Hortalizas En Ingles

HORTALIZAS


Ingles

Processes
-Hygiene
All persons who are or come into contact with food, either in its preparation, processing or handling in general should make sure to follow the following requirements:
• Be free from any communicable disease.
• Cover cuts and / or injured with rubber gloves or any other
Material.
• Wear clean and appropriate.
• Wash hands immediately beforestarting work and before any
Operations that involve food handling.
• No smoking, no spitting in processing rooms.
• Take precautions to prevent contamination of processed foods with any foreign substance.
Foods in their natural condition are commonly fresh or in a state of constant change. The changes that may be taking place promovidospor one or more factors which are prominent examplesactividadesde enzymes or microorganisms. These changes can affect latextura, flavor, color and other qualities of food, until hacerlosinaceptables for human consumption.
Food should be kept in such form and condition soloresulten not healthy, but also tasty. This result can be conseguidosolo by maintaining a scrupulous sanitation through operations ofall processes. The poor sanitary conditions canonly significarno low quality, but also deterioration in food eldeterioro consequently can lead to total loss of the product taking the form of food.
Equipment such as kettles, bleach, tanks, pipes, sealers, strippers, pulpers, grinders, knives, cutting boards, colanders, etc.. must be completely cleaned at the beginning and end of each day of
each process work or more detergent with water andthen rinse with steam Aguacaliente to apply. Then disinfected using sodium hypochlorite soluciónde and leave about 45 minutes and then wash with aguaabundante.
This same process should be followed with walls, floors, ceilings and tables

Soil disinfection in horticulture

Disinfection of the soil is a practice that is used in horticulture, especially in greenhouse is to try to avoid thenegative effects caused by parasites produced a continuous repetition of a crop or group of crops.
These parasites are usually insects, nematodes, fungi, weeds, bacteria and viruses, and generally threaten the viability of different crops planted in the ground, for which we have developed several techniques or products that fight their action:
• Physical Techniques: These techniques are based on theuse of heat and sterilize in its different forms of application, such as heat disinfection and solarization.
• Soil disinfection with chemicals: This technique is based on the use of various chemicals and by the effects of the same soil disinfection achieve. These chemicals are:
Methyl bromide: A fumigant action with a clear overall activity against nematodes, insects, fungi and weeds, and isin the form of volatile liquid toilet.
Chloropicrin: This product is presented as a highly toxic volatile liquid, which in Spain is sold in conjunction with methyl bromide. Usually applied in doses of 500-600 kg / ha, with safety within the establishment of the crop of 10 to 20 days.

Dichloropropene and mixtures thereof: is a soil fumigant nematicidal action merely applied in doses of 300 -1000 l / ha. It has a safety period between product application and the establishment of the crop of about 15 days after treatment.

Metam - metam sodium and - potassium: Other liquid fumigant as all previous fungicide, insecticide and herbicide some extent, to apply with varying doses between 500 and 1500 l / ha, except for when it is desired to act as a herbicide, whose doses must be higher.Dazomet: This is a biocidal product marketable granules, nematicide and fungicide action mainly but is also effective against soil insects and worms, and weed germination period.

Nema: soil disinfecting product that can be applied by spraying or injection on it which seal by irrigation. It is typically applied at doses between 100 and 500 l / ha, and security features within 2 to 4 weeks...