牛奶及乳制品质量安全的实际问题

V. Kotelevich, S. Guralska, V. Honcharenko
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引用次数: 0

摘要

牛奶和奶制品具有很高的营养和生物价值,因此需求量很大。原料奶和乳制品在生产过程中存在的质量安全隐患备受关注。牛奶是许多微生物繁殖的良好环境,包括危险的微生物:沙门氏菌大肠杆菌O157^H7,细胞基因李斯特菌,金黄色葡萄球菌,蜡样芽孢杆菌,肉毒杆菌,牛微杆菌,布氏杆菌和布氏杆菌大肠杆菌。在乌克兰,原料奶的安全和质量仍然是乳品企业重新装备最新设备、技术生产线和现代质量控制系统的最大问题。一个紧迫的问题是在人口辅助农场饲养的奶牛的牛奶的质量和安全。根据对在食品市场上销售的来自辅助农场的原料牛奶和乳制品(发酵牛奶奶酪,酸奶油)的细菌学研究结果,圣奥雷乌斯瓦尔。牛和金黄色葡萄球菌。。低水平的卫生培养导致原料奶中MAFAnM和嗜冷菌群的增加。为了提高竞争力,还需要引入对嗜冷菌群含量的规定。乳腺炎是降低牛奶生产效率和质量安全的重要问题。体细胞是决定原料奶质量和安全性以及动物乳腺健康状况的标准。为了追求利润,为了增加商品销售和降低成本,许多乌克兰生产黄油的企业采用人造黄油来伪造黄油,人造黄油中含有80%的植物油、乳化剂、调味品、维生素和防腐剂。除了大量的生物污染物外,化学、物理和不充分(异物、过敏原、真菌毒素、工业污染)也构成危险。因此,预防危险物质对人口健康的影响,应以“从农场到餐桌”整个食物链中牛奶和乳制品的质量和安全管理为基础。关键词:原料奶,乳制品,伪造,质量安全指标,生物,物理和化学风险
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Actual problems of the quality and safety of milk and dairy products
Milk and dairy products have a high nutritional and biological value, which causes a great demand for them. The quality and safety of raw milk and dairy products on the way to their production due to potential risks are of great concern. Milk is a good environment for the reproduction of many microorganisms, including dangerous ones: Salmonella Escherichia coli O157^H7, Listeriamono cytogenes, Staphilococcus aureus, Bacillus cereus, Clostridium botulinum, Micobacterium bovi, Brucellaa bortus and Brucellamelitensis Yersiniaentero colitica. The safety and quality of raw milk in Ukraine remains the biggest problem of dairy enterprises reequipped with the latest equipment, technological lines and modern quality control systems. An urgent problem is the quality and safety of milk from cows that are kept in auxiliary farms of the population. According to the results of bacteriological studies in raw milk and dairy products (fermented milk cheese, sour cream) from the auxiliary farms of the population, which are sold in food markets, St. aureusvar. bovis and St. aureusvar. hominis. A low level of sanitary culture causes an increased rate of MAFAnM and psychrophilic microflora in raw milk. In order to increase competitiveness, it is additionally necessary to introduce regulations on the content of psychrophilic microflora. Mastitis is a significant problem in reducing the productivity and quality and safety of milk. Somatic cells are the criterion for determining the quality and safety of raw milk and the state of health of the mammary gland of animals. In pursuit of profit, in order to increase sales of their goods and reduce their cost, many Ukrainian enterprises that produce butter resort to falsifying it with margarine, which includes 80% vegetable oil, emulsifiers, flavorings, vitamins and preservatives. In addition to a significant number of biological pollutants, chemical, physical and inadequate (foreign bodies, allergens, mycotoxins, industrial pollution) pose a danger. Therefore, the prevention of the impact of dangerous substances on the health of the population should be based on the management of the quality and safety of milk and dairy products throughout the food chain "from the farm to the table". Key words: raw milk, dairy products, falsification, quality and safety indicators, biological, physical and chemical risks.
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