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Guía De Campo Sobre Los Tipos De Insectos Y De Ácaros Que Infestan El Pescado Curado

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Guía De Campo Sobre Los Tipos De Insectos Y De Ácaros Que Infestan El Pescado Curado FAO DOCUMENTO TECNICO DE PESCA 303 Guía de campo sobre los tipos de insectos y de ácaros que infestan el pescado curado CONTENIDO Compilado por C.P. Haines y D.P. Rees Storage Department Overseas Development Natural Resources Institute Slough Berkshire (Reino Unido) M-47 ISBN 92-5-302827-0 ORGANIZACION DE LAS NACIONES UNIDAS PARA LA AGRICULTURA Y LA ALIMENTACION Roma, 1990 © FAO PREPARACION DEL DOCUMENTO El presente documento ha sido preparado, en virtud de un contrato con la FAO, por el Overseas Development Natural Resources Institute (Reino Unido). El texto ha sido compilado por el Dr. C.P. Haines y el Sr. D.P. Rees, del Departamento de Almacenamiento del ODNRI. Los compiladores desean agradecer a las fuentes citadas al pie de las ilustraciones por haber autorizado su reproducción. El objetivo de las siguientes páginas es recoger algunas informaciones sobre la identificación, importancia y biología de los principales tipos de insectos y ácaros que infestan el pescado curado. Será especialmente útil en las actividades de capacitación destinadas a la previsión de las pérdidas del pescado curado posteriores a la captura. El proyecto de capacitación FAO/DANIDA GCP/INT/391/DEN sobre tecnología y control de calidad del pescado ha suministrado los fondos para la preparación e impresión del documento. Distribución: Departamento de Pesca de la FAO Oficinas Regionales de la FAO Oficinas de los Representantes de la FAO en Africa Proyectos de Pesca de la FAO Selector HP Autores DANIDA Haines, C.P.; Rees, D.P. (comps.) Guía de campo sobre los tipos de insectos y de ácaros que infestan el pescado curado. FAO Documento Técnico de Pesca No. 303. Roma, FAO. 1990. 29p. RESUMEN Esta guía de campo presenta información básica sobre la identificación, importancia y biología de los principales tipos de insectos y ácaros que infestan el pescado curado. Contiene nociones generales sobre el desarrollo y ecología de los insectos y acáridos, así como algunas orientaciones sobre la recogida, examen y conservación de muestras. Se recogen ilustraciones de los cuatro principales tipos de plagas (Necrobia rufipes, Dermestes spp., Lardoglyphus spp. y Diptera), con indicaciones sobre su nombre científico y vulgar, aspecto, ciclo biológico y ecología. Se recogen también indicaciones sobre los daños que pueden causar al pescado curado y sobre los factores ecológicos relacionados con el manejo de plagas y la reducción de las pérdidas. Como guía para ulteriores lecturas se ofrece una bibliografía seleccionada. Los hiperenlances que remiten a sitios Internet distintos de los de la FAO no implican, de parte de la Organización, ratificación oficial o responsabilidad respecto a opiniones, ideas, datos o productos presentados en dichos sitios, o una garantía de validez acerca de las informaciones que contienen. El único propósito de los enlaces a sitios distintos de los de la FAO es proporcionar otras informaciones disponibles sobre asuntos conexos. CONTENIDO 1. INTRODUCCION E INFORMACION GENERAL 1.1 Importancia de los Insectos y Acaros en Relación con el Pescado Curado 1.2 Ciclo Biológico y Desarrollo de los Insectos y Acaros Ecología General de los Insectos y Acaros que se Encuentran en el Pescado 1.3 Curado 1.4 Recogida y Examen de los Insectos y Acaros 1.5 Conservación de las Muestras 1.6 Principales Tipos de Insectos y Acaros que se Encuentran en el Pescado Curado 2. NECROBIA RUFIPES 2.1 Nombres Vulgares 2.2 Descripción y Rasgos Distintivos 2.3 Ciclo Biológico 2.4 Ecología 2.5 Daños Producidos al Pescado Curado 2.6 Factores Ecológicos Relacionados con la Reducción de las Pérdidas 3. DERMESTES spp. 3.1 Nombres Específicos y Vulgares 3.2 Descripción y Rasgos Distintivos 3.3 Ciclo Biológico 3.4 Ecología 3.5 Daños Producidos al Pescado Curado 3.6 Factores Ecológicos Relacionados con la Reducción de las Pérdidas 4. LARDOGLYPHUS spp. 4.1 Nombres Específicos y Vulgares 4.2 Descripción y Rasgos Distintivos 4.3 Ciclo Biológico 4.4 Ecología 4.5 Daños Producidos al Pescado Curado 4.6 Factores Ecológicos Relacionados con la Reducción de las Pérdidas 5. DIPTEROS 5.1 Nombres Específicos y Vulgares 5.2 Descripción y Rasgos Distintivos 5.3 Ciclo Biológico 5.4 Ecología 5.5 Daños Producidos al Pescado Curado 5.6 Factores Ecológicos Relacionados con la Reducción de las Pérdidas 6. BIBLIOGRAFIA 6.1 Entomología y Acarologías Generales 6.2 Plagas del Pescado Curado (y otros alimentos) 6.3 Necrobia rufipes 6.4 Dermestes spp. 6.5 Lardoglyphus spp. 6.6 Dipteros FIGURAS Figura Vista dorsal de adulto (izquierda) y larva (derecha) de Necrobia rufipes 1 Figura Vista dorsal de adulto (izquierda) y larva (derecha) de Dermestes maculatus 2 Figura Vista dorsal de hembra adulta de Lardoglyphus konoi (izquierda) y vista ventral 3 de hipopo de L. zacheri (derecha) Figura Cara dorsal de adulto de Calliphora vicina (arriba) y vista lateral de una larva de 4 Piophila casei (debajo) CUADROS Cuadro Caracteres distintivos de los adultos de las especies Dermestes que se 1 encuentran en el pescado curado Cuadro Familias, géneros y especies de moscas que se encuentran en el pescado 2 curado 1. INTRODUCCION E INFORMACION GENERAL Los insectos y ácaros infestan con frecuencia el pescado curado durante el proceso de elaboración y después de él, sobre todo en los trópicos y subtrópicos. El objeto de esta guía de campo es ofrecer algunas informaciones básicas sobre el aspecto y ecología de los principales tipos de insectos y ácaros que causan daños en el pescado curado. 1.1 Importancia de los Insectos y Acaros en Relación con el Pescado Curado El pescado curado puede sufrir considerables pérdidas de peso como consecuencia de los daños causados por los insectos y ácaros que se alimentan de él. En condiciones adversas, se han registrado pérdidas cuantitativas de hasta el 30% como consecuencia de los daños causados por las moscas durante la elaboración, y de hasta el 50% como consecuencia de los daños provocados por los escarabajos en varios meses de almacenamiento. En condiciones más idóneas de elaboración y almacenamiento, las pérdidas de peso debidas a la infestación de plagas suelen ser muy inferiores a esos valores extremos, pero normalmente representan una pérdida significativa, que podría reducirse mediante la prevención y lucha contra las plagas. Los informes, publicados y sin publicar, sobre las pérdidas debidas a los daños causados por los insectos en el pescado curado han sido resumidos y analizados en FAO (1981). Las plagas pueden provocar también la fragmentación del pescado curado (FAO, 1981), lo que a su vez puede provocar la merma cuantitativa de los fragmentos pequeños (o la imposibilidad de destinarlos al consumo humano) y un descenso de calidad acompañado de una pérdida de valor, pues normalmente se paga un precio más elevado por las piezas intactas. La contaminación por organismos vivos o muertos o por sus desechos y excrementos deteriora también el aspecto externo, lo que puede reducir el valor del pescado. Además, los insectos y ácaros transmiten con frecuencia esporas de moho, y el calor y la humedad producidos por las infestaciones intensas pueden crear condiciones idóneas para el crecimiento del moho incluso en el pescado anteriormente seco. 1.2 Ciclo Biológico y Desarrollo de los Insectos y Acaros En la evolución desde huevo a adulto los insectos y ácaros atraviesan diversas fases. Al final de cada una de ellas pierden la anterior piel o cutícula (que forma un tenue esqueleto externo) y en la siguiente fase se presentan con una cutícula nueva, que inicialmente es elástica y por lo tanto le permite crecer antes de endurecerse. En muchos insectos, incluidos los escarabajos y moscas que se encuentran en el pescado curado, las fases inmaduras son completamente diferentes, por su aspecto, de los adultos; este tipo de ciclo biológico recibe el nombre de metamorfosis completa. En dichos insectos, el huevo madura y se convierte en larva, que puede tener tres pares de patas articuladas (por ejemplo, la mayor parte de las larvas de escarabajos) o carecer de patas (por ejemplo, las larvas de mosca). Lo que hace una larva es fundamentalmente alimentarse y crecer; atraviesa varias fases y muda antes de alcanzar su máximo tamaño. Una vez alcanzada la última fase, la larva se transforma en una pupa ápoda y sin boca. Durante la fase de pupa, el cuerpo del insecto va adquiriendo su forma adulta. Esta reorganización puede ser visible en las pupas que tienen cutículas finas (por ejemplo, las pupas de escarabajo), mientras que en otros casos es un proceso oculto (por ejemplo, en las pupas de mosca la última cutícula no se pierde sino que va aumentando de grosor, convirtiéndose en un pupario que encierra a la pupa). Finalmente, la pupa muda y se convierte en un adulto de seis patas, normalmente con uno o dos pares de alas. El adulto puede nutrirse del mismo alimento que la larva o de un alimento distinto, o tener una vida tan breve que no necesite alimentarse; tanto si se alimenta como si no, el objetivo primario de la fase adulta es la reproducción y la puesta de huevos. Puede verse una información detallada sobre la estructura y desarrollo de los insectos en Richard y Davis (1977, 1977a). En todos los ácaros y en algunos insectos, las fases inmaduras se parecen mucho a los adultos no sólo en el exterior sino también en sus hábitos alimenticios y comportamiento general; este tipo de ciclo biológico se llama metamorfosis incompleta. En los ácaros, el huevo madura y se transforma en una larva de seis patas, que luego muda para dar lugar a una ninfa con las ocho patas que caracterizan los ácaros y a otros arácnidos. La ninfa se desarrolla atravesando dos o tres fases ninfales. Normalmente las ninfas son muy semejantes a los organismos adultos, de los que se distinguen sobre todo por su menor tamaño y por la falta de aberturas genitales externas.
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