Assessment and classification of food products as per health risks caused by chemical and microbiological contamination

Our research goal was to reveal priority food products (FP) distributed on a regional consumer market as per health risks they caused for population. The research was accomplished with statistic, analytical, and mathematical procedures as well as using comparative analysis procedure. We analyzed laboratory data on sanitary-chemical and physical-chemical parameters collected over 2010–2019; our analysis revealed there were insignificant risks excluding FP contamination with nitrates. Special attention should be paid to microbiological contamination as overall parameters related to it remain steady over the compared 5-year periods. We also have detected unfavorable trends as average parameters have grown authentically over the last 5 years against 2010–2014 when it comes to fruit and vegetables, poultry, fish products, and alcoholic beverages with growth rates varying from 3.53 times to 1.44 times. Having accomplished all the necessary calculations, we established that in Buryatia, just as in the Russian Federation in general, there were no food products that could cause extremely high health risks. But at the same time, the examined regional market had certain differences from the overall Russian one. High health risks were caused by poultry and it was not the case in the country in general. Bakery, confectionary, and fish products that caused high health risks in the country as a whole caused only significant risks in the region. Milk products also were assigned into a high risk category. We performed complex assessment and classified FP as per their quality and safety using health risk analysis methodology; it allowed us to determine priorities resulted from microbiological contamination of poultry and this fact is vital for population health in Buryatia.

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Assessment and classification of food products as per health risks caused by chemical and microbiological contamination

Health Risk Analysis ◽

10.21668/health.risk/2021.1.06 ◽

2021 ◽

pp. 57-67

Author(s):

O.G. Bogdanova ◽

◽

O.A. Molchanova ◽

I.Yu. Tarmaeva ◽

N.V. Efimova ◽

...

Keyword(s):

Health Risks ◽

Laboratory Data ◽

Food Products ◽

Alcoholic Beverages ◽

Risk Category ◽

Microbiological Contamination ◽

Fish Products ◽

Regional Market ◽

Analysis Methodology ◽

Research Goal

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Hygienic characteristics of the cosmetologists' lifestyle

Russian Journal of Occupational Health and Industrial Ecology ◽

10.31089/1026-9428-2020-60-12-958-963 ◽

2020 ◽

Vol 60 (12) ◽

pp. 958-963

Author(s):

Natalia I. Latyshevskaya ◽

Tatyana L. Yatsyshena ◽

Elena L. Shestopalova ◽

Irina Yu. Krainova

Keyword(s):

Physical Activity ◽

Risk Factors ◽

Information And Communication Technologies ◽

Health Risks ◽

Healthy Lifestyle ◽

Personal Hygiene ◽

Risk Category ◽

Essential Components ◽

Group A ◽

Group B

Modern trends in the deterioration of health and the growth of non-communicable diseases among the adult working-age population, including medical workers, actualize the importance of a healthy lifestyle for maintaining health and professional longevity. There were almost no studies related to cosmetologists' experienced group as representatives of aesthetic medicine. There is no scientific evidence on behavioral risks of this group. It justifies the relevance of this study. The study aims to analyze the essential components of the cosmetologists' lifestyle depending on age and the argumentation of priority behavioral health risk factors for preventive and recreational work justification. Sixty women (practicing cosmetologists in Volgograd at the age of 28-39 years (group A) and 40-53 (group B)) took part in the study. Lifestyle assessment included a modified questionnaire. The questionnaire consists of 5 blocks (block 1 - nutrition; 2 - physical activity, including hardening and active rest; 3 - daily regimen; 4 - personal hygiene; 5 - bad habits). It allows the analysis of the adherence to a healthy lifestyle based on the provision of quantitative data. Statistical data processing was carried out using the Excel package. The authors identified the essential and statistically significant differences in the cosmetologists' lifestyle depending on age. The respondents of group B demonstrated hygienically rational indicators in all blocks of the lifestyle more often. They had a more formed adherence to a healthy lifestyle: 504 answers in the category "insignificant risk" of respondents in group B versus 354 in group A. Distribution of answers in the "high risk" category: 119 responses in group B and 185 in group A. The lifestyle of 46.7% of the respondents in group B refers to a healthy lifestyle. 3.3% of the group B respondents have an anxious lifestyle, 50% have health risks. 10% of Group A respondents' lifestyle refers to a healthy lifestyle. 13.3% of Group A respondents' lifestyle refers to an anxious lifestyle; 76.7% of this group have health risks. There was almost no complex hygienic research profession of medical cosmetologists. Cosmetologists of the older age group (40-53 years old) are more conscious of maintaining a hygienically rational lifestyle. The most significant defects among cosmetologists aged 28-39 years are low physical activity, nutritional defects, insufficient duration of night rest, and excessive use of information and communication technologies for rest, accompanied by manifestations of neurotization and signs of pronounced fatigue. The obtained results argue the need to develop and implement informational and educational measures to prevent risk behavior patterns, taking into account the age of cosmetologists and the priority of the identified behavioral risk factors.

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Studying consumer preferences on fish gelatin - new structure forming agent used in food and nutrition industries

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY ◽

10.24143/2073-5529-2019-4-132-139 ◽

2019 ◽

Vol 2019 (4) ◽

pp. 132-139

Author(s):

Olesya Sergeevna Yakubova ◽

Svetlana Aleksandrovna Mizhueva

Keyword(s):

Consumer Preferences ◽

Prion Diseases ◽

Food Products ◽

Raw Material ◽

Fish Gelatin ◽

Female Age ◽

Regional Market ◽

Food And Nutrition ◽

Provision Of Services ◽

Food Regulator

The paper presents the current prospects for the development of the fish gelatin market, the advantages the new product over conventional gelatin made of the livestock raw material. The results of a survey of 150 respondents on the specific consumer preferences for fish gelatin, a new structural agent for the food and nutrition industries have been analyzed. The main preferences for choosing fish gelatin are: safety; assortment of food products containing gelatin; shape of the new ingredient; packaging; price. It has been found that 60% of respondents prefer gelatin made in Russia. 79% of respondents expressed a desire to consume food products with fish gelatin meeting the Halal principles. Based on the study, a portrait of the average consumer of fish gelatin was formed: gender - female; age - from 18 to 49 years old; occupation - workers and students; scope of activity - provision of services; confession - Christianity and Islam; consumption of gelatin-containing products - several times a month; preferences - cakes and pies, desserts, jellied meat; preferred shape - powdered gelatin produced in Russia with net weight 100 g, packaged in polymer bags; aware of the existence of fish gelatin; unaware of prion diseases; consumes Halal compliant products; wants to eat foods with safe fish gelatin that are compliant with halal principles; willing to pay a higher price for fish gelatin compared to conventional gelatin. The data obtained allow to form a strategy for promoting a new food regulator of consistency in the regional market.

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Monitoring Sodium Content in Processed Foods in Argentina 2017–2018: Compliance with National Legislation and Regional Targets

Nutrients ◽

10.3390/nu11071474 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1474

Author(s):

Lorena Allemandi ◽

Maria Victoria Tiscornia ◽

Leila Guarnieri ◽

Luciana Castronuovo ◽

Enrique Martins

Keyword(s):

Sodium Intake ◽

Food Products ◽

Sodium Content ◽

Processed Foods ◽

Food Groups ◽

Sodium Reduction ◽

Fish Products ◽

Health Objectives ◽

High Median ◽

Selection Of

Sodium intake in Argentina has been estimated to be at least double the dose of 2000 mg/day recommended by WHO, mostly coming from processed foods. Argentina is one of the few countries in the world that have regulated sodium content in certain food products. This study presents an assessment of sodium content in a selection of food groups and categories as reported in the nutrient information panels. We surveyed 3674 food products, and the sodium content of 864 and 1375 of them was compared to the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of sodium content. Over 90% of the products included in the national sodium reduction law were found to be compliant. Food groups with high median sodium, such as condiments, sauces and spreads, and fish and fish products, are not included in the national law. In turn, comparisons with the lower regional targets indicated that almost 50% of the products analyzed had sodium contents above the recommended values. This evidence suggests that enhancing sodium reduction in processed foods may be a necessity for public health objectives and it is also technically feasible in Argentina.

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Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria

African Journal of Food Science ◽

10.5897/ajfs2019.1814 ◽

2019 ◽

Vol 13 (5) ◽

pp. 101-110 ◽

Cited By ~ 1

Author(s):

Wenaty Alex ◽

Fromberg Arvid ◽

Mabiki Faith ◽

Chove Bernard ◽

Dalsgaard Anders ◽

...

Keyword(s):

Organochlorine Pesticides ◽

Health Risks ◽

Lake Victoria ◽

Fish Products

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Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.1515/prolas-2016-0038 ◽

2016 ◽

Vol 70 (4) ◽

pp. 245-251

Author(s):

Elīna Ciekure ◽

Inese Siksna ◽

Olga Valciņa ◽

Ludmila Vīksna ◽

Angelika Krūmiņa

Keyword(s):

Thermal Processing ◽

Microbiological Quality ◽

Vulnerable Groups ◽

Expiration Date ◽

Microbiological Contamination ◽

Salmonella Spp ◽

Fish Products ◽

Fish Product ◽

Potential Risks

Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.

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فلسفة النظام القانوني الإسلامي في تحريم جرائم تعاطي الخمور و المشروبات الكحولية مقارنة بالنظام القانوني الأنجلوسكسكوني

Omdurman Islamic University Journal ◽

10.52981/oiuj.v9i1.1757 ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

بن عوف طارق حسن

Keyword(s):

Alcohol Consumption ◽

Health Risks ◽

Islamic Law ◽

Alcoholic Beverages ◽

Anglo Saxon ◽

Community Members ◽

Raising Awareness ◽

Islamic Jurisprudence ◽

Great Health ◽

Islamic Society

فلسفة النظام القانوني الإسلامي في تحريم جرائم تعاطي الخمور و المشروبات الكحولية مقارنة بالنظام القانوني الأنجلوسكسكوني This research aims to identify alcohol and alcoholic beverages consumption according to Islamic scholars and legislators especially Anglo-Saxon. It also defines wine in modem medicine as well as prohibition of alcohol in the Islamic law and the evidence contained in it. Research illustrates steps made by the Islamic legislator to prohibit alcohol because drinking wine was familiar to pre- Islamic society; hence, gradual prohibition has helped them to give up wine. Research also discusses the wisdom behind prohibition of wine as Islamic legislator targets the advantages for the benefit and good of community members. Research also clarifies the elements of the crime of drinking wine and evidences of committing this crime, as well as clarifying the penalty determined for wine and alcohol takers in Islamic legislation and compares the situation with positive laws. This comparison points up the superiority of Islamic law in its ability to combat these crimes. Research also illustrates removal of the penalty in the Islamic jurisprudence in case of suspicion. This explains the greatness of this legislation by considering the doubts and evidences so that accusation should not be based on suspicion. Researcher concludes by the necessity of raising awareness and insight among people to the danger of alcohol consumption that may lead to loss of innocent lives in addition to the great health risks that may cause definite death. Families should also raise their children in a sound way so that they become good members in their families and communities as well. Governments should also maintain their obligations towards their citizens and concern about of youth

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HYGIENIC CHARACTERISTIC OF THE CONTAMINATION LEVELS BY POLYCYCLIC AROMATIC HYDROCARBONS OF FOOD

Hygiene and Sanitation ◽

10.18821/0016-9900-2019-98-7-771-776 ◽

2019 ◽

Vol 98 (7) ◽

pp. 771-776

Author(s):

S. I. Sychik ◽

Natallia A. Dalhina ◽

E. V. Fedorenko ◽

L. L. Belysheva

Keyword(s):

Cocoa Butter ◽

Limit Of Detection ◽

Polyaromatic Hydrocarbons ◽

Food Products ◽

Oil Products ◽

International Agency ◽

Chromatography Method ◽

Carcinogenic Activity ◽

Fish Products ◽

Contamination Levels

Introduction. Foods are one of the main ways of entering chemical contaminants in the human body. Such compounds include polyaromatic hydrocarbons (PAHs), in particular, benzo(a)pyrene (BP), which according to the classification of the International Agency for Research on Cancer belongs to the 1 group of carcinogenic substances for humans. Material and methods. the levels of contamination of BP and the sum of 4PAНs (BP, benzo(a)anthracene (BaA), benz(b)fluoranthene (BbF), chrysene (CHR)) were studied for products of cocoa processing, smoked meat and fish products, fat-and-oil products and smoked cheeses. The determination of these compounds was carried out using the high-performance liquid chromatography method with a fluorimetric detector. A total of 147 samples of food products were examined. Simulation of the quantitative characteristics of samples that are «qualified» as «below limit of detection» or «not detected» is performed in accordance with the recommendations of FAO/WHO and EFSA. Results. The average levels of BP contamination and the 4PAHs median were from 0.0065 μg/kg and 0.26 μg/kg in cocoa products to 0.20 μg/kg and 3.72 μg/kg in fat-and-oil products, respectively. High, approaching the maximum, contamination levels of BP reached 1.29 μg/kg in fat-and-oil products, and the sum of 4PAHs was 7.87 μg/kg in smoked fish products. The highest levels of contamination of BP were observed in cocoa butter (2.11 μg/kg), in mayonnaise (1.45 μg/kg), in margarine (1.29 μg/kg), and the sum of 4PAHs - in pork chips of smoked sausages (10.11 μg/kg), in cocoa butter (9.27 μg/kg), in poultry snacks (7.77 μg/kg). Hygienic evaluation of the results didn’t reveal an excess of the maximum allowable levels of BP and the amount of 4PAH in all samples of food products studied. Conclusions. Due to the high hygienic importance of the compounds under discussion with carcinogenic properties, it is necessary to assess the health risk associated with the presence of these compounds in food products, taking into account the PAH mixture, depending on their individual contribution to the overall level of nutritional load and varying degrees of carcinogenic activity. It is necessary to develop and implement measures to reduce their level in the diet.

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