МИКРОФЛОРА НА ХРАНИТЕЛНИТЕ ПРОДУКТИ, КУЛИНАРНАТА И СЛАДКАРСКАТА ПРОДУКЦИЯ

  • Микрофлора на хранителните продукти, кулинарната и сладкарската продукция.

 

  • Микробна асоциация и значението й за развалата на продуктите:

а)   микрофлора на храната:

–     видове микроорганизми (м.о.):

–     бактерии                          –     патогенни (болестотворни);

–     кълбовидни (коки);   –     непатогенни м.о.

–     пръчковидни;

–     спираловидни.           –     спори:

–     плесени (мико-);                    –   при неблагоприятни условия;

–     дрожди;                                    –   за размножаване на някои м.о.

–     животински първаци;

–     вируси.

б)   при създаване на благоприятни условия за размножаване:

–     фаза на задържане (времето за приспособяване);

–     логаритмична фаза (времето за бурно размножаване);

–     генерационно (делително) време – за едно делене на клетката  – обикновено 10-20 мин.

в)   микробна асоциация (биоценоза):

–    представлява асоциация (съобщество) от няколко м.о.;

–     характеризира се с известно видово постоянство;

–     образува се под влиянието на 4 групи фактори:

–     свойства на продукта (вътреешни фактори):

–     водна активност:

–     отразява възможностите на водата от хранителните  продукт да бъде използвана за жизнените процеси на м.о.;

–     изразява се в отношението на парния натиск на водата, която съдържа продуктът, към парния натиск на дестилирана вода, приет за 1;

Развитието на бактерии и дрожди спира при водна активност < 0,88

–     понижава се чрез:

–    изсушаване;

–    осоляване;

–    прибавяне на захар.

–     рНпонижава се

–     чрез прибавяне на киселини или ферментация

–     защото при ниско рН не се развиват:

–    повечето гнилостни м.о. ;

–    патогенните м.о. с изключение на патогенните плесени (при рН < 4 ).

–     окислително-възстановителен потенциал:

–     представлява възможностите на продукта да осигурява окислителните процеси на м.о.;

Високата относителна влажност благоприятства развитието на плесените и дрождите

–     е малък при херметично опакованите продукти.

–     състав на продукта и др.

–     условия на съхраняване (външни фактори):

–     температура;

–     относителна влажност.

–     условия за преработване (технология):

–     топлинна обработка;

–     измиване;

–     промяна на водната активност и на рН и др.

–     свойства и взаимоотношения на м.о.(биологични ф-ри): антагонизмът между м.о. играе важна роля в борбата с патогенните м.о.

  • Влияние на микрофлората върху съхраняемостта на хранителните продукти и здравето на човешкия организъм:

а)   процеси, причинявани от микрофлората на храната:

–     превръщане на хранителните вещества в полезни за организма и създаване на благоприятни промени в продуктите;

–     разваляне на хранителните продукти;

–     заболявания при човека вследствие употребата на хранителни продукти

 

б)         термини, свързани с инфекциозния процес:

–     инфекция – проникване и размножаване в организма на патогенни м.о.;

–     инфекциозен процес – приспособителна, защитна и болестна реакция на организма при инфекция;

–     степен на патогенност – силата на патогенния м.о. да предизвиква болестни явления;

–     имунитет – защитни сили на организма;

–     заразни / инфекциозни болести – заболявания, причинени от патогенни м.о, способни да се предават от заразен на здрав организъм;

–     критична инфекциозна доза – определена доза (брой) м.о., които са специфичните причинители на заболяването

–     инкубационен период – времето на скрита борба между патогенния м.о. и организма, през което не се проявяват признаците на заразното заболяване;

–     заразоносителство – състояние след оздравяване, при което заболяването може да бъде предадено;

–     микробни хранителни заболявания – заболявания, които се причиняват от микрофлората на храната:

–     хранителни инфекции;

–     хранителни токсикоинфекции;

–     микробни хранителни интоксикации..

  • Предотвратяване на контаминирането на хранителните продукти:

а)   физични методи:

–     топлинна обработка, чийто ефект зависи от:

По-малко – по-добре!

–     вида и броя на м.о. в суровините;

–     масата и дебелината на късовете;

–     съдържанието на мазнини;

–     продължителността на топлинната обработка.

б)   механични методи:

–     чистене и миене (салати)

–     в съд под течаща вода се отстраняват 60% от м.о

–    при единично миене под течаща вода – 97,1-98,6%       ;

–     при потапяне във  вряща вода за 1-2 мин. – 100%;

–     дезинфекция с 0,005% р-р на хлорна вар или хлорамин.

в)   биологични методи:

–     борба на м.о. с патогенни м.о. (туршии, сирена, колбаси).

 

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