All about dairy products nutritional value. Nutritional value of milk

Introduction

Milk is the only food in the first months of a person's life. For old, weakened and sick people, milk is an indispensable food.

“Milk,” wrote academician I.P. Pavlov, “is an amazing food prepared by nature itself.” IP Pavlov believed that milk is in an exceptional position among other products of our diet, is the easiest food.

Right organized meals the patient not only satisfies the needs of the body, but also actively influences the course of the disease. Taking this into account, a system of therapeutic nutrition has been developed, the principles of which are widely used in medical practice. Of great importance is the amount of food consumed, as well as its temperature. The latter should not exceed 60°C, and be below 15°C, with the exception of special cold dishes, such as cold milk or sour cream for stomach bleeding. The frequency of eating at least 4 times, and in some diseases, in particular - with peptic ulcer stomach and duodenum, up to 5-6 times a day.

Milk. Nutritional and biological value of milk and dairy products

It is well known that milk is the most important product baby food. Milk is exclusively valuable product and in the diet of adults. Very often, milk and dairy products are underestimated in our diet and they prefer meat, fish, eggs.

The main qualities of milk are its easy digestibility, the content of high-value proteins and fat in it in a fairly significant amount, the presence of various mineral salts, as well as vitamins.

The nutritional and biological value of milk lies in the optimal balance of its components, easy digestibility (by 95-98%) and high use of all plastic and energy substances. Milk contains all the nutritional substances necessary for the body, so milk and dairy products are indispensable in the nutrition of patients, children and the elderly. It contains high-grade proteins, fats, vitamins, mineral salts. In total, about 100 biologically important substances have been found in milk. The inclusion of milk and dairy products in the diet improves the balance of the amino acid composition of the proteins of the entire diet and significantly increases the supply of calcium to the body.

The chemical composition of cow's milk is as follows: proteins 3.5%, fats 3.4% (at least 3.2%), carbohydrates in the form milk sugar(lactose) - 4.6%, mineral salts 0.75%, water 87.8%.

The chemical composition of milk varies depending on the breed of animals, the season, the nature of the feed, the age of the animals, the lactation period, and the technology of milk processing.

Milk proteins are represented by casein, albumin (lactoalbumin) and globulin (lactoglobulin). The composition of milk proteins includes amino acids necessary for the body (tryptophan, phenylalanine, methionine, valine, lysine, threonine, histidine, isoleucine and leucine).

Milk proteins are readily available for digestive enzymes, and casein has a regulatory effect on increasing the digestibility of other nutrients. Casein, when souring milk, splits off calcium and curdles. Albumin - the most valuable milk protein, when boiled, coagulates, forming foam, and partially precipitates.

In human nutrition, cow, goat, sheep, mare, donkey, deer, camel, buffalo milk is used. Especially high nutritional and energy properties have buffalo and sheep milk. The most nutritious is reindeer milk, which contains up to 20% fat, protein - 10.5%, vitamins 3 times more than in cow's milk. Women's milk contains 1.25% protein, therefore, cow's and any other milk requires dilution when feeding infants. According to the nature of the proteins, the milk of various animals can be divided into casein (casein 75% or more) and albumin (casein 50% or less). Casein milk includes the milk of most lactating farm animals, including cows and goats. Albumin milk includes mare and donkey milk. Features of albumin milk is its higher biological and the nutritional value due to a better balance of amino acids, high content sugar and the ability to form small, delicate flakes. Albumin milk is similar in properties to human milk and is the best substitute for it. Albumin particles are 10 times smaller than casein, the particles of which are larger even when curdling in the stomach baby cow's milk protein forms hard-to-digest large, dense, coarse flakes.

The main protein in cow's milk is casein, which in milk is 81.9% of the total amount of milk proteins. Lactoalbumin is found in milk in the amount of 12.1%, lactoglobulin 6%. Milk fat is one of the most valuable fats in terms of nutritional and biological properties. It is in a state of emulsion and a high degree of dispersion. This fat is highly palatable. IN milk fat phospholipids (0.03 g in 100 g of cow's milk) and cholesterol (0.01 g) are presented. Due to the low melting point (within 28-36? C) and high dispersion, milk fat is absorbed by 94-96%. As a rule, the fat content of milk in autumn, winter and spring is higher than in summer. At good care for animals, the amount of fat in cow's milk can reach 6-7%. Carbohydrates in milk are in the form of milk sugar - lactose. It is the only milk carbohydrate found anywhere else. Lactose refers to disaccharides; upon hydrolysis, it breaks down into glucose and galactose. The intake of lactose into the intestines has a normalizing effect on the composition of the beneficial intestinal flora. Milk intolerance, noted in many people, is caused by the absence in the body of enzymes that break down galactose.

Milk sugar is of great importance in the production lactic acid products. Under the action of lactic acid bacteria, it turns into lactic acid; while curdling the casein. This process is observed in the production of sour cream, curdled milk, cottage cheese, kefir.

Minerals. Milk contains a wide range of macro- and microelements. In the mineral composition of milk, calcium and phosphorus are of particular importance. It also contains potassium, sodium, iron, sulfur. They are found in milk in an easily digestible form. Microelements contain zinc, copper, iodine, fluorine, manganese, etc. The calcium content in milk is 1.2 g/kg.

Vitamins. In milk, not large quantities almost all known vitamins are presented. The main vitamins in milk are vitamins A and D, and some ascorbic acid, thiamine, riboflavin, nicotinic acid. In summer, when animals eat juicy green fodder, the content of vitamins in milk increases. The calorie content of milk is low and averages 66kcal per 100g of product. Milk contains a number of enzymes.

Milk causes a weak secretion of the gastric glands and is therefore indicated for peptic ulcer and hyperacid gastritis. Due to the presence of lactose, when drinking milk, a microflora develops in the intestines, delaying putrefactive processes. There is little salt in milk, and therefore it is recommended for people suffering from nephritis and edema. There are no nucleic compounds in milk, therefore, it is indicated for persons with impaired purine metabolism. For febrile patients, milk is both light food and drink.

One of frequent violations health in old age is a disease blood vessels- atherosclerosis. Among the nutrients that have a preventive and therapeutic value in atherosclerosis, vitamins A, E, B vitamins, choline and the amino acid methionine should be especially noted. All these substances are found in milk.

The overall balance of all substances that make up milk is characterized by an anti-sclerotic orientation, which has a normalizing effect on the level of cholesterol in the blood serum.

Due to the easy digestibility of milk, it is widely used in the treatment of patients with gastric ulcer, gastritis with high acidity of gastric juice. In recent years, a favorable effect of milk has been established on nervous system. The famous Russian doctor S.P. Botkin believed that milk is a precious remedy in the treatment of diseases of the heart and kidneys. Milk protein promotes better liver function in healthy person, and is also used in clinical nutrition with liver diseases, infectious diseases, etc.

The value of lactic acid products also lies in the fact that lactic acid bacteria prevent the development of putrefactive pathogenic bacteria in the intestines. Therefore, these products are widely used in preventive and medicinal purposes in diseases of the gastrointestinal tract.

Milk plays an important role in the nutrition of a pregnant woman, as the most perfect source of providing the body with the “building material” necessary for the normal development of the fetus. During breastfeeding milk nutrition mother provides the child with the necessary substances.

The physiological norms of the daily diet (total 3000-3200 calories) include the consumption of 400-500 g of milk (fresh and sour), 25-30 g of cottage cheese, 15-20 g of cheese and 15-20 g of sour cream on average . Milk and lactic acid products should receive a much wider application than is currently available in the daily diet of an adult.

"Milk - this is amazing food prepared by nature itself,” wrote academician I.P. Pavlov. Milk contains in its composition all the necessary for human nutrients: proteins, fats, carbohydrates, vitamins, minerals, enzymes, hormones, immune bodies. The chemical composition of milk depends on many factors: the quality of the feed, the time of year, the age of the animal, its breed, etc.

The nutritional value. The content of proteins in cow's milk ranges from 2.7 to 3.8%. The main proteins of milk - casein (2.7%), albumin (0.4%), globulin (0.12%) - are complete in amino acid composition. They have a high nutritional value and good digestibility (96%).

Classification and range drinking milk . By composition, milk is divided into natural: whole (natural, unchanged), normalized for fat content (fat content brought to a certain value), skimmed and reconstituted, which is obtained from whole or skimmed milk powder, often mixed with natural milk. According to the type of heat treatment, milk is classified into pasteurized and sterilized.

Distinguish the following types drinking milk:

- pasteurized(various fat content - 1.5; 2.5; 3.2; 3.5; 6% and non-fat);

- sterilized(various fat content - 0.5; 1.5; 1.8; 2; 2.5; 3.2; 3.5; 3.6; 4; 5.5; 6%). Sterilized milk includes milk obtained using high-temperature technology (HTT or UHT), which involves rapid heating for 4-5 seconds to a temperature of 140 ° C, rapid cooling and aseptic filling (in sterile containers in sterile conditions);

- ghee(with a fat content of 4 and 6%), obtained by long exposure (for 5-6 hours) at a temperature of 95-98°C;

- protein(with fat content 1 and 2.5%) - with increased concentration proteins by adding skimmed milk powder;

- enriched with fillers: fortified (with vitamin C - 0.05; 2.5; 3.2%; with a complex of vitamins and minerals - of various fat content), with flavorings (chocolate, strawberry, banana, etc. - of various fat content);

- for children early age (ionic - milk, close in composition to human milk due to the replacement of calcium and magnesium ions with potassium and sodium ions; vitalact DM, etc.).

Cream different from milk high content milk fat. They are obtained by separating milk. Cream is used as a raw material in the manufacture of sour cream and butter as well as a standalone food product. They produce cream pasteurized (10, 20 and 35%), sterilized (10 and 20%), with sugar and flavoring agents (cocoa, coffee, etc.).

Evaluation of the quality of milk and cream. The quality of milk and cream is evaluated by organoleptic, physico-chemical and bacteriological indicators. The organoleptic characteristics are appearance and texture, color, taste and smell. The consistency of milk and cream should be homogeneous, without sediment, for cream - without stray lumps of fat and protein flakes. Color - white with a slightly yellowish or creamy tint (in low fat milk a slightly bluish tint is allowed). Taste and smell - pure, without extraneous smacks and smells.

The main physical and chemical indicators of the quality of milk and cream are mass fraction fat (in %, not less), acidity (in Turner degrees, not more), lack of phosphatase (in pasteurized milk and cream), for milk - density (g / cm 3, not less), degree of purity. Bacteriological indicators - the total number of microorganisms in 1 ml of milk (cream) and the titer of bacteria of the Escherichia coli group (CGB).

The safety indicators of milk and cream include the content of toxic elements (lead, cadmium, copper, zinc, mercury, arsenic), mycotoxins (aflatoxin M 1), antibiotics, hormonal drugs, pesticides, radionuclides (cesium-134, -137; strontium-90 ), as well as microbiological (sanitary and hygienic) indicators. The indicated safety indicators are common for dairy products.

Terms and conditions of storage. The temperature of milk and cream upon release from the enterprise should be no more than 8°C (pasteurized) and 20°C (sterilized). Pasteurized milk and cream are stored at a temperature not exceeding 8°C for 36 hours from the end of the technological process. Sterilized milk is stored at a temperature not exceeding 20°C from 10 days to 6 months, depending on the type of packaging, sterilization mode and storage temperature, sterilized cream at the same temperature - no more than 30 days.

SRS №3

Working with terms. Use a dictionary to define the terms: hydrolysis, antigen, vitamins, casein, globulin.

Theme 4. Classification of milk and dairy products. Morphology of the scientific style of speech. Morphological features of the scientific style. Work on special vocabulary

Goals. Formation of ideas about the morphological features of the scientific style.

Tasks. Development of skills in the use of complex nouns, verb-nominal phrases, participles in the preparation of a coherent statement.

SRSP. Discussion on the topic: "Natural products and their substitutes: advantages and disadvantages."

SRS. Compiling a table « Classification and assortment of milk.

We have all heard about the usefulness of products made from milk since childhood, but not every person has a sufficient understanding of the role that they play in the life of our body.

Perhaps no one will deny that we simply do not think about the merits of dairy products. And in fact, drinking a glass of milk or eating curd cheese, we do not think about their composition and usefulness.

And yet, every person needs to be imbued with the consciousness that milk occupies an exceptional place in our diet, that without dairy products our diet would be depleted, deprived of many valuable and scarce substances, and, finally, that dairy food is an obligatory and indispensable part of our nutrition. That is why information about useful properties milk and products from it is necessary for each consumer of these products.

So, what is milk, this secretory fluid secreted by the mammary glands of mammals and intended for feeding young animals? From a nutritional point of view, it is unique in nutritional value and importance for the body. natural product, which a person in the process of conscious activity has adapted for his needs.

For its high nutritional value, milk is called the "elixir of life", "white blood", "gift of nature", and I. P. Pavlov called it an amazing food prepared by nature itself, and noted that it occupies "an exceptional position among the varieties of human food" .

Milk and products derived from it are not only amazing food in terms of their digestibility and usefulness, but they are also universal, diverse, and everyday. It is universal because, firstly, it contains almost all the substances necessary for the body, which are also favorably balanced, and secondly, it is equally necessary for children and adults, sick and healthy. Diverse because it has many dozens of types and names of products. Everyday because it is used every day.

Dairy products also have medicinal properties and are successfully used in the treatment and prevention diet food.

If all the substances necessary for the body and found in food are divided (conditionally, of course) into energy, satisfying energy needs, plastic, from which cells and tissues are “built”, and regulatory, involved in metabolic processes, then it will be noted that in milk contains both the first (carbohydrates and partly fat), and the second (protein and mineral substances) and the third (trace elements, vitamins, enzymes).

The value of milk as a food product is characterized by the following factors: the richest and most favorably balanced composition of components, the high digestibility of all nutrients in milk.

According to its chemical composition, milk is unique product nutrition, as it contains all those substances, without which the human body cannot develop normally. There are already over 200 different substances in milk, and research is ongoing.

For industrial processing we have largest quantities cow's milk is used, the average content of the main substances of which is given below.

Of course, in addition to these basic substances, milk also contains other substances: acids, vitamins, enzymes, etc. Some of them will be discussed further. First, let's take a closer look at the meaning and properties of the main components of milk.

Based on modern ideas about nutrition and from the analysis of the actual consumption of nutrients, the most deficient integral part food today are proteins, especially complete proteins, and these are, as a rule, proteins of animal origin. Therefore, consideration constituent parts milk it is best to start with proteins.

The total protein content in milk (we will only talk about cow's milk) averages 3.2%. Milk proteins are heterogeneous. They are composed of casein, albumin and globulin. The content of casein is 2.7%, albumin - 0.4%, globulin and other proteins - 0.1%. Casein is of the greatest practical importance, and not only because it accounts for 80-83% of all milk proteins, but also because it is released from milk during the manufacture of cottage cheese and cheese, while albumin and globulin remain in whey (they are called hence whey proteins.

Casein is a specific protein and is found only in milk, where it is combined with calcium and phosphorus in a soluble form. If calcium is split off from casein, then, being insoluble in an aqueous medium, casein coagulates, i.e., forms a clot. Casein itself is heterogeneous; several fractions are distinguished in it, differing from each other in the content of phosphorus.

In milk, casein is in the form of a colloidal solution and is the smallest spherical particles - globules. They are so small that they cannot be seen with a conventional microscope, and only an electron microscope, which gives an increase of 20-30 thousand times, allows you to see its spherical particles. Their size is approximately one hundred thousandth of a millimeter.

Unlike many other proteins, casein is heat stable. Even short-term heating, for example, of an egg leads to the coagulation of its proteins, to coagulation. We can boil milk, but the coagulation of proteins does not occur. This is very important property casein allows heating milk to destroy microorganisms in it without significantly changing the properties of the product.

But casein is very sensitive to the action of acids. Everyone had to observe that if milk is left in a warm place or leaven is added to it, then lactic acid fermentation quickly occurs in it. At the same time, milk sugar is converted by microbes into lactic acid, and we see how a clot forms after a few hours. It coagulated the casein. This property of casein is the basis for the production of kefir, curdled milk, cottage cheese and other fermented milk products.

Casein passes into an insoluble form, forming a clot, and under the action of rennet. However, rennet milk clot does not have a sour taste, it tastes the same as fresh milk. This method of precipitation of milk proteins is used in practice in the manufacture of cheeses and some types of cottage cheese.

Recently, a third type of coagulation of milk proteins has been increasingly used: under the action of calcium ions. This method was developed and theoretically substantiated by Professor P. F. Dyachenko. Calcium ions, as it were, connect the casein globules, forming “bridges” between them and causing protein coagulation. ABOUT practical application We will talk about all these ways of coagulating casein and other milk proteins a little later, considering the technology for the production of some dairy products.

One more property of casein should be mentioned - its ability to swell. According to P. F. Dyachenko, 1 g of casein binds about 0.7 g of water. Due to this property, dairy products such as cheese, cottage cheese, with apparent "dryness" contain a significant amount of water. For example, cheese, which has a hard elastic consistency, contains 40-45% water.

Albumin and globulin are simple proteins. They are soluble in water, as well as in weak acids and alkalis. Like casein, they are found in milk in a colloidal solution. However, their molecules are even smaller than casein, and are not visible even in an electron microscope at normal magnification. Unlike casein, these proteins are not thermostable, and already at temperatures above 75 ° C they coagulate. In this case, they do not form a clot, but fall out in the form of a fine suspension. But acids and rennet extract do not cause their coagulation, and they remain in the whey during the production of cottage cheese and cheese. This gave reason to call them whey proteins.

Until recently, whey proteins remaining in whey after manufacture rennet cheese and cottage cheese, were used in food extremely insufficiently, and meanwhile, in terms of their amino acid composition, whey proteins not only are not inferior to casein, but even surpass it. For example, most. the amino acid lysine deficient in nutrition in albumin and globulin of milk contains almost 1.5 times more than in casein, almost 4 times more in milk albumin and tryptophan. Whey proteins are also rich in an amino acid such as cystine. In albumin, it is almost 19 times more than in casein. Of course, the loss of these proteins is undesirable, therefore, at present, dairy industry enterprises extract them from whey, obtaining albumin curd, and curds, pastes and other milk-protein products are produced from it.

In addition to the technological properties noted here, milk proteins also have very important biological properties. All protein substances of milk are easily and quickly broken down by the digestive enzymes of the body. As the protein molecule is cleaved, it gradually breaks down into more simple elements down to the amino acids. The latter are the "bricks" of which proteins are composed.

It has been established that in terms of digestibility, milk proteins are in the first place, ahead of the proteins of meat, fish, and cereals. The digestibility of milk proteins is 95-97%.

But the greatest advantage of milk proteins is their biological usefulness, due to the amino acid composition of proteins.

Milk proteins contain all the amino acids needed by the human body. Among the two dozen amino acids in the composition of proteins, there are those that the body can synthesize on its own, and those that are not synthesized, but must come "in ready-made» with food. The former are called interchangeable, the latter are irreplaceable. Naturally, proteins that contain all the essential amino acids are more valuable in nutrition. Therefore, milk proteins are considered complete because they contain all the essential amino acids and in a favorable ratio. Moreover, milk proteins are rich in the most deficient essential amino acids, which are often deficient in the human diet. These amino acids include lysine, tryptophan, methionine. And without these amino acids or with a lack of them, the body cannot synthesize “own” proteins and “build” its cells, tissues, enzymes, antibodies, hormones and other structural and physiological elements from them. In addition, a lack of lysine in food leads to a violation of blood formation, tryptophan is necessary for growth processes, methionine normalizes the activity of the liver, and is necessary for the prevention of atherosclerosis.

The biological value of milk proteins can be illustrated by data that shows and compares the content of essential amino acids in low-fat cottage cheese, category I beef, buckwheat and wheat flour (the protein content in these products is relatively high and amounts to 18.0; 18.6; 12.6; 10.6%, respectively).

Of the four very common and commonly consumed foods greatest content essential amino acids, as we see, falls on cottage cheese. It contains more than other products, methionine, threonine, isoleucine and leucine. In meat, only two amino acids (valine and lysine) are superior in content to cottage cheese, cereals and flour, and the total amount of essential amino acids in meat is 11% lower than in cottage cheese.

Fat in milk, depending on the breed of cattle and lactation period, contains from 3 to 5%. Milk fat is easily digested and well absorbed by the human body (by 96-97%) due to the fact that its melting point is several degrees lower than the human body temperature (28-33°C). The composition of milk fat includes more than 20 fatty acids, among them butyric, caproic, caprylic, etc., which determine the value of milk fat in terms of nutritional physiology, since thanks to them milk fat is very easily digested in the body. Contained here, however, in not in large numbers(up to 4%) and the so-called irreplaceable fatty acid: linoleic, linolenic, arachidonic.

In milk, fat is in the form of a fat emulsion. Fat globules are generally 2-4 microns in size. Considering that a micron is one thousandth of a millimeter, one can imagine what a thin fat emulsion milk is. Due to their small size, fatty particles are easily accessible to the action of digestive juices.

Under the action of enzymes gastrointestinal tract fat is broken down with the release of fatty acids, which are absorbed into the blood.

In milk, fat particles do not merge together, since each ball is surrounded by a strong lecithin-protein shell that prevents this.

Milk fat contains phosphatides, sterols, fat-soluble vitamins A, D, E, K and other related substances, so milk fat should be considered not only as a source of energy, but also as a product of high biological value, rich in biologically active substances.

Like all other fats, milk fat has a high energy value(calorie content). When “burning” in the body, 1 g of fat is released 9 kcal, 1 g of protein - 4 kcal, 1 g of carbohydrates - 3.75 kcal. Therefore, 1 g of fat provides the body with 2.4 times more energy than carbohydrates and 2.25 times more than proteins. This means that the more fat a product contains, the higher its calorie content and the higher the calorie content of the diet in which this product is included.

Is it good or bad? It all depends on many factors - we will talk about them ahead.

Phosphatides, sterols play an important role in the body: they are part of tissues and physiological fluids, participate in metabolic processes, etc. Of the phosphatides, lecithin is of the greatest importance in nutrition. It contains organic phosphorus and the nitrogenous substance choline, which determine the high physiological activity of lecithin. These substances contribute to the normalization of fat and cholesterol metabolism in the body. Phosphatides prevent excessive deposition of fat in the liver and thereby disrupt its most important functions. Phosphatides. they also have an anti-sclerotic effect, since they are involved in the regulation of cholesterol metabolism processes.

Carbohydrates in milk are represented mainly by milk sugar - lactose (4.5-5%). In water, lactose dissolves much worse than sucrose (beet sugar), and is 5-6 times less sweet. This explains the fact that, being present in milk in almost the same amount as beet sugar, for example, in sweet tea, milk sugar does not give the milk a pronounced sweet taste. However, like other carbohydrates, milk sugar is well absorbed by the body and has a high energy value. Milk sugar, like beet sugar, belongs to disaccharides; in the intestine, under the action of enzymes, it is broken down into glucose and galactose and, in this form, is absorbed into the blood. In the intestine, lactose serves as a nutrient medium for lactic acid microorganisms that suppress the putrefactive microflora.

Lactose under the influence of lactic acid microorganisms is fermented with the formation of lactic acid. This property is widely used in the production of many fermented milk products: kefir, curdled milk, sour cream, cottage cheese, etc. Being a nutrient medium for lactic acid microflora, milk sugar thereby participates in technological processes obtaining many dairy products.

Under the influence of high temperatures, milk sugar caramelizes, while the color of the product becomes slightly brownish. If such conditions are created in a solution containing casein, then melanoidins are formed during the interaction of sugars and amino acids. The appearance of a brownish color in sterilized and baked milk, fermented baked milk is explained precisely by these reactions.

As for minerals, figuratively speaking, we can say that almost the entire periodic table is concentrated in milk. Milk contains both macroelements - sodium, potassium, calcium, phosphorus, magnesium, etc., and microelements - copper, aluminum, zinc, tin, arsenic, cobalt, manganese, chromium, etc. Both the first and the second are involved in the construction cells and tissues of the body, and many trace elements are regulators of metabolic processes. The total amount of minerals in milk is 0.6-0.7%. In milk, there are mainly salts of phosphoric, as well as casein and citric acid. Lack or excess of salts leads to an imbalance, and proteins can precipitate. This property of milk is used in the production of fermented milk products and cheeses.

More than half of the total amount of minerals in milk falls on two elements: calcium and phosphorus. No other foods contain calcium in such large quantities as dairy products, especially cheeses and cottage cheese. Studies have established that their combination with milk protein is especially favorable for the absorption of calcium and phosphorus. It is in milk that both of these elements are associated with the casein molecule and, therefore, are in the most acceptable form for the body. Calcium is included in large quantities in the composition of teeth, together with phosphorus, it forms the basis of bone tissue, participates in a number of metabolic processes.

Microelements are also of great importance for the human body. As catalysts for many biochemical processes, they are essentially mineral "vitamins". So, cobalt is involved in blood formation, zinc affects the function of reproduction, fluorine promotes the formation of bone and dental tissue, etc.

Already enumeration physiological significance a small part of the elements contained in milk indicates their most important role in the human body.

According to the content of vitamins, milk cannot be considered as a high-vitamin product, but since dairy products are everyday product nutrition, milk provides the body with a significant proportion of these essential nutritional factors. Milk contains almost all known water- and fat-soluble vitamins: vitamin C (ascorbic acid), PP (nicotinic acid), B 1 (thiamine), B 2 (riboflavin), B 6 (pyridoxine), B 12 (diancobalamin ), A (retinol), D (calciferol), E (tocopherol), K (phylloquinone), etc. Together with other food products, milk is involved in providing the human body with these biologically active substances that regulate the vital functions of the body. The level of vitamin content in milk and dairy products is significantly influenced by the conditions of animal feeding, lactation period, technological processing of milk and other factors. Under the influence of high temperatures and long-term storage foods, some vitamins are destroyed.

So, we noted that milk contains a variety of chemical substances, which play an important role in the human body, each of the components of milk has one or another significance in nutrition, and in quantitative terms, most of them correspond to a balanced nutrition formula, which indicates a high nutritional and biological value of milk and its products.

Another factor characterizing the nutritional value of milk is the easy digestibility and assimilation of its main constituents. It is explained by the fact that all components are in milk in the form of tiny particles, due to which they are quickly and completely broken down by digestive enzymes. The size of these smallest particles can be judged by the following fact: 1 ml of milk contains an average of up to 3 billion fat globules! What can we say about the size of the elementary particles of proteins and other components, if they cannot even be seen with a conventional microscope? Naturally, thanks to such a highly dispersed system as milk, it is quickly absorbed by the human body.

The third factor characterizing the nutritional value of milk, although not as significant as the first two, is the favorable ratio of its main nutrients.

It is known that in the human diet, the main nutrients, i.e. proteins, fats and carbohydrates, should be in the ratio 1:1:4. Naturally, this is achieved due to their total content in the set various products nutrition. But if we talk about individual products, then only milk has the closest to the optimal ratio of essential nutrients, i.e. 1:1:1.5. This, of course, is not an ideal ratio, but, given that in all other types natural products it deviates much more from the optimum, then it should be recognized that milk has the closest ratio of these nutrients to the desired one.

In addition to cow's milk, goat's, sheep's, mare's milk, in desert areas Central Asia- camel, in the mountainous regions of the Caucasus - buffalo, and in the Far North - deer milk. Although each of these types of milk has its own characteristics and retains its individuality, nevertheless general properties their composition and main factors of nutritional value are close to cow's milk.

The table compares data on the degree of satisfaction daily requirement human in the main nutrients and energy in the use of certain dairy products and meat.

Nutritional value - the main characteristic of a food product - the amount of nutrients contained in it (proteins, fats, etc.) and their ratio.

The raw material for milk production is natural milk, skimmed milk, cream.

Natural milk is full fat milk without any additives. It does not enter the sale, as it has a non-standardized fat content and SOMO. It is used to produce various types of milk and dairy products.

Skimmed milk - skimmed part of milk obtained by separation and containing not more than 0.05% fat.

Cream - the fat portion of milk obtained by separation.

Milk is a biologically valuable food product, especially for children. It contains high-grade proteins, fats, phosphatides, fat-soluble vitamins, mineral salts. In total, about 100 biologically important substances have been found in milk.

The chemical composition of milk is as follows: proteins 3.5%, fats 3.4%, milk sugar 4.6%, mineral salts (ash) 0.75%, water 87.8%. The chemical composition of milk varies depending on the breed of animals, the season, the nature of the feed, the age of the animals, the lactation period, and the technology of milk processing.

Milk proteins are readily available for digestive enzymes, while casein has unique property, forming a glycopolymacropeptide in the process of digestion, have a regulatory effect on increasing the digestibility of other nutrients.

Milk proteins are represented by casein, albumin and globulin. They are complete and contain all the amino acids necessary for the body. Casein in milk is in the form of caseinogen in a bound state with calcium. When milk souring, calcium is split off from casein, which, coagulating, precipitates.

Milk fat in milk is in the form of tiny fat globules 0.1-10 microns in size. When milk is standing, fat globules due to the small specific gravity rise up, forming a layer of cream. Due to the low melting point (within 28-36°C) and high dispersion, milk fat is digested by 94-96%. As a rule, the fat content of milk in autumn, winter and spring is higher than in summer. It also increases towards the end of the lactation period. In this case, the conditions of keeping the animal and the nature of the feed are of great importance. With good care, the amount of fat in milk can reach 6-7%.

The carbohydrates in milk are in the form of milk sugar, lactose, which is less sweet in taste than milk. vegetable sugar, but its nutritional value is not inferior to it. When boiled, milk sugar caramelizes, giving the milk a brownish color and a specific aroma and taste. Milk sugar is of great importance in the production of lactic acid products. Under the action of lactic acid bacteria, it turns into lactic acid; while curdling the casein. This process is observed in the production of sour cream, curdled milk, cottage cheese, kefir.

The composition of milk includes phosphorus, calcium, potassium, sodium, iron, sulfur. They are found in milk in an easily digestible form, which is especially importance early childhood when milk is the staple food. Of the trace elements in milk contains zinc, copper, iodine, fluorine, manganese.

The main vitamins of milk are vitamins A and B, some amounts of ascorbic acid, thiamine, riboflavin, nicotinic acid. Their content is subject to significant fluctuations. In summer, when animals eat juicy green fodder, the content of vitamins in milk increases. In winter, due to the transition to dry food, the amount of vitamins in milk decreases. In the future, the content of vitamins depends on the conditions of storage, transportation and processing of milk.

Milk contains a number of enzymes. The main ones are: phosphatase, peroxidase, reductase, amylase, lipase and catalase.

Topic 5. Sanitary and hygienic assessment of milk

and dairy products

Nutritional and biological value of milk and dairy products. The nutritional and biological value of milk lies in the optimal balance of its components, easy digestibility (by 95-98%) and high use of all the plastic and energy substances necessary for the body. Milk contains all the nutritional substances necessary for the body, so milk and dairy products are indispensable in the nutrition of patients, children and the elderly. It contains high-grade proteins, fats, vitamins, mineral salts. In total, about 100 biologically important substances have been found in milk. The inclusion of milk and dairy products in the diet improves the balance of the amino acid composition of the proteins of the entire diet and significantly increases the supply of calcium to the body. The chemical composition of cow's milk is as follows: proteins 3.5%, fats 3.4% (not less than 3.2%), carbohydrates in the form of milk sugar (lactose) - 4.6%, mineral salts 0.75%, water 87, 8%. The chemical composition of milk varies depending on the breed of animals, the season, the nature of the feed, the age of the animals, the lactation period, and the technology of milk processing.

Squirrels milk presented casein, albumin(lactoalbumin) and globulin(lactoglobulin). They are complete and contain all the amino acids necessary for the body. Milk proteins are readily available for digestive enzymes, and casein has a regulatory effect on increasing the digestibility of other nutrients. Casein, when souring milk, splits off calcium and curdles. Albumin is the most valuable milk protein; when boiled, it coagulates, forming foam, and partially precipitates.

In human nutrition, cow, goat, sheep, mare, donkey, deer, camel, buffalo milk is used. Buffalo and sheep's milk has especially high nutritional and energy properties. The most nutritious is reindeer milk, which contains up to 20% fat, protein - 10.5%, vitamins 3 times more than in cow's milk. Women's milk contains 1.25% protein, therefore, cow's and any other milk requires dilution when feeding infants. According to the nature of the proteins, the milk of various animals can be divided into casein(casein 75% or more) and albuminous(casein 50% or less). Casein milk includes the milk of most lactating farm animals, including cows and goats. Albumin milk includes mare and donkey milk. The peculiarities of albumin milk are its higher biological and nutritional value, due to the better balance of amino acids, high sugar content and the ability to form small, tender flakes when soured. Albumin milk is similar in properties to human milk and is the best substitute for it. Albumin particles are 10 times smaller than casein, the particles of which are larger and, when curdling in the stomach of an infant, cow's milk protein forms hard-to-digest large, dense, coarse flakes.

Main protein cow's milk is casein, which in milk is 81.9% of the total amount of milk proteins. Lactoalbumin found in milk in an amount of 12.1%, lactoglobulin 6%.milk fat belongs to the most valuable fats in terms of nutritional and biological properties. It is in a state of emulsion and a high degree of dispersion. This fat is highly palatable. Milk fat contains phospholipids (0.03 g per 100 g of cow's milk) and cholesterol (0.01 g). Due to the low melting point (within 28-36˚C) and high dispersion, milk fat is absorbed by 94-96%. As a rule, the fat content of milk in autumn, winter and spring is higher than in summer. With good animal care, the amount of fat in cow's milk can reach 6-7%. Carbohydrates in milk are in the form of milk sugar - lactose. It is the only milk carbohydrate found anywhere else. Lactose refers to disaccharides; upon hydrolysis, it breaks down into glucose and galactose. The intake of lactose into the intestines has a normalizing effect on the composition of the beneficial intestinal flora. Milk intolerance, noted in many people, is caused by the absence in the body of enzymes that break down galactose.

Milk sugar is of great importance in the production of lactic acid products. Under the action of lactic acid bacteria, it turns into lactic acid; while curdling the casein. This process is observed in the production of sour cream, curdled milk, cottage cheese, kefir.

Minerals. Milk contains a wide range of macro- and microelements. In the mineral composition of milk, calcium and phosphorus are of particular importance. It also contains potassium, sodium, iron, sulfur. They are found in milk in an easily digestible form. Microelements contain zinc, copper, iodine, fluorine, manganese, etc. The calcium content in milk is 1.2 g/kg.

Vitamins. Almost all known vitamins are present in milk in small quantities. The main vitamins of milk are vitamins A and D, and also contain some amounts of ascorbic acid, thiamine, riboflavin, nicotinic acid. In summer, when animals eat juicy green fodder, the content of vitamins in milk increases. The calorie content of milk is low and averages 66kcal per 100g of product. Milk contains a number of enzymes.

Milk causes a weak secretion of the gastric glands and is therefore indicated for peptic ulcer and hyperacid gastritis. Due to the presence of lactose, when drinking milk, a microflora develops in the intestines, delaying putrefactive processes. There is little salt in milk, and therefore it is recommended for people suffering from nephritis and edema. There are no nucleic compounds in milk, therefore, it is indicated for persons with impaired purine metabolism. For febrile patients, milk is both light food and drink.

The overall balance of all substances that make up milk is characterized by an anti-sclerotic orientation, which has a normalizing effect on the level of cholesterol in the blood serum.

TO fermented milk products include: sour cream, curdled milk, cottage cheese, acidophilus milk, kefir, koumiss and others. They are obtained by fermenting pre-pasteurized milk with ferments of lactic acid microbes. The medicinal properties of lactic acid products are explained by the fact that they are digested 2-3 times easier and faster than milk, which forms dense large clots in the stomach, suppression of the growth of putrefactive intestinal microflora, and the presence of antibiotics produced by the lactic fermentation bacillus that affect pathogenic microbes. I.I. Mechnikov attached great importance to fermented milk products in preventing premature aging, one of the reasons for which he saw in the “self-poisoning” of the body by products formed during the processes of putrefaction in the intestines.

Yogurt is close to milk in its nutritional properties. Fresh one-day yogurt enhances intestinal motility and has a laxative effect. Two - three-day yogurt can have a fixing effect. Under the influence of ordinary curdled milk, the intestinal microflora changes, however, lactic acid microbes contained in curdled milk do not find favorable conditions for engraftment in the intestines.

Acidophilus bacillus takes root well in the human intestine and is used to make acidophilic lactic acid products. It is more effective in the fight against putrefactive microflora. Acidophilic milk is used to prepare patients for surgery, to treat putrefactive colitis, dyspepsia in children, constipation and other diseases. If ordinary milk is digested by 32% in an hour, then lactic acid products by 91% during this time.

To make kefir, milk is fermented kefir mushrooms. In the manufacture of koumiss, milk (mare or cow) is fermented with pure cultures of Bulgarian sticks or lactic yeast. Depending on the timing of maturation, kefir and koumiss are divided into weak (one-day), medium (two-day) and strong (three-day). The alcohol content in weak kefir is 0.2%, on average - 0.4%, in strong - 0.6%. Weak kefir has a laxative property, is used to eliminate and prevent constipation. Kumis is a well-carbonated drink due to the presence of carbon dioxide. The alcohol content in koumiss is from 1 to 2.5%. It has a strengthening effect, improves digestion, metabolism and is widely used for medicinal purposes in chronic bronchitis, pulmonary tuberculosis and anacid gastritis.

Cottage cheese is a kind of concentrate of protein and calcium, therefore it has a high biological value. It helps prevent fatty liver disease. It has anti-sclerotic properties, increases diuresis and is widely used in the nutrition of children and the elderly.

Milk is a good environment for the development of microorganisms. The main diseases transmitted to humans through milk are tuberculosis, brucellosis, foot-and-mouth disease and coccal infections. Intestinal infections (dysentery), poliomyelitis can be transmitted through milk, which can be introduced into milk at all stages of its production, transportation, processing and distribution. With milk, infectious agents can be transferred to butter, cottage cheese, curdled milk and other dairy products. In curdled milk, the causative agents of typhoid fever survive up to 5 days, in cottage cheese up to 26 days, in oil up to 21 days. The causative agent of poliomyelitis remains viable in dairy products for up to 3 months. The possibility of transmission through milk of diphtheria and scarlet fever has been proven. Milk contamination is usually associated with bacillus carriers working in dairies and other dairy facilities.

Especially dangerous infections. The milk of animals suffering from anthrax, rabies, infectious jaundice, rinderpest and other diseases is subject to destruction on the spot in the presence of representatives of the veterinary and sanitary supervision.

Tuberculosis. The greatest danger to humans is milk from animals with severe clinical manifestations of the disease, especially with udder tuberculosis. The milk of such animals is not allowed to be used for food. Animals with a positive reaction to tuberculosis are allocated to special herds, and milk on farms must be disinfected by heating to 85 ° C for 30 minutes.

Brucellosis. Brucellosis affects cows, sheep and goats. Milk from animals suffering from brucellosis is subjected to mandatory boiling at the place of receipt for 5 minutes, followed by re-pasteurization at dairies.

foot and mouth disease- the disease is caused by a filter virus that is not resistant to heat. Heating milk to 80°C for 30 minutes or boiling it for 5 minutes kills the virus. Milk is allowed to be sold on the farm only after heat treatment.

Topic 3. Sanitary and hygienic assessment of meat

and meat products

Sanitary and hygienic examination of food products carried out by a sanitary doctor in a planned manner and outside the plan in the presence of special epidemiological indications. The purpose of the sanitary examination is to establish the qualitative state of food products and to identify properties that may adversely affect the health of the population. The quality of food products produced by food enterprises is regulated by the standards and regulations established in the country.

During storage, transportation and sale food products can change their original properties: taste, appearance, smell; products can get into harmful impurities or microorganisms that make them hazardous to health. All products, depending on their quality, are usually divided into the following categories:

Benign (standard)– products that meet all the requirements of the standard. Their use in food does not cause concern. Such products are allowed to be used for food without restrictions.

Conditionally fit- products with certain defects, which in their natural form pose a danger to human health and require mandatory (most often thermal) treatment to neutralize them. For example, fresh fish, in the muscle tissue of which larvae of a wide tapeworm were found; meat of animals suffering from brucellosis, leukemia, tuberculosis, foot and mouth disease, etc.

Products with reduced nutritional value (non-standard)- these are products that have defects that reduce their nutritional value, but do not prevent them from being eaten when normal conditions i.e. not hazardous to human health. These products are prepared in violation of the technological processing regime, storage conditions and terms, or other reasons. For example, low-fat milk, high-moisture bread.

falsified products are products that are artificially given some properties and characteristics in order to hide flaws (or for the purpose of profit). For example, baking soda can be added to milk to hide hyperacidity. Neutralizing lactic acid, soda does not delay the development of putrefactive microorganisms and contributes to the destruction of vitamin C. Such milk is not suitable for human consumption.

Surrogates- products similar to natural ones in terms of organoleptic characteristics (smell, taste, color, appearance), but prepared artificially with a corresponding indication on the label. These are coffee surrogates made from cereals; fruit essences instead of natural juices; soy meat, mayonnaise, black caviar.

Poor quality products- these are products that are not suitable for food in both natural and processed form, as they are dangerous to human health or unsuitable for consumption due to unsatisfactory organoleptic properties. Violation of the quality of food products may be due to the decomposition of their constituent parts, in particular protein under the influence of putrefactive microflora, fat under the influence of physical and chemical factors. Poor-quality products can become due to infection with helminth larvae, as well as contamination with pesticides and other toxic substances above the MPC. Examples of poor quality products are rancid fats, moldy bread, rotting meat, flour with a high content of ergot.

Nutritional and biological value of meat and meat products. The meat of warm-blooded animals is the most important food product, which is a source of complete protein, fat, vitamins, mineral salts, as well as extractive substances (creatine, purine bases, lactic acid, glycogen, glucose, lactic acid, etc.). According to its chemical composition, animal meat provides the body with vital proteins and contains all the essential amino acids in a favorable balance. Compared with plant products, meat has a higher digestibility, low "puffiness", high saturation.

The chemical composition, organoleptic properties and nutritional value of meat vary significantly depending on the type, age and nature of the animal's nutrition, as well as on the part of the carcass. The content of proteins in meat is 11-21%. The amount of fat varies depending on the fatness of the animal, for example, in beef from 3 to 23%, in pork up to 37%. The meat of well-fed animals not only has a high energy value, but also contains more essential amino acids and biologically valuable fats. There are few carbohydrates (glycogen) in meat, less than 1%. Of the minerals, macronutrients such as phosphorus, magnesium, potassium, sodium are of primary importance, the content of which differs little in various types meat. Meat is also a source of some trace elements - gland, copper, zinc, iodine, etc. Iron is 3 times better absorbed from meat than from plant products. Meat contains various vitamins: thiamine, riboflavin, pyridoxine, nicotinic and pantothenic acids, as well as choline. The entrails (offal) - liver, kidneys, etc. contain less protein, but are very rich in vitamins A, group B and others.

Water-soluble nitrogenous extractives of meat give it a peculiar aroma and taste and excite the secretion of digestive juices and the activity of the nervous system. When cooking meat, from 1/3 to 2/3 of the extractives goes into the broth, so boiled meat is preferable in chemically sparing diets. Boiled meat is widely used in dietary nutrition for gastritis, peptic ulcer, liver disease and other diseases of the digestive system.

The digestibility of meat is high: fats are digested by 94%; proteins of lean pork and veal by 90%, beef - 75%, lamb - 70%.

The main feature of meat fats is their refractoriness. Meat fats are distinguished by a significant content of solid, saturated fatty acids, which have high temperature melting. With a decrease in fatness, significant changes occur in the composition of fat: the content of polyunsaturated fatty acids (PUFAs) decreases and the content of saturated, solid fatty acids sharply increases, and therefore the melting point of fats increases. Lean cattle meat fat has a lower biological value and is characterized by low digestibility. Saturated fatty acids predominate in beef and lamb, and the content of essential polyunsaturated fatty acids (linoleic, linolenic) is insignificant. There are a lot of PUFAs in pork. According to biological properties, pork fat is the best. Cholesterol in the muscle tissue of warm-blooded animals is 1.5 times less than in adipose tissue.

poultry meat contains more proteins: chickens - 18-20%, turkey - 24.7% and extractives; proteins and fats are better digested. There are more PUFAs in the lipids of poultry meat than in beef and lamb. White meat is rich in phosphorus, sulfur and iron. The meat of ducks and geese is not used in dietary nutrition, since the fat content is 36 - 38%.

Meat is a perishable product. When it rots, decomposition of amino acids occurs with the release of ammonia, hydrogen sulfide and other foul-smelling gases. When fats are oxidized, volatile fatty acids are released. This not only worsens the organoleptic properties of the product, but also reduces its nutritional value.

Meat can cause food poisoning, most commonly caused by salmonella. Infectious animal diseases (zoonoses) can be transmitted to humans through meat. The meat of animals suffering from anthrax and other especially dangerous infections is not allowed for food and must be destroyed. With less dangerous infections (brucellosis, tuberculosis, foot and mouth disease, leukemia, etc.), meat is used as conditionally fit. Such meat can only be sold through public catering establishments, where it is most often thoroughly boiled for 2.5 - 3 hours in pieces weighing no more than 2 kg and up to 8 cm thick. Animal meat can also be a source of human infection with certain helminths (Finnosis , trichinosis).

Health protection of consumers from these diseases is provided by veterinary supervision. Livestock is slaughtered at meat processing plants and slaughterhouses under the supervision and control of the veterinary and sanitary service.

Infection of animal meat can be intravital or post-mortem. In malnourished and overworked animals, intravital bacteremia and the penetration of salmonella and other microflora from the intestine into muscle tissue and internal organs. In the process of slaughtering animals and removing the viscera, direct contamination of the carcass with intestinal contents is possible. To avoid this, the intestine should be removed only after applying double ligatures to both ends. To prevent the proliferation of microbes, meat should be stored at an air temperature of 0˚ to +4˚C, and frozen meat - at a temperature below 0˚C.

BREAD

Nutritional and biological value of bread. Flour is made from cereals (wheat, rye, corn, oats, barley), from which bread, cakes are baked, and used in the preparation of various dishes. The properties of flour depend on the quality of grinding and the % "yield" (the ratio of the mass of the obtained flour to the mass of the initial grain): flour coarse grinding(yield - 95-99%) contains bran, with finer grinding (yield 10-75%) Wheat flour the whiter and softer, the lower the % output. 74-85% of proteins are absorbed from wholemeal flour, up to 92% from fine flour, but at the same time, flour contains less B vitamins and minerals. When baking bread and bakery products, yeast is used, as well as milk, eggs, flavoring and aromatic substances.

Belkov in rye bread 5.0-5.2%, in rye-wheat - 6.3%, in wheat bread and buns - from 6.7 to 8.7%; fats in rye, rye-wheat and wheat bread 0.7-1.2%, in white buns - up to 1.9%; carbohydrates from 42.5% in rye to 52.7% in wheat flour products premium. Calorie black bread - 204-221 kcal, white - 229-266 kcal.

Diet varieties of bakery products are produced: protein-wheat bread and crackers are recommended for diabetes, obesity, diathesis; protein-bran bread - for the same diseases accompanied by constipation; salt-free (achloride) bread and crackers - for diseases of the kidneys, heart, hypertension, as well as for various inflammatory processes accompanied by edema. Wheat bran (doctor's) bread is recommended for pregnant women and nursing mothers, as well as for constipation and nervous diseases; bread from crushed wheat grain - with obesity and habitual constipation. With exacerbations of hyperacid gastritis, gastric and duodenal ulcers, crackers with low acidity are used. Dairy and high-calorie buns are used for the same diseases of the stomach, as well as in the nutrition of pregnant and lactating women, in baby food, for rickets, tuberculosis, and bone fractures.

During storage, the bread becomes stale as a result of a change in the colloidal structure of starch (synersis) and the release of water. Delay the staleness of bread stabilizers or freezing. Bread should be stored in well-ventilated rooms at a temperature of 16-18ºС. Bread and bakery products are transported in trays by specialized vehicles.

Freshly baked bread does not contain microorganisms, but with high humidity, low acidity and long-term storage, bacteria (spore-forming "potato stick" - Bac.Mesentericus, conditionally pathogenic vegetative anaerobe "wonderful stick" -Bac.prodegiosus,) and mold fungi ( Aspergillus, Penicillium, Fusarium, Cephalosporium, Trichoderma, Stachibotris). The crumb of bread affected by the “potato stick” is translucent, viscous, sticky, brownish in color with an unpleasant smell of rotting potatoes or fruits (irritates the stomach, causing dyspepsia). With the defeat of the “wonderful stick”, bright red mucous spots appear in the crumb. mold mushrooms can cause severe food poisoning(mycotoxicosis): ergotism, fusarium, aflatoxicosis.

food poisoning (BY) - diseases caused by the consumption of foods richly contaminated with microorganisms or containing toxic substances of a microbial or chemical nature. Food poisoning is not transmitted from a sick person to a healthy person.

Microbial food poisoning. Microorganisms (bacteria and microscopic mold fungi) and/or toxic products of their vital activity serve as the cause of microbial PD.

Food poisoning of a bacterial nature represented by toxic infections and bacterial toxicosis.

Food poisoning are a group of acute bacterial intestinal infections caused by pathogenic and opportunistic bacteria that produce endotoxins. In the gastrointestinal tract of a sick person, pathogens remain alive for 7-15 days, causing symptoms characteristic of infectious diseases with severe toxic manifestations. The main signs of food poisoning: simultaneous illness of a group of persons who consumed the same food; territorial limitation of the disease; a clear association with food intake; the suddenness of the onset (outbreak) of the disease with an incubation period of 6-24 hours, the rapid cessation of the outbreak after the withdrawal of an epidemically dangerous product. Prevention: 1. prevention of contamination of food and prepared foods; 2. ensuring storage conditions that exclude massive reproduction of microorganisms; 3. Reliable heat treatment before eating questionable (contaminated) foods.

Salmonellosis. The endogenous route of infection of meat and eggs of poultry can be associated with a lifetime disease of primary salmonellosis (infectious abortion and paratyphoid enteritis of cattle, typhoid of piglets, paratyphoid fever of calves and waterfowl) of animals intended for slaughter and secondary salmonellosis of weakened animals. The exogenous route is due to a violation of sanitary rules during carcass cutting, transportation, storage and cooking, as well as bacteriocarrier of an employee of a public catering enterprise. Survival of Salmonella: 1) in the refrigerator at 7-10°C 6-13 days in sausages and sausages, 45 days in pasteurized milk, 60-65 days in raw eggs, scrambled eggs and raw pork; 2) in the freezer up to 13 months. in frozen meat. Salmonella persist at high concentrations of salt and acids in foods. Salmonella die instantly when boiled, at 56 0 C - after 1-2 minutes. However, to eliminate Salmonella in large cuts of meat and dense products, a longer processing time is required. Most cases of salmonellosis are associated with meat (70-80%), milk (10%), fish (3.5%). There are frequent cases of infection through the eggs of lively infected waterfowl (ducks, geese), as well as confectionery products prepared using chicken eggs with a contaminated surface without heat treatment. If the source of salmonella is a bacteriocarrier, then any food can cause salmonellosis.

Characteristic signs of salmonellosis: incubation period 12-24 hours; sudden acute onset; bacteremia with the release of Salmonella exotoxin and the release of endotoxin into the blood after the death of Salmonella; the patient's body temperature is 38-40 0 С; repeated vomiting; stool for 1-3 days is plentiful, liquid, with green mucus and streaks of blood (especially often the appearance of blood in the stool in children, due to the involvement of the large intestine in the infectious process); dehydration of the body; signs of general toxicosis (pallor, weakness, loss of appetite, headache, muscle cramps and pain); the duration of the disease is 3-5 days, followed by a long-term isolation of bacteria with feces. There are 2 fundamentally different clinical forms of salmonellosis: typhoid-like (with all signs of gastroenteritis) and flu-like (along with dyspeptic disorders, catarrhal phenomena). Mortality is about 1%.

Prevention of salmonellosis: 1). Strict sanitary and veterinary supervision over the health of slaughtered livestock, compliance with sanitary rules for the process and conditions at slaughterhouses. 2). Prohibition on free sale raw eggs waterfowl and sale only after boiling for 15 minutes. 3). Health control of workers at food enterprises (regular preventive medical examinations with the identification of bacteria carriers, production control and health education of workers). 4). Proper heat treatment and storage of meat and dairy products, separate processing of boiled and raw meat, rejection of creams and dishes where eggs are used without heat treatment.