Microbiological bases of natural milk starter culture

2021 ◽  
Author(s):  
Oleg Sidorenko
Keyword(s):  
Starter Culture ◽  
Starter Cultures ◽  
Animal Origin ◽  
Federal State ◽  
Animal Products ◽  
Food Of Animal Origin ◽  
Extreme Factors ◽  
State Educational ◽  
Natural Milk ◽  
Technology Of Production

For the first time, the educational and methodological manual summarizes knowledge about the peculiarities of the ecology of lactobacilli of natural starter cultures of different geographical zones of Russia. Geographical races of lactobacilli and yeast of dairy national products can be a source of new, more resistant to extreme factors (including medicinal preparations) enzymes that will be in demand in biotechnology, medicine. Gives fundamentally important predictions that can be experimentally verified. The prospect of treating the microbiome of the digestive organs is shown — eliminating therapy with bacteriophages, lactotherapy instead of chemotherapy. Meets the requirements of the federal state educational standards of higher education of the latest generation. It is intended for the preparation of students of biological specialties, agricultural technologists, as well as bachelors in the profiles "Technology of production, storage and processing of animal products" and "Natural starter cultures" in the directions: 35.03.07 "Technology of production and processing of agricultural products", 19.03.03 and 19.04.03 "Food of animal origin".

Technical Microbiology of animal products

2020 ◽  
Author(s):  
Oleg Sidorenko ◽  
Ekaterina Zhukova
Keyword(s):  
Animal Origin ◽  
Federal State ◽  
Meat Processing ◽  
Animal Products ◽  
Food Of Animal Origin ◽  
Microbiological Control ◽  
State Educational ◽  
Technology Of Production

The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Meets the requirements of Federal state educational standards of higher education of the latest generation. For students studying in biological specialties, agricultural technologists in the profile "Technology of production, storage and processing of animal products" and in the areas of training 35.03.07 "Technology of production and processing of agricultural products", 19.03.03, 19.04.03 "food of animal origin".

Egg processing technology

2020 ◽  
Author(s):  
Andrey Zabashta ◽  
Tat'yana Shalimova ◽  
Valer'yan Basov
Keyword(s):  
Undergraduate Students ◽  
Meat Products ◽  
Animal Origin ◽  
Federal State ◽  
Educational Standards ◽  
Food Of Animal Origin ◽  
Egg Products ◽  
State Educational ◽  
Chicken Eggs ◽  
And Storage

The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage. Possible defects of eggs and ways of their prevention are given. Technologies for the production of frozen and dry egg products are described. Meets the requirements of the Federal state educational standards of higher education of the latest generation. For undergraduate students studying in the direction 19.03.03 "food of animal origin" (profile "technology of meat and meat products").

Responding to the increasing global demand for animal products: implications for the livelihoods of livestock producers in developing countries

2004 ◽  
Vol 33 ◽  
pp. 1-35 ◽  
Author(s):  
D. Thomas ◽  
D. Rangnekar
Keyword(s):  
Developing Countries ◽  
Agricultural Production ◽  
Agricultural Land ◽  
Livestock Production ◽  
Animal Origin ◽  
Forage Crops ◽  
Animal Products ◽  
Food Of Animal Origin ◽  
Global Demand

Livestock production currently accounts for some 40% of the gross value of world agricultural production, and its share is rising (FAO, 2002). Livestock production is the largest user of agricultural land; directly through grazing of pastures and indirectly through the production of forage crops and other feeds. Over the next 20 years, there will be a massive increase in demand for food of animal origin in developing countries, and this increase will be greater than for either the major cereals or roots and tubers (IFPRI, 1995; Delgado et al., 1999).

8.1 Appraisal and finance of intensive animal production schemes

1981 ◽  
Vol 4 ◽  
pp. 439-448
Author(s):  
W. Schaefer-Kehnert
Keyword(s):  
Low Income ◽  
Income Level ◽  
Low Income Countries ◽  
Animal Origin ◽  
Animal Products ◽  
Balance Sheets ◽  
Food Of Animal Origin ◽  
Increasing Demand ◽  
Wide Experience ◽  
The One

It is a world-wide experience that economic growth creates an increasing demand for food of animal origin, and, once a certain income level is reached, the demand for food of vegetable origin shrinks. Therefore, the proportion of animal products in the human diet is almost an indicator of the income level achieved by certain population groups or whole countries (excluding vegetarian societies on the one hand and pastoral societies on the other). FAO's provisional food balance sheets (FAO, 1977) indicate that, in most low income countries, animal products contribute less than 10% to total energy intake, whereas in high income countries they contribute almost 50%

scholarly journals Physiologically based toxicokinetic models and in silico predicted partition coefficients to estimate tetrachlorodibenzo-p-dioxin transfer from feed into growing pigs

2019 ◽  
Vol 94 (1) ◽  
pp. 187-196 ◽  
Author(s):  
Daria Savvateeva ◽  
Jorge Numata ◽  
Robert Pieper ◽  
Helmut Schafft ◽  
Monika Lahrssen-Wiederholt ◽  
...  
Keyword(s):  
In Silico ◽  
Partition Coefficients ◽  
Organic Pollutant ◽  
Human Health Risk ◽  
Animal Experiments ◽  
Growing Pigs ◽  
Animal Origin ◽  
Animal Products ◽  
Food Of Animal Origin ◽  
Physiologically Based

AbstractTetrachlorodibenzo-p-dioxin (TCDD) is a ubiquitous, toxic, persistent and bioaccumulative organic pollutant. TCDD can potentially enter the food chain through contaminated food of animal origin as a consequence of feed contamination. Prediction of the TCDD transfer from feed into animal products is thus important for human health risk assessment. Here, we develop several physiologically based toxicokinetic (PBTK) models of TCDD transfer from contaminated feed into growing pigs (Sus scrofa) exposed to doses ranging from 24.52 to 3269.25 ng of TCDD. We test the consequences of explicit dose-dependent absorption (DDA) versus the indirect effects of a self-induced liver metabolism (SIM). The DDA and SIM models showed similar fit to experimental data, although currently it is not possible to unequivocally make statement on a mechanistic preference. The performance of both toxicokinetic models was successfully evaluated using the 1999 Belgian case of contaminated fats for feeding. In combination with toxicokinetic models of other dioxin congeners, they can be used to formulate maximum allowance levels of dioxins in feedstuffs for pigs. Additionally, the implementation of in silico-predicted partition coefficients was explored as a useful alternative to predict TCDD tissue distribution in low-dose scenarios without recurring to animal experiments.

scholarly journals Pesticide Residues in Selected Food Commodities: Results from the Danish National Pesticide Monitoring Program 1995-1996

1999 ◽  
Vol 82 (2) ◽  
pp. 337-358 ◽  
Author(s):  
René K Juhler ◽  
Milter Green Lauridsen ◽  
Mette Rindom Christensen ◽  
Gudrun Hilbert
Keyword(s):  
Fruits And Vegetables ◽  
Monitoring Program ◽  
Animal Origin ◽  
Chlorinated Pesticides ◽  
Animal Products ◽  
Pesticide Monitoring ◽  
Food Of Animal Origin ◽  
Fish Samples ◽  
Food Commodities ◽  
Meat Samples

Abstract The paper presents results of analyses of 4182 samples collected from January 1995 to December 1996 for the Danish National Pesticide Monitoring Program. The program basis is a random sample control supplemented with a target control. The objectives of the control are to monitor consumer exposure to health hazards and to enforce national and European Community regulations. The Danish Veterinary and Food Administration is responsible for establishing methods, data manipulation, and evaluation, but actual analyses are performed at 4 regional laboratories. In addition to a description of the Danish National Pesticide Monitoring Program on food, the effects of lowering the reporting limits are discussed. Pesticides included are those in current use as well as chlorinated pesticides like lindane, DDT, and HCB, occurring in food now primarily as a result of environmental contamination. Commodities analyzed are fruits, vegetables, cereals, bran, fish, and animal products such as meat, butter, cheese, fat, and eggs. In fruits and vegetables, residues were detected in 10% of 2515 samples, with higher incidences of detection for foreign commodities. Violation rate was 0.6%. In food of animal origin, low levels of organo- chlorine pesticides were detected in most fish samples and in more than half of the animal product samples. However, no results exceeding maximum residue limits were found. No residues of organo- phosphorus pesticides were detected in the 231 meat samples analyzed.

scholarly journals Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

2021 ◽  
Vol 18 (5) ◽  
pp. 2544
Author(s):  
Juan García-Díez ◽  
Cristina Saraiva
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Starter Cultures ◽  
Animal Origin ◽  
Single Type ◽  
Fermented Foods ◽  
Meat Industry ◽  
Main Function ◽  
Chemical Safety ◽  
Polycyclic Aromatic

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

Ochratoxin A in food and urine: a nationwide Portuguese two-year study

2015 ◽  
Vol 8 (1) ◽  
pp. 121-132 ◽  
Author(s):  
S.C. Duarte ◽  
C.M. Lino ◽  
A. Pena
Keyword(s):  
Ochratoxin A ◽  
Maximum Level ◽  
Animal Origin ◽  
Contamination Level ◽  
The European Union ◽  
Animal Products ◽  
Individual Level ◽  
Food Of Animal Origin ◽  
Carry Over ◽  
The Individual

Several toxic effects have been described after exposure to ochratoxin A (OTA), which can enter the human diet directly through food or through animal products via carry-over from contaminated feed. To assess the exposure of the Portuguese population to OTA, a study over a two-year period was conducted. It involved analysis of 472 morning urine samples from inhabitants of four regions, together with a survey of regional bread (738) and pork (254) samples. These foodstuffs are two staple foods in the Portuguese and Mediterranean diet that present a high and widespread consumption by the majority of the population. The bread samples analysed showed a low level of contamination, although the contamination range was broad and some of the samples exceeded the maximum level established in the European Union. Maize bread (broa), especially when made by mixing with rye, was the most contaminated, followed by whole grain-, rye- and wheat-based bread. However, the latter contributed more to OTA exposure, because they were more commonly consumed. Even though the occurrence was rather low, the average OTA amount in pork was relatively high compared to previous national and other surveys. The observed high within-subject variability of OTA in urine limited the use of this biomarker of exposure at the individual level, but not on a population or subgroup of subjects scale. Among the studied population, a widespread exposure was confirmed by the high frequency of OTA contamination in urine, although characterised by a low average contamination level. Independent of region or population, pork appears to be the main contributor to the daily OTA intake in Portugal. These data were clearly in contrast with previous studies showing that cereals and their derived products were the major contributors, while food of animal origin only contributed a small part to the total human dietary OTA exposure.

Fundamentals of processing technology and commodity science of food products from raw materials of animal origin

2021 ◽  
Author(s):  
Galina Chebakova ◽  
Mariya Gorbacheva ◽  
Konstantin Esepenok
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
National Standards ◽  
Farm Animals ◽  
Animal Origin ◽  
Federal State ◽  
Wide Range ◽  
State Educational ◽  
Milk And Dairy Products

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

FEATURES OF THE STRATEGY OF EDUCATIONAL PROGRAMS OF personnel training ON FOOD AND BIOTECHNOLOGICAL DIRECTIONS IN CONNECTION WITH THE ACTUALIZATION OF FSES HE (3++)

2019 ◽  
Author(s):  
О.Я. Мезенова
Keyword(s):  
Higher Education ◽  
Labor Market ◽  
Continuous Monitoring ◽  
Food Products ◽  
Educational Programs ◽  
Animal Origin ◽  
Educational Institutions ◽  
Federal State ◽  
Educational Standards ◽  
State Educational

Рассмотрены проекты Федеральных государственных образовательных стандартов высшего образования ФГОС ВО (3) по направлениям подготовки кадров для пищевых и биотехнологических сфер экономики. Новые ФГОС ВО (3) предусматривают больше свобод образовательным организациям, разрабатывающим на их основе основные профессиональные образовательные программы. Проблемой актуализации ФГОС ВО (3) является отсутствие профессиональных стандартов по соответствующим сферам деятельности выпускников. Калининградский государственный технический университет (КГТУ) является координационным вузом при ФУМО по направлениям 19.00.00. При содействии КГТУ разработаны проекты восьми ФГОС ВО (3) и двух примерных основных образовательных программ по пищевым и биотехнологическим направлениям подготовки кадров бакалавриата и магистратуры: 19.03.01 и 19.04.01 Биотехнология 19.03.02 и 19.04.02 Продукты питания из растительного сырья 19.03.03 и 19.04.03 Продукты питания животного происхождения 19.03.04 и 19.04.04 Технология продукции и организация общественного питания 19.03.05 и 19.04.05 Высокотехнологичные производства пищевых продуктов функционального и специализированного назначения. Новые ФГОС ВО (3) стимулируют постоянный мониторинг рынка труда, способствуют укреплению взаимодействия образовательных учреждений с работодателями. The projects of the Federal State Educational Standards of Higher Education FSES HE (3) in areas of training for the food and biotechnological sectors of the economy are considered. The new Federal State Educational Standards of Higher Education (3) provide for more freedoms for educational organizations that develop on their basis the main professional educational programs. The problem of highquality updating of FSES HE (3) is the lack of professional standards in the relevant fields of activity of graduates. Kaliningrad State Technical University (KSTU) is the coordinating university at the Federal Educational and Methodological Association in the areas of 19.00.00. Under the assistance of KSTU, projects of eight Federal state educational standard of higher education (3) and two exemplary basic educational programs in food and biotechnological areas of undergraduate and graduate training were developed: 19.03.01 and 19.04.01 Biotechnology 19.03.02 and 19.04.02 Food products from plant materials 19.03.03 and 19.04.03 Food products of animal origin 19.03.04 and 19.04.04 Product technology and catering 19.03.05 and 19.04.05 Hightech production of functional and specialized food products. The new Federal State Educational Standards of Higher Education (3) stimulate continuous monitoring of the labor market and contribute to strengthening the interaction of educational institutions with employers. The new Federal State Educational Standards of Higher Education (3) stimulate continuous monitoring of the labor market and contribute to strengthening the interaction of educational institutions with employers.

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