Licensed books on medicine
<< Previous || Next >> |
Hygienic regulation of harmful substances in the environment and food
Hygienic regulation is mandatory for all toxic substances entering the human body from the environment - air, water, soil, food, materials in contact with food, etc.
Any chemical is toxic under certain exposure conditions. Toxicity - the ability of a substance to harm a living organism. The dose of the substance, the duration of exposure, the mode and route of its entry into the body have the greatest effect on the human body.
The basic hygiene regulation is the maximum permissible concentration of harmful substances in various environmental objects.
MPC - the maximum permissible concentration of a substance, which, with daily exposure to the body for an indefinitely long time, does not cause deviations in the health of the present and subsequent generations. The concentration of the substance is taken into account in mg per volume or per mass of the object.
To establish MPC, an experimental justification of the following indicators is necessary:
• threshold concentration - the concentration with which ChVV begins to exert a toxic effect;
• subthreshold concentration - a concentration that does not have a toxic effect;
• maximum inactive concentration - equal to approximately 0.1 of the threshold concentration;
• safety factor - introduced to increase the safety of the substance (depending on the degree of toxicity of the substance, cumulation, etc. it can be from 2 to 2000).
For hygienic regulation of harmful chemicals in food, organoleptic, general hygiene, technological and toxicological indicators of harmfulness are used.
Rationing of harmful substances in food products consists of several stages:
Stage 1 - preliminary toxicological and hygienic assessment of the test substance, providing for the analysis of literature data on the properties of the studied substance and the characteristics of the process;
Stage 2 - determination of the resistance of a substance during cooking and storage, as well as possible products of its destruction and transformation;
Stage 3 - the study of the influence of a substance on the organoleptic properties of a food product and the establishment of a concentration of a substance that does not impair these properties;
Stage 4 - assessment of the possible effect of a substance on the biological value of food products with the determination of the threshold concentration by the general hygiene indicator of harmfulness;
Stage 5 - conducting an acute, subacute and chronic toxicological experiment in laboratory animals. The most sensitive to ChVV contained in food products are pregnant, lactating and feeding on breast milk animals. Chronic experience in establishing the maximum inactive and threshold doses of the test substance is carried out for 8-12 months or throughout the life of the animal receiving the studied substance with a diet.
Stage 6 - study of the possible long-term effects of a regulated substance (embryotoxic, gonadotoxic, teratogenic, mutagenic, allergenic, carcinogenic effects).
For this, it is necessary to study the reproduction functions of 3-4 generations of animals.
The information obtained at these stages is used to establish the allowable daily dose (DSD), the allowable daily intake (DSP) and the maximum allowable concentration (MAC) of a substance in food products.
In food hygiene, the basic regulation of a regulated substance is the allowable daily dose.
The permissible daily dose (DSD) of a substance is the maximum dose, daily oral (from lat.per os - by mouth), which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of the present and future generations. DSD is expressed in mg per kg body weight.
Permissible daily intake (DSP) - determined by multiplying the value of the DSD by the person’s body weight. It characterizes the permissible amount of CHV in the diet (mg / day). The average body weight of an adult is taken equal to 60 kg, children - 30 kg.
Knowing the value of DSD, particleboard and the average set of foods in the daily diet, calculate the MPC of a harmful substance in those products in which it can be found.
MPC - the maximum permissible concentration, in mg of substance per kg of product, is determined by calculation:
MPC = (Particle Board x Ps) / (MPR x 100)
where: particleboard - allowable daily intake of a normalized substance;
PS - the actual or forecasted content of the substance in the product (in percent of DSD or the total content of the substance in the products);
MPR - the mass of this product in a standard daily diet, kg
MPC in relation to food products is now commonly referred to as MDL (maximum acceptable level) and DE (acceptable level). According to the content and methods of substantiation, the values of MPC and MRL, ДУ are completely identical.
Recently, standards have been used that have become known as SHOES — approximate safe levels of exposure to a harmful substance. They are developed using accelerated and calculated express methods. The validity of the SECS is determined by 2-3 years, during which the MPC is developed according to the usual method.
If CVP has high toxicity (LD50 less than 50 mg / kg), the ability to cumulate, or pronounced carcinogenic, mutagenic and allergenic properties, then it is either not allowed to be deliberately used, for example, as a food supplement, or the area or duration of use is limited. It is also necessary that such a FVC is not contained in objects from which its migration to a food product is possible (fertilizers, pesticides, feed additives, polymeric materials in contact with food, etc.). In cases where such dangerous substances are of natural origin, for example, compounds of mercury, lead, cadmium, then their content is compared with the background in normal geochemical provinces. The concentration of these substances in the diet should not exceed the DSD and MPC established for them.
| << Previous || Next >> |
| = Skip to textbook content = |
Hygienic regulation of harmful substances in the environment and food
- Hygienic principles of regulation of ChVV in a daily diet, food products
In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of present and future generations. Multiplying DSD by human body weight (60
- Hygienic assessment of vibration in the environment
Scientific and technological progress, urbanization have led to the fact that in the urban environment a new physical factor has appeared - vibration. The area of its distribution has gone beyond industrial production, vehicles. Unwanted mechanical vibrations began to occur in residential areas, in residential and public buildings. Of particular relevance is the problem of vibration in residential buildings.
- Hygienic assessment of electromagnetic radiation in the environment
The development of television, radio communications, radar, the expansion of the network of high-voltage power lines, the use of high-frequency energy in various fields of the national economy and in everyday life has led to a significant increase in the level of electromagnetic radiation in cities and towns. Electromagnetic waves of different ranges, including radio frequency, exist in nature, forming a natural
- Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
Introduction.Physiological role and hygienic value of proteins. Physiological role and hygienic value of fats. Physiological role and hygienic value of carbohydrates. Physiological and hygienic assessment of the main trace elements. Vitamins. Energy assessment of food ration.
- Principles for the protection of the environment and food from chemical pollution
1. Hygienic standards for the content of chemicals in environmental objects (air, water, soil, food products) and the sanitary legislation developed on their basis (sanitary rules, GOSTs, etc.) are the most important medical criteria when planning environmental protection measures and determining their effectiveness. 2. Development of new technologies in various
- Hygienic standards for harmful substances in the air of working rooms
According to the degree of potential danger of exposure to the human body, harmful substances are divided into 4 classes (see "SSBT. Harmful substances. Classification and general safety requirements." GOST 12.1.007-76 as amended by No. 1 of 01/01/82, the term SDYAV has lost force - they belong to hazard class I): I — extremely dangerous, II — highly hazardous, III — moderately hazardous, IV — low hazard (Table 97).
- Hygienic aspects of food hazard assessment
The most important area in the field of public health is the scientific assessment of the degree of risk to public health due to the intake of various harmful substances (contaminants) with food. This assessment can be carried out in the presence of data from the results of monitoring food safety and nutrition patterns of various groups of children and adults. One of the most
- Food contamination with foreign chemicals
Alien chemical substances (ChW) are also called xenobiotics (from the Greek. Xenos - alien). They include compounds which, by their nature and quantity, are not inherent in a natural product, but can be added to improve technology, preserve or improve the quality of the product, or they may form in the product as a result of processing and storage, as well as
- Carcinogenic chemicals in food
One of the oldest medical problems is Nutrition and Cancer. This is because food may contain carcinogenic chemicals (CCC) and their precursors. KHV sources primarily include waste from industrial enterprises, thermal power plants, heating systems and vehicles. Migrating in the atmosphere, in soil and in water bodies, these carcinogens can enter food products. Of such
- METHODS FOR DETERMINING TOXIC SUBSTANCES IN ENVIRONMENTAL OBJECTS, ANIMAL TISSUES AND ANIMAL PRODUCTS
Chemical toxicological analysis in veterinary toxicology is crucial. When establishing a diagnosis of poisoning, studying the migration of toxic substances in environmental objects and the body of animals, conducting veterinary and sanitary assessments of feeds and food products, as a rule, only chemical-analytical research methods are used. Especially their importance has increased over the past
- HYGIENIC REQUIREMENTS FOR TRANSPORTATION OF FOOD
Food products are transported by various means of transport: sea, river, rail, road, horse-drawn, aviation. During transportation, it is necessary to observe conditions that exclude a decrease in the quality of food products. For transportation of food special transport is used. Use it for other purposes (transportation of garbage, construction
- . Medical and hygienic and sex education of adolescents. Features of a hygienic approach to the regimen of the day, study and personal hygiene of boys and girls. Medical and hygienic approaches to the prevention of bad habits, sexually transmitted diseases in older students. AIDS Prevention The effect of drugs on the human body and offspring.
The specific immunization of HIV infection has not been developed. Educational preventive measures include: 1. inclusion of a lesson in the OBZh course of 10-11 grades 2. various activities for young people aimed at creating a responsible attitude to their actions in life. Medical preventative measures include: * Blood donor screening,
- GENERAL INFORMATION ON HYGIENIC EXAMINATION OF FOOD PRODUCTS, REQUIREMENTS FOR ITS CARRYING OUT
The "Basic Directions of the Economic and Social Development of the USSR for 1986-1990 and for the Period Until 2000" provides for a more complete satisfaction of the needs of the entire population in high-quality and varied food products. In this regard, the quality of the conducted hygienic examination is of great importance in protecting public health. Hygienic examination carried out
- Hygienic examination of materials in contact with food
The purpose of the lesson: to know the basic hygiene requirements for materials in contact with food and be able to conduct laboratory examination. Work content: 1. Acquaintance with the basic hygiene requirements for materials in contact with food. 2. Sanitary-chemical research of products from polymeric materials. 3.
- HYGIENIC QUALITIES AND SAFETY STANDARDS FOR FOOD RAW MATERIALS AND FOOD
In the group of products: meat, incl. semi-finished products, fresh, chilled, frozen (all types of slaughter, game and wild animals); sausages, smoked meats, culinary products from meat, the content of toxic elements is allowed (mg / kg), not more than - lead 0.5, arsenic 0.1, cadmium 0.05, mercury 0.03, copper 5.0 and zinc 70, 0; antibiotics: chloramphenicol, tetracycline group, grisin and