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PubMed1978

Role of veterinarians in modern food hygiene.

Veterinary services and veterinary education and training must keep pace with the constantly changing patterns of agriculture and food processing. Changes in methods of animal production are associated with many problems of food processing and food quality. Veterinary supervision of the animal feed industry and of meat and distribution is essential. Quality testing of meat, milk, and eggs requires the introduction of suitable routine sampling systems, laboratory procedures, and complex evaluation procedures.Food hygiene problems have changed in recent years not only as a result of new methods of animal production, but also because of changes in food processing technology and in the presentation of food to the consumer, increased environmental pollution, increased international trade, and increased tourist travel.Food hygienists must adopt an active and progressive policy and change the scope of food control from a purely negative measure into a positive force working towards improved food quality and the avoidance of losses during production. A modern food hygiene programme should cover all stages of production, processing, and distribution of food and also other ingredients, additives and the water used for production and processing. Veterinarians should also be involved in the registration and licensing of enterprises and this should take into account the premises, the procedures to be used, new techniques in animal husbandry, machines and equipment, etc.In order to facilitate the microbiological analysis of foodstuffs, new mechanized or automated laboratory methods are required, and consideration must be given to adequate sampling techniques.

Animal Feed↗
PubMed1977

[Involvement of veterinary medicine in, and its responsibility for, the microbiological safety of foods of animal origin (author's transl)].

Epidemiological data indicate that, in the majority of outbreaks, the aetiology of diseases of microbial origin transmitted by foods is the "dual failure": poor sanitary handling in addition to storage of perishable items at temperatures allowing of microbial proliferation. For statistical reasons, sampling and examination of final products is completely ineffective as a means to obtain safe foods and meals. Dependable assurance of microbiological safety of foods should rather be attained by the application of Good Manufacturing Practices. The shared responsibility for reliable, uninterrupted preventive safeguarding of the food chain calls for cooperation between line workers of various disciplines. Microbiological examination of final product samples is still meaningful in order to monitor Good Manufacturing Practices. Reference values ("standards" with which data obtained can be compared are essential for this purpose. Theri establishment, based on product sample surveys of factories previously examined for reliable operation of approved procedures, is outlined.

Bacterial Infections↗
PubMed1977

Natural occurrence of Aspergillus fumigatus in cane sugar mills.

The environmental distribution of Aspergillus fumigatus in 2 cane-sugar mills and one paper factory in northern India is compared with 2 localities in Delhi. The preponderance of the species at the U.D. Sugar Mills, Shamli, was contrary to its low prevalence in the University of Delhi campus and at Subzimandi, the vegetable and fruit market of Delhi. Aspergillus fumigatus accounted for 42.5% of the total aerial fungal colony counts recorded in the Shamli Mills as against 2% in Delhi. The predominant aerial fungus at Subzimandi was A. niger whereas aspergilli were overshelmingly outnumbered by other fungi in the University of Delhi campus. Within the Shamli Mills, the bagasse-containing sites had a significantly higher aerial prevalence (50.3%) of A. fumigatus than the bagasse-free sites (13.5%). Furthermore, A. fumigatus was more prevalent in the operational (57.2%) than in the non-operational period (23.8%) of the mills. The high frequency of isolations of A. fumigatus from and its dense population in sugar-cane bagasse seemed to suggest a special association of the fungus with this substrate.

Aspergillus fumigatus↗
PubMedDate not supplied

[Comparative studies of food product contamination with carcinogenic aromatic polycyclic hydrocarbons (APH) in the USSR and the GDR (defining the problem)].

The article is the first in a series of joint publications relating to work carried out in the USSR and GDR in studying possible carcinogenicity of alimentary products and pertinent preventive measures to exclude it. It contains brief information on the effect produced by carcinogenic additives in nutritional products upon the cancer involving the gastro-intestinal tract (in workers of meat packing plants and smokehouses). Under discussion is the relation between the disease-incidence and nutritional specificity. Major sources of possible carcinogenicity of alimentary products, such as additions of some dyestuffs, admixtures of some natural substances (cycsdine, thiourea, etc), contaminations of biological origin, with mycotoxins, carcinogens finding their way from the environment and, what is most important caused by specific technology of manufacturing the nutritional product (smoking, direct drying, frying, etc) are considered. The significance of carcinogenic PAH and benzpyrene, nitrose-amines and mycotoxins is discussed. The possibility and the need for determining carcinogenic compounds, of PAH above all, and their technical limitations in alimentary products with a view of preventing cancer of the gastro-intestinal tract are considered.

Benzopyrenes↗
PubMed1976

Nitrite, nitrosamines, and cancer.

Carcinogenic N-nitroso compounds are formed from the reaction of naturally-occurring amines and nitrites that may be added to foods or produced by bacterial reduction of nitrate. N-Nitroso compounds can be produced during processing, storage and preparation of foods and in the mammalian stomach. Factors that influence the rates of nitrosation reactions include pH, temperature, catalysts, and inhibitors. Predictions of the extent of nitrosation are complicated by these factors and ultimately the amounts and types of N-nitroso compounds present must be determined by direct analysis. Methods for detection and estimation of volatile nitrosamines are available and low levels (parts per billion) have been found in some cured meat and fish products. General methods for detection of all N-nitroso compounds are not available yet, but are under development. Evaluation of the risk to human populations from these compounds is difficult in the absence of more comprehensive data on their environmental distribution.

Animals↗
PubMed1976

[The consumer in the face of change].

The study on consumer behaviour done by the nutrition department of INSERM shows that there are opposing attitudes towards Change. Among the factors unfavorable to change are: reluctance to changing old habits, nostalgia for the past, suspicion towards industrially prepared foods, fear of food pollution, love for the art of good cooking. Among the factors favoring change are: the higher standard of living, the desire to save time, the change in the way of thinking about foods, the evolution of cooking practices, as well as a need for variety and quality. Man looks for change more for his own pleasure than by necessity. They can be positive pleasure such as: -- Sensory values (taste, zest, variety). -- Coenesthesic values (feeling of well-being, euphory). -- Emotional values (means of communication a gift). -- Symbolic values (prestige, personnalization, creativity, distraction). However there are also negative pleasures. That is all factors which decrease the effort or the work load such as: -- Health values (harmlessness, safety, maintaining attention). Practical values related to convenience (time saving, ease of storage). The favorizing these positive or negative pleasures will lead to change. The consumer will accept things which give a maximum of pleasure for the least effort. He will also accept something which by its taste, prestige, convenience and safety contributes to a better life.

Adult↗