Evaluación del aporte nutricional y riesgos para la salud asociados al consumo de germinados.

Abstract

Sprouts are a gastronomic and nutritional trend that has been gaining popularity in Colombia due to its high nutritional content, digestibility and its easy production. This study sought to collect information about the production process of sprouts, their nutritional contribution to the diet and the microbiological risks associated with their consumption, as well as the GFP and GMP that must be implemented during the production process to guarantee a safe and quality product. , for this, a bibliographic analysis was carried out through which a base document was obtained for producers and consumers of sprouts in the country, it was determined that sprouts are cheap and easy to grow, as well as affordable at any time of year, they are good sources of nutrients necessary to meet daily needs and rich in phytochemical compounds that provide anti-inflammatory, antioxidant, anti-cancer qualities, etc. for them its consumption is recommended to improve health. However, due to their production characteristics, they are susceptible to microbiological contamination mainly by E. coli, listeria spp and salmonella spp; The main sources of contamination are the seeds and the water used during the process, which is why the implementation of GFP and GMP is essential to guarantee a safe and quality final product that increases the confidence of consumers and thus their frequency of consumption.