scholarly journals Actual problems of quality and safety of food products in the context of providing food security in the Zhytomyr region

2019 ◽  
Vol 21 (93) ◽  
pp. 155-159
Author(s):  
V. A. Kotelevych
Keyword(s):  
Dairy Products ◽  
Specific Activity ◽  
Food Products ◽  
Raw Milk ◽  
The State ◽  
Toxic Substances ◽  
Beta Lactam ◽  
Regulatory Requirements ◽  
137Cs Content ◽  
Economic Markets

The results of the veterinary and sanitary examination of food products are based on data from Zhytomyr Regional State Laboratory of the State Service for Safety of Food and Consumer Protection and State Laboratories of Veterinary and Sanitary Expertise of Economic Markets in Zhytomyr and Zhytomyr Oblast for 2018. The main cause of detoxification of offal was invasive disease. Total sales: 80.26325 tons of products and 10397 positive results were obtained, out of which 92 carcasses, 4074 cases of invasive and non-communicable diseases – 10.262 tons, 6231 cases of other food products with a total weight of 70.00125. The analysis of the reporting documentation of the ZHDLDPPS and the state laboratories of all economic markets in Zhytomyr and Zhytomyr region showed that the main causes of milk and dairy products were: mechanical and bacterial contamination, falsification, subclinical mastics, inconsistency of organoleptic parameters with regulatory requirements, fat content and acidity, violation of terms of implementation. Screening test systems (Charm test Chloramphenicol, 4 sensors (antibiotics of Beta-lactam groups, Tetracyclines, Streptomycins, Chloramphenicol) 247 samples of raw milk were checked, of which 2.4% were positive. Security guarantor  dairy products in Ukraine remains a system for monitoring sanitary-dangerous pathogens and residual amounts of toxic substances. The pollution of forest fungi and game in the victims of the Chernobyl accident in the Zhytomyr region remains at a rather high level and they are the main source of danger to consumers. The most contaminated samples of fresh mushrooms, whose specific activity exceeded the regulatory requirements of DR-2006 for 137Cs content in 2018, were from Ovruch (5 samples 509.1 – 3375 Bq/kg), Native (1 sample – 1956 Bq/kg) and Zhitnaya Market of Zhytomyr (3 samples 2328–2345 bq/kg at a rate of 500 Bq/kg). Accordingly, samples of dry mushrooms at a norm of 2500 Bq/kg did not meet the normative requirements of Ovruch 1 (6329 Bq/kg), of the Nurses 2 samples (4330 Bq/kg and 4987 Bq/kg) and Olevsk 1 sample (2814Bk/kg. DLVSE the study of 28 samples of dry fungi showed that the specific activity of 50% of samples from the Ovruch region was 2520–5000 Bq/kg, 5.8% of samples from the Emilchinsky district – 2544–2923 Bq/kg, 7.2% of the samples from the Native -397– 29022 Bq/kg and 4.3% of samples from the Olevsk rayon – 2739–2892 Bq/kg. Of the LRDLDPPS examined, 3 samples of game – 1 sample from Ovruch exceeded the permissible levels by 2.3 times (464 Bq/kg), with Lugin in 3.3 times (634 Bq/kg), from the Native – 7.6 times (1531 Bq/kg) .And according to the DLVSE, the level of contamination of the game with 6 samples in the Germans – 4 samples (2000-12124 Bq/kg) In Samara, 1 sample in Korosten amounted to 1,500 Bq kg, of which 48 samples of milk tested by the DLVSE in the Germans all showed an excess of 137Cs (101-172 Bq/kg ), fish-2 samples – 203 and 590 Bq/kg.

SELECTION OF A MEDIUM FOR THE ISOLATION AND ENUMERATION OF ENTEROCOCCI IN DAIRY PRODUCTS1

1963 ◽  
Vol 26 (4) ◽  
pp. 114-118 ◽  
Author(s):  
Devi S. Saraswat ◽  
Warren S. Clark ◽  
George W. Reinbold
Keyword(s):  
Dairy Products ◽  
High Selectivity ◽  
Agar Plate ◽  
Food Products ◽  
Raw Milk ◽  
Inhibitory Effects ◽  
High Recovery ◽  
Plate Method ◽  
Raw Milk Cheese ◽  
Selection Of

Ten media, commonly used for the detection and isolation of streptococci of sanitary significance in water, dairy and other food products, were compared to establish a plating medium for the enumeration of enterococci in dairy products. To make all media suitable for comparison by the agar plate method, agar was added to those media which initially were recommended for use as broths. Criteria used in selecting the medium were high recovery, selectivity but not undue inhibition of enterococci and ease in obtaining and interpreting results. The recovery data of three different platings of enterococcus cultures were statistically analyzed. In this manner, one medium was eliminated on the basis of low recovery. Six of the remaining nine media were eliminated because they permitted the growth of non-enterococcus cultures. Two of the three media then remaining were eliminated because they allowed one S. bovis culture to grow. In addition, these media showed considerable variation in size and color of enterococcus colonies. The medium selected, the Citrate azide medium of Reinbold, Swern and Hussong (13), was modified by increasing the azide concentration. This did not result in undue inhibitory effects. It was further tested by obtaining recovery data for 158 known enterococcus cultures. High selectivity was demonstrated by showing that 408 colonial isolates from plates of raw milk, cheese and butter could be identified as enterococci.

scholarly journals Molecular genetic methods of analysis to identify the species affiliation of the raw material composition in food products

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 214-223
Author(s):  
E. A. Yurova ◽  
N. A. Zhizhin ◽  
S. A. Filchakova
Keyword(s):  
Dairy Products ◽  
Diagnostic Method ◽  
Molecular Genetic ◽  
Food Products ◽  
Raw Milk ◽  
Biological Tissues ◽  
Raw Material ◽  
Dna Molecules ◽  
Milk Samples ◽  
Sheep Milk

Received in revised 08.08.2020 Methods based on the analysis of proteins and DNA molecules are more and more used to assess the composition of food products. Proteins research methods include immunological, electrophoretic and chromatographic ones. The analysis of DNA molecules is most often used to identify the species affiliation of food components. This is due to the stability of their structure compared to proteins, as well as their presence in most biological tissues. The results of studies evaluating methodological approaches for the application of the PCR diagnostic method to identify the composition of food products and the possibility of their use for monitoring dairy products have been shown. The objects of research were samples of cow, goat, sheep milk, as well as milk samples of different animal species mixed in various ratios. DNA was extracted from milk samples according to a unified technique for the separation of DNA molecules in milk and dairy products. The work also considers the possibility of using the PCR diagnostic method to identify the raw material origin of the product. To evaluate the measurement methods, artificially created samples of raw milk were used, which were cow, goat and sheep milk, a mix of three types of milk in different ratios. As a result of the research, the main method has been chosen as the real time PCR method, which has reliability, high sensitivity, sufficient rapidity, with the possibility of using it for dairy multicomponent products with a complex structural matrix, as well as products that have undergone deep technological processing.

SENSITIVITY TO ANTIBIOTICS OF BACTERIA OF THE GENUS KLEBSIELLA ISOLATED FROM FOODS

2018 ◽  
Vol 1 (2) ◽  
pp. 64-68
Author(s):  
A. A. Stankevich ◽  
◽  
I. B. Bykova ◽  
N. R. Efimochkina ◽  
I. M. Netyaga ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Dairy Products ◽  
Food Products ◽  
Health Problems ◽  
Poultry Meat ◽  
Animal Origin ◽  
Beta Lactam ◽  
Tetracycline Antibiotics ◽  
Beta Lactam Antibiotics ◽  
Resistant Strains

Antibiotic resistance of enterobacteria contaminating food products of animal origin has become one of the serious health problems in recent years. Increased resistance of bacteria of Klebsiella genus to antimicrobials leads to their adaptation and spread of high - and multi-resistant strains. The study of 44 samples of poultry meat, dairy products and food established that the frequency of detection of Klebsiella is 22%. Most of the isolated food isolates were sensitive to beta-lactam antibiotics, cephalosporins, fluoroquinolones and chloramphenicol. In 30% of cases resistance of Кlebsiell food isolates to penicillin and ampicillin, tetracycline antibiotics, gentamicin, streptomycin and nitrofurantoin was found. The presence of dissociation processes of Klebsiella food isolates and antibiotic resistance formation is shown.

scholarly journals FORMATION OF THE DOMESTIC MARKET OF LACTOSE-FREE AND LOW-LACTOSE DAIRY PRODUCTS

2021 ◽  
Vol 38 (2) ◽  
pp. 33-43
Author(s):  
YUDINA Tetiana ◽  
SERENKO Anton
Keyword(s):  
Dairy Products ◽  
New Technologies ◽  
Raw Materials ◽  
Food Products ◽  
Raw Milk ◽  
World Market ◽  
Domestic Market ◽  
Natural Food ◽  
Resource Saving ◽  
Complete Collection

Background. The problem of lactose intolerance is becoming widespread, especially in Ukraine it affects 15–35 % of the population. Dairy products are a valuable source of essential nutrients, that’s why it is impossible to completely rule out them from the diet. To solve this problem, it is important to develop technology for dairy products that are free of lactose or with reduced content. The aim of thework is to analyze the world market of low-lactose dairy products and to identify the factors which influence on the formation of such a market in Ukraine. Materials and methods. The subject of the study is the market segment of lactose-free and low-lactose dairy products. Methods of analysis and synthesis, statistical methods of evaluation, scientific generalization and comparison of data are used. Results. The formation of a healthy food market is characterized by gro­wing demand for special food products with regulated nutrient composition, in particular for dairy products, lactose-free or with its reduced content. However, in Ukraine, this market is still in its infancy. Today in country there are 160 units of lactose-free and low-lactose dairy pro­ducts. The volume of imported products in the general range is 68.13%. Kefir and sour cream have the largest share in the formation of the domestic market of low- and lactose-free dairy products, and domestic yogurts have the smallest part. Therefore, the saturation of the market with domestic yogurt, free of lactose, or with its reduced content, is an important area of the development of the Ukraine’s dairy industry. The restriction of natural food resources negatively affects the formation of the domestic market of low-lactose dairy products. In 2020, milk production decreased by about 7 %, due to the unstable economic situation caused by quarantine restrictions in the context of the COVID-19 pandemic. That’s why today the problem of complete collection and rational use of secondary raw milk in the production of food products dominates., especially dairy products of the "free-from" category. Conclusion. The need to create new technologies for low-lactose dairy products using local bioavailable raw materials is essentially due to their high demand and a narrow range of domestic products. The priority directions of development of the domestic market of low-lactose and lac­tose-free dairy products are offered in the context of the state policy of introduction of resource-saving and increase of volumes of high-quality production of domestic production.

Iodine Content of Milk and Other Foods

1984 ◽  
Vol 47 (9) ◽  
pp. 678-684 ◽  
Author(s):  
M. E. DELLAVALLE ◽  
D. M. BARBANO
Keyword(s):  
Drug Administration ◽  
Dairy Products ◽  
New York State ◽  
Iodine Content ◽  
Food Products ◽  
Raw Milk ◽  
Iodine Intake ◽  
Health Concern ◽  
Breakfast Cereal ◽  
Total Iodine

Excess dietary iodine intake has been identified as an issue of public health concern. The recommended dietary allowance for iodine is 100–150 (μg for adults and 70–120 (μg per day for children. A 1978 Food & Drug Administration survey found that milk and dairy products contributed more than 50% of the total food iodine intake for most age groups. A wide variety of dairy and food products were analyzed for iodine content. Red breakfast cereals and red candy (that contain FD&C Red No. 3), dairy products, eggs, milk, marine fish, and iodized salt contained the most significant quantities of iodine. Iodide content of individual raw milk samples from approximately 2500 farms in New York State was measured. Approximately 62% of all farms had milk iodide levels less than 200 μg/L, 28% between 200 and 499 μg/L, 7% between 500 and 1000 μg/L and 3% had greater than 1000 μg/L. The iodine content of all types of retail milk averaged 394.1 μg/L, cheese and cheese products averaged 15.2 μg/100 g. Most of the iodine partitions into the whey during cheese processing. For dairy powders (including whey), the average iodine content was 471.8 μg/100 g. Use of these powders as ingredients in other dairy and non-dairy products can contribute to high iodine content of other food products. In particular, the iodine content of ice cream was extremely variable, ranging from 18 to 359 μg/100 g. Generally, ice creams and ice milks that contained high proportions of whey and non-fat milk powders had higher levels of iodine in the finished product. Addition of FD&C Red No. 3 to foods substantially increases their total iodine content. However, the measured free iodide content of four brands of red breakfast cereal was higher than would be expected. Food and Drug Administration specifications for certified lots of FD&C Red No. 3 allows up to 0.4% sodium iodide as a contaminant from manufacture. The four brands of red breakfast cereal averaged 6% of their total iodine as free iodide (366 μg/30 g serving). This may indicate that free iodide may be released from FD&C Red No. 3 during processing.

scholarly journals Actual problems of food safety for the population living in the contaminated areas due to the Chernobyl disaster in the context of food security

2019 ◽  
Vol 21 (95) ◽  
pp. 156-160
Author(s):  
V. A. Kotelevych
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Specific Activity ◽  
Maximum Activity ◽  
The State ◽  
Regulatory Requirements ◽  
State Service ◽  
Limit Values ◽  
Chernobyl Disaster ◽  
Regional State

The purpose of the research was to determine the current problems of food safety for the population received from radioactively contaminated as a result of the Chernobyl disaster. The material for the research was the reporting documentation of the Zhytomyr Regional State Laboratory of the State Service for Food Safety and Consumer Protection, the SLVSI of the markets of Zhytomyr and Zhytomyr region; The Rivne Regional State Laboratory of the State Service for Food Safety and Consumer Protection , the State Market for Forestry and Food of the markets of Rivne and Rivne regions; samples of meat and milk, game, wild berries and mushrooms. Radiological examination of the samples was performed on the device USK Gamma-plus No. 0502 BG. Specific activity of mushrooms was determined - on the device RUG-91. In 2017, the experts of the RSRDDPSS found that the maximum activity of milk samples exceeding 137Cs was 197 Bq/l, fresh mushrooms – 706 Bq/kg and 877 Bq/kg, dry – 2787 Bq/kg and 4193 Bq/kg. According to the DLVSE of the Zhytomyr region, the maximum activity in dried berries and mushrooms is 4000 Bq/kg and 4762 Bq/kg, respectively. The highest number of exceedances was recorded in Narodichi and Ovruc, slightly less - in Emilchin, Korosten, Luhin and Olevsky. In Ovruch region – 72.7% of samples showed exceedances, including maximum values of mushroom activity ranged from 8700 kg to 17293, 17.4 and 34.6 respectively, which exceeds the permissible levels; maximum values of 137Cs activity in milk were 123–272 Bq/l, meat (mainly wild animals) – 2243–51455 Bq/kg. The level of contamination of game significantly exceeds the regulatory requirements: from Ovruch – 2.3 times, from Lugin – 3.3 times and from Narodichi – 7.6 times. In 2018, 50% of dry mushroom samples from the Ovruch region exceeded the permitted levels: 2529-5000 Bq/kg. Accordingly, 5.8% of Yemil'chynskyi (2544–2923 Bq/kg), 7.2% of Narodichiv (3971–29022 Bq/kg). Of SLVSI studied, 69 fresh mushroom samples did not meet the regulatory requirements in Novograd-Volynsk 11.6% (866–1310 Bq/cl), Yemilchino – 8.75% (526–894 Bq/kg and Lugina 1.4% (504 Bq) According to the data, in 2018 from 7246 food samples tested, 16 samples exceeded the limit values by the content of 137Cs. kg and Narodichsky – 1531 Bq/kg. Fresh mushrooms – specific activity of 5 specimens from Ovruch district was at the level of 509.1–3375 Bq/kg), sample from Narodichsky – 1956 Bq/kg and 3 samples in the Zhytnyi market at Zhytomyr – 2328–2345 Bq/kg. Mushrooms are dry – the specific activity of the sample from the Ovruch region was 8329 Bq/kg and Olevsky 2814 Bq/kg, 2 samples from Narodychy – 4330 Bq / kg and 4987 Bq/kg. As of September 1, 2019, 3504 samples were examined by the radiological department of the Department of Radiology, 6 of which exceeded the permitted levels. Including the specific activity of the game sample from the Ovruch region was 407 Bq/kg; 2 samples of fresh mushrooms and berries from Luginsk district – 809 Bq/kg and 825 Bq/kg; sample of milk from Olevsky district – 107.4 Bq/l and Luginsky – 149.7 Bq/l.

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

ADAPTATION AND DEVELOPMENT OF MILK PRODUCERS IN THE NEW ECONOMIC CONDITIONS

2020 ◽  
Author(s):  
В.Н. СУРОВЦЕВ ◽  
Е.Н. ПАЮРОВА
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
World Market ◽  
Food Prices ◽  
Economic Conditions ◽  
State Support ◽  
Demand Reduction ◽  
The World ◽  
Dairy Cattle Breeding

Проанализированы проблемы на рынке молока и молочных продуктов России в условиях глобального экономического кризиса: перепроизводство молока в основных странах-экспортерах, снижение закупочных цен на сырое молоко, снижение цен на биржевые товары в мире и России в 2020 году, тренд на уменьшение спроса на молочные продукты на мировом рынке в среднесрочном периоде, снижение общего спроса на молочные продукты на внутрироссийском рынке при падении реальных доходов населения, изменение структуры потребления. Проведена оценка новых возможностей и угроз для развития отрасли: со стороны потребителей — рост цен на продовольствие, снижение доходов; с позиции производителей молока — снижение закупочных цен, рост требований к сырью для производства продукции с увеличенными сроками годности, дефицит рабочей силы, вероятное сокращение господдержки в результате снижения цен на углеводороды, попытки регулирования цен; со стороны перерабатывающих предприятий — сокращение спроса, снижение цен на готовую продукцию вслед за мировыми ценами. Обоснованы приоритеты инвестирования в молочном скотоводстве и основные формы совершенствования государственной поддержки отрасли, обеспечивающие эффективную адаптацию производителей молока к новым экономическим условиям, повышение устойчивости отрасли при усилении макроэкономических рисков. The article analyzes the problems in the Russian milk and dairy products market in the context of the global economic crisis: overproduction of milk in the main exporting countries, lower purchase prices for raw milk, lower prices for commodities in the world and in Russia in 2020, trend to reduce demand for dairy products on the world market in medium term, a decrease in total demand for dairy products in the Russian market with a decrease in the purchasing power of the population, a change in the structure of consumption. An assessment of new opportunities and threats to the development of the industry was carried out: on the part of consumers — rising food prices, lower incomes; from the perspective of dairy producers — reduction in purchase prices, increased requirements for raw materials for the production of products with extended periods, labor shortages, the likely reduction in state support as a result of lower prices for hydrocarbons, attempts to regulate prices; on the part of processing enterprises — reduction of demand, reduction of prices for finished goods following world prices. The investment priorities in dairy cattle breeding and the main forms of improving state support for the industry, ensuring the effective adaptation of milk producers to new economic conditions, increasing the sustainability of the industry with increasing macroeconomic risks, are substantiated.

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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