The study of persistence of microorganisms and parasites in food products

Abstract

Safety of food products is assessed by hygiene standards, which include biological, chemical and physical risk factors. Biological risk factors include viruses, bacteria, mold and yeast fungi, protozoa, helminths and their toxins. Their presence in food products is either completely unacceptable, or should not exceed the acceptable ranges of concentrations in a certain volume of the test products. The original scoring technique was used for a quantitative assessment of biological risks. The persistence of microorganisms and helminthes was evaluated in meat, dairy and vegetable products, culinary products, eggs, canned food, pickles and marinades. Among the studied biological risk factors, the following have very low persistence in food products: adolescari of Fasciola spp.; eggs of Trichocephalus trichiuris, Enterobius vermicularis, Hymenolepis nana, Echinococcus spp., Ascaris lumbricoides, Strongyloides stercoralis larvae, cysts of Lamblia intestinalis, Entamoeba histolytica. Low persistence was demonstrated by Rotavirus, hepatitis A virus, the genus Norovirus, bacteria of the Leptospira spp. and Vibrio spp., Escherichia coli, Toxoplasma gondii and Cryptosporidium parvum. Medium persistence was demonstrated by plerocercoids of Diphyllobothrium spp, cysticercuses of Taeniarhynchus saginatus and Taenia solium, bacteria Shigella spp. and Francisella tularensis. High persistence was shown by larvae of the genus Trichinella, metacercaria Opisthorchidae, bacteria Mycobacterium spp., Proteus spp., Campylobacter spp., Yersinia spp., Brucella spp., Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Clostridium botulinum. Aphthovirus, Salmonella spp. and Listeria monocytogenes have very high persistence.