Economic risk on the performance of sports organizations

In the economic activity of any organization may appear times difficult to avoid and overcome, which may lead to the insolvency and ultimately bankruptcy. The many factors that generate business risk determines its manifestation in various forms such as market risk, economic risk, financial risk, risk of technological change, currency risk or bankruptcy risk. The purpose of risk analysis in organizations is revealing the factors acting on these types of risks, the size of their influence on the variability of results under the organization structure, reserves and measures to reduce and thus eliminate the risk. Proper financial planning is the key to success of any business presenting risks, and its absence is a key element in the failure of many economic organizations

Research on the quality and hygiene of sheep’s milk used to obtain some sorts of cheese

Compliance with hygiene rules in milking animals prevents dirt from contaminating vegetable matter and contaminating it with microorganisms that can get into milk through them, negatively influencing the hygienic quality of milk. The investigations regarding the quality of raw sheep's milk for cheese processing took place between 2017 and 2018 on samples taken from Botoşani and Iaşi counties, from traditional farms with an average of 250 sheep, where the Turcana breeds predominated and Tigaie. The investigations were conducted to determine the degree of freshness, integrity, and we monitored some physico-chemical and microbiological parameters of the raw material. The sampling was done directly from the collection vessels after milking and filtration mainly during the hot season and their processing was carried out in the Food Control Laboratory of the Faculty of Veterinary Medicine Iasi, where 53 samples of milk were processed sheep. Following sample analysis, 8 samples were inadequate for organoleptic examination and integrity. Deviations from the organoleptic characters of appearance, color, odor and guat parameters were 15.09%. The microbiological determinations imputed a number of 17 samples, representing 32.07%, and the determination of the physico-chemical parameters revealed a number of 6 samples as inappropriate representing 11.3% of the total samples harvested

Research regarding the qualitative assessment of the contamination with antibiotic residues from the milk sold in the agro-food markets and in the commercial network in Iași

The marketing of antibiotics directly to animal owners and the intensification in recent years of the use of these drugs without the recommendation of a veterinarian has led to the increasingly frequent presence of antibiotic residues in milk that is intended either for human consumption or for obtaining dairy products. The use by processors of milk with antibiotic residues is difficult to achieve. According to European Union food safety legislation, milk harvested from cows treated with antibiotics must be collected separately, and isolated. It cannot be given for processing or human consumption. Applying thermal treatment, especially pasteurization, to milk with antibiotic residues above the maximum allowed limit has insignificant effects, processors have been convinced of this over the years. The interest of the study for the detection of antibiotic residues in milk is very current, even if the waiting period after treating the cows with antibiotics is recommended, often this period is not respected, the consideration being the significant economic losses. The rapid strip test method was done with strip tests AuroFlow, which are designed for the simultaneous detection of beta-lactams and tetracyclines. The working samples were represented by processed milk sold in supermarkets and raw milk sold in agro-food markets in Iasi. The distribution of processed milk samples was 1 positive sample each in 2 of the supermarkets where the samples were collected, these being in the percentage of 4%. UHTtreated milk in all 5 supermarkets did not show any positive tests. On the other hand, the sale of raw milk in the agrifood markets showed a percentage of 20% positive samples, out of several 25 samples examined, the rate is much higher compared to processed milk

Screening of trichinosis in wild boar in IASI county, N-E area of Romania in 2014-2018

Unrealizing the control of wild boar, in the case of shotguns, may be the cause of the occurrence of positive cases of Trichinella in the county of Iasi. The completion of the epidemiological studies of the hunting funds in Iasi County contribute to the identification and confirmation of the presence of trichinella outbreaks. EFSA adopted on 3 October 2011 a scientific opinion on the public health risks to be taken into account when carrying out meat inspections. In this opinion EFSA notes that Trichinella represents a medium risk to public health related to meat consumption. EFSA identifies the sporadic presence of Trichinella in the United States mainly for swine fever or for those born in freedom. Annual surveillance of the same hunting funds for wild boar is an important tool for assessing the evolution of prevalence. Regulation (EC) No 853/2004 does not apply to wild boar which is supplied directly to the final consumer, so it is up to the Member States to adopt national measures to limit the risk of man being infected with Trichinella following wild boar consumption. The hunting funds from which the samples were collected are in Iasi County and represent the Turia Perieni area, Bahlui area and Mădârjac area. The samples were collected from the elected places. Between 2014 and 2018, we processed 200 samples, and the method used to detect the parasite was the compression method. Even if the results were negative, the study has brought new data on disease dynamics among wild boar population from Iasi county hunting grounds

Evaluation of the quality of some assortments of milk and dairy products marketed in Iasi county

The complexity of the composition of the food products and the diversity of the qualitative characteristics that must be followed in order to define the quality determine the use of appropriate methods of analysis, of those methods that best reflect the concept of quality.The quality of a product is possible provided that both domestic and international standards are respected, and quality assurance must comply with the requirements of the European Union. The investigations regarding the quality of milk and some dairy products marketed in Iasi county were carried out in the period 2018-2019, on samples collected from the commercial network of Iasi county. The collected samples were pasteurized milk 3.5% G, pasteurized milk 1.5% G, UHT milk 3.5% G and UHT milk 1.5% G. Samples of acid dairy products, namely yogurt, kefir, healthy and fermented cream samples with 12% G, 20% G and 32% G were also taken. The investigations focused on these dairy products taking into account the consumer's requirements and the significant increase in consumption of these products, representing in the diet of people products that are frequently purchased and consumed in a fairly short time. The investigations were carried out to establish the degree of freshness, integrity and we determined a series of physico-chemical parameters of dairy products. The processing of the samples was done in the Food Control Laboratory of the Faculty of Veterinary Medicine Iași, where a number of 28 milk samples, 30 samples of acid dairy products and 30 tests of fermented cream were processed. Following the analysis of the samples, a number of 18 milk were physically and chemically non- conforming, and all the examined samples were organoleptic conforming. When examining the samples of acid dairy products a number of 25 samples were non-conforming for the physico-chemical parameters, and organoleptic 8 samples were non-conforming. The determination of the physical and chemical parameters at the cream revealed a total of 17 non-conforming samples and 8 organoleptic samples were non- conforming

The assessment of the microbial contamination of chilled poultry meat from the commercial network

Consumption of poultry meat in recent years in Romania has increased quite a lot, and consumer buying criteria is mainly state of freshness thanks to a high level of knowledge regarding nutrition. Consumer food safety, mainly in terms of microbiological safety is an important component that will ultimately lead to prevention of health problems. Sometimes the consumer can not come in direct contact with food to see the state of freshness, a situation encountered and poultry, must therefore be guided by the shelf. Any incorrect handling of poultry meat along the cold chain can impact on considerable quality. The rapid decrease in temperature at cooling stage cold chain compliance and prevents accelerated growth of microorganisms. Freshness health assessment was done poorly correlating measurement of ammonia added with determining the microbial load or total aerobic mesophilic bacteria and total psychrophilic germs. Carcasses were evaluated 2 days after the first chilling, 4 days before the expiry of 1 day, 6 -7 days respectively. Microbial load consignments examined at two days included average values of 1.64 log / g for N.T.G.M.A. and an average value of 25 mg NH3%. In groups examined 4 days N.T.G.M.A. values was 3.05 log / g and an average value of 29 mg NH3%.For loads from 6 -7 days refrigerated average values N.T.G.M.A. They were 5, 96 log / g and the mean values of ammonia easily hydrolyzable to 32mg%. Determinations on poultrymeat reveal failure refrigeration temperature recommended by the manufacturer or there were interruptions to the cold chain for various periods of time which goes by the last day of expiry of validity it to lose its characteristic freshness

Microbiological quality of chicken meat: Campylobacter relevant public health problem

Campylobacter is undoubtedly an important public health problem that European legislation (Directive 2003/99 / EEC) establishes as zoonotic agent to be monitored, with mandatory notification of the number of isolates, registration of cases, and the provision of information to Member States. However, despite its high prevalence, so far they have not established measures for its reduction or the obligation to implement control plans. Unlike Salmonella, which, most likely, thanks to community prevalence reduction targets and national control plans, still, for years, a marked downward trend in the number of cases in the EU. Consumption of contaminated chicken meat, mainly by Campylobacter jejuni is the leading cause of human campylobacteriosis in Europe, so it EFSA considered necessary to establish measures to reduce Campylobacter in chicken flocks. According to the European Food Safety Agency (EFSA), a real incidence of 9 million annual cases of campylobacteriosis in the EU is estimated. The average prevalence of Campylobacter in broiler flocks at Community level is 71.2%, with 75% in the case of Romania, it is therefore a major problem. A lot of birds that come to slaughter excrete the bacteria in their feces and is very difficult to prevent, during processing, contamination of carcasses and abattoir equipment occurs. Therefore it is important to reduce the bacterial load in birds before arrival at the slaughterhouse. As the reports of the EFSA and the European Center for Disease Prevention and Control (ECDC), based on the results of monitoring activities of zoonoses (diseases transmitted naturally from vertebrate animals to man diseases), carried conducted in 2015 in 32 European countries (28 Member States and four non-Member States), campylobacteriosis is the most commonly reported zoonosis. In view of this trend, the European Union is preparing a draft regulation that will come to amend the current legislation for the control of Campylobacter. Those rules shall establish a process hygiene criterion for Campylobacter in broiler channels to control possible contamination with this bacteria during the slaughter stage. This draft European regulation also establishes a contamination value above which corrective action is required to maintain hygiene, according to food legislation (20% of chicken carcasses with a level of Campylobacter ≥ 1000 cfu / g, for 2025). The European Commission considers that this approach should be implemented gradually and tighter over time

The influence of Ph and temperature on Salmonella spp. from fresh, chilled and frozen poultry carcasses

The trials were conducted in a slaughtering unit from Iaşi, where 192 samples from poultry carcasses were gathered and analysed microbiologically. Carcasses were washed in order to obtain test samples. The main sources of salmonellosis were poultry and poultry products. Salmonella is one of the most important worldwide causes of foodborne diseases. In order to reduce the contamination, we have treated experimentally the washing water with lactic acid sol. 1%. Thus, we stopped the evolution of the microorganisms susceptible to environmental pH changes. This pH change reduced the microbial load, especially of Salmonella spp,. from the surface of the carcass. The pH of the carcass washing water was 6.75; after the addition of lactic acid, it reached 2.34 and the temperature of washing water was 150C. The contamination of fresh carcasses with Salmonella spp had an incidence of 14.06%. After the treatment of washing water, it decreased until 4.6%. In case of 40C chilled carcasses, the incidence of Salmonella species in the presence of untreated carcasses was of 4.6%, being reduced to 1.5% after treatment