Method for determining the amount of mesophilic aerobic and facultative anaerobic microorganisms in food products. About exceeding kmafanm (omch)

Milk and dairy products are valuable foods of animal origin. However, it should be remembered that milk obtained from sick animals can be a source of human infection with zooanthroponotic (common to humans and animals) diseases, in addition, if sanitary rules and technology for obtaining, processing and storing are violated, milk can cause food toxicosis and toxic infections. .

The source of primary contamination of dairy products with microorganisms is milk - raw materials. Microbes enter the milk from the external environment through the excretory ducts, the milk cistern and the nipple canal. The nonspecific microflora of milk is made up of bacteria, yeasts, and mold fungi. The contamination of milk with microorganisms occurs already in the process of milking and its intensity depends on the level of hygiene on the farm, the quality of washing and disinfection of milking equipment. A large number of microbes are found on the surface of the skin of the animal. Microbes on the surface of the skin come from food, bedding, manure, air.

Poor milk storage conditions also contribute to the growth of microflora in it. Freshly milked, fresh milk has bactericidal properties, i.e. the ability to delay the reproduction of bacteria entering the milk and even kill them. To preserve the bactericidal properties of fresh milk, it is cooled. At a temperature of +30°C, bactericidal activity lasts for 3 hours, at +15°C - about 8 hours, at +10°C - about 24 hours. Milk is cooled immediately after milking and stored at +2 to +6°C until dispatch. During storage, the antimicrobial properties of milk disappear, and if the storage rules are not followed, conditions are created in it for the development of undesirable microflora, as a result of which the product deteriorates.

Pathogenic microorganisms may enter the milk during its production and transport from the environment, or may be contained in the milk of sick animals. Especially many different microbes are found in the milk of animals with mastitis (staphylococci, streptococci, etc.). Microorganisms can enter milk through the air and through contact with sick animals with tuberculosis, salmonellosis, etc. And therefore, along with protein, fat and acidity, bacteria content (or QMAFAnM) is one of the most important indicators of milk quality and safety.

Good milk has a correspondingly low bacteria content. However, it must be remembered that raw milk cannot have zero bacteria content. Milk is a living product that is obtained from animals, and bacteria are integral companions of any living organism, and, as a result, its metabolic products. Milk containing a large number of bacteria, even non-pathogenic and not changing organoleptic characteristics, cannot be considered complete. An increased bacterial contamination of the product indicates the multiplication of microorganisms, among which there may be pathogens that cause spoilage of the product. A high microorganism count can also cause food poisoning with signs of diarrhea and gastroenteritis.

The requirements for raw milk in terms of bacterial contamination are established by the regulatory documents of the Russian Federation and the Technical Regulations of the Customs Union. Bacillus contamination of milk - the quantitative content of bacteria in 1 cm³ of raw milk. Microbiological indicators of milk according to TMC (total microbial count) or QMAFAnM (number of mesophilic aerobic and facultative anaerobic microorganisms) must comply with the requirements of the Technical Regulations of the Customs Union "On the safety of milk and dairy products" (TR TS 033/2013) dated 09.10.2013 and not exceed more than 5.0 × 10 5 (500000) CFU / cm³.

The bacterial contamination of the harvested milk is determined using a reductase test. The method is based on the fact that the reductase enzyme secreted by the microflora of milk decolorizes the methylene blue dye. A relationship has been established between the amount of microflora and the rate of discoloration of milk, to which methylene blue is added. The higher the rate of discoloration, the greater the number of microorganisms in the milk and, consequently, the worse its quality.

In testing laboratories according to GOST 32901-2014 “Milk and dairy products. Methods of microbiological analysis”, to determine the bacterial contamination of raw milk as an arbitration method, the standard cup method of seeding certain dilutions of the original milk on a solid nutrient medium is used, followed by cultivation for 72 hours at 30 ± 1 ° C and counting the colony forming units (CFU) of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM).

Thus, the determination of QMAFAnM in milk indicates the sanitary and hygienic state of the product, the degree of its contamination with microflora, makes it possible to judge the state of health of the animal, the state of the udder, the effectiveness of washing and disinfection of equipment, the observance of sanitary and hygienic conditions of production and the rules of personal hygiene of workers, on the conditions of storage, transportation of finished products. Therefore, this indicator is normalized for all dairy products, with the exception of products produced using technically useful microflora (microflora of starter cultures).

Somatic cells are permanent components of milk and are represented by: epithelial cells of the mucous membrane of the mammary glands, alveoli and small milk passages, which are large rounded cells (from 12 to 100 microns in size and more), usually in the form of groups or layers, less often in the form of single cells; degenerated epithelial cells of an indefinite form of a destroyed structure; blood cells: leukocytes (mainly lymphocytes, neutrophils, eosinophils, etc.) and erythrocytes. It is known that somatic cells do not multiply in milked milk (unlike bacteria).

The morphological and cytological composition and the quantitative content of somatic cells in the milk of each animal varies greatly depending on various factors: the age of the animal (in the milk of first-calf heifers there are fewer somatic cells than in cows with a large number of lactations), the lactation period (in the milk of a healthy cow, the minimum amount of somatic cells cells are observed at 2 - 6 months of lactation, and increased - in the colostrum period, at the end of lactation and during the start-up period), the breed and individual characteristics of the animal, as well as the state of animal health (especially from the state of the udder), the level and modes of feeding, etc. .

The content of somatic cells is an important indicator of the safety of milk and shows its suitability for processing. The presence of a large number of somatic cells in milk leads to a serious decrease in its quality indicators: biological usefulness is lost, technological properties deteriorate during processing. In addition, the acidity of milk decreases, there are losses of fat, casein, lactose. Milk becomes less heat-resistant, coagulates worse with rennet, and the development of beneficial lactic acid bacteria slows down. It is impossible to make high-quality products from such milk (cheese, cottage cheese, yogurt, kefir, etc.). Somatic cells affect not only the quality of milk, but also the productivity of cows.

From July 1, 2017, the content of somatic cells in raw milk should be no more than 7.5 × 10 5 in 1 cm3, while for raw milk intended for the production of baby food, cheeses and sterilized milk - no more than 5 × 10 5 cells in 1 cm3.

It is very important that the content of somatic cells in milk can be easily and quickly determined. To identify mastitis milk impurities in raw materials, direct and indirect methods are used, based on determining the number of somatic cells. Indirect methods for determining the number of somatic cells in milk include methods for their detection when interacting with a number of reagents. Currently, the determination of the number of somatic cells in milk is regulated by GOST 23453-2014 “Raw milk. Methods for determining somatic cells” and is carried out using diagnostic preparations such as “Mastoprim” visually and using a viscometer. The standard was developed by the State Scientific Institution "VNIIMS of the Russian Agricultural Academy".

The method is based on the effect of sulfanol (a surfactant that is part of the Mastoprim preparation) on the cell membrane of somatic cells, leading to a violation of its integrity and the release of cell contents into the external environment. In this case, the viscosity (consistency) changes, which is fixed visually or with a viscometer. For analysis, PMK-1 plates are used with subsequent visual assessment or capillary-type viscometers calibrated by the device manufacturer to determine the number of somatic cells in raw milk.

Visual assessment is extremely simple, but it does not make it possible to obtain specific numerical indicators of the number of somatic cells in milk. With a visual assessment, we can only determine the margins of safety, according to the instructions of the reagent.

In our laboratory, the content of somatic cells in milk is determined using the Somatos-V.2K viscometer. The course of the determination is as follows: 5 ml of the solution of the drug "Mastoprim" and 10 ml of the analyzed raw milk are taken with pipettes and added to the viscometer flask. Before sampling, the analyzed raw milk must be thoroughly mixed and, if necessary, cleaned of mechanical impurities. A mixture of analyzed raw milk with a solution of the drug "Mastoprim" in the viscometer flask is stirred for (30 ± 10) s in manual or automatic mode. At the end of mixing, the number of somatic cells in the analyzed raw milk is determined by the time the mixture flows out of the capillary. The duration of the outflow is determined by the viscosity of the mixture of raw milk with the Mastoprim solution, which correlates with the initial content of somatic cells in it. The range for determining the number of somatic cells using capillary viscometers is from 90 to 1500 thousand per 1 cm3 of raw milk, and the duration of the mixture flowing out of the capillary ranges from 12 to 58 s.

Viscometer readings of less than 90 thousand in 1 cm3 indicate falsification of raw milk both by chemicals and by exposure to temperature:

The addition of hydrogen peroxide, urea, soda and other substances to milk, used to falsify certain indicators of raw milk, leads to a directly proportional decrease in the values ​​of the viscometer, depending on their concentration;

Any heating of milk to thermization or pasteurization temperatures leads to a failure of the instrument readings, and the viscometer shows values ​​​​of less than 90 thousand cells per 1 cm3 of milk, regardless of their true content.

These features must be taken into account when analyzing the results obtained.

The content of somatic cells is the most important indirect indicator of udder health, since during the inflammatory process in milk, the number of blood cells, in particular leukocytes and neutrophilic granulocytes, sharply increases. Inflammatory processes are the cause of the development of subclinical mastitis. With subclinical mastitis, there are no visible symptoms of inflammation in the udder, but the content of somatic cells in milk increases. Thus, changes in the chemical composition of milk are often evidence of the presence of the same mastitis. The most common causative agents of subclinical mastitis are streptococci and staphylococci. Subclinical mastitis can last for a long time, causing permanent harm to both the health of the udder and the farm (reduced productivity, lower milk prices), and can also turn into clinical mastitis.

There are other factors that influence the content of somatic cells in milk, for example: milking errors, defects in milking equipment, insufficient hygiene, maintenance errors, feeding errors, etc.

In conclusion, I would like to present some figures: since the beginning of this year, the veterinary laboratories of the region have examined more than 1,500 samples of raw cow's milk from farms, of which only 7 samples had to be rejected according to the "QMAFAnM" and "Content of somatic cells" indicators. This indicates the good quality of milk sold by agricultural producers in our region.

According to QMAFAnM

But the quality assessment by this indicator has a number of disadvantages:

Anaerobic microorganisms are not taken into account;

Psychrophilic and thermophilic microorganisms are not taken into account;

Only quantifies the microbiota;

Does not take into account pathogenic microorganisms;

Not applicable for products containing process microbiota.

2. Sanitary-indicative microorganisms:

Bacteria of the family Enterobacteriaceae;

Enterococci.

The detection of sanitary indicative microorganisms in any object indicates its contamination with human or animal secretions and the possible presence of pathogenic microorganisms epidemiologically associated with the corresponding excreta.

Detection of bacteria of the group of Escherichia coli (BCG). Their presence indicates faecal contamination of the object. The quantitative values ​​of this indicator characterize the degree of this contamination. CGB can get into food products with water, dust, through dirty hands, and be carried by insects.

The standards include bacteria of the family Enterobacteriaceae as sanitary indicative microorganisms. This family includes many types of non-pathogenic, opportunistic and pathogenic microorganisms, therefore, the detection of more than 10 2 CFU of enterobacteria that are not pathogenic species in 1 g (cm 3) of the product indicates its potential epidemiological danger.

The presence of enterococci, and especially E. faecalis, in the environment and food is indicative of fresh faecal contamination. Usually, their detection in finished products indicates violations of technological production modes.

3. Conditionally pathogenic microorganisms:

Escherichia coli;

Staphylococcus aureus;

Bacteria of the genus Proteus;

Bacillus cereus;

Sulfite-reducing clostridia;

Vibrio parahaemolyticus.

E. coli (Escherichia coli) has a dual meaning as a sanitary indicative and opportunistic microorganism.

Coagulase-positive Staphylococcus aureus (Staphylococcus aureus) is identified as a potentially dangerous microorganism in cooked foods. An increased amount of it in food products is a sign of secondary contamination of the latter. The microorganism enters the products from contaminated equipment, inventory, from the skin, from the nasopharynx of personnel, as well as from sick animals. Staphylococci are characterized by resistance to adverse environmental factors, they multiply intensively at a temperature of 18÷20ºС, slowly - at 5÷6ºС. Able to multiply in concentrated solutions of sugar (up to 60%) and common salt (up to 12÷14%). Remain viable for 6 months when dried. Reproduction of Staphylococcus aureus in food products from 10 6 to 10 9 CFU / g (cm 3), regardless of the initial contamination, leads to the accumulation of enterotoxin.

Of bacteria of the genus Proteus, two species P. vulgaris and P. mirabilis are causative agents of toxicoinfections.

The waxy stick (Vacillus cereus) is extremely widespread in nature, its main habitat is the soil. It is also found in the water of open reservoirs (up to 10 3 ÷10 4 CFU / cm 3), in tap water and in the air. These objects serve as a source of contamination of equipment and apparatus of food industry and public catering enterprises and the contamination of various food products. If B. cereus is detected in an amount of more than 10 3 CFU / g (cm 3) and there is no pathogenic microbiota, this microorganism can be considered the cause of food poisoning.

Sulfite-reducing clostridia are spore-forming anaerobic bacteria, mainly represented by C. perfringens and C. sporogenes. C. perfringens is constantly present in the intestines of humans and animals and is an indicator of faecal contamination. The presence of sulfite-reducing clostridia in the products in an amount of more than 10 2 CFU / g (cm 3) indicates a violation of the sanitary and hygienic regime at work, in particular, poor preparation of equipment, ingress of soil, dirty water, etc., and in addition , for the possible threat of the presence of C.botulinum.

In the soil, indoor dust C. perfringens is found in almost 100% of the studied samples, in the air of catering establishments in 10÷12% of cases, on the equipment of the catering unit - in almost 30% of cases, and on the sanitary clothes of catering workers - in 11÷19% of cases . On food, C. perfringens has been found particularly frequently on meat and meat products, which are most implicated in foodborne outbreaks. In addition to intravital contamination of tissues and organs of animals, contamination can occur during butchering carcasses, grinding meat, adding breading and spices, often with a high degree of contamination. During cooking, C. perfringens spores survive and can germinate and multiply to enormous numbers that can cause food poisoning. Spores of C. perfringens may also contain plant products. The critical level of contamination of food products with spores of C. perfringens is considered to be ≥ 10 5 CFU / g (cm 3).

Parahemolytic or halophilic vibrios (Vibrio parahaemolyticus) are widely distributed in the external environment, primarily in coastal sea waters, marine fish and seafood, and in bottom marine sediments. One of the representatives of the genus Vibrio, which includes about 45 species, V. Parahaemolyticus was the cause of numerous outbreaks of gastroenteritis associated with the use of contaminated seafood - frozen, salted, smoked fish, shellfish. The circulation of this microorganism was established according to the scheme sea water - fish - man - waste water - sea water.

4. Pathogenic microorganisms:

Salmonella;

Listeria monocytogenes;

Bacteria of the genus Yersinia.

Bacteria of the genus Salmonella are currently recognized as indicators for the entire group of pathogenic intestinal bacteria. This is due, firstly, to the availability of effective methods for their detection and, secondly, to the fact that the detection of Salmonella to a certain extent corresponds to the detection of Shigella in the same object, which are much more difficult to isolate methodically than Salmonella.

Currently, regulatory documents standardize the amount of product in g (cm 3), in which the presence of bacteria of the Salmonella genus is unacceptable.

Bacteria of the genus Yersinia, and in particular Y. enterocolitica, are the causes of infectious diseases with a variety of clinical manifestations. Yersiniosis is often misdiagnosed as enterocolitis, food poisoning, scarlet fever, rubella, hepatitis, appendicitis, rheumatism, acute respiratory disease, etc.

The ability to multiply at a temperature of 0÷5ºС in refrigerators, vegetable stores, etc., leads to an increase in their number on contaminated products. Yersinia is not demanding on environmental conditions and actively reproduces in soil and water. The main carriers of these microorganisms are wild rodents and birds. The main way of human infection is alimentary. The infection is transmitted through contaminated food products, more often with their soil and water contamination, less often with animal secretions. Most often, single diseases and group outbreaks arise from the use of infected dairy products and vegetables - cabbage, carrots, onions, etc.

Listeria monocytogenes is the causative agent of a dangerous infectious disease of a zoonotic nature with a predominantly food-borne transmission route. Pathogenic listeria are widespread in nature and are capable of contaminating a variety of products - dairy, meat, fish, eggs, seafood, vegetable raw materials, etc. Regulatory documents establish the mass or volume of the product in which these bacteria should be absent.

5. Spoilage microorganisms include:

Mold mushrooms;

Lactic acid bacteria.

Regulatory documents establish quantitative criteria for their content in certain groups of food products. However, the list of this group of microorganisms is incomplete. Thus, the importance of putrefactive bacteria of the genus Pseudomonas as causative agents of spoilage is shown. The microbiological stability of food products during storage must also be assessed by such indicators as QMAFAnM, thermophilic and psychrophilic microorganisms, as well as special types (or genera) of microorganisms - typical spoilage agents. For example, in products intended for storage at temperatures above 30ºС ± 5ºС, the number of thermophiles is determined; for storage at an unregulated temperature of 20ºС ± 5ºС - KMAFAnM; for storage at low temperature - the number of psychrophiles.

6. Microorganisms of starter microbiota and probiotic microorganisms:

Lactic acid and propionic acid bacteria;

Bifidobacteria;

The standard indicators include microorganisms of the starter microbiota and probiotic microorganisms (for products with a normalized level of biotechnogenic microbiota). These indicators include indicators of the quantitative content of lactic acid, propionic acid bacteria, yeast, bifidobacteria and others. The values ​​of these indicators are determined by the specifics of the production of a particular product and its purpose.

Control questions:

1. What document regulates food safety criteria and methods for their determination?

2. What is the basic principle of the HACCP quality control system?

3. List the main provisions of the HACCP control system.

4. The main principle of the international system for assessing the quality of production according to ISO standards?

5. What hazard factors are included in the list of mandatory ones? Where are they listed?

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 sourdough is used) indicates either insufficiently effective heat treatment of raw materials, or poor equipment washing, 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.

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 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.

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, fermented milk products, etc.). The value of the QMAFAnM indicator depends on many factors. The most important 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 insufficiently effective heat treatment of raw materials, or poor equipment washing, or 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.

09.06.2017
We are all looking forward to summer, unfortunately it is at this time that the danger of food poisoning increases significantly, as the heat creates favorable conditions for the reproduction of dangerous microorganisms, and food serves as an excellent environment for them. One of the indicators of violation of food storage is QMAFAnM.

QMAFAnM - the number of mesophilic aerobic and facultative anaerobic microorganisms or the total bacterial contamination. This is a criterion that allows you to identify at a temperature of 30 ° C for 48-72 hours all groups of microorganisms growing on certain media. These microorganisms are present always and everywhere (water, air, equipment surface).

This indicator characterizes the total content of microorganisms in the product, it 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.). 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 value of the QMAFAnM indicator depends on many factors. The most important 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); a large number of QMAFAnM most often indicates violations of sanitary rules and the technological regime of production, as well as the timing and temperature regimes of storage, transportation and sale of food products.

How can you protect yourself and your loved ones?

It is very dangerous to buy food in the so-called spontaneous markets, on the street with your hands. Our favorite ready-made salads, which include sausage, mushrooms, cheese and eggs, deteriorate very quickly. Less than half an hour out of the refrigerator is enough for such a product to turn sour and become life-threatening. Cheeses, kefir, yoghurts, sour cream and other dairy derivatives spoil especially quickly in the heat.

It is worth checking not only the release date, but also the tightness of the packaging. Therefore, visit the large city markets, specially equipped for trade. There must be a refrigerator in the outlet; it is impossible for perishable goods to lie on the counter. For all products, the seller is obliged to provide quality certificates, veterinary certificates and conclusions, as well as his own medical book.

Unfortunately, it is difficult to foresee all the cases when you will be sold a low-quality product, but if you take seriously what we eat, most problems can really be avoided.

Hence the conclusion - you need to be able to choose, store and use products correctly!

Deputy Elena Prokopova, Head of the Department of Veterinary Medicine and Risk Analysis of Food Production, Rostov Reference Center of Rosselkhoznadzor

Similar publications: “Department of Veterinary Medicine and Risk Analysis of Food Production”, “Prosperous wintering is the key to the health of marketable fish”, “Production of live marketable fish on the Don has doubled”