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Biological and nutritional value
of cereals and legumes
Sanitary-hygienic expertise of
bread
Ph.D Maksimenko L.V.
Cereals (maize, rice, wheat) are the main power source
for the grate bulk of the population all over the world
Cereals provide about 350 kcal per 100 grams
Cereals contribute 70 - 80 % of the total energy
intake, and more than 50 % of protein intake in
typical Indian diets.
The endosperm is composed mostly of starch,
the outer pericarp aleurone layer and germ
contain most of the essential nutrients.
Biological value: nutritional composition of cereals and legumes
Product
Carbohydr Caloration,
ides, %
kcal
Protein, %
Oil,%
K
Ca
Mg
P
Fe
Soybean
28,1
17
23
368
1797
217
280
704
15,7
Peas
Haricot
bean
19,3
2,2
49,8
304
906
63
107
369
4,7
19,2
1,9
50,3
303
1061
157
167
504
6,7
Lentils
18
1,6
49,8
301
607
55
69
347
6
Wheat hard
bread
11,4
1,7
62,4
318
363
34
137
357
3,4
Oats
10,8
6
61,1
351
117
135
361
5,5
Wheat soft
bread
9,7
1,5
63,1
312
316
42
140
316
3,7
Barley
9,5
1,5
72
348
477
43
141
400
4,1
9
1,5
64,6
316
424
59
120
366
5.4
Maize
8,3
4,2
63,6
334
209
7
82
186
2,2
Rice long
7,1
0,7
79
365
115
28
25
115
0,8
Rice round
6,6
0,6
79
317
86
9
35
108
0,8
Rye
421
Cereal proteins
• The negative feature is amino acide
imbalance:
• Cereal proteins are deficient in the essential
amino acid lysine.
• Maize proteins are deficient in lysine and
tryptophan (a precursor of niacin= vitamin
PP).
• Some strains of maize contain an excess of
leucine which interferes with the conversion
of tryptophan into niacin and thus aggravates
the pellagragenic action of mais.
Legume proteins
•
•
•
•
•
•
•
Proteins content:
Legumes - 20-40%
fish (21,5%),
meat (20%),
eggs (13,3%),
cereals (10%).
Aminoacide composition of legumes proteins is close by
aminoacide composition of animal protein (but incompletely).
• Legume proteins are poor in methionine and to a lesser extent in
cystein.
• On the other hand they are rich in lysine.
• If cereals are eaten with pulses, as in common in the traditional
Indian diets, cereals and pulse proteins complement each other and
provide a more balanced and “complete” protein intake.
•
•
•
•
•
•
•
Vegetable oils
Cereals - 0,5-2 % (corn contains a little bit more - 4,5-5 %).
Soy (17 %) and oil-bearing crops (sunflower, peanut, cocoa, olive
and etc.) are exclusion.
Oils are fats that are liquid at room temperature, like the vegetable
oils used in cooking. Oils come from many different plants and
from fish. Oils are NOT a food group, but they provide essential
nutrients. Oils consist of polyunsaturated fatty acids including
essential fatty acids (linoleic, linolenic and arachidonic acids).
Linoleic acid (18: 9, 12) is present in wheat, peanut, seeds of a
cotton plant, soy and etc.
Linolenic acid (18: 9, 12, 15) together with a linoleic acid is present
in cereals oil, specially in linseed-oil.
Arachidonic acid (20: 5, 8, 11, 14) is present in combination with a
linoleic acid, specially in ground-nut oil.
The polyunsaturated fatty acids in a structure of cellular
membranes phospholipides provide
• cellular membranes flowability.
• reduction of cholesterol in a blood plasma and, as suppose, prevent
coronary artery disease.
Carbohydrates
• An animal organism is able to synthesize a number of carbohydrates from fat and
protein, but the large part of carbohydrates enters by phytogenic food.
• The content of hydrocarbons in the grain is 60-75%, bean - no more than 50%.
• Grain and beans carbohydrates are submitted by amylum (starch) and dietary
fibers.
• Starch, as against monosaccharides and disaccharides, is assimilated step-by-step,
that provides an organism by monosaccharides during a prolonged period and,
thus, eliminates development of a nutritional glucosuria. The development of
glycosuria is possible for excess consumption of sugar (saccharose).
• The dose 50-100 grams in a day prevents a ketosis and loss of myoproteins.
•Optimum ratio of different carbohydrates in a diet:
•64 % starch,
•36 % - saccharides.
• Carbohydrates are indispensable to normalization of protein and
fat metabolism. At carbohydrate starvation there are ketones in
urine (ketons are the products of partial oxidation of protein and
fats), that leads to acidosis.
•
•
•
•
•
Dietary fibers (DF)
DF (biopolymer molecules) are components of vegetative cell wall and not assimilated or
partially assimilated since human dietary system does not contain hydrolyzing enzymes for
disintegration of (14)-glycosidic linkages.
– Unassimilated : cellulose, hemicellulose (xylans) and lignin
– Partially assimilated: glucopolicaccharides (resin, pectins and pentosans).
The main sources of DF is a buckwheat barley, bread of coarse grinding or rye, wheaten bran,
crude fruit and vegetables (beet, turnip, rutabaga, carrots).
Content of DF:
• Fruit and the vegetables (except for potato) contain 32 % (in general as pectin and resin),
• Grain as a whole - 29 % (pulp and lignin),
• Bread - 16,8 %,
• Blended dishes - 12,6 %,
• Cereal food (porridge, boiled rice, buckwheat, etc.) - 7,1 %.
Hygienic recommendations for DF intake: 15-40 gr in a the daily diet (at more than 35 years old –
not less 24 g ).
Diseases associated with inadequate intake of dietary fibers (less 14 g per 1,000 kcal of food) :
disbacteriosis (pectin stands up against putrefactive bacterias), atherosclerosis, sugar diabetes,
rectal cancer, diverticulosis and constipation , poisoning by the endo-and exotoxin (heavy metals,
radionuclides)
Vitamins
• Legumes are rich in minerals and B-group vitamins
• Fermentation modifies the nutritive value of
legumes in that the vitamin content particularly
that of riboflavin, thiamine and niacin is enhanced.
• Germinating pulses, however, contain higher
concentration of vitamins, especially vitamin C and
B vitamins.
• In the dry state, legumes do not contain vitamin C.
• The highest concentration of vitamin A is
found in sweet potatoes; just one mediumsized baked sweet potato contains more than
28,000 international units (IU) of vitamin A, or
561% of your recommended daily value (DV).
Beef liver, spinach, fish, milk, eggs, and carrots
also are good sources.
Beta-carotene ( Vitamin A): carrots, squash, pumpkin, sweet potato, dark green leafy vegetables (spinach
and broccoli), red peppers, tomatoes, and yellow fruits such as apricots, mango and peaches.
Vitamin B1 Thiamin: brown rice, wholemeal bread, fortified flour and breakfast cereals, pulses, nuts,
potatoes and yeast extract.
Vitamin B2 Riboflavin: milk and dairy products, eggs, cereals, wholemeal bread, rice, yeast extract, green
leafy vegetables (broccoli and spinach), mushrooms and beverages such as beer, lager and tea.
Vitamin B3 Niacin: wholegrain and fortified cereals, maize, fortified flour, yeast extract, coffee beans and
beverages such as beer and lager.
Vitamin B6 Pyridoxine: wholegrains such as brown rice, oatmeal, and wholemeal bread, fortified cereal
products, potatoes, bananas, soya beans, nuts, pulses, yeast extract and beverages such as beer and lager.
Vitamin B12 Cobalamin: milk, dairy products and eggs; fortified plant foods include soya milk, breakfast
cereals, veggieburger mixes, yeast extract and herbal soft drinks.
: cereal products, potatoes, pulses (e.g. chickpeas, black-eyed beans), leafy green vegetables (e.g. broccoli),
nuts, yeast extract and fruits such as oranges and bananas.
Vitamin C (Ascorbic Acid): citrus fruits, strawberries, guava, berries, currants, fruit juice, potatoes and nuts;
vegetables (cabbage, cauliflower, broccoli, spinach, kale and green peppers) - are rich sources but large
amounts of the vitamin are lost during food storage, preparation and cooking.
Vitamin D: synthesised from sunlight and also found in eggs, fortified margarines, breakfast cereals and
soya milk.
Vitamin E: margarine and spreads, foods high in fat such as crisps, vegetable oils such as corn, soya and
sunflower but not olive oil and small amounts in dairy products.
Vitamin K: dark leafy greens such as cabbage, kale, spinach and broccoli, vegetable oils such as rapeseed,
soybean and olive, but not corn or sunflower oil. Smaller amounts are found in eggs and dairy products.
The content of vitamins in typical Indian cereal
Notice: Bengal Gram contents 3 mg of vitamin C per 100 g.
Grams Millets
Pulses
Cereals
Thiamin
e, mg
Raw rice
0.06
Wheat
whole
Maize
Jowar
Bajra
Ragi
Bengal
Gram
Black
Gram
Niacin,
mg
1,9
Riboflav
in, mg
0.06
0.45
5,0
0.17
0.42
0.30
0.30
0.20
0.30
1,8
3,1
2,3
2,3
2,9
0.1
0.1
0.25
0.18
0.15
0.42
2,0
0.20
Kinds of bread
• Pan bread: flour, water (milk), yeast,
eggs, sugar and salt.
• Distinguish between the crust and
crumb: crumb has a porous structure
and is formed through the formation
of carbon dioxide as a result of yeast
vital activity at dough maturation (1-4
h before baking).
• Floor troughs, flat bread: flour, water
.
Kinds of Russian bread
• White (wheat, threaded) bread is
baked from fine wheat flour.
• Grey bread is baked from a mixture
of wheat and rye flour, or wheat
rough flour, or wheat flour with
added bran.
• Black (ray) bread is baked from rye
flour.
Bread
• Bread gives 40 % of the energy value of the daily diet
(100 g of bread = 200-250 kcal).
• At consumption of 500-600 g of bread per day 35-40 g
of protein and 230-260 g of carbohydrates are provided
• Content of bread:
•
•
•
•
•
carbohydrates (40-45 %),
proteins (6-8 %),
fats (1-1,5 %),
vitamins PP, B1, a little quantity of B2,
a lot of K, Fe, P, Mg and S.
• Protein composition depends on the grain.
• .
Anti-nutritional factors
• Legumes have some anti-nutritional factors
such as phytates and tannins which adversely
affect the availability of some nutrient.
• Most of the anti-nutritional factors are
destroyed by heat.
Nutritional value and digestion of bread depends on a
kind and flour extraction rate at the grinding
• Flour extraction rate → 95% •
(coarse grinding): the flour is
dark, rough, but high in B
vitamins and fiber
• The bread is recommended
for:
•
• healthy to prevent hypo-and
avitaminosis of B-group,
• postoperative patients to
stimulate intestinal motility
and rapid detox,
• patients with diabetes
mellitus, atherosclerosis and
obesity.
Flour extraction rate → 10%
(wheat), 50% (ray) (fine
grinding): the flour is white,
light: easy to digest, provides a
lot of energy.
The bread is recommended for:
•
•
•
•
•
children,
convalescents,
malnourished and starving,
TB-patients,
patients after surgery for gastrointestinal tract,
• patients with gastritis and gastric and
duodenal ulcer.
Nutritional value of bread
• Proteins assimilation depends on the degree of
grinding:
– 74-85 % - coarse grinding,
– 92 % - fine grinding.
• Digestion of carbohydrates of bread is high (93-98 %)
in any cases.
• Vitamins. Only 10-20 % of vitamins are lost at baking.
Therefore it is possible to consider bread as a
valuable source of thiamin (0,15-0,25 mg%),
riboflavin (0,1-0,15 mg %) and niacin (0,7-3 mg %).
Epidemiological risk
Potato disease - condition called “rope”
• «Potato disease» of bread is conditioned by potato
bacillus (Bacillus mesentericus).
• Bacillus mesentericus is sporiferous bacteria, looks like
a thin rod (0,5-0,6 3-10 micron). The vegetative cells
are mobile and Gram-positive.
• Its settlements are yellow - brown, dry, rogues.
• Spores, falling with a flour or yeast into the paste, do
not perish at bread baking and vegetate at high
humidity and temperature at bread storage (usually in
a summer in a plastic bag). A condition conducive to
high moisture of bread is a violation of baking
temperature regime.
• Bread-crumb becames slimy, the mucus color is
transparent - brown, the odor is offensive with under
tint of molding fruit or anise.
• Bacillus mesentericus is pathogenic for animal and
person.
• The bread with potato disease is unsuitable (the bread
should be destroyed on site and bakery equipment to
be decontaminated from spores also).
Damage of bread by pigmentforming bacteria «wonderful rod»
(Serration marcescens or Bacillus prodigious=“prodig” bacteria)
• Rich colored slimy spots are on bread surface.
• S. marcescens is a Gram-negative, rod-shaped,
facultative anaerobic bacterium in the family
Enterobacteraciae
• Conditions are source of contamination,
humidity, temperature. Serratia can be difficult
to eradicate completely.
• Bacillus prodigious is conditionally pathogenic
for the person and animal also can fester.
• Such bread is not suitable for consumption in
view of changed organoleptic tags and
potential health hazard.
• Numerous historical incidents recount that the
blood red pigment produced by S. marcescens
growing in bread was interpreted as a sign of
blood.
Bread molding
• Bread moulding is conditioned by funguses Aspergillius
(white mould), Penicillium (green mould) and Mucor
mucendo (mucor, smut).
• Basic health risk is due to the accumulation of aflatoxins
in bread.
• The reason is the contamination of poorly dried grain by
fungal spores (aflatoxins accumulate in the moldy grain
or in moldy bread during the storage in humid
conditions).
• Aflatoxins are hepatotoxins and hepatocarcinogens.
• MPC = 0.01 mg of aflatoxin B1/ kg
Contamination of bread by fungi
Fusarium
• Fuzarium forms
trichothecene mycotoxins
contaminating
overwintered in a field
grain (harvest), or if the
crop harvested at the rain.
• Fuzario-toxins cause
damage of bone marrow
stem cells (poison by
“drunk bread”, aseptic
angine, alimentary toxic
aleukia-ATA).
Alimentary Toxic Aleukia (ATA)
• ATA symptoms include fever, rashes, and bleeding from the nose,
throat and gums. More severe symptoms include extreme
leucopenia, and the elimination of bone marrow.
• Fusarium sporotrichioides is a very uncommon species and is
found to grow mostly in temperate regions on cereal crops but
studies have found that the toxin production is most favorable at
low temperature.
• The presence of toxin-producing Fusarium sporotrichioides in the
grain in Russia is believed to have caused the deaths of at least
100,000 people who consumed the toxic bread baked from
overwintered in field and Fusarium-infected wheat.
• This fungus is believed to have caused the mycotoxicosis epidemic
in Russian between 1942 and 1948, and also earlier in 1913 and
1932. The region that was most affected by this epidemic was
Russia’s Orenburg region near the Caspian Sea.
Poisoning by ergot Cleviceps
purpurea alkaloids (ergotism)
•
•
Ergot spreads by wind, contaminates the soil
and grain, fungal spores growing in a flower
bed of grains, forming the body of sclerotia,
where ergot alkaloids are produced.
Ergot alkaloids:
•
•
•
affect the peripheral nervous system (limbs
convulsions ),
cause a hallucinogenic effect,
cause dry gangrene of the extremities with the
exclusion of the joints at chronic consumption of
contaminated bread.
•
Factors: prolonged drought, the
contamination of sowing soil by spores of
ergot, non-application of pesticides and presowing treatment of seeds, lack of sanitary
expertise of grain.
•
•
MPC ergotoxines in grain=0,05 mg/kg
Ergot sclerotia by mass: MPC in grain = 0,10,2% and MPC in flour = 0,05%.
Hepatic veno-occlusive disease (VOD) in connection with the consumption of
bread, the baked from grains mixed with weed seeds, such as heliotrope.
• VOD occur after ingestion of certain plant
alkaloids such as pyrrolizidine alkaloids.
• Features of VOD include weight gain,
tender hepatomegaly, ascites, increased
bilirubin. It often is associated with renal
failure.
• VOD is fatal in over 30% of cases.
• Poisoning outbreaks:
• Senecio poisoning: South Africa, 1920.
• Gurlan-disease: Western Afghanistan (province
Herat), 1974-2008.
• “Camel's belly»: Uzbekistan, 1931 and 1945.
• Budd-Chiari-like syndrome: Central India, 19721973.
Sanitary expertise of bread
• I step is organoleptic expertise:
• - surface of wheat or rye-bread: smooth, without
large cracks and defects;
• - collor: uniform, shining;
• - form of bread stick: right, free of defects;
• - crump: without inclusions, uniform good porosity,
not adhesive, not humid;
• - consistence: elastic, fast restoring form of bread;
• - taste: pleasant, conforming to the kind of bread,
without extraneous smack.
I stage: bread humidity (H).
•
•
•
•
•
•
Weigh 5 grams of bread-crumb in a metal box (a),
Grind it into small particles.
Place it into a thermostat (T=1300) for 40 min.
Take the box out, immediately cover it, get it cold to room temperature.
Weigh the box again (b).
Account the bread humidity by the formula:
( a  b)
H (%) 
 100
5
• Compare with the normative: standard humidity of rye bread is ≤51%,
wheaten bread - ≤47%, mixed bread - ≤50%.
• Exceeding of the standard humidity creates conditions for bread spoiling
(growing moldy and bacteria), deteriorates organoleptic properties, and
degrades bread assimilability.
•
II stage: bread porosity (P).
• Cut out a piece of bread-crumb using round
knife, allowing to cut out a piece of constant
volume 27 cm3 (V). Weigh the bread-crumb
piece (W).
• Account the bread porosity by the formula:
W
(V  )
D
P(%)  [
]  100
•
V
• D – density of bread-crumb mass without
pores. D is estimated from table:
Compare with
normative:
standard porosity
of rye bread is ≥
45%, wheaten
bread - ≥50%.
Insufficiency of the
standard porosity
deteriorates
organoleptic
properties, and brings
down bread
assimilability.
Bread kind
Rye or mixed
Rue boiled
Wheaten
(2-nd sort)
Wheaten
(1-st sort)
Density (g/cm3)
1.21
1.27
1.26
1.31
III stage: bread acidity
(basic test of bread quality)
• Acidity of bread (expressed in grades) is equal to volume of 1N
solution of NaOH, spend on acids neutralization (in main acetic
and lactic acids) of 100 g of bread.
• Weigh 25 g of bread, reduce to fine particles, and place it into a
flat-bottom flask (250 ml).
• Add 50 ml of distilled water, and grind and shake it, trying to
make homogeneous mixture.
• Add 150 ml of distilled water, mix it again.
• Decant liquid and filtrate it.
• Place 50 ml of the filtrate into a flat-bottom flask (100 ml).
• Add 2-3 drops of 1% phenolphthalein.
• Titrate it by 0.1 N solution sodium hydroxide till stable pink
coloring. Fix volume of titrant (ml).
• Calculate acidity by the formula:
A( Terner )  1.6  V
0
• Compart with normative: standard acidity of
rye bread is 120T, wheaten bread – 30T.
• Give sanitation of the quality of bread
studied, based on the studied properties. If
some of them do not meet hygienic
requirements, describe the risks to health.
Hygienic evaluation of canned and
concentrates. Preservation methods.
• The basic directions of scientific development of conserving
methods:
– increasing in foodstuff storage period;
– increasing of food value;
– improvement of food properties including the taste, smell and
appearance.
• The reasons of food damage are
– microorganism`s vital activity,
– undesirable activity of the food enzymes,
– oxidation of food components by air oxygen.
• The purposes of conservation are destruction of
microorganisms and undesirable activity of the enzymes and
keeping from air.
Physical methods of food conservation
• Sterilization (100-140С, bactericidal effect)
• Frying (bactericidal effect, but absence of guarantee of reaching temperature of
sterilization inside the fried product (meat, fish)
• Deep-frying (toxic substances formation from fat - alkyl-, alkoxy-, peroxyradicals,
cancerogenic benzpyrene)
• Boiling (bacteriostabilizing effect, decreasing of alimentary value of milk)
• Pasteurization (60-70С during 15-30 minutes), fractional pasteurization (bacterial
and fungi spores are not damaged)
• Freezing (At violation of the rules - rapid freezing - defrosting slow - food cell
destruction, loss of food juices - reduced nutritional value) → modern freezing:
– in freezing chambers with a coolant (freon or ammonia;
– in a special brick quick-freezing unit occurs 2-3 hours at less 5 cm thick layer of food (dough, pizza,
bread);
– in “boiling layer” allows to frost a food (berry, cut fruits and vegetables, small seafood) in some
minutes. Coolants are streams of liquid nitrogen (-195С), dioxide of nitrogen or freon.
– Hermetic packing of frozen fruit and vegetables allows keeping of vitamin C and humidity owing to
exclude contact of the product to air oxygen and evaporation of water.
– The storage period is a 1 year at -18С for vegetables and -12С for fruit.
• Dehydration ways:
• 1). Natural (dry-curing in a shadow and drying on
the sun);
• 2). Artificial (drying in furnaces, sublimation drying
(lyophilization) or freeze-drying).
Sterilization by ultrasound
• UV - radiation sterilizes a surface of a firm product
(for example, cheese) or transparent liquids in
bottles from UV-glasses
• Radioactive γ-radiation is used for sterilization of
meat, for example, pork from Trichinella spiralis
(before using technical or destruction)
Biological methods
• for storing apples, cabbage, cucumbers,
tomatoes in open containers (barrels) in a
cool place (cellar).
• Fermentation of fruit and vegetable sugars
by lactic bacteria leads to formation of a
dairy acid at pickling and wetting: the dairy
acid gradually cumulates and at
concentration 0,7 % possesses preserving
action.
• Fermentation way includes addition of
common salt and allows to storage at 0 +40C.
• Russian national tradition involves cooking
by this method of pickled apples, pickled
cucumbers and tomatoes, sauerkraut for
consumption during a long winter.
Chemical methods
• Pickling (NaCl) - plazmolisis of bac.cells (Meat - 10-12 %,
fishes - 14 %, tomato paste - 10 %).
• Smoking of meat, sausages and fishes can be carried out by
the cold way (240C) or the hot way (raised T). At smoking
septic action is rendered with products of wood high
temperature sublimation (phenols, formaldehydes,
creosote, benz(a)pyrene and an acetic acid).
• Sugar (60-65%) – plazmolisis of bac.cells
• Organic acids
• Semi-preservation (The agents are salt, acetic acid and
spices (essential oil)) for fish:
• Sulfitation (sodium sulfate, sulfite of sodium NaHSO3 (E221E227)).
• Sulphurous anhydride represents a water solution of
sulphurous gas SO2, which suppresses fungi, yeast and
aerobic bacteria growth. Unaerobic microflora is to a lesser
degree subject to action of sulphurous anhydride. Besides
sulphurous anhydride and solutions of sulfites possess
regenerative properties, inhibit of dehydrogenazes,
protecting a potato, vegetables and fruit.
• Sulphurous anhydride is poisonous for human organism,
but easily disappears at heating and long contact to air. The
level of comprehensible daily consumption is 0,7 mg/kg of
body weight. One glass of sulfited juice gives 1,2 mg of
sulphurous anhydride, 200 g of zephyr or a fruit candy - 4
mg, 200 ml of wine - 30 mg/l (=MPC). The daily use of
sulfited products can lead to excess of an admissible daily
doze. Sulphites in an organism turn to sulfates which are
well deduced with urine and excrements.
Code
Е-200
Е-209
Е-210
Е-213
Е-214
Е-215
Е-216
Е-217
Е-218
Е-219
Е-220
Е-221
Е-225
Е-226
Е-227
Е-228
Е-230
Е-231
Е-232
Е-233
Е-234
Е-235
Е-236
Е-237
Е-238
Е-239
Е-240
Е-241**
Е-249
Е-252**
Е-261
Е-262
Е-263
Е-264
Е-281
Е-282
Е-283
Е-284
Е-285
Е-296
Е-297
Name
Sorbic acid
Heptil ether of para-hydrobenzoic acid
Benzoic acid
Benzoate calcium
Ethyl ether of para-hydrobenzoic acid
Sodium salt of ethyl ether of para-hydrobenzoic acid
Propyl ether of para-hydrobenzoic acid
Sodium salt of propyl ether of para-hydrobenzoic acid
Methyl ether of para-hydrobenzoic acid
Sodium salt of methyl ether of para-hydrobenzoic acid
Sulfur dioxide
Sodium sulfite
Potassium sulfite
Calcium sulfite
Calcium hydrosulfite
Potassium hydrosulfite (potassium bisulfite)
Biphenyl
Orto-phenyl phenol
Sodium orto- phenyl phenol
Тиабендазол thiabendazol
Nizine
Natamicyne
Formic acid
Sodium formiate
Calcium formiate
Hexamethylenamine (urotropine)
Formaldehyde
Guaiacum gum
Potassium nitrite
Potassium nitrate
Potassium acetate
Sodium diacetate
Calcium acetate
Ammonium acetate
Sodium propionate
Calcium propionate
Potassium propionate
Boric acid
Sodium tertaborat (бура)
Malonic acid
Fumaric acid
The note
Can cause skin reactions
Can cause an attack of an asthma
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in a number of the countries
Skin allergic reactions are possible
It is forbidden in a number of the countries
To people with diseases of kidneys to apply with care
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in a number of the countries
Can cause allergic reactions, a nausea, a diarrhea
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in a number of the countries
It is forbidden in Russia and in a number of other countries
It is forbidden to use in a children's feed. Probable carcinogen.
In many countries on its use restrictions are imposed
It should be avoided to people with diseases of kidneys
Can make a sick
Can cause a headache, a migraine
Can cause a headache, a migraine
Can cause a headache, a migraine
Toxic with high cumulating ability
It is not recommended to babies and small children
Sanitary estimation of canned food
• A standard set of research involves
– humidity (conditions for growth of molds)
– acidity (acidity > 0.4-0.6% in re-count to malic acid
is a sign of the turned sour food),
– content of NaCl (normal content in canned food –
1.5-3%, in preserves – 9-13%),
– content of copper salts (MPC = 5 - 60 mg/kg for
different kinds of canned food),
– content of zinc salts (MPC = 200 mg/kg),
– content of lead (is forbidden).
Revealing discrepancy of various
information blocks put on various
places of the pack
• 1). Marks of tin should be stamped or put by an indelible
paint and consist of 3-6 signs.
• 1-st number: date of the manufacturing – a number (2
signs), a month (2 numbers or a letter, excepting the letter
"З"), a year (2 or 1 last figure).
• 2-nd number: assortment number (from 1 up to 3 numbers
or letters, M - meat-and-milk (мясо, молоко), Р - fishcanning (рыба), K - fruit-vegetable (фрукты, овощи));
number of a factory (from 1 up to 3 numbers or letters).
• 3-rd number: the manufacturing plant (1 sign).
Examination of packaging for its damages
• Tin corrosion (blue-brown film on internal surface),
food acids tin damaging - marblization or sulphidic
corrosion (for protein canned food).
• True bombazh can as sign of reproduction of bacteria
Clostridium botulinum (differ false bombazh –
overflow).
• Violation of integrity of an internal canning varnishes
(oxidized linen, dehydrate castor, condensed tung oils).
• Conditions of storage of canned food: 0-200C and
humidity ≤75%; of jam - 15-200C.
Bar-code EAN (European Article Numbering)
Rules for checking the electronic
bar-code EAN-13 on falsification
1. Sum the numbers, standing on the even places from left to
right (2, 4, 6, 8, 10,12).
2. Multiply the sum by 3.
3. Sum the numbers, standing on the odd places from left to right
(1, 3, 5, 7, 9, 11).
4. Sum the figures obtained at points 2 and 3.
5. If you receive a two-digit number drop tens (i.e. the first of
two):
6. Calculate the difference between the number 10 and received
at point 5 number (example: 10-3=7). The resulting figure
should be identical to the target figure. If the numbers are not
identical, the product should be recognized as a falsified
(unsuitable).