Luento 1 INTRO 2013-Eng

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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



Page 3

What a microbiological point must be able to?

Page 4

MIKRO575 Food and Environmental Control and Hygiene

Pathogens microbes

Supervisory authorities



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



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"



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



Page 10Page 11

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



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 15

Page 16Page 17Page 18 KTL's communicable disease statistics 2002

Today, THL



Page 19Page 20

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.



Page 25

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



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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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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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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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



inform the place of business is located,

the supervisory authority or in a slaughterhouse State

the official veterinarian.

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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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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



domain first destinations.

Finland imported from beef, pork and poultry meat

as well as eggs as required by salmonella

Page 34


EU imports from outside the EU animal by

foods monitored by the Ministry of Agriculture and Forestry

border inspection unit.

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Meat products transport requirements



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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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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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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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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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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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 "



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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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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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



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



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

Page 49

Now part EVIRAa

= National Institute for Health and Welfare



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,



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



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



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



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



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



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


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:


CPI 2 nelikenttätesti



Page 76Page 77Page 78Page 79Page 80Page 81Page 82Page 83Page 84

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

Homepages should follow:



EVIRA

National Institute for Health and Welfare

WHO

FDA

EFSA

Luento 1 INTRO 2013-Eng

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