In 1 sample of light unpasteurized beer - BGKP were found;
- in 1 sample of fish x\c - excess of QMAFAnM;
- in 3 air samples from the refrigeration chamber - an excess of mold CFU was found - the sanitary rating is "bad";
- in 4 samples of dried fish, an excess of mold CFU was found;
- in 4 samples of dried fish, an excess of QMAFAnM was found;
- in 5 samples of drinking water (artesian water bottled through a network of automatic bottling machines for bottling water into consumer containers) - exceeding the TMF.
Determination of the amount of mesophilic aerobic and optional anaerobic microorganisms(QMAFAnM or total microbial count, TMC) refers to the assessment of the abundance of a group of sanitary indicative microorganisms. QMAFAnM includes various taxonomic groups of microorganisms – bacteria, yeasts, molds. Their total number indicates the sanitary and hygienic state of the product, the degree of its contamination with microflora. Optimum temperature for the growth of QMAFAnM 35-37оС (under aerobic conditions); the temperature limit of their growth is within 20-45oC. Mesophilic microorganisms live in the body of warm-blooded animals, and also survive in soil, water, and air. The QMAFAnM indicator characterizes the total content of microorganisms in the product. Its control at all technological stages makes it possible to trace how “clean” the raw material goes to production, how the degree of its “purity” changes after heat treatment, and whether the product undergoes re-contamination after heat treatment, during packaging and storage. The QMAFAnM indicator is estimated by the number of mesophilic aerobic and facultative anaerobic microorganisms that have grown in the form of visible colonies on a dense nutrient medium after incubation at 37°C for 24-48 hours.
QMAFAnM is the most widely used microbial safety test. This indicator is used everywhere to assess the quality of products, with the exception of those in the production of which special microbial cultures are used (for example, beer, kvass, dairy products etc.). The value of the QMAFAnM indicator depends on many factors. The most important ones are the mode of heat treatment of the product, the temperature regime during its transportation, storage and sale, the humidity of the product and the relative humidity of the air, the presence of oxygen, the acidity of the product, etc. An increase in QMAFAnM indicates the multiplication of microorganisms, which may include pathogens and microorganisms that cause spoilage of the product (for example, molds).
Although the total number of QMAFAnM bacteria cannot directly indicate the presence or absence of pathogenic bacteria in food products, this indicator is quite widely used, for example, in the dairy industry. The indicator QMAFAnM (OMCH) characterizes the sanitary and hygienic regimes of production and storage conditions for dairy products. Products containing a large number of bacteria, even non-pathogenic and not changing their organoleptic characteristics, cannot be considered complete. A significant content of viable bacterial cells in food products (with the exception of those in the production of which sourdough is used) indicates either an insufficiently effective heat treatment raw materials, or about poor washing of equipment, or about unsatisfactory storage conditions for the product. Increased bacterial contamination of the product also indicates its possible deterioration.
For the consumer, the QMAFAnM (OMCH) indicator characterizes the quality, freshness and safety of food products. At the same time, assessing the quality of a product only by this indicator has a number of disadvantages. Firstly, this is only a general, quantitative assessment of microorganisms, since the study does not take into account pathogenic, conditionally pathogenic, psychrophilic and thermophilic microorganisms. Secondly, the method is unacceptable for products containing technological and specific microflora.
The QMAFAnM indicator also allows assessing the level of sanitary and hygienic conditions in the social sphere at work, it allows you to identify violations of the storage and transportation of the product.
The invention relates to microbiology, namely to the determination of food contamination. The method includes preparation of meat-peptone agar, pouring it into Petri dishes, sampling from food products, preparing a suspension from a sample of food products, preparing decimal dilutions of the test suspension and placing decimal dilutions of the test suspension in Petri dishes, cultivating and counting the number of colonies according to the formula: x=an×10, n is the degree of dilution. Moreover, to prepare decimal dilutions of the test suspension, a 0.6-0.8% solution of meat-peptone agar is used, while decimal dilutions of the test suspension are placed on membrane filters located on the surface of the meat-peptone agar in a Petri dish. The method is original in solution, easy to implement, informative, gives statistically significant results; allows you to significantly reduce the consumption of nutrient media, sterile bacteriological dishes and the time of analysis; makes it possible to give a real quantitative assessment of the content of microorganisms that give confluent growth and form very small colonies, and also makes it possible to study intrapopulation processes using light microscopy. 1 ill., 1 tab.
The invention relates to the field of veterinary and sanitary examination, sanitation and microbiology, namely to the determination of food contamination and the sanitary and hygienic state of environmental objects.
The closest is the method for determining the number of microorganisms in sausages and meat products in water. A known method for determining the number of mesophilic aerobic and facultative anaerobic microorganisms in 1 g of the product is as follows: preparing a dilution solution and meat-peptone agar for seeding; analysis; accounting results. 1. Disadvantage existing method is that the sodium chloride solution (0.85%) used for sample dilution is non-buffered and isotonic only with respect to mammalian cells, and a large amount of nutrient medium, bacteriological dishes and labor costs are used for analysis. In addition, this method does not allow a real quantitative assessment of the content of microorganisms that give confluent growth and form very small (dew) colonies (Methods of General Bacteriology. Edited by F. Gerhard et al. M .: "Mir", 1983, p. 442-512).
The objective of the invention is to reduce the amount of nutrient medium used, bacteriological dishes and the cost of working time by using a physiological solution of semi-liquid MPA instead of a 0.85% sodium chloride solution, followed by inoculation of a drop of diluted test suspension on the surface of the membrane filter.
Application this method is based on the fact that a physiological solution of semi-liquid meat-peptone agar (0.6-0.8%) is used as a physiological solution for dilution, consisting of 1 dm 3 of distilled water, 10 g of peptone, 5 g of sodium chloride, 0.3 g of anhydrous KH 2 PO 4 , 0.6 g of anhydrous NaH 2 PO 4 and 0.6-0.8 g of agar-agar; The pH of the medium is 7.0-7.2, drops of which are applied to the surface of membrane filters.
The use as a solution for dilution (0.6-0.8% meat-peptone semi-liquid agar) followed by inoculation of a drop of diluted test suspension on a membrane filter is original in solution, easy to implement, informative, gives statistically significant results; allows you to significantly reduce the consumption of nutrient media, sterile bacteriological dishes and the time of analysis; allows to give a real quantitative assessment of the content of microorganisms that give confluent growth and form very small (dew) colonies, and also allows you to study intrapopulation processes using light microscopy.
For analysis, food samples are taken in accordance with applicable regulatory documents(GOST 18963-73. Drinking water. Methods of sanitary and bacteriological analysis. M., 1986; GOST 9958-81. Sausage products and meat products. M., 1982; GOST 7702.2.1-95. Poultry meat, offal and semi-finished products birds. M., 1994).
To prepare a suspension, a sample of food products is placed in a sterile flask (glass) of a homogenizer and a 0.85% sodium chloride solution is added in a fourfold amount. Homogenization is carried out in an electric mixer. First, the material is crushed into pieces at a slow speed of rotation of the knives, then at 15000-20000 rpm for 2.5 minutes. It is allowed, in the absence of a homogenizer, to prepare the test suspension in a sterile porcelain mortar by grinding 20 g of the product with 2-3 g of sterile sand, gradually adding 80 ml of sterile saline. For inoculation on nutrient media, a suspension is taken with a sterile graduated pipette after 15 minutes of exposure at room temperature. 1 ml of suspension contains 0.2 g of the product.
Meat-peptone agar is poured into glass or plastic Petri dishes (9 cm in diameter) and after the agar has cooled down, 5-6 membrane filters are placed on its surface with sterile tweezers. The diagram shows the main steps for determining the number of mesophilic aerobic and facultative anaerobic microorganisms by the proposed method.
0.6-0.8% physiological solution of semi-liquid MPA is poured into 9 cm 3 in sterile test tubes. Then, in 9 cm 3 physiological solution of semi-liquid MPA, decimal dilutions of the studied suspension are prepared. To do this, 1 cm 3 of the test suspension is added to the first tube with 9 cm 3 of semi-liquid agar, 1 cm 3 of the test suspension is thoroughly mixed from the first tube, transferred to the second, etc. 0.1 ml (1 drop) of the diluted culture is applied to a membrane filter located on the MPA in a cup. In one cup, you can put 5-6 drops of agar with different culture dilutions. Drops of agar with a diluted culture harden in 10-15 minutes. After that, Petri dishes are cultivated upside down in a thermostat at 37°C for 48 hours. To determine the number of viable bacterial cells, colonies are counted in drops of agar.
To determine the number of mesophilic aerobic and facultative anaerobic microorganisms, the number of grown colonies is multiplied by the degree of dilution of the culture according to the formula:
where x is the number of mesophilic aerobic and facultative anaerobic microorganisms,
a - the number of grown colonies,
n is the degree of dilution.
To quantify the content of microorganisms that give confluent growth and form very small (dew) colonies, as well as to study intrapopulation processes using light microscopy, colonies grown on membrane filters are fixed in vapors of 25% glutaraldehyde for 30-40 minutes. Then the membrane filter is placed on the surface of a glass slide and a few drops of propylene oxide are applied to it. The membrane filter becomes transparent and even very small (dew) colonies can be read under a microscope or a magnifying glass and, if necessary, microphotography can be taken.
The method is illustrated in the following specific examples of implementation (see table).
Symbols: method 1 - the closest analogue
method 2 - proposed
Example 1. Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms in boiled sausage. Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms was carried out in two ways: method 1 (prototype) - For analysis, meat-peptone agar is poured into glass or plastic Petri dishes (diameter 9 cm). Sampling of food products was carried out in accordance with the current regulatory documents (GOST 9958-81. Sausage products and meat products. M., 1982). To prepare a suspension, a weighed portion of food products was placed in a sterile flask (glass) of a homogenizer and a 0.85% sodium chloride solution was added in a fourfold amount. Homogenization was carried out in an electric mixer. First, the material was crushed into pieces at a slow speed of rotation of the knives, then at 15000-20000 rpm for 2.5 minutes. For inoculation on nutrient media, a suspension was taken with a sterile graduated pipette after 15 min of exposure at room temperature. 1 ml of suspension contains 0.2 g of the product. Prepared 3 dilutions of the investigated suspension in physiological sodium chloride solution: physiological sodium chloride solution is poured into 9 cm 3 in sterile test tubes. Then, in 9 cm 3 physiological sodium chloride solution, decimal dilutions of the studied suspension are prepared. To do this, 1 cm 3 of the test suspension is added to the first test tube with 9 cm 3 of sodium chloride, from the first test tube, after thoroughly mixing 1 cm 3 of the test suspension, transferred to the second, etc. and then from each dilution, 0.1 ml was applied to a Petri dish (total 3 dishes). After that, Petri dishes were cultured upside down in a thermostat at 37°C for 48 hours. To determine the number of viable bacterial cells, colonies were counted in agar drops. To determine the number of mesophilic aerobic and facultative anaerobic microorganisms, the number of grown colonies was multiplied by the degree of dilution of the culture according to the formula:
where x is the number of mesophilic aerobic and facultative anaerobic microorganisms,
a - the number of grown colonies,
n - degree of dilution,
Method 2 (proposed) includes the preparation of a dilution solution (0.6-0.8% physiological solution of semi-liquid MPA 0.6-0.8% physiological solution of semi-liquid MPA) and meat-peptone agar for seeding; analysis; accounting results.
For analysis, meat-peptone agar is poured into glass or plastic Petri dishes (9 cm in diameter), after the agar has cooled down, up to 6 membrane filters are placed on its surface with sterile tweezers. Sampling of food products was carried out in accordance with the current regulatory documents (GOST 9958-81. Sausage products and meat products. M., 1982). To prepare a suspension, a weighed portion of food products was placed in a sterile flask (glass) of a homogenizer and a 0.85% sodium chloride solution was added in a fourfold amount. Homogenization was carried out in an electric mixer. First, the material was crushed into pieces at a slow speed of rotation of the knives, then at 15000-20000 rpm for 2.5 minutes. For inoculation on nutrient media, a suspension was taken with a sterile graduated pipette after 15 min of exposure at room temperature. 1 ml of suspension contains 0.2 g of the product. Prepared 3 dilutions of the investigated suspension in a physiological solution of MPA: 0.6-0.8% physiological solution of semi-liquid MPA is poured into 9 cm 3 in sterile test tubes. Then, in 9 cm 3 of physiological solution of semi-liquid MPA, decimal dilutions of the studied suspension are prepared. To do this, 1 cm 3 of the test suspension is added to the first tube with 9 cm 3 of semi-liquid agar, 1 cm 3 of the test suspension is thoroughly mixed from the first tube, transferred to the second, etc. and then from each dilution, 0.1 ml was applied to the surface of the membrane filter located on the MPA in a Petri dish. Moreover, 3 dilutions were placed in one Petri dish. After that, Petri dishes were cultured upside down in a thermostat at 37°C for 48 hours. To determine the number of viable bacterial cells, colonies were counted in agar drops. To determine the number of mesophilic aerobic and facultative anaerobic microorganisms, the number of grown colonies was multiplied by the degree of dilution of the culture according to the formula:
where x is the number of mesophilic aerobic and facultative anaerobic microorganisms,
a - the number of grown colonies,
n is the degree of dilution.
The number of mesophilic aerobic and facultative anaerobic microorganisms, determined by method 1 - (9×10 2) and by method 2 - (10×10 2), did not differ significantly.
Example 2. Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms in meat. Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms was carried out in two ways: method 1 (prototype) - For analysis, meat-peptone agar is poured into glass or plastic Petri dishes (diameter 9 cm). Sampling of food products was carried out in accordance with the current regulatory documents (GOST 9958-81. Sausage products and meat products. M., 1982). To prepare a suspension, a weighed portion of food products was placed in a sterile flask (glass) of a homogenizer and a 0.85% sodium chloride solution was added in a fourfold amount. Homogenization was carried out in an electric mixer. First, the material was crushed into pieces at a slow speed of rotation of the knives, then at 15000-20000 rpm for 2.5 minutes. For inoculation on nutrient media, a suspension was taken with a sterile graduated pipette after 15 min of exposure at room temperature. 1 ml of suspension contains 0.2 g of the product. Prepared 6 dilutions of the investigated suspension in physiological sodium chloride solution: physiological sodium chloride solution is poured into 9 cm 3 sterile test tubes. Then, in 9 cm 3 physiological sodium chloride solution, decimal dilutions of the studied suspension are prepared. To do this, 1 cm 3 of the test suspension is added to the first test tube with 9 cm 3 of sodium chloride, from the first test tube, after thoroughly mixing 1 cm 3 of the test suspension, transferred to the second, etc. and then from each dilution, 0.1 ml was applied to a Petri dish (6 dishes in total). After that, Petri dishes were cultured upside down in a thermostat at 37°C for 48 hours. To determine the number of viable bacterial cells, colonies were counted in agar drops. To determine the number of mesophilic aerobic and facultative anaerobic microorganisms, the number of grown colonies was multiplied by the degree of dilution of the culture according to the formula:
where x is the number of mesophilic aerobic and facultative anaerobic microorganisms,
a - the number of grown colonies,
n is the degree of dilution.
Method 2 (proposed), including the preparation of a dilution solution (0.6-0.8% physiological solution of semi-liquid MPA and 0.6-0.8% physiological solution of semi-liquid MPA) and meat-peptone agar for seeding; analysis; accounting results.
For analysis, meat-peptone agar is poured into glass or plastic Petri dishes (9 cm in diameter), and after the agar has cooled down, 5-6 membrane filters are placed on its surface with sterile tweezers. Sampling of food products was carried out in accordance with the current regulatory documents (GOST 9958-81. Sausage products and meat products. M., 1982). To prepare a suspension, a weighed portion of food products was placed in a sterile flask (glass) of a homogenizer and a 0.85% sodium chloride solution was added in a fourfold amount. Homogenization was carried out in an electric mixer. First, the material was crushed into pieces at a slow speed of rotation of the knives, then at 15000-20000 rpm for 2.5 minutes. For inoculation on nutrient media, a suspension was taken with a sterile graduated pipette after 15 min of exposure at room temperature. 1 ml of suspension contains 0.2 g of the product. Prepared 6 dilutions of the investigated suspension in a physiological solution of MPA: 0.6-0.8% physiological solution of semi-liquid MPA is poured into 9 cm 3 in sterile test tubes. Then, in 9 cm 3 physiological solution of semi-liquid MPA, decimal dilutions of the studied suspension are prepared. To do this, 1 cm 3 of the test suspension is added to the first tube with 9 cm 3 of semi-liquid agar, 1 cm 3 of the test suspension is thoroughly mixed from the first tube, transferred to the second, etc. and then from each dilution, 0.1 ml was applied to the surface of the membrane filter located on the MPA in a Petri dish. Moreover, 6 dilutions were placed in two Petri dishes. After that, Petri dishes were cultured upside down in a thermostat at 37°C for 48 hours. To determine the number of viable bacterial cells, colonies were counted in agar drops. To determine the number of mesophilic aerobic and facultative anaerobic microorganisms, the number of grown colonies was multiplied by the degree of dilution of the culture according to the formula:
where x is the number of mesophilic aerobic and facultative anaerobic microorganisms,
a - the number of grown colonies,
n is the degree of dilution.
After cultivation in Petri dishes at 37°C for 48 hours, the number of mesophilic aerobic and facultative anaerobic microorganisms determined by method 1 - (8×10 5) and by method 2 - (7×10 5) did not differ significantly.
From the above examples, it can be seen that when comparing the two methods, the number of CFU determined by the proposed method did not differ significantly from that when determined by the generally accepted method. At the same time, the developed method has a number of advantages. So, to determine the number of viable cells for five types of samples were: according to the existing one - 98 minutes; according to the proposed method - 48 min. The cost of the nutrient medium amounted to the prototype - 420 ml; according to the proposed method - 135 ml. The number of Petri dishes was according to the prototype - 28 pieces; according to the proposed method - 9 pieces.
The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM). Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM or total microbial number, TMC) refers to the assessment of the number of a group of sanitary indicative microorganisms. QMAFAnM includes various taxonomic groups of microorganisms – bacteria, yeasts, molds. Their total number indicates the sanitary and hygienic state of the product, the degree of its contamination with microflora. Optimum temperature for QMAFAnM growth is 35-37оС (under aerobic conditions); the temperature limit of their growth is within 20-45oC. Mesophilic microorganisms live in the body of warm-blooded animals, and also survive in soil, water, and air. The QMAFAnM indicator characterizes the total content of microorganisms in the product. Its control at all technological stages makes it possible to trace how “clean” the raw material goes to production, how the degree of its “purity” changes after heat treatment, and whether the product undergoes re-contamination after heat treatment, during packaging and storage. The QMAFAnM indicator is estimated by the number of mesophilic aerobic and facultative anaerobic microorganisms that have grown in the form of visible colonies on a dense nutrient medium after incubation at 37°C for 24-48 hours. Although the total number of QMAFAnM bacteria cannot directly indicate the presence or absence of pathogenic bacteria in food products, this indicator is quite widely used, for example, in the dairy industry. The indicator QMAFAnM (OMCH) characterizes the sanitary and hygienic regimes of production and storage conditions for dairy products. Products containing a large number of bacteria, even non-pathogenic and not changing their organoleptic characteristics, cannot be considered complete. A significant content of viable bacterial cells in food products (with the exception of those in the production of which sourdoughs are used) indicates either insufficiently effective heat treatment of raw materials, or poor washing of equipment, or unsatisfactory storage conditions for the product. Increased bacterial contamination of the product also indicates its possible deterioration. This indicator is not examined for sour cream and products, cottage cheese and products, liquid sour milk, yogurt.
Determination of the total number of bacteria
Preparation of samples for research. Tenfold dilutions are prepared from milk and other dairy products (according to the generally accepted method). The number of dilutions for each type of product is prepared taking into account the most likely microbial contamination (Table 56).
Table 56
Note. To determine the total number of bacteria, one should choose those dilutions that, when sown on plates, grow at least 50 and no more than 300 colonies.
Sowing. 1 ml of each dilution is added to 2-3 sterile Petri dishes and 12-15 ml of nutrient agar, melted and cooled to 45°C, are poured. Cups are pre-labeled. Immediately after pouring, the contents of the cup are stirred (by slight rotational rocking) to evenly distribute the inoculated material. Crops are placed in a thermostat at 37 ° C for 48 hours.
At the end of the incubation period, the dishes are removed and the number of colonies is counted using a counter. The number of colonies grown on each plate is multiplied by the appropriate dilution. The results obtained for individual dishes are added, divided by the number of dishes and the arithmetic mean is obtained, which is an indicator of the total number of bacteria in 1 g (ml).
The relevant GOSTs regulate the quality of products, which is established according to acceptable indicators: the total number of microbes and coli-titer. An example for two types of products is presented in Table. 57.
Table 57. Indicators of the total number of bacteria and coli-titer in milk
Note. For other dairy products, there is also a GOST stipulating the permissible number of microbes in 1 ml (g) of the product. The letters A and B indicate the category of the product.
In fermented milk products (kefir, curdled milk, cottage cheese, sour cream, etc.) containing abundant specific microflora, the total number of bacteria is not determined, but the composition of the microflora is controlled. To do this, preparations are prepared from fermented milk products and stained with methylene blue. In the field of view of the preparation should be only microorganisms specific to this product. For example, for curdled milk - lactic acid streptococci and sticks; for kefir - lactic acid streptococci and sticks, single yeast. Microscopy reveals spoilage microorganisms (molds and large amounts of yeast).
The dynamic development of the economy of the food industry is impossible without increasing the competitiveness of goods and services. The determining factor for consumers is the quality of products. Manufacturers must know and study the requirements for the quality of their products, be able to quantitatively and qualitatively analyze and evaluate their performance.
In the regulatory and technical documentation, controlled quality indicators are divided into 3 groups: organoleptic, physico-chemical and microbiological.
Microbiological research methods establish the degree of contamination of the product with microorganisms and make it possible to identify upcoming changes in the quality of the product, its spoilage.
QMAFAnM (Mesophilic Aerobic and Facultative Anaerobic Microorganism Count) is the most commonly used test for microbial safety. This indicator is used everywhere to assess the quality of products, with the exception of those in the production of which special microbial cultures are used (for example, beer, kvass, fermented milk products, etc.). QMAFAnM includes various taxonomic groups of microorganisms – bacteria, yeasts, molds. Their total number indicates the sanitary and hygienic state of the product, the degree of its contamination with microflora.
Products containing a large number of bacteria, even non-pathogenic and not changing their organoleptic characteristics, cannot be considered complete. A significant content of viable bacterial cells in food products (with the exception of those in the production of which sourdoughs are used) indicates either insufficiently effective heat treatment of raw materials, or poor washing of equipment, or unsatisfactory storage conditions for the product. Increased bacterial contamination of the product also indicates its possible deterioration.
For the consumer, the QMAFAnM indicator characterizes the quality, freshness and safety of food products. At the same time, assessing the quality of a product only by this indicator has a number of disadvantages. Firstly, this is only a general, quantitative assessment of microorganisms, since the study does not take into account pathogenic, conditionally pathogenic, psychrophilic and thermophilic microorganisms. Secondly, the method is unacceptable for products containing technological and specific microflora.
The QMAFAnM indicator allows assessing the level of sanitary and hygienic conditions in the social sphere at work, it allows you to identify violations of the storage and transportation of the product.
The number of mesophilic aerobic and facultative anaerobic microorganisms ( KMAFAnM) or total bacterial contamination is one of the main indicators sanitary quality raw milk. It determines the ways of further processing of milk and affects its cost.
Sanitary-indicative microflora, by the amount of which one can indirectly judge the safety of products and the sanitary condition of the enterprise. A large number of QMAFAnM most often indicates violations sanitary regulations and technological mode of manufacture, as well as the timing and temperature conditions storage, transportation and sale of food products
The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) is one of the main indicators of the sanitary state of meat. High bacterial load is a common cause food poisoning occurring in humans.
E. coli is an opportunistic bacterium (more than 100 species) that lives in the intestines of humans, animals and birds. They are highly resistant to adverse conditions and remain in water, soil, and on objects for a long time. They develop most intensively at a temperature of 37 ° C, but they can also multiply at room temperature. They die at +60 ° C in 15 minutes. Most types of E. coli are safe. However, some types of E. coli produce dangerous toxins during their life (mainly endotoxins), which can lead to poisoning. The most susceptible to this disease are young children, the elderly and debilitated people. This disease occurs in the form of varying severity of enteritis, enterocolitis in combination with a syndrome of general intoxication.
BGKP Bacteria of the Escherichia coli group (Escherichia coli, Enterococcus, Proteus, Clostridium perfringens, thermophilic, Salmonella).
This group includes more than 100 species of microorganisms that live in the intestines of humans, animals and birds. They are highly resistant to adverse conditions and can be stored for a long time in water, soil, and on objects.
Food poisoning can be caused by a product with a very high contamination (content) of these bacteria or a product in which there are individual representatives of this group that are unsafe for humans. Basically, the presence of BGKP indicates the general sanitary condition of production, including the cleanliness of equipment.
On the other hand, the detection of CGB in the product may indicate incorrect storage conditions.
Thus, it can be said that 3 (three) market players are the culprit for the presence and / or growth of this microorganism - the manufacturer, the carrier and the seller. Who is more to blame and who is less is not important from the point of view of the consumer.
From the point of view of the Law "On Protection of Consumer Rights", the extreme party closest to the consumer will be the point of sale, i.e. salesman.
The detection of bacteria of the genus Escherichia in food, water, soil, and equipment indicates fresh fecal contamination, which is of great sanitary and epidemiological significance.
Bacteria of the Escherichia coli group are neutralized by conventional pasteurization methods (65 - 75 ° C). At 60 ° C, E. coli dies after 15 minutes.
yeast A group of unicellular fungi.
In the course of life, yeast metabolize food components, forming their own specific end products of metabolism. At the same time, the physical, chemical and, as a result, organoleptic properties of the products change - the product deteriorates. Yeast growths on foods are often visible to the naked eye as a surface coating (for example, on cheese or meat products) or manifest themselves by starting the fermentation process (in juices, syrups, and even in fairly liquid jams).
Yeasts of the genus Zygosaccharomyces have long been one of the most important agents of product spoilage. Food Industry. The fact that they can grow in the presence of high concentrations of sucrose, ethanol, acetic acid, benzoic acid and sulfur dioxide, which are the most important preservatives.
Some types of yeast are facultative and opportunistic pathogens, causing disease in people with weakened immune systems.
Yeasts of the genus Candida are components of the normal human microflora, however, with a general weakening of the body by injuries, burns, surgery, prolonged use of antibiotics, in early childhood and old age, etc., Candida fungi can develop massively, causing a disease - candidiasis.
Cryptococcus neoformans causes cryptococcosis.
The genus Malassezia in violation of the immune system cause pitiriasis (variegated lichen), folliculitis and seborrheic dermatitis.
mold
mold fungi are the cause of such pathological conditions of the body as allergies, bronchial asthma, dermatitis.
Common fungal mold can cause serious illness and even death in immunocompromised people. In such patients, mold (more specifically, fungal spores) can cause pulmonary aspergillosis.
The most dangerous mold is the fungus Aspergillus, a constant companion not only of humans, but also of birds, animals, and plants. It can be found everywhere: in soil, ventilation systems, food
