50 Мeet of cannvfs. .ppt

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1. SANITARY INSPECTION OF FOODS
The chief aim of food hygiene is to prevent the
contamination of food at all stages of production,
i.e. collection, preparation, manufacturing,
transportation, storage and sale.
Measures:
•1 - Control of food sources
•2 - Sanitary inspection
•3 - control over the processing of food
•4 - health education
•5 - Laboratory examination
•6 - hygienic standardization

2. •Food safety is a scientific discipline describing
handling, preparation, and storage of food in ways
that prevent food-borne illness. The occurrence of
two or more cases of a similar illnesses resulting
from the ingestion of a common food is known as a
food-borne disease. This includes a number of
routines that should be followed to avoid potential
health hazards. In this way food safety often overlaps
with food defense to prevent harm to consumers. The
tracks within this line of thought are safety between
industry and the market and then between the market
and the consumer.

3. •In considering industry to market practices, food
safety considerations include the origins of food
including the practices relating to food labeling, food
hygiene, food additives and pesticide residues, as
well as policies on biotechnology and food and
guidelines for the management of governmental
import and export inspection and certification
systems for foods. In considering market to consumer
practices, the usual thought is that food ought to be
safe in the market and the concern is safe delivery
and preparation of the food for the consumer.

4. •Food can transmit pathogens which can result in the
illness or death of the person. The main mediums are
bacteria, viruses, mold, and fungus. It can also serve
as a growth and reproductive medium for pathogens.
In developed countries there are intricate standards
for food preparation, whereas in lesser developed
countries there are less standards and enforcement of
those standards. Another main issue is simply the
availability of adequate safe water, which is usually a
critical item in the spreading of diseases.

5. •In theory, food poisoning is 100% preventable. However this
cannot be achieved due to the number of persons involved in
the supply chain, as well as the fact that pathogens can be
introduced into foods no matter how many precautions are
taken. The five key principles of food hygiene, according to
WHO, are:
•Prevent contaminating food with pathogens spreading from
people, pets, and pests.
•Separate raw and cooked foods to prevent contaminating the
cooked foods.
•Cook foods for the appropriate length of time and at the
appropriate temperature to kill pathogens.
•Store food at the proper temperature.
•Do use safe water and safe raw materials.

6. Types of foods (after inspection):
•1- safe products (good quality)
•2- unsafe products
•3- conditionally suitable products
•4- falsified products

7. Evaluation quality of food samples:
• physical signs: temperature, odors, coloure,
% of humidity, specific gravity, pH, acidity.
• chemical signs: nutritive value of food and
the correct proportion of proteins, carbohydrates,
fats, vitamins and minerals
• signs of chemical pollution (fertilizers)
• bacteriological pollution (pathogenic
bacteria, viruses).
• histological index - helminthes
• radiological pollution
• biological pollution (toxins)

8. Stages of inspections
1 - To check certificate (expiry date, country,
factory, contents)
2 - External appearance (colour)
3 - Laboratory analysis
4 - Conclusion

9. Methods of food preservation
1 - Use of low temperature a) storage with low temperature
4-8°C, b) quick freezing rapidly within 0,5-1 hour.
2 - Exposure to high temperature, this principle is used in
canning.
3 - Curing or smoking is used for bacon and for certain
fishes.
4 - Drying (milk, meat, fish, fruits)
5 - Preserving or conserving.
6 - Pasteurization.
7 - Sterilization.
8 - Salting and pickling.
9 - Ionizing radiation's.

10. Hygienic characteristics of
meat

11. 1. Meat: animals meat, poultry meat
2. Meat products: sausages, ham

12. Nutritional value
•It is a source of protein, fat,
carbohydrates, minerals, vitamins,
еxtractives
•Good digest
•Good saturates
•From meat you can cook a variety of
dishes

13. The chemical composition of meat
Proteins: muscle (actin and myosin) and
connective tissue (collagen and elastin) – 11,7
- 21,2 %
Fat (containing saturated fatty acids)– 0,9 -
49,3%
Carbohydrates (represented glycogen)– up 1 %
Mineral substances (P, K, Ca, Mg, Cu, Fe, etc.).
Vitamins (group B, A, D)
Extractives

14. Extractives
Nitrogen Nitrogen-free
creatinine glycogen
carnosine glucose
purine bases lactic acid

15. Meaning extractives
•Improve digestion by
activation glands of the
gastrointestinal tract
•Toning cortex

16. •Fresh meat must be wet with pink colour,
elastic and agreeable odour.
•It must be clear from pathogenic bacteria
(If it is in slid (40 cm2) not more than 3
cysts, meet need for special cooking).

17. Poultry meat (chicken, turkey,
duck, goose, etc.)
Proteins - 15,8-21,6%
Fat – 8,2-39%
Carbohydrates – up 1 %
Mineral substances (P, K, Ca, Mg, Cu, Fe,
etc.).
Vitamins (group В1, В2, С, РР, A, D)
The energy value of 100 g is 159-412 kcal

18. Sausages
Proteins - 3,4-27,7%
Fat – 4,3- 47,7%
Carbohydrates – 0-2,4%
Mineral substances (P, K, Ca, Mg, Cu, Fe,
etc.).
Vitamins (group В1, В2, С, РР)
The energy value of 100 g is 498 kcal
They contain a lot of salt and non-natural food
additives, therefore they are not
recommended to be included in the diet
more often 2 - 3 times a week.

19. Importance of eating sick people
•Beef is recommended for patients with iron deficiency
anemia
•Lamb meat protects teeth from caries, since it contains a
lot of fluoride
•Rabbit meat is useful for allergy sufferers
•Chicken meat improves the functioning of the stomach
•The meat of geese and duck requires a high voltage of
enzyme systems and is not recommended for patients
with diseases of the gastrointestinal tract.
•Extractive substances are not recommended for patients
with liver diseases, gastric ulcer, gastritis with high
acidity, hypertension, atherosclerosis, myocardial
infarction, gout, metabolic polyarthritis, alimentary
obesity.

20. Diseases transmitted through the meat
1. Infectious
 
  
1.1. Intestinal infections (salmonellosis, typhoid
fever, paratyphoid, dysentery);
 
  
1.2. Zoonotic infections (tuberculosis,
brucellosis, anthrax).
2. Food poisoning.
3. Helminthiases (trichinosis, taeniarhosis ,
teniosis, echinococcosis).

21. Trichinellosis
Causal agent:
 Trichinella spiralis.
Evaluation of meat on
trichinella:
cut out 24 small pieces of meat
from different parts of the
carcass, examine with a slight
microscope magnification.
If one trichinella is found, the
meat is destroyed.

22. Taeniarhosis and teniosis
Pathogens:
 
 
Bovine tapeworm (Taeniarhynchus
saginatus) and pork tapeworm (Tenia
solium).
Evaluation of meat for the presence of finn:
 
 
When meat is found on the surface of an
area of 40 cm2 to three finns (inclusive),
the product is considered conditionally-
fit. If more than three finns - meat is
destroyed.

23. Echinococcosis
Causal agent:
Larval stage of echinococcus (Echinococcus
granulosus).
Evaluation of meat for the presence of
echinococcal blisters:
When there are echinococcal
“bubbles" in the liver, lungs
- meat is destroyed.

24. Prevention of diseases
•Control of animal health;
•Compliance with transportation regulations;
•Control over the quality of meat;
•Stores - observance of storage conditions and
terms of implementation;
•Monitoring the health of staff.