad"},"content":{"rendered":"\n<p>Los <strong>consumidores de productos porcinos y derivados<\/strong> deben tener en cuenta una serie\nde precauciones para prevenir el contagio de la <strong>triquinosis<\/strong>, record\u00f3 el\nServicio Nacional de Sanidad y Calidad Agroalimentaria (Senasa).<\/p>\n\n\n\n<p>La triquinosis es una <strong>zoonosis parasitaria end\u00e9mica<\/strong> en\nArgentina que fue diagnosticada por primera vez en el pa\u00eds en 1898. Las\npersonas se enferman al consumir carne cruda o insuficientemente cocida o\nproductos elaborados con carne de cerdo o de animales silvestres, principalmente\njabal\u00edes y pumas, que contienen en sus m\u00fasculos larvas de par\u00e1sitos del g\u00e9nero <em>Trichinella<\/em>. Por eso, es tambi\u00e9n\nconsiderada una enfermedad transmitida por alimentos (ETA).<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"460\" height=\"259\" src=\"http:\/\/infoecos.com.ar\/wp-content\/uploads\/2020-06-08-triquinosis-consumidores-en-baja-3-460x259.jpg\" alt=\"\" class=\"wp-image-63320\" srcset=\"https:\/\/infoecos.com.ar\/wp-content\/uploads\/2020-06-08-triquinosis-consumidores-en-baja-3-460x259.jpg 460w, https:\/\/infoecos.com.ar\/wp-content\/uploads\/2020-06-08-triquinosis-consumidores-en-baja-3.jpg 640w\" sizes=\"(max-width: 460px) 100vw, 460px\" \/><\/figure><\/div>\n\n\n\n<p>La\nfaena dom\u00e9stica y la carneada de cerdos en el campo \u2013h\u00e1bitos difundidos en la\npoblaci\u00f3n rural y periurbana\u2013 promueven la distribuci\u00f3n y comercializaci\u00f3n de\nproductos porcinos elaborados de forma casera o artesanal. <em>\u201cComo en este proceso se utilizan carnes sin cocci\u00f3n, los chacinados,\nembutidos y salazones resultantes pueden contener larvas de los par\u00e1sitos que\nproducen la enfermedad\u201d<\/em>, explic\u00f3 <strong>Tatiana Aronowicz, a cargo de la Coordinaci\u00f3n de Zoonosis del\nSenasa<\/strong>.<\/p>\n\n\n\n<p>Una\nvez que las personas ingieren los productos infectados, las larvas se liberan\nen el est\u00f3mago, contin\u00faan su ciclo en el intestino hasta reproducirse y las\nlarvas que nacen migran por el torrente sangu\u00edneo hacia los m\u00fasculos, donde se\nalojan. Todo esto puede provocar fiebre, diarrea, hinchaz\u00f3n de\np\u00e1rpados, v\u00f3mitos, picaz\u00f3n en la piel, dolores y dificultades motrices.<\/p>\n\n\n\n<p>Esta enfermedad tiene un <strong>fuerte\nimpacto en la salud humana.<\/strong> El cuadro cl\u00ednico es muy variable y puede ir\ndesde una afecci\u00f3n asintom\u00e1tica hasta una enfermedad mortal, dependiendo del\nn\u00famero de larvas ingeridas y del estado inmunol\u00f3gico del hu\u00e9sped.<\/p>\n\n\n\n<p>Por tal motivo, el Senasa\nrecomienda a los consumidores <strong>no\nadquirir productos porcinos o elaborados con carne de animales silvestres\n(principalmente de jabal\u00edes y pumas) que carezcan de una etiqueta rotulada que\ncertifique su origen,<\/strong> ya que no es posible saber si han sido sometidos a la\nprueba diagn\u00f3stica en un laboratorio.<\/p>\n\n\n\n<p>En el caso de consumir\nproductos caseros sin etiqueta, deben asegurarse de que la materia prima haya\nsido sometida a la prueba de digesti\u00f3n artificial. <em>\u201cEsta t\u00e9cnica debe ser realizada por l<\/em><em>as personas que elaboran chacinados,\ncomo chorizo seco, salame y longaniza, a partir de carne <\/em><em>cruda de cerdos o de animales\nsilvestres. Se remite <\/em><em>una muestra de carne de cada animal (entra\u00f1a) con\nel objetivo de que sea analizada en un laboratorio. As\u00ed se pueden detectar\nlarvas de Trichinella spp<\/em>\u201d, describi\u00f3 <strong>Aronowicz<\/strong>.<\/p>\n\n\n\n<p>En el mismo sentido, es\nimportante que los consumidores solo adquieran chacinados en establecimientos\nhabilitados y no en lugares informales en los que no se puede demostrar la\ninocuidad y la trazabilidad del producto adquirido. <\/p>\n\n\n\n<p>La prevenci\u00f3n tambi\u00e9n debe\ntrasladarse hasta los hogares: es importante cocinar correctamente la carne\nhasta que su interior pierda el color rosado para evitar la transmisi\u00f3n de la\nenfermedad. <em>\u201cEsta cocci\u00f3n nos indica que\nse alcanz\u00f3 una temperatura que mata las larvas que transmiten la enfermedad. Y\nes importante aclarar tambi\u00e9n que la salaz\u00f3n de la carne, su congelamiento en\nun freezer com\u00fan, ahumado o cocci\u00f3n en microondas no son m\u00e9todos seguros para\nalcanzar la destrucci\u00f3n del par\u00e1sito\u201d<\/em>, detall\u00f3 <strong>Fabricio <\/strong><strong>Chaar Letourneau<\/strong><strong>,\nveterinario de la Coordinaci\u00f3n de Agricultura Familiar del Senasa.<\/strong><\/p>\n\n\n\n<p>Tomar conciencia sobre la\nimportancia de prevenir la triquinosis contribuye a modificar ciertas pr\u00e1cticas\nculturales en la producci\u00f3n y el consumo de alimentos, promover una\nalimentaci\u00f3n responsable, evitar riesgos y consumir alimentos seguros.<\/p>\n\n\n\n<p>Para\nm\u00e1s informaci\u00f3n, los interesados pueden comunicarse al Centro Regional Buenos\nAires Norte, con sede en la ciudad bonaerense de Chivilcoy, a los tel\u00e9fonos\n(02346) 436271\/2\/3 o al correo electr\u00f3nico coorzoonosis@senasa.gob.ar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los consumidores de productos porcinos y derivados deben tener en cuenta una serie de precauciones&#8230;<\/p>\n","protected":false},"author":2,"featured_media":63320,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[1826],"class_list":["post-63319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c3nota3","tag-seguridad-alimentaria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Triquinosis: recomendaciones del SENASA a consumidores para prevenir la enfermedad - Infoecos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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