luento 1 intro 2013-eng
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food microbiologyTRANSCRIPT
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Food and MIKRO575
environmental hygiene and control 5 credits
Per Saris
Professor of Food Microbiology
Food and Environmental Sciences
Department of Microbiology
Faculty of Agriculture and Forestry
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Attract ranking of
Authorities
Industry (R & D + selfmonitoring)
Research
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What a microbiological point must be able to?
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MIKRO575 Food and Environmental Control and Hygiene
Pathogens microbes
Supervisory authorities
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Lait
GHP, GMP, selfmonitoring, HACCP, accreditation,
Microbiological Risk Assessment
Epidemiological studies
Ecology
Toxicology
Building / Technology
Water treatment
Biotechnology
Genetics and Genetic Engineering
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If you are interested
food microbiology,
So what is the teaching of microbiology department
MIKRO231 Food Microbiology
MIKRO232 Food Microbiology lab course
MIKRO575 Food and Environmental Control, and
hygiene
Page 6 If you are interested
food microbiology,
So what lessons have served
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Food Chemistry WARD
EK131 European Food Legislation and Control
EK132 Chemical Risk Factors
Page 7MIKRO575 Food and Environmental Hygiene and control (5 credits)
28 October27 November 2011Mon 1216, Wed 1416Hall 2402 Viikki Biocenter 3 (except 20.11, whenHall 2013 Biocenter 2).
Time Lecturer Topic
28.10 Monday Per Saris Intro, food control, epidemiology
30.10 Wednesday
04.11 Monday
A. Culebro Campylobacter
Salmonella, E. coli, Shigella, Vibrio and aeromonakset
06.11 Wednesday Yersinia
11.11 Monday
13.11 Wednesday
Listeria, bacilli
Staphylococci and clostridia
18.11 Monday Noroviruses, hepatitis viruses and BSE
20.11 Wednesday
25.11 Monday
Hall 2012 Bio2 Protozoa, nematodes and tapeworms
Biogenic amines, levätoksiinit and cyanobacterial toxinsMoulds
27.11 Wednesday Quality system In order to ensure food safety(HACCP), GMO and water monitoring, accreditation,
Moodle key is the "MIKRO575"
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The exam during the year at each general microbiology exam day
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Lecture material
The material is MOODLE for
The course is only = MIKRO575
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Exam
Four material types of questions
(e.g. HACCP, Salmonella elintarvikepatogeenina,
Food control in Finland, Tapeworm, Norovirus)
The exam can be renewed every general microns exam dates
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Microorganisms in food
It is estimated that 1 / 41 / 3 of the world's food production is lost
microbial action
Each year, falls ill and dies from eating thousands
Annually produced in tons of food and drinking water
Wikipedia 2011 Food waste
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Wasted food
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Wikipedia 2011 Food waste
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USA, the CDC's estimate of 2011
The CDC estimates That each year Roughly 1 in 6
Americans (or 48 million people) gets sick, 128,000
are hospitalized, and 3,000 die of foodborne diseases.
CDC = Centers for Disease Control and Prevention
48 000 000 128 000 3 000
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Page 16Page 17Page 18 KTL's communicable disease statistics 2002
Today, THL
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What is food control?
Food control is directed to food
primary production, processing, transporting, storing,
export, import, selling and serving. The purpose is
to safeguard food quality and protect consumers
adverse health effects, as well as financial losses.
Within the scope of food control also includes marketing.
Control sees to it that the food
The information provided is truthful and sufficient;
and they are not misleading.
http://www.elintarvikevirasto.fi/valvontakampanja/valvonta.html
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What is food control
Food Supervisory Authority responsible for verifying the
food safety, as well as to verify
the nature and composition of the food issued
the accuracy of the data.
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Food control in practice
Most of the food control takes place in the municipality
by. Municipalities have organized elintarvikevalvontansa
cooperating area. Social
food control authorities to the vet,
health inspector or other social food administrator.
Slaughterhouses and of their connection plants
supervision and inspection of the meat corresponds to Evira.
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Regional State Administrative Agencies driven by municipalities
The Regional State Administrative Agency's mission is to guide municipalities
by the food control. Regional State Administrative Agencies
make mm. food control
vaatimuksenmukaisuudenarviointeja municipal
food control units. These assessments aim to
developing municipal food control and
to collect data on municipal food control
of conformity.
Page 24 Finnish Food Safety Authority Evira is to lead and
develop
Finnish Food Safety Authority Evira manages and develops
food safety controls throughout Finland.
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Customs and food control
Customs monitors the EU member states and from third countries
other than foodstuffs of animal origin.
Coming from third countries of animals
derived foods monitored by Evira.
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The Finnish Defence Forces
The Finnish Defence Forces controlled by the Defence Forces' area
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food conformity and safety.
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Businesses
Companies themselves are responsible for the products they produce
safety. Companies use their own inhouse control
the basis for production control.
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An example of the control of meat
Meat inspection at slaughter
Meat intended for the general public must be
checked. Slaughterhouse meat inspection performed
State inspecting veterinarian and smallscale
ie the place of slaughter at the slaughterhouse municipality
the official veterinarian.
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An example of the control of meat
SAs
Slaughterhouses and acting on their connection with the meat industry
enterprises must be approved by the National Food Agency. Other
meat plants will accordingly be the municipality
approved by the supervisory authority. Approved enterprise
Authority is also responsible for its supervision.
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An example of the control of meat
The meat health marking
Approved meat inspection meat stamped with the
the approval mark. This is the socalled. the health mark
DEAL occur meat or meat packed the body
number or symbol.
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An example of the control of meat
Requirements for import bumps
Other EU countries supplied the animal
food monitoring the first destination.
The first destination means an entity that
the first in Finland to receive imported
food item. Before undertaking to take
to receive meat or other animal by
food products from other EU Member States, is the
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inform the place of business is located,
the supervisory authority or in a slaughterhouse State
the official veterinarian.
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An example of the control of meat
First destinations shall inform each
received item to the Authority no later than
arrival the batch so that the authority has
the opportunity to inspect the item. The first destination task
is as selfcontrol checks the items
and their documentation. The company must also be taken into batches
For example, samples for microbiological studies.
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An example of the control of meat
Local Supervisory Authority monitors
the functionality of the first destination of the own checks, to verify
spot check items and those of the following documents, as well as
if necessary, take samples for examination.
The Authority also maintains a register of your
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domain first destinations.
Finland imported from beef, pork and poultry meat
as well as eggs as required by salmonella
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An example of the control of meat
EU imports from outside the EU animal by
foods monitored by the Ministry of Agriculture and Forestry
border inspection unit.
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An example of the control of meat
Meat products transport requirements
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Perishable foods that in order to survive
require cold storage must be transported up to them
temperatures that health protection of Regulation
(1280/1994) 27 §: According to easily complied with
the storage of perishable goods.
Transport temperature must not rise above shortterm
mentioned temperatures higher if the food
The hygienic quality does not deteriorate. When meat and meat products
sold, trimmed or packaged gets their temperature
however, not exceed + 7 ° C. Meat and meat products
is the point of sale be stored in such a way that their temperature
a maximum of + 6 degrees.
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An example of the control of meat
The legal requirements for minced meat
composition
Naudanjauhelihassa get fat for up to 20
weight percent, minced pork containing up to
30 weight percent and other species produced
minced meat no more than 25 percent by weight. Minced meat must
appoints lowerfat if the minced meat is fat
not more than 7 weight percent. Lowfat
minced meat connective tissue protein accounted for
of the total protein of not more than 12 weight percent.
Connective tissue protein to total protein must be
naudanjauhelihassa up to 15, containing pig
minced meat no more than 18 and other animal species
minced meat produced up to 15 percent by weight.
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An example of the control of meat
Grinding and selling trade in minced meat or
a grill kiosk or catering restaurant
Retail bay, minced meat must be prepared
fresh or frozen olleesta good quality
musculoskeletal meat falling, however,
poultry meat. The finished meat and preground
liver regrinding is prohibited. At various times,
items made must not be mixed with each other.
produced in a retail outlet for minced meat and minced
costs of production may be sold on the day and the following
day.
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An example of the control of meat
Roast Ground Beef
Meat is often sold as roast meat. Cattle
paistijauhelihan must be ground beef indoor, outdoor,
angle, or roast dinner.
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An example of the control of meat
Meat Species Reporting
For each species used in food meat (pork,
beef, etc.) shall be deemed to constitute your own
ingredients play a role, so that each of them must inform the
the list of ingredients in their place weight
in the order of. Minced meat package contains
types of meat to be used in percentages or
The weight ratio.
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An example of the control of meat
Minced meat labeling
Industrial preparing minced meat must be
at least the following entries:
1) the expiry date
2) an indication as to which species the meat preparation is done
3) types of meat used in percentages or weight ratio
4) The fat content of the product by using the phrase,
'fat content not exceeding "
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5) the proportion of the preparation of connective tissue protein
of the total protein using the phrase
"connective tissue protein of total protein
up to ...% ".
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An example of the control of meat
In addition, minced beef containing
As regards beef and veal:
6) The batch identification
7) the country of origin (the country in which the animal was born, and
grown) if the country of origin is the same as the country of manufacture,
the country of origin does not need to be labeled
8) slaughtered
9) manufacture
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An example of the control of meat
Minced meat storage, preparation or freezing
at home
Store meat in the coldest part of the refrigerator, covered.
Keep raw meats and readymade foods separate. Minced meat
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the shelf life is considerably shorter than other meat.
Minced meat is a reason to produce as soon as the day of purchase. Meat
handling tools and cutting boards must be
pure. Minced meat is cooked directly
temp. Do not taste raw minced meat,
but always maistiaispala cook in the microwave or
pan.
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Dietary handicaps
Microbial infections
Natural harmful substances
(allergy, nitrate, fungi)
Wrong nutrition
Additives
Pesticide Ingredients
Environmental Pollution
Wrong nutrition
Natural harmful substances
Environmental Pollution
Pesticides
Additives
Microbes and microbial toxins
Acute risks Chronic risks
GMOs?
See EVIRA food control
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Epidemic Clearing
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The report is the responsibility of the responsibility of the municipal authority
For this work is the municipality settlement working group
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The municipal working group report
a leading health center doctor / communicable diseases in the corresponding
doctor
Communicable Diseases Supervisor
health surveillance chief official
Veterinarians involved in food control
Food health inspector carrying out control tasks
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The municipality and the committee's tasks
ensure that the necessary studies of the epidemic
establish done
to coordinate measures aimed at epidemic
the flow of information between the authorities
Information to the public
Connection to regional and valtakunnalisiin authorities
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Suspected outbreaks can occur
Health Centre
Environmental health care
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Today = National Institute for Health and Welfare
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Now part EVIRAa
= National Institute for Health and Welfare
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EFSA
Page 50 Checklist of paragraph 20
causative agents of deciphering
Page 51Page 52Page 53
Sampling
300500 g or ml
record all relevant information, such as,
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the origin, the magnitude of the batch manufacturing process,
valmistusajakohta, the last käyttöajakohta,
food storage temperature samples are taken
Raw material samples can be taken cooking
simulations
Page 54Food poisoning basic
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Water sampling Epidemic
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Water Epidemic coordination responsibility falls
National Public Health Institute in Kuopio unit are
Environmental Health Group
Water collected before shokkikloorauksia or irrigations
at least two L
storage + 4 ° C
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Other samples
purity of samples from surfaces
50100 cm 2
food employees stool, hand and / or nasal samples
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The samples are ill are
The attending physician makes the request for examination
a single case of diarrhea
The most common FBaktVi1 a faecal culture 1 the research package
Epidemic research requests to the municipality settlement group
In general, the FBaktVi3 growing a fecal 3 package, which can be
expand the viral and parasitic studies
Samples seeks to 5 20 person 310
the most representative (myötäisintä vessel) is selected higher
for studies
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FBaktVi1
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Page 60 FBaktVi3
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Parasitic Studies
10 of the most representative (at least 3) selected
that part of the transferred containing formalin
the sample container
1 part 2 parts 10% formalin
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closer feces part 1 + 35 parts of 10% formalin
Some of the samples may also be stored PVA.han
(polyvinyl alcohol)
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ParaF0
Helsinki University Central Hospital laboratory diagnostic parasitology unit
Giardia
Amoeba
Cryptosporidium
Cyclospora
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FVirEpid
Calicivirus
Astrovirus
Rotavirus
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Adenovirus
10 samples are frozen
Helsinki University Central Hospital laboratory diagnostic virology department
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Epidemiology
Descriptive Epidemiology
Analytic Epidemiology
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Descriptive Epidemiology
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an interesting collection and organization of data
basic information, such as specifying the time and place
whether it is food poisoning
dishes obtain information
Manufacture of food, handling, transportation and storage
Page 66Page 67Page 68
Point epidemic
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Spreading epidemic
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Analytic Epidemiology
aims to integrate the occurrence of an outbreak in one
a particular food type
seeks to identify susceptible to tea and illness between
dependence of the intensity
cohort studies or casecomparator study
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Statistical treatment
Four field with two variables, a food
eating and illness.
Obtained 4 groups:
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CPI 2 nelikenttätesti
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The clarifications epidemic more
Food poisoning outbreaks clearing Guide
Rahkio et al. 2000
Vammalan Printing Works Ltd.
Food and Health Journal
Page 85
Also in english: Modern Food Microbiology, Jay et al. 2005
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