Exercise. MILK AND DIARY PRODUCT. Milk born diseases. Milk treatment. Diary products. Milk is the most valuable food with high nutrition value It is an

Exercise

Wnte your conclusion and recommendation about daily require-| ments of vitamin A for 15 years boy

Daily food Milk - 100 ml, Egg - one, Bread - 300 g, Meat -| 200g, Carrot - 200g, Rice - 300g, Sugar - 50 g, Potatoes - 100 g

MILK AND DIARY PRODUCT

Milk is the most valuable food with high nutrition value It is an

 

 

67kcal

3, 6%,, < -* 4, 9%,. 1,, •. 3, 6% у,. | i 8, 1% 125mg, lOOmg 1, 024-1, 034 21°

') m г

, ₍., kr«J

ideal food for infant and children

Cow milk contains (in 100 ml) Energy Fats Lactose

i  Protiens   ,!,, Solids Calcium. /   Phosphors

Specific gravity Acidity

For safty milk, coli- liter - 3ml, number of bacteria - 7500 The milk protien contains Casein, Lactaalbumin and Lactoglobulin, milkfat is easily digestible, Carbohydrate is present in milk as lactose Milk contains vitamins, but vitamin С is present only in very small quantities.

Milk born diseases

•  tuberculosis

^~[

• brucellosis

• staphylococcal infection

• salmonellosis

• viral infection i ) /чОЯ'"

• diphtheria      , ' -' ' ^il'''-

• • t,

-: f\

i-t

'" Г/.

Milk treatment

i-i Pasteurization: there are several methods a) Long term 30 min-

65°, b) Medial term 20 sec-75°, c) Instant term - 90°

f Pasteurization causes minimum changes in the composition and nutritive value of milk and destroy all pathogens which may be present

Sterilization: the milk must be heated under pressure and above 100° С which Destroys all bacteria

Diary products

Cheese - prot 12-16%, calcium - SOOmg, phosphor - 400mg, fats - 25%

Sour cream - fats up to 36%

Curds (cottage cheese) - fats - 9-20% Prot -12-16% Cal up to lOOmg

Kefir Is slightly alcoholic and acidic, prepared by the fermenta­tion of milk with yeast's and Lactobacilli

Methods of falsification of milk:

1) To dilute with water

2) To use Starch after removal of fat free йгеая

3) To use alkaline ' ' '" - • ' Tests for the purity of milk:

1) Specific gravity

2) Bacteriological tests

3) Phosphates test

 

Exercise

Write your conclusion¹ about the sample of milk.

specific gravity

acidity

fats

prot '" ^{! >}

colour

coli-titer

'' -

1, 020 24»

2, 8% 1, 5% white 3ml

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,, i_v, _{ilf r}

Measures: , vA-<

1 - The control of primary sources of food^ „, |„,

2 - Sanitary inspection _u[, i_{u o} p (,

3 - Supervision of food handlers, e g carriers, _ц аТ (Г

4 - Health education _{ч Jj; u 0}7 (

5 - Laboratory examination  i ч л    i¹ > ol ы/а"!

6 - Legislation jUiosq? t • The regulation for elimination of contaminated. Jfofidi is t$ protect the health of consumers                                     _, _L,, n/- d 1 1. Types of inspections:

current inspection „. , _., ... __{() b}, _wiv „,., „ ,,,

• emergency inspection . • •• , ',. j. •; . Types of foods (after inspection):    i ч < \. ,., -/ „i -. a-.,, •

1 - Safety (good quality)   n,, 7 o] i- т'< 'hi-. ,, -:

2 - Non safety

3 - Suspection (conventional) •.. -i иг, i. '

4 - Falsification and adulteration, • ', • ^ _v, Evaluation quality of food samples:

•   physical signs temperature, odours, colour, % of fanidity, 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 bacterial, viruses).

• histological index - helmmthes

• radiological pollution

• biological pollution (toxins)

r

Stages of inspections

1 - To check certificate (expiry date, country, factory, contents)

2 - External appearance (colour)

3 - Lab Analysis

4 – Conclusion

 

Methods of food preservation: '

1 - Use of low temperature a) storage with low temperature 4-8, b) quick freezing rapidly within 0, 5- 1 hour

2 - Exposure to high temperature this, principle is used in can-

ning

3 - Curing or smoking is used for bacon and for certain fishes

4 - Drying (Milk, meat, fish, fruit " > , ,, „, _й , _fll . ,.

5 - Preserving or conserving , < , ,

6 -Pasteurization               ,, _ы „ „,

1 - Sterilization, _s „

8 - Salting and pickling _f ,

9 - Ionizing radiation's   , ,

⁰ 'l '   Ы1 i      H' •

., •

,,, (, (•

Meat

All meat should be examined by an inspector prior to sale Meat consists muscles which have about 23% solids, 80% of the solids are proteins Meat also contains certain vitamins A, B_b B₂, and PP, minerals as phosphorus, iron

Fresh meat must be wet with pink colour, elastic and agreeable odour It must be clear from pathogenic bactena (If in slid (40 cm²) not more than 3 cysts — special cooking)

Meat-borne disease:

• bovine tuberculous

• anthrax ' " *

• brucellosis ° ^и

• salmonellosis

• Cystic of Taenia saginata, Taenia soliumand Trichinella spira-lis If there is generalized disease, the whole meat must be seized and condemned

Curd

Fresh curd must be white or creamy without sour smell

Fats - 9-18%, water - 65-80 %, acidity - 200-2701 '

Exercise:

Write your conclusion about the quality of food samples '"

1 Piece of meat weight 250g The result of analysis

• with small pieces of fats

''• t »'jii*i: U

• boneless

• colour dark red

• odour - musty

j, /J. ¹. A

• 4 cyst's in the slide

2 Curd weight 600g, the result of analysis:

• colour creamy

• odour standard

• tests standard

fats 19%

i H I

 

 

acidity water

200 Т 60%

FOOD POISONING.

i. -\<. Acute or chronic poisoning after injection of contaminated food.

у ' ' • The severity of clinical feature depends upon:

• quantity of the food

• age of the individual and the body weigjtt. . , .

Classification:

I. Bacterial: . -. -.

a) A toxic food poisoning caused by staphyloco$i$$£ oJ|lBsm

(toxicosis) i,    • ••}

b) Infective food poisoning e. g. salmonelosis

c) mikotoxicos as afalatoxicos.

. -yabi/td

//. Non bacterial

a) Plants

e.

• mushrooms (alkaloids, neurotoxins, atropine action)

• potatoes (solanin)

• kidney bean (vazin)

b) Animal some types of Fishes (headache, nausea, vomiting, drowsiness)

c) Chemical agents.

Heavy metals as mercury and lead contamination of food during

s' riijiH

i> -

collection, transportation and storage iimL ••!, ». .. n'Jh

•f» d) Food allergy                      imocj hooi lo »yj e) Unknown causes               г '-'i '^s , wio (a^'/i

•* Examples:                                  'JqV.

Staphylococcal toxin food poisoning: ': • ~

Food: meat, fish, vegetables, milk and its products   ^ •• ':. '

Incubation period very short - 2 to 4 hours, Staphylococcal

spreads through abscesses, nasal infections and infected nails of food

Clinical features, vomiting, nausea and abdominal pain.

Botulism: caused by toxins produced by the anaerobic clostridium linum. It is a very serious disease with high mortality. Botulinum toxin its extremely dangerous toxin.

Foods: inadequate sterilization of vegetables and fishes conserva­tion, and sore with soil, incubation period - 12-36 hours (some time 10 days).

Clinical feature: diplopia, blurring of vision, paralysis of cranials nerves, respiratory paralysis.

Salmanellosis: there are over 1000 different serotypes but the common one is salmonella typhimurium

Foods' chicken, eggs, meat, milk and it's products and carriers

Method of spread' human causes and carriers

Incubation period usually 12-14 hours. Clinical symptoms, diar-

 

rhea, fever, vomiting and abdominal pain. ,,, Ы". '" J

Prevention of food poisoning: • > ', , и: с'

1 Food must always be stored in a cool place    ы>

2 High degree of personal hygiene inifiH

3 Avoidance of storage of any food between 10-$!? i, fi> r more than three hour I» •. I

4 Immediate bacteriological investigation of any dJM^H or gas­troenteritis; u< i '

5 Pasteurization of any liquid products (milk) >

6 Suitable legislation •                    jr. tl,.,, 7 Staff should not be carriers . ••                 /-., • • m: ii-. 8. Skilled inspection of slaughter houses, markets     -t,.. " j, -

9 Environmental sanitation    -• r^r. - - • rr-

10 Health education • ; •             ,,, *•{ 11. Protect food against infections

12 Protection of the livestock of a country from disease which may be spread by the flesh or the products of diseased animals

13 Protect food from preservation unspecified by law э, -•.

14 Periodic inspection of all types of foods, «, > /,

Exercise ^

A man age of 35 years with his son age of 10 years went to the

hospital with signs of food poisoning They ate dry fish 5 days ago   •

Clinical picture change of voice, diplopia and constipation

1) Please write your diagnosis and recommendation ''

2) What will you do with the suspected food '''

FOOD PREMISES '' '

Food premises place for handling and food cooking¹ Types I - Central - in school and crib

2 - Combine - in hospitals " ^J ' Sections (structure of premises)              ' " '• " ^K" '

1 Food reception - food inspection and evaluation Of food qual­ity

2 Storage room - temperature in refrigerator for meat 0°, for milk and its products 2-4°, for fruits 4°, time of storage for meat up to 5 days Milk not more than 72 hours

3 Room for stuff - special palace with toilet and shower bath

4 Processing room for food cooking

ii

5 For equipment washing (crockery)

6 Delivery room

7 Dining hall

8 Technical room for technical workers

Prevention of food contamination

1 Hygiene of personnel keep himself clean specially hands and

 

clothes

2 Cleanliness of the rooms _и

3 Cleanliness of equipment's

4 Protection of food

5 Good facilities for washing food and equipment's

6 Temperature at which food is to be kept (4-8°)   , 1 Lighting and ventilation must be suitable and sufficient

8 Adequate supply of hot and cold water _r

9 Prevent risk of infection by rats, mice, and insects Function of medical personnel ₍ _. '    • to eliminate the contamination of the food. _0(j \ i

• prevent food poisoning

• periodical medical examination of workers ' • < ' -

• food inspections ^J" ^lri " ^lj

• routine kitchen inspections Exercise

Write your conclusion and recommendation аЪощ the sanitary situation in hospital kitchens after studying the plan Questions

1 Type of food premises in hospital

2 How many sections there are

3 Temperature for food keeping

4 Function of doctor

' к л Jou Л!

i li' -^r^ mo Л

a

5 Types of medical examination and lab Analysis which the workers have to pass

6 With which diseases workers are not allowed to work in the kitchen <

if- Ч '0^ W{ ч? /

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