scholarly journals Veterinary and sanitary assessment of quality and safety of meat and meat products in the marshes of LLC “Riton” Vinnytsa

2018 ◽  
Vol 20 (88) ◽  
pp. 24-28
Author(s):  
V. A. Kotelevych
Keyword(s):  
Veterinary Medicine ◽  
Food Safety ◽  
Safety Management ◽  
Meat Products ◽  
Quality And Safety ◽  
International Program ◽  
Expert Opinions ◽  
Contagious Diseases ◽  
Production Practices ◽  
Meat Samples

The purpose of our research was to study the environmental aspects of the quality and safety of meat and meat products in the conditions of Ltd “Ryton” Vinnytsya and the measures applied in this subsidiary for the observance of proper hygienic and production practices (GHP/GMP) in their production as a guarantor of environmental security. The results of the veterinary and sanitary estimation of meat and meat products are reported according to the data of the reporting documentation of Ltd Ryton Vinnytsia (2015–2017), expert opinions of the Vinnytsia Regional State Veterinary Laboratory and Khmelnytsky Interdistrict State Laboratory of Veterinary Medicine (2018) on indicators security. The main cause of detoxification of byproducts was invasive and non-contagious diseases, in particular: liver – cirrhosis, fasciolysis and abscesses; kidneys – jade heart – traumatic pericarditis; udder – mastitis, lungs – pneumonia, pleurisy, aspiration with food and blood. According to safety indicators, there is a lack of pesticides (the mass fraction of HCCh gamma-isomer, DDT and its metabolites, DDVF, chlorophos, metaphys, carbophos, basidins), toxic elements (lead, cadmium, arsenic, mercury, copper, zinc), mycotoxins, antibiotics; Radiological and microbiological parameters in meat and meat samples were also within regulatory requirements and safe for consumption. The introduction of proper hygienic and production practices allowed Vinnitsa LLC to complete the certification process under the international program FSSC 22000 “Food Safety Management” and obtain the Certificates The HACCP Management System of CCM MS Standart HACCP and ISO 22000: 2007 Food Safety Management Systems, Requirements for any Organisation in the Food Chain. The performed researches prove the theoretical and practical justification of the necessity of monitoring research on the quality and safety of livestock products, the observance of proper hygienic and production practices (GHP/GMP) taking into account the international program FSSC 22000 “Food Safety Management”, – the need to strengthen preventive measures by doctors of veterinary medicine invasive and non-contagious diseases of cattle.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

scholarly journals Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard

2021 ◽  
Vol 23 (101) ◽  
pp. 44-49
Author(s):  
M. S. Khimych ◽  
K. O. Rodionova ◽  
V. Z. Salata ◽  
T. S. Matviishyn ◽  
O. M. Gorobei ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Meat Products ◽  
Retail Trade ◽  
Consumer Information ◽  
National Standard ◽  
Total Production ◽  
Quality And Safety ◽  
General Toxicity ◽  
Microbiological Parameters

Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.

scholarly journals Prevalence and Loads of Fecal Pollution Indicators and the Antibiotic Resistance Phenotypes of Escherichia coli in Raw Minced Beef in Lebanon

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1543 ◽  
Author(s):  
Issmat I. Kassem ◽  
Nivin A Nasser ◽  
Joanna Salibi
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Food Safety ◽  
Food Systems ◽  
Meat Products ◽  
Fecal Coliforms ◽  
E Coli ◽  
Beef Meat ◽  
Minced Beef ◽  
Meat Samples

Meat is an important source of high biological value proteins as well as many vitamins and minerals. In Lebanon, beef meats, including raw minced beef, are among the most consumed of the meat products. However, minced beef meat can also be an important source of foodborne illnesses. This is of a major concern, because food safety in Lebanon suffers from well-documented challenges. Consequently, the prevalence and loads of fecal coliforms and Escherichia coli were quantified to assess the microbiological acceptability of minced beef meat in Lebanon. Additionally, antibiotic resistance phenotypes of the E. coli were determined in response to concerns about the emergence of resistance in food matrices in Lebanon. A total of 50 meat samples and 120 E. coli isolates were analyzed. Results showed that 98% and 76% of meat samples harbored fecal coliforms and E. coli above the microbial acceptance level, respectively. All E. coli were resistant to at least one antibiotic, while 35% of the isolates were multidrug-resistant (MDR). The results suggest that Lebanon needs to (1) update food safety systems to track and reduce the levels of potential contamination in important foods and (2) implement programs to control the proliferation of antimicrobial resistance in food systems.

STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS

2018 ◽  
Vol 1 (3) ◽  
pp. 7-12
Author(s):  
M. P. Butko ◽  
◽  
P. A. Popov ◽  
I. S. Osipova ◽  
E. A. Semenova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Meat Products ◽  
Well Being ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Pig Meat ◽  
Meat Samples ◽  
Physical And Chemical

The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.

Development of a Food Safety Management System Based in the Production of Functional Drinks

2021 ◽  
pp. 7-11
Author(s):  
Елена Юрьевна Титоренко ◽  
Евгения Олеговна Ермолаева ◽  
Юлия Владиславовна Устинова ◽  
Евгения Сергеевна Семьянова
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Management System ◽  
Critical Control Points ◽  
Functional Beverages

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.

Identification of buyers ' activities for food selection in the context of quality

2020 ◽  
pp. 109-115
Author(s):  
I.P. Mitrofanova ◽  
◽  
V.P. Kamynina ◽  
M.M. Khaibullina ◽  
◽  
...  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Food Selection ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Management System ◽  
Internet Users ◽  
Food Manufacturer

The article examines the types of activities of food buyers and considers the results of a survey of Internet users on the problem of the quality of purchased products in terms of its quality and safety. The types of buyers ' activities and the main criteria for choosing food products are revealed. The results obtained allow us to formulate a recommendation for consumers that contributes to changing the attitude of the food manufacturer to the creation of a food safety management system.

Construction of the Food Safety System Based on the Internet Monitoring System

2011 ◽  
Vol 183-185 ◽  
pp. 1322-1326
Author(s):  
Dong Mei Han
Keyword(s):  
Food Safety ◽  
Monitoring System ◽  
Food Quality ◽  
Safety Management ◽  
Safety Information ◽  
Safety System ◽  
The Internet ◽  
Quality And Safety ◽  
Bar Code ◽  
Food Quality And Safety

The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.

scholarly journals Quality and Safety of Meat Products

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 803
Author(s):  
Begoña Panea ◽  
Guillermo Ripoll
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Meat Products ◽  
Human Suffering ◽  
Quality And Safety ◽  
Economic Costs ◽  
Quality Food ◽  
Nutritional Characteristics ◽  
The World ◽  
Complex Term

Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

Sign in / Sign up

Export Citation Format

Share Document