Контамінація М’яса Тварин І Птиці Та Засоби Її Зниження

Родіонова, Катерина Олександрівна; Палій, Анатолій Павлович

doi:10.15673/fst.v11i4.732

Cited by 5 publications

(4 citation statements)

References 10 publications

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“…Thus, it has been experimentally confirmed that the drug Orgasept has no suppressive effect on metabolic processes in rats. The use of effective and safe disinfectants is of paramount importance in providing the population with quality products of animal origin (Paliy et al, 2017(Paliy et al, , 2018d. One of the main criteria that determines the feasibility of using disinfectants in practical conditions is their environmental safety and low toxicity to staff and animals (Du et al, 2017;Bondarchuk et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of acute toxicity of the "Orgasept" disinfectant

Kovalenko¹,

Пономаренко²,

Kukhtyn³

2020

Ukr J Ecol

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The purpose of the research was to study acute toxicity, irritating and sensitizing effects, biochemical and immunological parameters of animal blood after influence of "Orgasept" disinfectant, consisted from silver nanoparticles, benzalkonium chloride and lactic acid. To determine acute toxicity, 6 months old clinically healthy male rats (5 groups, six rats per each group) and female rats (5 groups, six per each group) with body weight of 180-200 g were used. We determined the average lethal dose (LD50) and the main parameters of acute toxicity after Orgasept rats administration in various dozes. We found that, at intra-gastrointestinal administration of Orgasept, the LD50 for male rats was 5000.0±43.0 mg/kg body weight and 5045.0±56.3 mg/kg for the females. We also registered that Orgasept does not have cumulative and sensitizing properties, does not show irritating effect, suppressive effect on growth and development of animals, and does not affect the hemopoiesis. We revealed that Orgasept demonstrated significant effect on nonspecific and specific factors of the organism's protection compared to the formaldehyde.

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Section: Resultsmentioning

confidence: 99%

Evaluation of acute toxicity of the "Orgasept" disinfectant

Kovalenko¹,

Пономаренко²,

Kukhtyn³

2020

Ukr J Ecol

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“…Mold begins to multiply, forming white, grey, and black spots on the surface of the product, as a result of which the products of mold activity accumulate in meat products, an unpleasant odor appears (Mohapatra et al, 2017). Ways of contamination of raw materials, semi-finished products, and finished products by microorganisms are extremely diverse (Dukhnytskyi et al, 2011;Dudchik et al, 2013;Paliy, Rodionova and Palii, 2017). However, the most important source of additional microbial contamination of meat and meat products during refrigerated storage is the air of the refrigerator.…”

Section: Introductionmentioning

confidence: 99%

Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises

Родіонова

Paliy

Khimych

2021

Potr. S. J. F. Sci.

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The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.

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“…To obtain quality and safe meat products is possible only with strict adherence to all technological and technical techniques that are implemented in meat processing enterprises of various forms of ownership (Paliy et al, 2018). Along with the quality control of raw materials, it should be paid great attention to the possible contamination of products by foreign microflora (Paliy et al, 2017;. Toxic secondary metabolites (mycotoxins), which are produced by micellar fungi, nowadays can be found on the surface of food, including bulks of sausage.…”

Section: Introductionmentioning

confidence: 99%

Improvement of storage resistance of sausage products to micellar mushrooms by synthetic protective shrinks

Родіонова¹,

Palii²,

Paliy³

2020

Ukr J Ecol

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The aim of the work was to establish the frequency of detection of mold of raw smoked sausages and to evaluate the use of synthetic protective shrinks, which provide long-term storage of sausages. Nine batches (310 samples) of raw smoked sausages were examined, 487 crops were made on special media, 154 samples of sausages were examined according to physical and chemical parameters. We determined that an intensive contamination of their surface with micellar fungi during the sale of raw smoked sausages in retail trade is taking place: Penicillium (62.9%), Aspergillus (18.2%), Mucor (10.7%), Cladosprium (4.5%). We found that on the 5th day of their sale 4.57±1.64% of experimental sausage bulks are contaminated with micellar fungi but more massive and intensive development of micromycelia was found on the 20th day of sale (29.32±8.16% of cases). We proved that the use of protective coating/srink “Optiglianets” (Lofink Group, Ukraine), “CoatStar 110” (OJSC “Upakprint”, Russia), “Polisved1” (OJSC “Omega”, Russia), “Antibak Tauchmassa” (Company “Swed Holding”, Russia) and “Tauchmasse KP-15”, Italy), delayed up to 20 days the development of micellar fungi on the surface of prototypes of smoked sausages. We applied them in a thin layer (0.06-0.10 mm depending on the applied means) on the surface of sausage bulks and dried in drying chambers at temperature of 15.0±2.0 °C and 45 minutes exposure at a relative humidity of 70%. The weight loss of raw smoked sausages was the lowest with the use of protective coating “Optiglyanets” (Lofink Group, Ukraine) and “Polisved-1” (OJSC “Omega”, Russia). It was 14.5±0.8% and equal to 60% reduction compared to other protective coatings/shrinks implementation.

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Контамінація М’яса Тварин І Птиці Та Засоби Її Зниження

Cited by 5 publications

References 10 publications

Evaluation of acute toxicity of the "Orgasept" disinfectant

Evaluation of acute toxicity of the "Orgasept" disinfectant

Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises

Improvement of storage resistance of sausage products to micellar mushrooms by synthetic protective shrinks

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