Regional features of food standards and health risks associated with chemical contamination of food

Клепиков, О. В.; Khatuaev, R. O.; Istomin, A. V.; Rumyantseva, L. A.

doi:10.18821/0016-9900-2016-95-11-1086-1091

Cited by 8 publications

(4 citation statements)

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“…At present, there is need to expand the diet of the population in order to balance it, which is achieved by applying the principles of food combinatorics based on the use of animal and vegetable protein in the production of meat products [3]. The source of vegetable protein may be the legume culture mung with a unique chemical composition, which is free of gluten and which is an acute problem for people suffering from wheat gluten intolerance [9,10].…”

Section: Introductionmentioning

confidence: 99%

Use of Bio-Modified Raw Materials of Plant And Animal Origin in Technology of Functional Foods

Курчаева¹,

Востроилов²,

Derkanosova³

et al. 2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

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Development of prescription solutions using plant additives based on the principles of combinatorics is promising in the food industry and is widely used. Studies of the health of the population of Russia, the structure of nutrition, the body's food substances, conducted by the Institute of nutrition of the Russian Academy of Sciences, have shown a serious deficiency of physiologically active ingredients in food, including meat-based. The most effective way from the technological viewpoint of solution of the problem of eliminating micronutrient deficiency in the diet is the development and creation of industrial production of enriched foods, with the addition of missing micronutrients in quantities corresponding to the physiological needs of a person. We investigated a combined stuffing system based on semi fat pork, bio-modified lungs of cattle, rabbit minced meat of manual boning. We established the regularities of the influence of flour made from bio-modified seeds having mung's functional and technological properties of model minced meat using beef of the second rate, bio-modified lungs of cattle and rabbit meat of manual boning. The formula-component composition of sausage breads based on combined minced meat with the use of computer modeling methods is substantiated; the complex assessment of quality indicators is given. The developed recipe of sausage bread "Vitadar" is different from the control sample-sausage bread "Zakaznoi" with a high mass fraction of protein-18.5 %, carbohydrates-10.2%, including dietary fiber-6.2%. The yield of the finished product increased by 11 % compared to the control sample.

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Section: Introductionmentioning

confidence: 99%

Use of Bio-Modified Raw Materials of Plant And Animal Origin in Technology of Functional Foods

Курчаева¹,

Востроилов²,

Derkanosova³

et al. 2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

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“…Studies that involved assessing whether food products conformed to sanitary-epidemiologic requirements and ranking food products as per potential health risks they might cause have been accomplished in Moscow, Perm region, Primorye, Samara region, Orenburg region, Voronezh region, Tatarstan, Bashkortostan, etc. [4,[15][16][17][18][19][20]. This situation is typical not only for Russia but also for such developed countries as Sweden, the USA, Italy, France, Germany, etc.…”

mentioning

confidence: 99%

Assessment and classification of food products as per health risks caused by chemical and microbiological contamination

Bogdanova¹,

Molchanova²,

Tarmaeva³

et al. 2021

Health Risk Analysis

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Our research goal was to reveal priority food products (FP) distributed on a regional consumer market as per health risks they caused for population. The research was accomplished with statistic, analytical, and mathematical procedures as well as using comparative analysis procedure. We analyzed laboratory data on sanitary-chemical and physical-chemical parameters collected over 2010–2019; our analysis revealed there were insignificant risks excluding FP contamination with nitrates. Special attention should be paid to microbiological contamination as overall parameters related to it remain steady over the compared 5-year periods. We also have detected unfavorable trends as average parameters have grown authentically over the last 5 years against 2010–2014 when it comes to fruit and vegetables, poultry, fish products, and alcoholic beverages with growth rates varying from 3.53 times to 1.44 times. Having accomplished all the necessary calculations, we established that in Buryatia, just as in the Russian Federation in general, there were no food products that could cause extremely high health risks. But at the same time, the examined regional market had certain differences from the overall Russian one. High health risks were caused by poultry and it was not the case in the country in general. Bakery, confectionary, and fish products that caused high health risks in the country as a whole caused only significant risks in the region. Milk products also were assigned into a high risk category. We performed complex assessment and classified FP as per their quality and safety using health risk analysis methodology; it allowed us to determine priorities resulted from microbiological contamination of poultry and this fact is vital for population health in Buryatia.

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“…Компоненты пищевого рациона обеспечивают организм необходимыми макро-и микроэлементами, пища является источником энергии, нутриентный состав рациона оказывает влияние на рост и развитие организма, обеспечивает его защиту от влияния неблагоприятных факторов окружающей среды [3][4][5][6][7]. Вместе с тем содержащиеся в продовольственном сырье и продуктах питания чужеродные компоненты способны оказывать неблагоприятное влияние на здоровье человека, снижая адаптационный потенциал организма, приводя к развитию неканцерогенных и канцерогенных эффектов [8][9][10][11][12][13]. Контаминация пищевых продуктов, в первую очередь, имеет антропогенную природу и связана с хозяйственной деятельностью человека [14][15][16][17][18][19].…”

unclassified

Analyzing Health Risks for Employable Population Caused by Food Products Contamination (Experience Gained in Samara Region)

Gorbachev¹,

Sazonova²,

Borodina³

et al. 2019

Health Risk Analysis

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В настоящее время актуальной проблемой является обеспечение безопасности питания населения посредством проведения мероприятий по снижению риска неблагоприятного воздействия контаминантов на здоровье человека, в том числе через систему государственного санитарно-эпидемиологического надзора. По данным лаборатории ФБУЗ «Центр гигиены и эпидемиологии в Самарской области» проанализировано 71 204 пробы пищевых продуктов на содержание тяжелых металлов (кадмия, ртути, свинца, мышьяка), пестицидов (гексахлорцилогексана (ГХЦГ), дихлордифенилтрихлорметилметана (ДДТ)), нитратов, нитритов, афлатоксина В1, бенз(а)пирена, проведена последующая оценка экспозиции и рассчитаны риски канцерогенных и неканцерогенных эффектов. Анализ суммарного индекса опасности, сформированного по медианным значениям содержания контаминантов, показал, что существенный вклад в формирование риска вносит мышьяк-48 %, второе ранговое место занимает кадмий-14 %, третье-нитраты-12 %. Группы продуктов, вносящие вклад в формирование суммарного индекса опасности: овощи и бахчевые (23 %), хлеб и хлебные продукты (22 %), молоко и молочные продукты (12 %), мясо и мясопродукты (11 %), фрукты и ягоды (9 %). Показано, что при одновременном поступлении исследуемых контаминантов с учетом максимального неканцерогенного риска наибольшее негативное влияние оказывается на гормональную систему за счет комбинированного воздействия кадмия, ртути, свинца, мышьяка, ДДТ. Оценка канцерогенных рисков, обусловленных комбинированным поступлением контаминантов с учетом медианных концентраций, показала, что уровень риска соответствовал третьему диапазону. Построение эволюционных моделей канцерогенного риска при расчетном потреблении различных групп пищевых продуктов как в медианных концентрациях, так и по 90-му процентилю позволило оценить риски указанных эффектов как «пренебрежимо малые». Показано, что система государственного санитарно-эпидемиологического надзора на территории Самарской области в полной мере обеспечивает мониторинг качества и безопасности пищевых продуктов отечественного и импортного производства.

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Regional features of food standards and health risks associated with chemical contamination of food

Cited by 8 publications

References 0 publications

Use of Bio-Modified Raw Materials of Plant And Animal Origin in Technology of Functional Foods

Use of Bio-Modified Raw Materials of Plant And Animal Origin in Technology of Functional Foods

Assessment and classification of food products as per health risks caused by chemical and microbiological contamination

Analyzing Health Risks for Employable Population Caused by Food Products Contamination (Experience Gained in Samara Region)

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