Meats include the main type of meat products. Great value and distribution of sausages due to their high nutritional valuation, calorie consumption opportunity without culinary processing a significant shelf life and the ability to transport over long distances. During the production of raw sausages remove parts that have low nutritional value (bones, connective tissue), and add substance to nutritionally valuable (dairy products, blood products, etc.) And have a good aroma and flavor properties (spices, etc.). Almost every food product that includes technology production element assembly recipes, can be attributed to the combination characteristic signs and indicators which will be determined in the primary content of the recipe specified product raw materials and manufacturing techniques. Therefore, in some countries, the products produced by the meat processing industry, classified on meat, meat combination, cereal (based on meat) and meat analogues. The main condition for the feasibility of achieving food remains its safety when consumed by man.The term "safety" means a guarantee that the full cycle of production, supply and storage of the product in terms not harm health.Article 20 of the Law of Ukraine «On the safety and quality of food» № 2809–IV of 6 September 2005 the requirement for persons engaged in the production or introduction into circulation of foodstuffs, apply sanitary measures and good practices of production, HACCP system and / or other systems to ensure safety and quality of food during the production and circulation of food. Almost all countries to food producers put forward similar demands.Due to possible prospects and expand markets, fatherland, his enterprises must increasingly implement certification system (security) product line with the recommendations of international legislation on the certification of food products (ISO 22000: 2005) systems Eurep GAP control in the crop, a system of control points for livestock and food production – hazard analysis critical control points (HACCP), which translates as «hazard analysis and critical control points». The main purpose of the article is the analysis of food safety, including cooked sausages, analysis of the presence of hazards throughout the production chain link on the example P.C. «SMIO» «Stryjsky meats delicious».
Визначено безпечність та якість молока різних молокопереробних підприємств, яке використовується для харчування населення України. Встановлено, що за органолептичними показниками, густиною, кислотністю молока, вмістом жиру, білка, сухого знежиреного залишку, сухої речовини, бактеріального обсіменіння молоко торгових марок «Віта» (ПАТ-ЖЛК «Україна»), «Яготинське» та агропромислового ринку м. Біла Церква Київської області, відповідало вимогам національного стандарту України (ДСТУ 3662:2015). Молоко торгових марок «Віта» (ПАТ-ЖЛК «Україна», «Яготинське» за чистотою молока (кількість механічних домішок), фальсифікацією (домішки води) та забрудненням лужним миючим засобом – до 5% не відповідало вимогам чинного ДСТУ 3662:2015. Вперше застосовано спосіб визначення фальсифікації молока натрію гідрокарбонатом із застосуванням бромкрезолового зеленого (Патент України на корисну модель № 118246; 2017 р.). Вперше застосовано спосіб для визначення кількості соматичних клітин у молоці (наявність субклінічної форми маститу) із застосуванням розчину Reagent N (Австрія) (Патент України на корисну модель № 118247; 2017 р.). Запропоновані способи достовірні (99,2–99,8%), ефективні, експресні, зручні в проведенні, не вимагають витрат на реактиви і можуть використовуватися в комплексі з іншими методами визначення безпечності та якості молока.
Recently, a significant amount of data has been reported indicating on the link between consumption of dairy products and development of oncological diseases. This could be explained by the presence in milk of various hormones, particularly insulin-like growth factor (IGF). This hormone is a mediator between somatotropin and tissues. In response to the increase of the blood level of growth hormone, hepatocytes begin actively synthesize the IGF, which accelerates the rate of the metabolism, including those of onco-cells. The majority of studies relate to humane medicine, and data on the dependence of IGF milk levels on breed, period of lactation, diet, physiological, and clinical status of an animal are lacking. Taking this into consideration, the purpose of this study was to analyze the concentration of insulin-like factor in colostrum, milk of cows and blood plasma at various stages of lactation. Study was performed on cows of Ukrainian blackand-white dairy breed in their from second to fifth lactation with milk yield 5100-5700 kg per previous lactation. Concentration of IGF was detected in colostrum, milk and plasma of cows, using enzyme immunoassay. Obtained material gives evidence that the highest IGF level is present in colostrum. After that hormone concentration decreases up to 10-14 day of lactation. High level of IGF in colostrum might be associated with necessity to stimulate metabolism of calves in early postnatal period of ontogenesis. Immediately after calving plasma level of IGF decreases. The highest level was observed on 10-14 th days of lactation. Taking into consideration physiological function of the given hormone, there is no univocal explanation of the decrease of its plasma level in cows at the beginning of lactation. This could be associated with energy deficit, physiological condition of animals or with developing of lactation dominant and levels of other hormones. Potential of further research lies in investigation of the dependence of the IGF level in the secretion of the mammary gland on productivity, breed, age and diet of animals.
Because using antimicrobial drugs leads to development of resistance among bacterial isolates, the treatment with antimicrobial drugs in human and veterinary medicine in general should be reduced. Currently, therapeutic use of bacteriophages may be an alternative or addition to the treatment of bacterial infections of animals. The article presents the results of studying the effect of bacteriophage Phage SAvB14 on microbial biofilms of Staphylococcus aureus variant bovis both alone and in complex with antibiotics. For this purpose, we used strain S. aureus var. bovis 1491 f and bacteriophage Phage SAvB14, isolated at dairy farms. The effect of combined application of phage and antibiotics (gentamicin, tetracycline, сeftriaxone and enrofloxacin) were assessed after simultaneous and subsequent introduction of Phage SAvB14 in the dose of 105 plaque-forming units per milliliter (PFU/mL) and corresponding concentrations of antibiotics to 24h biofilms. We determined that of the tested antibiotics, only gentamicin and ceftriazone exerted synergic effects in combinations with Phage SAvB14. Combination treatment using gentamicin and the phage decreased the amount of S. aureus in biofilm by 39.81 times compared with the phage-only treatment. Significant synergic effect was also taken by ceftriaxone – it killed 1.26 times more bacteria in combination with the phage than alone. Other antibiotics did not increase antibiotic activity of the phage. Specifically, 1.11 and 1.26 times more vital cells remained after the actions of tetracycline and enrofloxacin than after the exposure to the bacteriophage only. Therefore, the obtained results indicate that biofilm of S. aureus var. bovis may be eliminated using Phage SAvB14 as an individual antibacterial agent, as well as in complex with antibiotics. However, complex treatment would imply introducing the phage and then antibiotic some time later.
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