28 research outputs found
For Prof. Dr. Petar Tzonov - cordially
Words for the late editor in chief of the Journal Social medicine - Prof. Dr. Petar Tzonov
Biological food safety and health policy in this field
The article describes the activities and achievements in preserving the biological safety of food in Bulgaria and in particular in the field of food microbiology over a long period of time. The changes in the health policy in this field of public health after the accession of our country to the EU are evaluated based on concrete examples from the practice of control. The negatives from the transfer of the specific medical supervision over the safety to the Bulgarian Food Safety Agency are indicated. The end result is the loss of the positions of the Ministry of Health in the field of control of the biological value and safety of food, the diagnosis and prevention of food diseases, and the prevention of longtime side effect such as chronic non communicable diseases as a result of food staff and nutrition habit
Importance of the system for Hazard Analysis and Critical Control Point (HACCP) in child nutrition
Historical data on the creation, dissemination and validation of systematic internal control over the production and distribution of food to the population and the HACCP system as a main tool of the preventive approach in modern food hygiene for the supply of safe food are presented. The system is applied in all developed countries, including Bulgaria, and its mandatory application is regulated in the international normative documents of Codex Alimentarius in the Regulations of the European Union. The basic steps and principles of the HACCP system are considered. In short, an overview of the main groups of food hazards is given β physical, chemical and biological. The produced large groups of children's food and the importance of the HACCP principles for the protection of their safety are considered. Emphasis is placed on the traditional for Bulgaria children's milk kitchens - unique food objects for complex lunch feeding of children from 8 months to 3 years of age. The specific features of these essentially health facilities and the importance of the HACCP system for ensuring a full, varied, healthy and safe nutrition of this most vulnerable group of the child population are discussed
Dietary Fibers in Grain Species as Sources of Wholegrain Foods
The paper presents the results of an analysis of 20 lots of cereal products (grains and processed grains products) from different geographic regions. The samples were analyzed for dietary fibers content applying the enzymatic-gravimetric method AOAC 985.29. The differences in the amounts of dietary fibers in the individual grain varieties cover wide intervals and vary between 19 and 41% approximately, and between particular types of flour β in the interval 9 β 25% approximately. The obtained results can be used in completing and upgrading the Chemical Composition Tables of Bulgarian Foods as well as respond to the needs of medical dietology and dietetic practice in Bulgaria from the viewpoint of formulation of healthy foods and recipes. Those data can also be used to provide for informed choice through listing of nutritional information on food labels
ΠΠ΅Π΄ΠΈΡΠΈΠ½ΡΠΊΠ°Ρ ΠΎΡΠ΅Π½ΠΊΠ° ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠΈΡΡΠ΅ΠΌΡ Π°Π½Π°Π»ΠΈΠ·Π° ΡΠΈΡΠΊΠΎΠ² ΠΈ ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΡ ΠΊΠΎΠ½ΡΡΠΎΠ»ΡΠ½ΡΡ ΡΠΎΡΠ΅ΠΊ Π² ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π΅ ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² Ρ Π²ΡΡΠΎΠΊΠΎΠΉ ΡΡΠ΅ΠΏΠ΅Π½ΡΡ ΡΠΈΡΠΊΠ°
ΠΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ Π΄ΠΎ ΡΠΈΠ½Π½ΠΎΠ³ΠΎ ΡΠ²ΡΠΎΠΏΠ΅ΠΉΡΡΠΊΠΎΠ³ΠΎ Π·Π°ΠΊΠΎΠ½ΠΎΠ΄Π°Π²ΡΡΠ²Π°, Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π°Π»ΡΠ½ΡΡΡΡ Π·Π° Π±Π΅Π·ΠΏΠ΅ΠΊΡ Ρ
Π°ΡΡΠΎΠ²ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Π½Π΅ΡΡΡΡ Π²ΠΈΡΠΎΠ±Π½ΠΈΠΊΠΈ Ρ ΠΏΡΠΎΠ΄Π°Π²ΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Ρ
Π°ΡΡΡΠ²Π°Π½Π½Ρ. ΠΠΏΡΠΎΠ²Π°Π΄ΠΆΠ΅Π½Π½Ρ ΡΠ° ΡΡΠ½ΠΊΡΡΠΎΠ½ΡΠ²Π°Π½Π½Ρ ΡΠΈΡΡΠ΅ΠΌΠΈ HACCP Π½Π°ΡΡΠ»Π΅Π½ΠΎ Π½Π° Π΄ΠΎΡΡΠ³Π½Π΅Π½Π½Ρ ΡΠ΅ΡΠΉΠΎΠ·Π½ΠΈΡ
ΠΌΠ΅Π΄ΠΈΡΠ½ΠΈΡ
ΡΡΠ»Π΅ΠΉ: Π·Π°Ρ
ΠΈΡΡΡ Π·Π΄ΠΎΡΠΎΠ²'Ρ ΡΠΏΠΎΠΆΠΈΠ²Π°ΡΡΠ², ΠΌΡΠ½ΡΠΌΡΠ·Π°ΡΡΡ ΡΠΈΠ·ΠΈΠΊΡ Π·Π°ΡΠ°ΠΆΠ΅Π½Π½Ρ Ρ
Π°ΡΡΠΎΠ²ΠΈΠΌΠΈ ΡΠΎΠΊΡΠΈΠΊΠΎΠ³Π΅Π½Π°ΠΌΠΈ, ΡΠ½ΡΠ΅ΠΊΡΡΠΉ Ρ ΡΠ½ΡΠΎΠΊΡΠΈΠΊΠ°ΡΡΠΉ, ΠΏΠΎΠ²'ΡΠ·Π°Π½ΠΈΡ
Π· Ρ
Π°ΡΡΠΎΠ²ΠΈΠΌΠΈ ΠΏΡΠΎΒΠ΄ΡΠΊΡΠ°ΠΌΠΈ, ΡΠΊ ΡΠΎΠ΄ΠΎ Ρ
ΡΠΌΡΡΠ½ΠΎΠ³ΠΎ Π·Π°Π±ΡΡΠ΄Π½Π΅Π½Π½Ρ Ρ Π΄ΠΎΠ±Π°Π²ΠΎΠΊ, ΡΠ°ΠΊ Ρ Π΄Π»Ρ ΡΠ½ΡΠΈΡ
ΡΠΏΠ΅ΡΠΈΡΡΡΠ½ΠΈΡ
ΡΠ°ΠΊΡΠΎΡΡΠ² ΡΠΈΠ·ΠΈΠΊΡ. Π¦Π΅ΠΉ ΠΏΡΠ΄Ρ
ΡΠ΄ Ρ ΠΏΠΎΠ²Π½ΡΡΡΡ ΠΏΡΠ΅Π²Π΅Π½ΡΠΈΠ²Π½ΠΈΠΌ.
Π‘ΡΡΠ°ΡΠ½ΠΈΠΉ Π΄ΠΎΡΠ²ΡΠ΄ ΠΏΠΎΠΊΠ°Π·Π°Π² ΡΠΈΡΠ»Π΅Π½Π½Ρ ΡΠΏΡΡΠ΅Π½Π½Ρ Ρ ΡΠΎΠ·Π±ΡΠΆΠ½ΠΎΡΡΡ Π² ΡΠΎΠ·ΡΠΎΠ±ΡΡ Ρ ΡΡΠ½ΠΊΡΡΠΎΠ½ΡΠ²Π°Π½Π½Ρ HACCP Π· ΡΡΠ°Ρ
ΡΠ²Π°Π½Π½ΡΠΌ ΡΠ΅Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΡΡΡΠΏΠ΅Π½Ρ Π½Π΅Π±Π΅Π·ΠΏΠ΅ΠΊΠΈ. Π£ Π΄Π°Π½ΡΠΉ ΡΠΎΠ±ΠΎΡΡ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΊΡΠΈΡΠΈΡΠ½ΠΎΠ³ΠΎ Π°Π½Π°Π»ΡΠ·Ρ Π΅ΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠΈΡΡΠ΅ΠΌΠΈ HACCP Ρ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΈΡ
, ΠΊΡΠ»ΡΠ½Π°ΡΠ½ΠΈΡ
Π²ΠΈΡΠΎΠ±ΡΠ², ΠΏΠ°ΡΡΠ΅ΡΠΈΠ·ΠΎΠ²Π°Π½ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² ΠΏΠ΅ΡΠ΅ΡΠΎΠ±ΠΊΠΈ ΡΡΡΡ, ΡΡΠ΅ΡΠΈΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ
ΠΊΠΎΠ½ΡΠ΅ΡΠ²ΡΠ² Ρ Ρ. Π΄., ΡΠΊΡ Π²ΠΊΠ°Π·ΡΡΡΡ Π½Π° ΠΎΡΠ½ΠΎΠ²Π½Ρ Π½Π΅Π΄ΠΎΠ»ΡΠΊΠΈ Π² Π°Π½Π°Π»ΡΠ·Ρ ΡΠΈΠ·ΠΈΠΊΡΠ², Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΡΡΡΡ ΠΊΡΠΈΡΠΈΡΠ½ΠΈΡ
ΡΠΎΡΠΎΠΊ, ΠΊΠΎΡΠΈΠ³ΡΠ²Π°Π»ΡΠ½Ρ Π΄ΡΡ ΡΠ° ΠΏΡΠΎΡΠ΅Π΄ΡΡΠΈ ΠΏΠ΅ΡΠ΅Π²ΡΡΠΊΠΈ. ΠΠ°ΠΏΡΠΎΠΏΠΎΠ½ΠΎΠ²Π°Π½ΠΎ ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄Π°ΡΡΡ ΡΠΎΠ΄ΠΎ ΠΎΠΏΡΠΈΠΌΡΠ·Π°ΡΡΡ Π²Π·Π°ΡΠΌΠΈΠ½ ΠΌΡΠΆ Π²ΠΈΡΠΎΠ±Π½ΠΈΠΊΠ°ΠΌΠΈ Ρ ΠΎΡΠ³Π°Π½Π°ΠΌΠΈ ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ, ΡΠΏΡΡΠΌΠΎΠ²Π°Π½Ρ Π½Π° ΡΡΡΠ½Π΅Π½Π½Ρ Π²ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΈΡ
ΡΠΈΡΡΠ΅ΠΌΠ½ΠΈΡ
Π½Π΅Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎΡΡΠ΅ΠΉ.Π ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠΈ Ρ Π΄Π΅ΠΉΡΡΠ²ΡΡΡΠΈΠΌ Π΅Π²ΡΠΎΠΏΠ΅ΠΉΡΠΊΠΈΠΌ Π·Π°ΠΊΠΎΠ½ΠΎΠ΄Π°ΡΠ΅Π»ΡΡΡΠ²ΠΎΠΌ ΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½ΠΎΡΡΡ Π·Π° Π±Π΅Π·ΠΎΠΏΠ°ΡΠ½ΠΎΡΡΡ ΠΏΠΈΡΠ΅Π²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² Π²ΠΎΠ·Π»Π°Π³Π°Π΅ΡΡΡ Π½Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΡΠ΅Π»Π΅ΠΉ ΠΈ ΠΏΡΠΎΠ΄Π°Π²ΡΠΎΠ² ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠΈΡΠ°Π½ΠΈΡ. ΠΠ½Π΅Π΄ΡΠ΅Π½ΠΈΠ΅ ΠΈ ΡΡΠ½ΠΊΡΠΈΠΎΠ½ΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ ΡΠΈΡΡΠ΅ΠΌ HACCP Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΎ Π½Π° Π΄ΠΎΡΡΠΈΠΆΠ΅Π½ΠΈΠ΅ ΡΠ΅ΡΡΠ΅Π·Π½ΡΡ
ΠΌΠ΅Π΄ΠΈΡΠΈΠ½ΡΠΊΠΈΡ
ΡΠ΅Π»Π΅ΠΉ: Π·Π°ΡΠΈΡΡ Π·Π΄ΠΎΡΠΎΠ²ΡΡ ΠΏΠΎΡΡΠ΅Π±ΠΈΡΠ΅Π»Π΅ΠΉ, ΠΌΠΈΠ½ΠΈΠΌΠΈΠ·Π°ΡΠΈΠΈ ΡΠΈΡΠΊΠ° Π·Π°ΡΠ°ΠΆΠ΅Π½ΠΈΡ ΠΏΠΈΡΠ΅Π²ΡΠΌΠΈ ΡΠΎΠΊΡΠΈΠΊΠΎΠ³Π΅Π½Π°ΠΌΠΈ, ΠΈΠ½ΡΠ΅ΠΊΡΠΈΠΉ ΠΈ ΠΈΠ½ΡΠΎΠΊΡΠΈΠΊΠ°ΡΠΈΠΉ, ΡΠ²ΡΠ·Π°Π½Π½ΡΡ
Ρ ΠΏΠΈΡΠ΅Π²ΡΠΌΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠ°ΠΌΠΈ, ΠΊΠ°ΠΊ Π² ΠΎΡΠ½ΠΎΡΠ΅Π½ΠΈΠΈ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ Π·Π°Π³ΡΡΠ·Π½Π΅Π½ΠΈΡ ΠΈ Π΄ΠΎΠ±Π°Π²ΠΎΠΊ, ΡΠ°ΠΊ ΠΈ Π΄Π»Ρ Π΄ΡΡΠ³ΠΈΡ
ΡΠΏΠ΅ΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ² ΡΠΈΡΠΊΠ°. ΠΡΠΎΡ ΠΏΠΎΠ΄Ρ
ΠΎΠ΄ ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΏΠΎΠ»Π½ΠΎΡΡΡΡ ΠΏΡΠ΅Π²Π΅Π½ΡΠΈΠ²Π½ΡΠΌ.
ΠΡΠ½Π΅ΡΠ½ΠΈΠΉ ΠΎΠΏΡΡ ΠΏΠΎΠΊΠ°Π·Π°Π» ΠΌΠ½ΠΎΠ³ΠΎΡΠΈΡΠ»Π΅Π½Π½ΡΠ΅ ΡΠΏΡΡΠ΅Π½ΠΈΡ ΠΈ ΡΠ°ΡΡ
ΠΎΠΆΠ΄Π΅Π½ΠΈΡ Π² ΡΠ°Π·ΡΠ°Π±ΠΎΡΠΊΠ΅ ΠΈ ΡΡΠ½ΠΊΡΠΈΠΎΠ½ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ HACCP Ρ ΡΡΠ΅ΡΠΎΠΌ ΡΠ΅Π°Π»ΡΠ½ΠΎΠΉ ΡΡΠ΅ΠΏΠ΅Π½ΠΈ ΠΎΠΏΠ°ΡΠ½ΠΎΡΡΠΈ. Π Π΄Π°Π½Π½ΠΎΠΉ ΡΠ°Π±ΠΎΡΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ Π°Π½Π°Π»ΠΈΠ·Π° ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠΈΡΡΠ΅ΠΌΡ HACCP Π² ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π΅ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
, ΠΊΡΠ»ΠΈΠ½Π°ΡΠ½ΡΡ
ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ, ΠΏΠ°ΡΡΠ΅ΡΠΈΠ·ΠΎΠ²Π°Π½Π½ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠ΅ΡΠ΅ΡΠ°Π±ΠΎΡΠΊΠΈ ΡΠΈΡ, ΡΡΠ΅ΡΠΈΠ»ΠΈΠ·ΠΎΠ²Π°Π½Π½ΡΡ
ΠΊΠΎΠ½ΡΠ΅ΡΠ²ΠΎΠ² ΠΈ Ρ. Π΄., ΠΊΠΎΡΠΎΡΡΠ΅ ΡΠΊΠ°Π·ΡΠ²Π°ΡΡ Π½Π° ΠΎΡΠ½ΠΎΠ²Π½ΡΠ΅ Π½Π΅Π΄ΠΎΡΡΠ°ΡΠΊΠΈ Π² Π°Π½Π°Π»ΠΈΠ·Π΅ ΡΠΈΡΠΊΠΎΠ², ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠ΅ ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠΎΡΠ΅ΠΊ, ΠΊΠΎΡΡΠ΅ΠΊΡΠΈΡΡΡΡΠΈΠ΅ Π΄Π΅ΠΉΡΡΠ²ΠΈΡ ΠΈ ΠΏΡΠΎΡΠ΅Π΄ΡΡΡ ΠΏΡΠΎΠ²Π΅ΡΠΊΠΈ. ΠΡΠ΅Π΄Π»ΠΎΠΆΠ΅Π½Ρ ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄Π°ΡΠΈΠΈ ΠΎΡΠ½ΠΎΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΠΎΠΏΡΠΈΠΌΠΈΠ·Π°ΡΠΈΠΈ Π²Π·Π°ΠΈΠΌΠΎΠΎΡΠ½ΠΎΡΠ΅Π½ΠΈΠΉ ΠΌΠ΅ΠΆΠ΄Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΡΠ΅Π»ΡΠΌΠΈ ΠΈ ΠΎΡΠ³Π°Π½Π°ΠΌΠΈ ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ, Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½Π½ΡΠ΅ Π½Π° ΡΡΡΡΠ°Π½Π΅Π½ΠΈΠ΅ ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½Π½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ½ΡΡ
Π½Π΅ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠΉ.The current European legislation assigned the responsibility for
food safety to the food producers and traders. The introduction and
functioning of HACCP systems strives to achieve serious medical
goals β consumerβs health protection, minimizing the risk for
foodborne toxicoinfections, infections and intoxications, for chemical
contamination and additives, as well as for other specific hazards.
The approach is entirely preventive. The current experience has
revealed numerous omissions and discrepancies in HACCP
elaboration and functioning referring to the real extent of the hazard.
This paper presents results from a critical analysis of the performance
of HACCP systems in the production of confectionary, ready-toserve
foods, pasteurized egg products, sterilized canned foods, etc.,
highlighting the major defects in hazard analysis, adequacy of the
critical points, correction activities, and verification procedures.
Suggestions are provided concerning the optimization of the
relationships between the producers and the control authorities
aiming to eliminate the established system discrepancie
ΠΠ΅Π΄ΠΈΡΠΈΠ½ΡΠΊΠ°Ρ ΠΎΡΠ΅Π½ΠΊΠ° ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠΈΡΡΠ΅ΠΌΡ Π°Π½Π°Π»ΠΈΠ·Π° ΡΠΈΡΠΊΠΎΠ² ΠΈ ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΡ ΠΊΠΎΠ½ΡΡΠΎΠ»ΡΠ½ΡΡ ΡΠΎΡΠ΅ΠΊ Π² ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π΅ ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² Ρ Π²ΡΡΠΎΠΊΠΎΠΉ ΡΡΠ΅ΠΏΠ΅Π½ΡΡ ΡΠΈΡΠΊΠ°
ΠΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ Π΄ΠΎ ΡΠΈΠ½Π½ΠΎΠ³ΠΎ ΡΠ²ΡΠΎΠΏΠ΅ΠΉΡΡΠΊΠΎΠ³ΠΎ Π·Π°ΠΊΠΎΠ½ΠΎΠ΄Π°Π²ΡΡΠ²Π°, Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π°Π»ΡΠ½ΡΡΡΡ Π·Π° Π±Π΅Π·ΠΏΠ΅ΠΊΡ Ρ
Π°ΡΡΠΎΠ²ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Π½Π΅ΡΡΡΡ Π²ΠΈΡΠΎΠ±Π½ΠΈΠΊΠΈ Ρ ΠΏΡΠΎΠ΄Π°Π²ΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Ρ
Π°ΡΡΡΠ²Π°Π½Π½Ρ. ΠΠΏΡΠΎΠ²Π°Π΄ΠΆΠ΅Π½Π½Ρ ΡΠ° ΡΡΠ½ΠΊΡΡΠΎΠ½ΡΠ²Π°Π½Π½Ρ ΡΠΈΡΡΠ΅ΠΌΠΈ HACCP Π½Π°ΡΡΠ»Π΅Π½ΠΎ Π½Π° Π΄ΠΎΡΡΠ³Π½Π΅Π½Π½Ρ ΡΠ΅ΡΠΉΠΎΠ·Π½ΠΈΡ
ΠΌΠ΅Π΄ΠΈΡΠ½ΠΈΡ
ΡΡΠ»Π΅ΠΉ: Π·Π°Ρ
ΠΈΡΡΡ Π·Π΄ΠΎΡΠΎΠ²'Ρ ΡΠΏΠΎΠΆΠΈΠ²Π°ΡΡΠ², ΠΌΡΠ½ΡΠΌΡΠ·Π°ΡΡΡ ΡΠΈΠ·ΠΈΠΊΡ Π·Π°ΡΠ°ΠΆΠ΅Π½Π½Ρ Ρ
Π°ΡΡΠΎΠ²ΠΈΠΌΠΈ ΡΠΎΠΊΡΠΈΠΊΠΎΠ³Π΅Π½Π°ΠΌΠΈ, ΡΠ½ΡΠ΅ΠΊΡΡΠΉ Ρ ΡΠ½ΡΠΎΠΊΡΠΈΠΊΠ°ΡΡΠΉ, ΠΏΠΎΠ²'ΡΠ·Π°Π½ΠΈΡ
Π· Ρ
Π°ΡΡΠΎΠ²ΠΈΠΌΠΈ ΠΏΡΠΎΒΠ΄ΡΠΊΡΠ°ΠΌΠΈ, ΡΠΊ ΡΠΎΠ΄ΠΎ Ρ
ΡΠΌΡΡΠ½ΠΎΠ³ΠΎ Π·Π°Π±ΡΡΠ΄Π½Π΅Π½Π½Ρ Ρ Π΄ΠΎΠ±Π°Π²ΠΎΠΊ, ΡΠ°ΠΊ Ρ Π΄Π»Ρ ΡΠ½ΡΠΈΡ
ΡΠΏΠ΅ΡΠΈΡΡΡΠ½ΠΈΡ
ΡΠ°ΠΊΡΠΎΡΡΠ² ΡΠΈΠ·ΠΈΠΊΡ. Π¦Π΅ΠΉ ΠΏΡΠ΄Ρ
ΡΠ΄ Ρ ΠΏΠΎΠ²Π½ΡΡΡΡ ΠΏΡΠ΅Π²Π΅Π½ΡΠΈΠ²Π½ΠΈΠΌ.
Π‘ΡΡΠ°ΡΠ½ΠΈΠΉ Π΄ΠΎΡΠ²ΡΠ΄ ΠΏΠΎΠΊΠ°Π·Π°Π² ΡΠΈΡΠ»Π΅Π½Π½Ρ ΡΠΏΡΡΠ΅Π½Π½Ρ Ρ ΡΠΎΠ·Π±ΡΠΆΠ½ΠΎΡΡΡ Π² ΡΠΎΠ·ΡΠΎΠ±ΡΡ Ρ ΡΡΠ½ΠΊΡΡΠΎΠ½ΡΠ²Π°Π½Π½Ρ HACCP Π· ΡΡΠ°Ρ
ΡΠ²Π°Π½Π½ΡΠΌ ΡΠ΅Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΡΡΡΠΏΠ΅Π½Ρ Π½Π΅Π±Π΅Π·ΠΏΠ΅ΠΊΠΈ. Π£ Π΄Π°Π½ΡΠΉ ΡΠΎΠ±ΠΎΡΡ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΊΡΠΈΡΠΈΡΠ½ΠΎΠ³ΠΎ Π°Π½Π°Π»ΡΠ·Ρ Π΅ΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠΈΡΡΠ΅ΠΌΠΈ HACCP Ρ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΈΡ
, ΠΊΡΠ»ΡΠ½Π°ΡΠ½ΠΈΡ
Π²ΠΈΡΠΎΠ±ΡΠ², ΠΏΠ°ΡΡΠ΅ΡΠΈΠ·ΠΎΠ²Π°Π½ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² ΠΏΠ΅ΡΠ΅ΡΠΎΠ±ΠΊΠΈ ΡΡΡΡ, ΡΡΠ΅ΡΠΈΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ
ΠΊΠΎΠ½ΡΠ΅ΡΠ²ΡΠ² Ρ Ρ. Π΄., ΡΠΊΡ Π²ΠΊΠ°Π·ΡΡΡΡ Π½Π° ΠΎΡΠ½ΠΎΠ²Π½Ρ Π½Π΅Π΄ΠΎΠ»ΡΠΊΠΈ Π² Π°Π½Π°Π»ΡΠ·Ρ ΡΠΈΠ·ΠΈΠΊΡΠ², Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΡΡΡΡ ΠΊΡΠΈΡΠΈΡΠ½ΠΈΡ
ΡΠΎΡΠΎΠΊ, ΠΊΠΎΡΠΈΠ³ΡΠ²Π°Π»ΡΠ½Ρ Π΄ΡΡ ΡΠ° ΠΏΡΠΎΡΠ΅Π΄ΡΡΠΈ ΠΏΠ΅ΡΠ΅Π²ΡΡΠΊΠΈ. ΠΠ°ΠΏΡΠΎΠΏΠΎΠ½ΠΎΠ²Π°Π½ΠΎ ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄Π°ΡΡΡ ΡΠΎΠ΄ΠΎ ΠΎΠΏΡΠΈΠΌΡΠ·Π°ΡΡΡ Π²Π·Π°ΡΠΌΠΈΠ½ ΠΌΡΠΆ Π²ΠΈΡΠΎΠ±Π½ΠΈΠΊΠ°ΠΌΠΈ Ρ ΠΎΡΠ³Π°Π½Π°ΠΌΠΈ ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ, ΡΠΏΡΡΠΌΠΎΠ²Π°Π½Ρ Π½Π° ΡΡΡΠ½Π΅Π½Π½Ρ Π²ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΈΡ
ΡΠΈΡΡΠ΅ΠΌΠ½ΠΈΡ
Π½Π΅Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎΡΡΠ΅ΠΉ.Π ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠΈ Ρ Π΄Π΅ΠΉΡΡΠ²ΡΡΡΠΈΠΌ Π΅Π²ΡΠΎΠΏΠ΅ΠΉΡΠΊΠΈΠΌ Π·Π°ΠΊΠΎΠ½ΠΎΠ΄Π°ΡΠ΅Π»ΡΡΡΠ²ΠΎΠΌ ΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½ΠΎΡΡΡ Π·Π° Π±Π΅Π·ΠΎΠΏΠ°ΡΠ½ΠΎΡΡΡ ΠΏΠΈΡΠ΅Π²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² Π²ΠΎΠ·Π»Π°Π³Π°Π΅ΡΡΡ Π½Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΡΠ΅Π»Π΅ΠΉ ΠΈ ΠΏΡΠΎΠ΄Π°Π²ΡΠΎΠ² ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠΈΡΠ°Π½ΠΈΡ. ΠΠ½Π΅Π΄ΡΠ΅Π½ΠΈΠ΅ ΠΈ ΡΡΠ½ΠΊΡΠΈΠΎΠ½ΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ ΡΠΈΡΡΠ΅ΠΌ HACCP Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΎ Π½Π° Π΄ΠΎΡΡΠΈΠΆΠ΅Π½ΠΈΠ΅ ΡΠ΅ΡΡΠ΅Π·Π½ΡΡ
ΠΌΠ΅Π΄ΠΈΡΠΈΠ½ΡΠΊΠΈΡ
ΡΠ΅Π»Π΅ΠΉ: Π·Π°ΡΠΈΡΡ Π·Π΄ΠΎΡΠΎΠ²ΡΡ ΠΏΠΎΡΡΠ΅Π±ΠΈΡΠ΅Π»Π΅ΠΉ, ΠΌΠΈΠ½ΠΈΠΌΠΈΠ·Π°ΡΠΈΠΈ ΡΠΈΡΠΊΠ° Π·Π°ΡΠ°ΠΆΠ΅Π½ΠΈΡ ΠΏΠΈΡΠ΅Π²ΡΠΌΠΈ ΡΠΎΠΊΡΠΈΠΊΠΎΠ³Π΅Π½Π°ΠΌΠΈ, ΠΈΠ½ΡΠ΅ΠΊΡΠΈΠΉ ΠΈ ΠΈΠ½ΡΠΎΠΊΡΠΈΠΊΠ°ΡΠΈΠΉ, ΡΠ²ΡΠ·Π°Π½Π½ΡΡ
Ρ ΠΏΠΈΡΠ΅Π²ΡΠΌΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΠ°ΠΌΠΈ, ΠΊΠ°ΠΊ Π² ΠΎΡΠ½ΠΎΡΠ΅Π½ΠΈΠΈ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ Π·Π°Π³ΡΡΠ·Π½Π΅Π½ΠΈΡ ΠΈ Π΄ΠΎΠ±Π°Π²ΠΎΠΊ, ΡΠ°ΠΊ ΠΈ Π΄Π»Ρ Π΄ΡΡΠ³ΠΈΡ
ΡΠΏΠ΅ΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ² ΡΠΈΡΠΊΠ°. ΠΡΠΎΡ ΠΏΠΎΠ΄Ρ
ΠΎΠ΄ ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΏΠΎΠ»Π½ΠΎΡΡΡΡ ΠΏΡΠ΅Π²Π΅Π½ΡΠΈΠ²Π½ΡΠΌ.
ΠΡΠ½Π΅ΡΠ½ΠΈΠΉ ΠΎΠΏΡΡ ΠΏΠΎΠΊΠ°Π·Π°Π» ΠΌΠ½ΠΎΠ³ΠΎΡΠΈΡΠ»Π΅Π½Π½ΡΠ΅ ΡΠΏΡΡΠ΅Π½ΠΈΡ ΠΈ ΡΠ°ΡΡ
ΠΎΠΆΠ΄Π΅Π½ΠΈΡ Π² ΡΠ°Π·ΡΠ°Π±ΠΎΡΠΊΠ΅ ΠΈ ΡΡΠ½ΠΊΡΠΈΠΎΠ½ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ HACCP Ρ ΡΡΠ΅ΡΠΎΠΌ ΡΠ΅Π°Π»ΡΠ½ΠΎΠΉ ΡΡΠ΅ΠΏΠ΅Π½ΠΈ ΠΎΠΏΠ°ΡΠ½ΠΎΡΡΠΈ. Π Π΄Π°Π½Π½ΠΎΠΉ ΡΠ°Π±ΠΎΡΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ Π°Π½Π°Π»ΠΈΠ·Π° ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠΈΡΡΠ΅ΠΌΡ HACCP Π² ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π΅ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
, ΠΊΡΠ»ΠΈΠ½Π°ΡΠ½ΡΡ
ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ, ΠΏΠ°ΡΡΠ΅ΡΠΈΠ·ΠΎΠ²Π°Π½Π½ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠ΅ΡΠ΅ΡΠ°Π±ΠΎΡΠΊΠΈ ΡΠΈΡ, ΡΡΠ΅ΡΠΈΠ»ΠΈΠ·ΠΎΠ²Π°Π½Π½ΡΡ
ΠΊΠΎΠ½ΡΠ΅ΡΠ²ΠΎΠ² ΠΈ Ρ. Π΄., ΠΊΠΎΡΠΎΡΡΠ΅ ΡΠΊΠ°Π·ΡΠ²Π°ΡΡ Π½Π° ΠΎΡΠ½ΠΎΠ²Π½ΡΠ΅ Π½Π΅Π΄ΠΎΡΡΠ°ΡΠΊΠΈ Π² Π°Π½Π°Π»ΠΈΠ·Π΅ ΡΠΈΡΠΊΠΎΠ², ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠ΅ ΠΊΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠΎΡΠ΅ΠΊ, ΠΊΠΎΡΡΠ΅ΠΊΡΠΈΡΡΡΡΠΈΠ΅ Π΄Π΅ΠΉΡΡΠ²ΠΈΡ ΠΈ ΠΏΡΠΎΡΠ΅Π΄ΡΡΡ ΠΏΡΠΎΠ²Π΅ΡΠΊΠΈ. ΠΡΠ΅Π΄Π»ΠΎΠΆΠ΅Π½Ρ ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄Π°ΡΠΈΠΈ ΠΎΡΠ½ΠΎΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΠΎΠΏΡΠΈΠΌΠΈΠ·Π°ΡΠΈΠΈ Π²Π·Π°ΠΈΠΌΠΎΠΎΡΠ½ΠΎΡΠ΅Π½ΠΈΠΉ ΠΌΠ΅ΠΆΠ΄Ρ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΡΠ΅Π»ΡΠΌΠΈ ΠΈ ΠΎΡΠ³Π°Π½Π°ΠΌΠΈ ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ, Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½Π½ΡΠ΅ Π½Π° ΡΡΡΡΠ°Π½Π΅Π½ΠΈΠ΅ ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½Π½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ½ΡΡ
Π½Π΅ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠΉ.The current European legislation assigned the responsibility for
food safety to the food producers and traders. The introduction and
functioning of HACCP systems strives to achieve serious medical
goals β consumerβs health protection, minimizing the risk for
foodborne toxicoinfections, infections and intoxications, for chemical
contamination and additives, as well as for other specific hazards.
The approach is entirely preventive. The current experience has
revealed numerous omissions and discrepancies in HACCP
elaboration and functioning referring to the real extent of the hazard.
This paper presents results from a critical analysis of the performance
of HACCP systems in the production of confectionary, ready-toserve
foods, pasteurized egg products, sterilized canned foods, etc.,
highlighting the major defects in hazard analysis, adequacy of the
critical points, correction activities, and verification procedures.
Suggestions are provided concerning the optimization of the
relationships between the producers and the control authorities
aiming to eliminate the established system discrepancie
Dietary Fibers in Grain Species as Sources of Wholegrain Foods
The paper presents the results of an analysis of 20 lots of cereal products (grains and processed grains products) from different geographic regions. The samples were analyzed for dietary fibers content applying the enzymatic-gravimetric method AOAC 985.29. The differences in the amounts of dietary fibers in the individual grain varieties cover wide intervals and vary between 19 and 41% approximately, and between particular types of flour β in the interval 9 β 25% approximately. The obtained results can be used in completing and upgrading the Chemical Composition Tables of Bulgarian Foods as well as respond to the needs of medical dietology and dietetic practice in Bulgaria from the viewpoint of formulation of healthy foods and recipes. Those data can also be used to provide for informed choice through listing of nutritional information on food labels
EGGS IN THE HUMAN DIET - FACTS AND CHALLENGES
Eggs are a good source of balanced nutritional and biologically active substances - proteins, lipids, some irreplaceable nutritional components such as amino acids, polyunsaturated fatty acids, vitamins, macro- and microelements, etc. It is identified as the cheapest animal source of proteins, lipids, vitamins A, B12, riboflavin, choline, iron, zinc, phosphorus and calcium. At the same time, the dangers to human health that eggs can carry are also taken into account.
Material/Methods: The literature used is based on databases PubMed, Embase and as well as data from own studies.
Review Results: In the present review, we provide data on the importance of the composition of eggs in human nutrition are presented and the risk of their use is evaluated.
Conclusions: The high biological and nutritional value of eggs are grounds for their use in the daily life of healthy people, without additional restrictions of cardiovascular diseases. There is a risk of food poisoning, which can be limited to acceptable levels by following good hygiene practices
Mean field theory for collective motion of quantum meson fields
Mean field theory for the time evolution of quantum meson fields is studied
in terms of the functional Schroedinger picture with a time-dependent Gaussian
variational wave functional. We first show that the equations of motion for the
variational wavefunctional can be rewritten in a compact form similar to the
Hartree-Bogoliubov equations in quantum many-body theory and this result is
used to recover the covariance of the theory. We then apply this method to the
O(N) model and present analytic solutions of the mean field evolution equations
for an N-component scalar field. These solutions correspond to quantum
rotations in isospin space and represent generalizations of the classical
solutions obtained earlier by Anselm and Ryskin. As compared to classical
solutions new effects arise because of the coupling between the average value
of the field and its quantum fluctuations. We show how to generalize these
solutions to the case of mean field dynamics at finite temperature. The
relevance of these solutions for the observation of a coherent collective state
or a disoriented chiral condensate in ultra-relativistic nuclear collisions is
discussed.Comment: 31 pages, 2 Postscript figures, uses ptptex.st