Food and hygiene

1. Principles of sanitary
examination of food
products

2. Principles of Rational Nutrition –
• 1. Conformity of caloric content of nutrition to the daily energy
consumption
• 2. Balanced nutrition.
• 3. Optimal diet regimen.
• 4. Good organoleptic properties of food, its high digestibility,
favorable conditions of taking food
• 5. Safety of food in chemical and epidemiological respect.

3. Principles of sanitary examination of food
products.
• A physician of any specialty must know the rules for
assessing the quality of food products in order to improve
and maintain human health.
• The biological and nutritional value of food products is
preserved provided they are of high quality that meets the
requirements of the standard.
• Food can be contaminated with chemicals and
microorganisms when received, stored, transported or
processed.
• Therefore, it is necessary to carry out careful sanitary
control of food products at all stages of their production and
sale.

4. Sanitary examination is carried out to
determine the quality of food
products
A physician of any specialty
should be able to determine
changes in food quality
indicators:
organoleptic properties,
presence of harmful substances
and causes of food spoilage

5. Food
quality
analysis
methods
• Organoleptic - color, taste, smell and consistency;
• Physical - density, temperature, etc .;
• Chemical - the content of proteins, fats,
carbohydrates and other nutrients;
• Microscopy - detection of foreign substances,
helminth eggs, etc. in food under a microscope;
• Bacteriological - detection of microorganisms in food;
• Biological and biological testing of hazardous food
products on laboratory animals;
• Radiometric - the level of radioactivity in food.

6. documents regulating the quality of food:
• -Gosstandart for food products. This is a
document that defines the required value of
the basic parameters of a given food product
and includes uniform standard procedures for
its determination.
• -Temporary food specifications. It is intended
for new products and includes the main
parameters of this product.

7. Classification of
Foods by Quality
A good-quality product:
Standard — a product, which
parameters correspond to the
requirements of the State
Standard, e. g. milk with a 3.2 % fat
content)
Non-standard — a product having
1-2 unessential non-standard
parameters, e.g. milk containing
fat lower than 2.5 %)

8. All food
products are
divided into
categories (for
sanitary and
hygienic
examination):
• GOOD-QUALITY PRODUCTS - the products
meet the standards for organoleptic
properties, physical characteristics and
chemical composition.
• CONDITIONALLY-GOOD-QUALITY PRODUCTS
- products at the moment do not meet the
requirements for good-quality products, but
when additional processing is applied, they
can be allowed for consumption (for
example, meat affected by Finns after heat
treatment, sour milk, etc.)
• POOR-QUALITY FOOD PRODUCTS - products
that may pose a danger to human health
when consumed or have pronounced
unsatisfactory taste and other organoleptic
characteristics.

9. Classification
of Foods by
Quality
• CONDITIONALLY-GOOD-QUALITY
PRODUCTS demands the preliminary
processing before usage (acidic milk is
subjected to processing for kefir, curd,
cheese, and other milk products).
• POOR-QUALITY FOOD PRODUCTS has
parameters making its usage impossible for
man‘s nutrition, e.g. milk with high
contamination by pesticides). The further
perspective of such products is destruction
or utilization as forage for cattle, etc.

10. FOOD-SURROGATES (substitute product)
• These food products are by their external characteristics the
same as valuable food products, however, in their chemical
composition and nutritional value, they do not correspond to
them and are not full-fledged substitutes.
• Surrogates must be harmless to health and be marketed only
with the appropriate designation on the label of the name and
composition of the product.
• Surrogates usually have a completely different composition, for
example, natural coffee and barley coffee differ significantly
from each other. Externally, roasted barley grains ground into
powder are similar to the powder of ground natural coffee
grains, however, substitute coffee (barley coffee) does not
contain those tonic substances (caffeine-theobromine) that are
inherent in natural coffee.

11. and one more concept…
- substitute product - a substitute
for a natural product, officially
produced by the state in the
absence of natural products, for
example, margarine - a substitute for
cow's butter).
• It is assessed according to
Gosstandart and may refer to one
of the food quality categories.

12. FOOD
PRODUCTS -
FALSIFICATES.
• This group includes products that are similar to
any product, but much less biologically valuable,
while a fake natural is hidden.
• The product is counterfeit according to the label
and is sold at the price as a natural product.
• For example, an artificial sweet product made
from sugar and sold as natural honey; fats made
up of a mixture of margarine and other fats and
some butter are sold as natural butter.
• Such products are not allowed as food.

13. • Perishable products - to maintain quality
and safety, a special temperature regime
and storage rules are required (storage in
a refrigerator)
• Perishable foods include meat and meat
products, fish and fish products, chicken,
cheeses, eggs, edible fats, fruits, berries,
herbs, etc.
• non-perishable products
• Dry products such as flour, cereals, pasta,
sugar, salt, tea, dry fruits and vegetables,
spices and spices, confectionery, canned
food and others belong to the group of
non-perishable products. When stored
properly, they can retain their taste and
nutritional qualities for a long time.

14. Sanitary-
Hygienic
Characteristics
of Foods

15. Fish
Fish is rich in proteins of high biological value.
Fish proteins have a satisfactory amino acid balance.
Fish oil is rich in anti-sclerotic unsaturated omega-3 fatty acids
and vitamins A and D.
Fish liver oil is the richest source of calcium, phosphorus and
vitamins A, D.
Fish are less rich in iron. Saltwater fish contains iodine, but
freshwater fish does not.

16. fish-borne diseases
• Helminthiasis:
Dibothriocephalus latus,
opisthorchiasis
• Bacterial infections:
salmonellosis, botulism
• heavy metals (mercury) can
accumulate in marine fish

17. Eggs
• Egg contains all the nutrients except
for carbohydrates and vitamin C
• Eggs contain 11-13% protein, 11-
13% fat, 2.5-3.2 mg of iron, 250-470
mcg of vitamin A, vitamins D and
group B, selenium, chromium.
• Egg-borne diseases include bacterial
infections, e.g. salmonellosis.

18. Meat
• Meat contains 15 to 20 % of protein.
• Meat proteins are a good source of essential amino acids.
The energy provided by meat depends upon its fat content.
• Iron is contained in meat in a dose of 2 to 4 mg per 100 g
• Iron from meat is more easily absorbed than iron from
plants and it is another major quality of meat.
• Meat contains some vitamins (A, B6, B2, and PP), minerals,
such as phosphorus, iron, zinc. It is poor in calcium and
carbohydrates.
• Liver is extremely rich in many nutrients.

19. All meat
must be
inspected by
a veterinary
inspector
prior to sale.
• Requires strict sanitary control over the
points of sale and storage conditions for
fresh meat.
• Fresh meat should be moist, pink in color,
elastic and have a pleasant smell.
• It should be free of pathogenic bacteria.
• If no more than 3 cysts are found in a piece
(40 cm2) of meat, special processing is
required.
• If Trichinella is found in meat - the meat is
unusable (destroyed)

20. Meat-borne diseases:
Helminthisms: Taenia saginata, Taenia soliumand, Trichinella
spiralis
Bacterial infections: tuberculosis, anthrax, brucellosis,
salmonellosis
Viral infections: spongy encephalitus

21. boar, pig meat
cow meat

22. Sanitary-Hygienic Characteristics
of Milk and Dairy Products
• Milk is the most valuable foodstuff with high
nutritional value.
• It is an ideal food for infants and children.
• The milk proteins contain casein, lactalbumin, and
lactoglobulin; milk fat is easily digestible.
• Carbohydrates are present in milk as lactose.
• Milk contains vitamins, but vitamin С is present only
in very small quantities.

23. Milk and dairy products
• Milk and dairy products with high
nutritional values: they contain a large
amount of essential nutrients, are highly
digestible and assimilable.
• Chemical composition - water - 88.6%,
proteins - 2.2 - 5.6%, fats - 1.9 - 7.8%,
carbohydrates - 4.5 - 5.8%, ash - 0.7%.
• The energy value of 100 g of milk on
average is about 65 kcal. Contains
essential amino acids, vitamins A, D, group
B, calcium - 89 - 178 mg%, phosphorus - 54
- 158 mg%, iron in the form of lactoferrin,
which has a high degree of bioavailability.

24. Milk Products
• Vegetable milk is produced from certain vegetable foods (soybean,
groundnut). It may be used as a substitute for animal milk.
• Cheese — proteins 12-16%, calcium — 8OO mg, phosphorus — 400
mg, fats — 25%.
• Sour cream — fats up to 36%.
• Curds (cottage cheese) — fats — 9-20%, proteins -12-16%.
• Kefir is slightly alcoholic and acidic, produced by the fermentation of
milk with yeasts and lactobacilli.
• Curd. Fresh curd must be white or creamy without a sour smell. Fats
— 9-18%, water — 65-80 %, acidity — 20-27 - Тerner.

25. Milk-Borne Diseases (FAO/WHO)
They can be divided into:
Animal infections that can be transmitted to humans:
tuberculosis, brucellosis, streptococcal infections,
staphylococcal poisoning, salmonellosis, Q fever
lesser significance: foot and mouth disease, anthrax,
leptospirosis, tick-borne encephalitis.
Anthroponous infections (human infections) that can be
transmitted through milk, such as typhoid and paratyphoid
fever, shigellosis, cholera, enteropathogenic E. coli (EPEC),
non-diarrheal diseases including streptococcal infections,
staphylococcal food poisoning, dysentery, tuberculosis,
enterovirus infections. ... hepatitis.

26. Sanitary-Hygienic Expertise of Milk
• Assessment of the
organoleptic properties of
milk
• The color of the milk is
assessed in a colorless glass
cylinder containing 50-60 ml
of milk.

27. Sanitary-Hygienic Expertise of Milk
• Normal milk color is white with a yellowish tinge.
• Skim milk has a bluish tint.
• Milk diluted with water has a bluish tint.
• The admixture of blood in milk (cow disease) is pinkish in
color.
• If the animal eats some plants, the shade of its milk can be:
orange, yellow - when eating carrots, pinkish - when eating
beets, etc.
• The consistency of milk is determined by the trace left on
the walls of the flask after churning.
• Normal consistency has a white trace.
• The watery consistency of milk (milk diluted with water) has
no white traces.

28. Sanitary-Hygienic Expertise of Milk
• The slimy or viscous consistency of milk (in the case of the
development of bacteria in the milk) leaves a trailing mark on the
walls.
• Smell. To assess the odor, 100 ml of milk is poured into a conical flask.
The milk is stirred and the odor is evaluated.
• Fresh milk has a specific milky smell.
• Sour milk has a specific sour smell.
• Putrefactive microorganisms in milk give it the smell of ammonia,
hydrogen sulfide, etc.
• If stored or transported improperly, milk may acquire a different
smell, such as the smell of oil, soap, fish, perfume, etc.
• Taste. To appreciate the taste, rinse your mouth with a little milk (5-
10 ml).

29. Quality milk
• Quality milk has a slightly sweet taste.
• Milk or skim milk diluted with water
tastes watery.
• Other tastes (bitter, salty, hemostatic,
fishy) are associated with the food
animal, its illness, foreign objects,
improper intake and storage of milk.

30. Assessment of the physical properties of milk
• The dry residue is defined as the amount of
organic matter and salts that are contained in 1 liter
of milk.
The dry residue is determined by boiling water.
The normal dry residue is 11-12.5%.
• The density of milk is estimated using a device
called a lactodensimeter.
The lactodensimeter is immersed in the milk cylinder
and the milk density is determined by the milk level.
The normal density of milk at 20°C is 1.028 —
1.034.

31. Assessment of the
chemical
properties of milk
The fat content is determined
by the butyrometer

32. The
acidity is
measured
by
Turner‘s
degrees
(T).
Normal acidity is 16-22°T
(16-19°T is fresh milk, 20-
22°T — fresh enough,
over 23°T — not fresh milk).
Milk diluted with water has
acidity below 16°T.

33. Milk
falsification
tests
• Test for determination of soda (addition of
rosolic acid). It is necessary to pour 5 ml of
milk + 4-5 drops of 0.2% solution of rosolic
acid in 96% alcohol.
• If there is soda in the milk, its color becomes
raspberry (+ Test).
• Milk that does not contain soda turns
yellow-pink (-test).

34. Milk falsification tests
• Test for starch determination.
• It is necessary to pour 10 ml of milk, add 1
ml of iodine solution.
• A blue appearance indicates the presence of
starch in the milk.

35. test strips for detecting antibiotics in milk
(mastitis in cows)

36. Basic parameters of milk according to the
standard
• Organoleptic properties: Color - white with a yellowish tinge
• Smell and taste - specific dairy,
• Consistency - must not be watery or thick dense
• Physical properties:
• Density at 20 ° C - 1.028 - 1.034
• Dry residue - 11-12.5%.
• Chemical properties: Fat content - 2.5-3.2%
• Acidity: normal acidity - 16-22 ° Turner (16-19 ° T - fresh milk, 20-22 °
T - fairly fresh, more than 23 ° T - stale).
• Milk diluted with water has an acidity below 16 ° T.
• Tests for milk falsification. Starch addition score (-). Soda
determination (-)

37. • Skim milk: color - bluish, watery consistency, dry residue less than
11%, milk density at 20 ° C more than 1.034.
• Milk diluted with water: color - bluish, watery consistency, dry
residue less than 11%, milk density at 20 ° C less than 1.028, acidity
less than 16 ° T.
• Adding soda. Soda is added to milk if its acidity is higher than 23 ° T
(not fresh milk). Thus, acidity is reduced. Rosolic acid is added to
adulterated milk (+ Soda test).
• The addition of starch. Starch is added to milk diluted with water to
increase the thickness and dry residue of the milk. Iodine solution
added to falsified milk (+ Starch test)

38. The task №1
• According to the results of the analysis of the milk sample, the color,
smell, taste are normal.
• Density -1.033 at 20˚С,
• fat content - 2.6%,
• acidity - 20˚T.
evaluate the quality of milk

39. The task №2
• According to the results of the analysis of the milk sample, the smell,
taste - milky, color - white with a bluish tint, consistency - liquid.
• Density - 1.033 at 8˚С,
• fat content - 2.3%,
• acidity - 20˚T.
Give a hygienic estimation