Food and nutrition safety. Shelf life of products

You need to know the following about food safety: Do not eat moldy foods; mold toxins are temperature resistant; mold toxins are transferred to processed fruits and vegetables; you cannot detect the presence of mold in peanuts and apricot pits by smell, you can not eat green potatoes, you can not store products containing acid in zinc dishes, because the solubility of aluminum and its penetration into food increases in an acidic environment.

It should be remembered that signs of food poisoning - abdominal pain, vomiting, bowel upset - are similar to other diseases. The same symptoms with gastritis and cholecystitis, with allergies to certain foods, with myocardial infarction, with stroke and appendicitis.

It is better to eat the meat of young animals: the color of the meat is from light pink to light red. Beef meat is considered benign if: a red spot appears on the surface of the frozen meat when pressing with a finger.

A sausage is good-quality if: the casing is dry, strong, elastic in section, the minced meat is dense, juicy throughout, and the bacon in the sausage is white, the smell is specific.

Signs of fresh fish: not frozen fish, covered with transparent mucus, the abdomen is not swollen, the scales are smooth, shiny, tight to the body, the eyes are transparent and shiny, the gills are without mucus, dark red, when immersed in water the fish drowns.

Ways to check the quality of chicken eggs: dissolve a tablespoon of salt in a half-liter jar of water, lower the egg. If the egg has sunk to the bottom, then it is fresh. If the egg floats somewhere in the middle, then it is of medium freshness. If the egg floats, then it is not suitable for food.

First aid for signs of food poisoning: cleanse the stomach with a weak solution of potassium permanganate with obvious signs of food poisoning, rinse the stomach with boiled water. It should be remembered that gastric lavage is contraindicated in heart attacks and appendicitis.

If a stroke is suspected, an antiemetic should be given. If you suspect mushroom poisoning, it is necessary to: rinse the stomach with boiled water or a pale pink solution of potassium permanganate, give cold tea, coffee, and honey. In addition, give activated charcoal, antibiotic and vitamin C, put a heating pad on your stomach and give cold water to drink in portions.

Dangerous situations of a social and domestic nature can arise from human behavior.

Behavior - this is the broadest concept that characterizes the interaction of living beings with the environment, mediated by their external (motor) and internal (mental) activity.

The fundamental components of behavior are reactivity and activity. If reactivity makes it possible to basically adapt to the environment, then activity - to adapt the environment to itself.

Individual methods of behavior in a critical situation are diverse and are determined both by the situation itself and by the character of the person who falls into them. At the same time, some general ways of behaving in these situations can be identified: impulsivity, passivity and activity.

With an impulsive way of reacting, a person violently, emotionally experiences a critical situation, reacts to it adequately and, as a rule, suffers a fiasco.

For example, a student who is stressed by a failed exam blames the teachers for everything, but it does not occur to him to simply learn the material.

With the passive method, on the contrary, a person kind of disconnects, moves away from the situation, falls into an emotionally frozen state. A student who does not pass the exam refuses to communicate with others.

An active way of responding is another matter. Here human behavior is characterized by initiative, the search for a way out of the current situation, the desire to overcome existing difficulties, to find a fulcrum in oneself and in others. The student who does not pass the exam begins to actively prepare for the re-examination and ultimately amazes the teachers with his knowledge and erudition.

All of the above applies to critical and extreme situations. This also includes natural disasters; floods, earthquakes, fires, landslides, etc., as well as thefts, robberies, etc. All these events cause very strong stress, lead to a state of anger, aggression, conflict, which characterizes human behavior. The ways of reacting in such situations according to their mechanisms, similar to those indicated earlier: there is a violent emotional experience with unpredictable consequences, or withdrawal into oneself, accompanied by apathy, or the desire to live further in changed conditions, accompanied by the desire to recreate the living environment around oneself, to build new relationships with the world, taking into account the acquired negative and sometimes terrible experience.

Emergency situations of a social and domestic nature: in an apartment, on individual building sites, with the use of alcoholic, narcotic and other psychotropic substances; relationships in the family, youth company can become the cause of their occurrence

A young person's belonging to a social group and unlawful activity approved by peers forms in them, on the one hand, a sense of their own individuality, and on the other, a sense of belonging to a team. All this leads to the fact that young people become especially prone to drug use.

In the modern generation in our country, the following types of groups can be distinguished:

Territorial groups that unite peers at the place of study or at the place of residence - in one large house, city microdistrict. They are the main sources of not only alcohol but also drug abuse;

Criminal groups differ from each other conditionally, whether the acts committed by the group are punished according to the criminal code or not. Alcohol and other substance abuse is usually limited to isolated episodes. Not all members of such groups develop addiction;

Drug addiction groups, usually composed of drug addicts, i.e. from those who have already formed a drug addiction. These groups are usually few in number. They are united by the extraction of drugs, if necessary, their manufacture, the processing of raw materials, which can be imposed by the conveyor method, the joint use, and sometimes drug trafficking. Groups are usually highly regulated.

Disruption of family relationships is a predisposing factor in the development of drug addiction.

Food and nutrition safety

Plan

Introduction ………………………………………………………………………… 3

1. Nutrition Science ……………………………………………………… ... …… .. 4

2. Food and nutritional safety ………………………………………….… .. 8

2. 1. Biological hazards associated with food ………………… ..... …… 11

2. 3. Levels of the impact of technogenic factors on the human body in the process of absorption of food products …………………………………………………… 13

3. Ensuring the food security of Russia by the state ……………………………………………………………………… .. 15

Conclusion ………………………………………………………………… 17

List of used literature ……………………………………… 18

Introduction

Life is impossible without food, so the task of each of you is to learn how to eat right.

Currently, there are thousands of methods for a set of foods and their compatibility, diets and strict diets, the most complex formulas for calculating the required amount of calories consumed, hundreds of recommendations for fasting, tips for using urine and similar recommendations.

Some argue that sugar is a white death, and coffee is black, while others testify to numerous long-livers who have consumed coffee and sugar all their lives. Some are scared by the harmful effects of alcohol, others prove the usefulness of its use in limited quantities. Some advocate plant-based food, others, such as F. Engels, note that without meat products a person would not become a person. Some say that you cannot eat at night, others argue that food at night is useful, since during sleep the body will calmly process food, etc. In general, there are so many opinions as to how many people.

Our task today is to consider the safety of food and nutrition for humans.

1. Nutrition Science

“Another of the founders of the science of medicine, the ancient Greek scientist Hippocrates, spoke of the direct dependence of the state of human health on the composition of food products:“ Let your medicine be your food ”.

To paraphrase it, let's say: "Let your food be your medicine!"

Even the ancient sages knew that nutrition is one of the most important factors determining our health. The physician and the cook in one person is a tradition of Eastern philosophy. From historical chronicles it is known that Egyptian healers in 1500 BC. e. considered it necessary to eat the liver with visual impairment, and digestive disorders were treated with emetics and laxatives. This kind of knowledge has been accumulating since ancient times.

And at the end of the 18th century, the French scientist A.L. Lavoisier, conducting research and experiments on animals and humans, established that food taken by the body undergoes splitting, while releasing a certain amount of heat.

For Western civilization, the creation of a food base at all times has been a guarantee of human survival, the basis of prosperity for any state. But the ideas of the therapeutic benefits of healthy cuisine, the New and Old Worlds were massively imbued with only on the threshold of the new millennium. The nature of the "diseases of civilization" has become too obvious. The results of numerous preventive projects and health programs were too obvious and obvious: improving the structure of nutrition not only improves the quality of life, but also reduces morbidity and mortality.

The doctrine of nutrition originated primarily as the doctrine of the calorie content of food. This direction was held for a very long time and still plays a significant role. Then, as a result of numerous and comprehensive studies, it was found that food consists of various substances with specific properties important for a living organism, and the structure of these substances is diverse. Therefore, for a complete assessment of food, it is insufficient to characterize only its caloric value. It is required to know its exact chemical composition. This requirement has become especially relevant today, when the ecological situation is rapidly deteriorating. "

1. 1. Modern pre healthy eating

“Today, specialists from dozens of scientific fields are involved in healthy nutrition - nutritionists, biochemists, microbiologists, technologists. Even completely new sciences have appeared - nutrigenomics, nutriprotendmics, nutrimetabolomics, considering the transformation of individual food components already at the genetic level. The ecologists, of course, did not stand aside either - after all, it is nutrition that closely links the internal environment of the body with the environment, both natural and artificial, created by human hands. After all, it is "food chains" that define any biological species.

At the heart of modern ideas about healthy eating is the concept of optimal nutrition, developed by academician V.A.Tutelyan.

It provides for the need and obligation to fully meet the body's needs not only in essential macro- and micronutrients, but also in a number of minor (non-food) biologically active food components, the list and significance of which is constantly expanding.

Speaking of micronutrients, it should be emphasized that experimental studies on animals have shown that enrichment of the diet with vitamin-like substances (flavonoids) reduces the level of toxic effects of mycotoxins by activating enzymatic mechanisms for neutralizing foreign substances and increasing the antioxidant status of a person. At the same time, a wide range of natural antioxidants effectively protects the protein structures of cells from the damaging effects of free radical compounds.

which enter the human body with food, water, inhaled air and also act on the skin.

Reactive or reactive oxygen compounds, including tobacco smoke, air pollutants, ultraviolet radiation and ozone, include the following hygiene-critical substances such as nitrite oxides, peroxides, superoxides and hydroxyl radicals, singlet oxygen and hydrogen peroxide.

These substances are involved as inducers in damage to DNA molecules, lipids and proteins, and thus may be related to gene expression. Damage to biomolecules (primarily proteins) can be directly related to the development of such common diseases as cancer, cardiovascular lesions, visual impairments such as cataracts and degeneration of the visual apparatus, as well as a number of immune and neurodegenerative diseases.

The next unfavorable man-made environmental factors are many chemical plant protection products that are found as contaminants (complex chemical compounds) in food, in particular, plant products: herbicides, pesticides, fungicides, acaricides, insecticides, defoliants, disinfectants and many others.

The current recommendations of FAO and WHO regarding human requirements for dietary protein prescribe an increase in human protein requirements by 15% over a reliable level of need, based on possible stress and environmental factors.

According to VA Tutelyan, Director of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, “... the conversation about food security should begin with the structure of nutrition. Unfortunately, in our time, the level of nutrition of the population is very far from perfect. The next factor is the achievements of scientific and technological progress (STP), which has affected all spheres of human activity: production, and everyday life, and, as we can see, the structure of nutrition. Judge for yourself, for centuries humanity has sought to free itself from physical exertion, mechanizing and automating production, inventing cars, elevators, household appliances, and developing public utilities. And not without success: over a hundred years, our daily energy consumption has decreased by 1.5-2 times.

The basic law of rational nutrition dictates the need to match the levels of energy intake and expenditure, therefore, we must reduce the amount of food consumed. However, in this case, we violate the second law of rational nutrition, which requires fully covering the body's need for vitamins and other vital (essential) substances.

But we have not yet taken into account that NTP is in full swing in the field of food production. Technological processing of products, canning, refining, long-term and improper storage in no way increase the content of vitamins, macro- and microelements, dietary fiber and biologically active substances in food.

That is why there is such a spread of diseases directly related to malnutrition (or: alimentary dependent, "diseases of civilization"), such as atherosclerosis, hypertension, obesity, diabetes mellitus, osteoporosis, gout, and some malignant neoplasms.

Violation of nutritional status inevitably leads to poor health and, as a result, to the development of diseases. Alas, evidence-based medicine showed this earlier than scientific medicine. If we take the entire population of Russia as 100%, only 20% will be healthy, people in a state of maladaptation (with a reduced adaptive reactivity) - 40%, and in a state of pre-illness and illness - 20%, respectively.

Firstly, the development of scientific research in the field of nutrition, at more "subtle" levels - cellular, genetic. Individual diet therapy is actively developing today. In the clinic of the Institute of Nutrition, nutrimetabolograms are compiled for each patient - real "pictures" of the transformations and metabolism and energy supplied with food.

Second, the scientific strategy for food production. It is based on the search for new resources that provide the optimal ratio of the chemical components of food for the human body and, first of all, the search for new sources of protein and vitamins. For example, a plant containing a complete protein, which is not inferior to an animal in terms of amino acid content - soy. Products from it, in addition to replenishing the protein deficiency, enrich the diet with various necessary components, in particular isoflavones. In addition, the issues of selection of the most productive species of fish and seafood, the organization of specialized underwater farms that allow full use of the food resources of the World Ocean are highly relevant.

Another solution to the food problem is the chemical synthesis of food products and their components (production of vitamin preparations). The already used method of producing food with a given chemical composition by enriching it during technological processing is very promising.

In recent years, attention has been drawn to the possibility of using microorganisms as individual components of food products. Microorganisms are living things that develop in close interaction with the environment and consist of the same chemicals as plants, animals and humans. But their growth rate is a thousand times higher than that of farm animals and 500 times that of plants. There is one more very important circumstance: it is possible to genetically predetermine their chemical composition.

Food of the XXI century will include traditional (natural) products, natural products of modified (specified) chemical composition, genetically modified natural products and biologically active additives. "

2. 1. Biological hazards associated with food

viruses, protozoa, animal toxins, biologically active substances. By the way, anthropogenic chemical pollutants and food additives only close this row.

for example, organochlorine pesticides are only tenths and thousandths of a percent of these standards.

Bacteria and their toxins are of paramount importance - this is the cause of most acute and chronic food intoxications, toxicoinfections. The most frequently recorded food poisoning associated with the defeat of food (salads, dairy products, ham and meat products) staphylococcal enterotoxins: 27-45%. Some strains can even cause shock. The mechanism of their action is not completely clear - it is possibly associated with the effect on the nerve endings in the intestine.

Botulism has not lost its relevance either. These microorganisms infect insufficiently processed fish, meat products, fruit, vegetable and mushroom canned food. In recent years, botulism has been encountered quite often (in the country there are 500-600 victims annually). In this case, the mortality rate reaches 7-9%. Toxin-forming microorganisms responsible for food poisoning in humans also include shigatoxin, tlisteriolysin, etc. In recent years, in a number of countries (USA, Japan), the number of outbreaks of foodborne toxicoinfections caused by enterohemorrhagic infections has significantly increased (up to 6000 people per year are affected).

2. 2. Genetically modified foods

the content of key nutrients, anti-nutritional, toxic substances and allergens characteristic of this type of product or determined by the properties of the transferred genes). They, like an analogue, are safe and, accordingly, as an analogue, they do not require any additional research. Most of the GM plants grown commercially today belong to the first group.

The second is GM production, which has certain differences associated with the introduction of a new gene, the synthesis of a new protein. In this case, research, as I have already said, concentrates on this particular protein, on the characterization of its properties.

solutions are proposed to use new directions of modern science - genomics, proteomics and metabolomics.

Both recombinant and natural DNA are absolutely identical, since as a result of genetic modification, the nucleotide sequence is rearranged, and the chemical structure of DNA does not change in any way. Taking into account the existence in nature of numerous variations of nucleotide sequences in DNA, it should be recognized that the use of recombinant DNA does not introduce any changes in our food chain. And it's easier - every day we use several grams of animal DNA.

Our evolutionary defense mechanisms for our genetic material do not allow us to change our DNA. Nevertheless, the press continues to express concerns about gene transfer.

Microscopic molds ) , exotoxins (a toxin released by a cell into the environment )

All these substances and physical factors have modules influencing the chi structure (proteins, nucleic acids, lipids), on the main properties of biomembranes - permeability, fluidity, lateral and transmembrane transfer.

changes in life parameters inactivity of living cells , first of all - disturbances and damage at the level of regulation of enzyme systems of the main processes of vital activity of all types of cells. Proteins play an important role here.

The third level of exposure is impact on functioning physiological systems of the ganism, human and animal organism. Such regulation is extremely important for maintaining the relative constancy of the composition and properties of the internal environment of the organism, as well as for the adaptation of the organism to changing conditions of existence. ).

And the adaptation of the human body to the physical and biological factors of the environment.

The fourth, most striking expression of the adverse impact of environmental factors on the body of animals and humans is such an indicator as life expectancy, as well as the frequency of congenital and acquired pathologies, including enzymopathies and immunodeficiencies.

material for building proteins of the body, as well as cell and subcellular membranes. The same is true for some fatty acids and (to a much lesser extent) for some simple carbohydrates.

When considering the role of nutrients in the body of animals and humans, it is traditionally accepted to single out their plastic and energy functions. This approach is necessary to substantiate the needs of humans and animals for energy and nutrients, including the substantiation of physiological needs for macro- and micronutrients. These include amino acids, lipids and carbohydrates, as well as minerals, vitamins and trace elements. The level of energy metabolism of the body is the main reference point, a criterion for determining the need for certain plastic substances.

"In accordance with federal laws (" On the sanitary and epidemiological welfare of the population "No. 52-FZ dated 03.30.99," On the quality and safety of food products "No. 29-FZ dated 02.01.2000," On state regulation in the field of genetic engineering "No. 86-FZ dated 05. 07. 96) all food products, first developed and introduced for industrial production, as well as imported for the first time and not previously sold in Russia, are subject to state registration ...

The key stage in the registration of food products obtained from the GMI is a comprehensive sanitary and epidemiological examination carried out in three areas: medical-genetic and medical-biological assessment and assessment of technological parameters.

Medical genetic assessment (based on the use of polymerase chain reaction - PCR) includes analysis of the inserted gene sequence, marker genes, promoters, terminators, stability and level of expression of genes. Medical and biological assessment consists of several blocks of studies: compositional equivalence, chronic toxicity, special studies (allergenic properties, effects on immune status, reproductive function, mutagenicity, carcinogenicity, neuro- and genotoxicity). The technological assessment determines the organoleptic and physicochemical properties, as well as the effect of genetic modification on the technological parameters of the product.

At present, the system for assessing the safety of transgenic products operating in Russia is one of the most stringent in the world.

Since 2002, when a methodological and instrumental base was created in our country, allowing research for the presence of GMI in food products (about 11 thousand examinations per year), and specialists have been trained in the State Sanitary and Epidemiological Supervision system (now there are 90 such centers), a mandatory labeling of all food products obtained from GMI.

The control is carried out instrumental using methods based on the quantitative determination of recombinant DNA or modified protein. "

Conclusion

Summing up all of the above, we can make the following conclusion:

A modern person should not make up his diet thoughtlessly based on personal taste and love for certain products. Each person's diet should be balanced and take into account many factors that affect health. Unfortunately, today in Russia only a few categories of citizens receive food in accordance with these requirements.

The basis of human life is the continuous renewal of subcellular and cellular structures of the body. This renewal is a morphological expression of the fundamental process that characterizes all living things - the disintegration and synthesis of substances that never stops. The relationship between the processes of synthesis and decay is the main internal contradiction of the process of life and its main driving force.

It should be noted that today the "Norms of the physiological needs of various categories of the population in nutrients and energy" from 1991,

acting in Russia, do not fully reflect the need of a modern person in his real life conditions. Indeed, they do not take into account both neuro-emotional stress and other environmental factors of a chemical, biological and physical nature. Therefore, this document requires revision taking into account the needs of the human body in adverse environmental conditions.

1. Arustamov E. A., Voronin V. A., Zenchenko A. D., Smirnov S. A. Life safety: textbook. - M .: Publishing and trading corporation "Dashkov and K", 2005

2. Life Safety: A Textbook for Students / Under total. Ed. S. V. Belova. - 3rd ed., Rev. And add. - M .: Higher. school, 2003

3. Hwang TA, Hwang PA Life safety. Series "Textbooks and tutorials". Rostov n / a: "Phoenix", 2002.

Periodicals

5. Gapparov MM Let your food be ... // Ecology and life. - 2007. - No. 7. - P. 64

Environmental aspects of food safety. Microorganisms and natural toxins in food. Genetically modified foods. Regulatory and legal framework for food control. One of the most important places in the strategy for the development of human civilization should be given to ensuring the friendliness of civilization in relation to the biological status of a person. The core of the solution to this problem should be the provision of environmental ...

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Food safety these days.

Introduction

One of the most important places in the strategy for the development of human civilization should be given to ensuring the friendliness of civilization in relation to the biological status of a person. The core of the solution to this problem should be to ensure the environmental safety of human life, which, in turn, lies primarily on the path of increasing food safety, because "a person is what he eats."

The end of the second millennium was marked by a chemical attack on bios, including the human body, which dealt a tangible, almost fatal blow to the biological status of a person. The human body is contaminated with toxic metals, pesticides, radionuclides and other foreign substances, and if this situation persists, according to some estimates, an intracellular catastrophe threatens a person in the next generations, which casts doubt on the very possibility of human survival as a biological species. Therefore, already at the very beginning of the third millennium, it is necessary to do everything possible to prevent the development of the situation according to this scenario. To do this, you must first of all realize the danger and understand where it threatens, that is, what is the main source of pollution of the human body. Unfortunately, not only society as a whole, but also environmental specialists, is poorly aware that in the era of environmental pollution, the main source of danger is the main source of life - food. Of the entire mass of foreign substances that pollute the human body, food accounts for 70%, water - 10% and 20% falls on the air, while the overwhelming proportion of especially toxic substances comes from food. Thus, it is food that is the main transport of harmful substances from the contaminated environment to the human body and, therefore, the main and immediate source of danger, and therefore the shortest way to reduce the chemical load on the human body is to increase the ecological and hygienic characteristics of food consumed by a person.

A serious blow to human health was also caused by the destruction of national diets that had been developing for millennia, but at the end of the second millennium, in a matter of decades, collapsed under the onslaught of new technologies in the food industry, leading to globalization and unification of food systems according to the Western industrial type.

In our time, the study of food safety is one of the mostrelevant and important topics.

Objective : A Study of Food Safety Today.

Work tasks:

Consider the environmental aspects of food safety;

Study microorganisms and natural toxins in food;

Consider genetically modified foods;

Consider the legal and regulatory framework for food control.

1 Environmental aspects of food safety

In the 20th century, especially in the second half of it, it became obvious that the negative impact on the environment that a person is able to exert by his activities. In this regard, on the one hand, the problem of protecting the environment from humans arose, and, on the other hand, humans from the factors of their own disturbed habitat, in particular, the question arose about the ecological safety of food.

Indeed, in many food products substances harmful to humans (toxic, radioactive, etc.) can accumulate. Such substances are called contaminants, and the process of their accumulation in food is called contamination. Contaminants can come from soil, air and water into raw materials, as well as during the production of food, storage and transportation. At the same time, the first process (contamination of raw materials) remains the most difficult to control, in connection with which special attention is paid to the environmental control of raw materials.1

The ecological disadvantage of soil, water and air is determined by the accumulation in these environments of a wide range of substances hazardous to health that enter the human body through food. These include metals, radionuclides, pesticides, nitrates and nitrites, polycyclic aromatic and chlorine-containing hydrocarbons, dioxins, and metabolites of microorganisms. These substances can, to a greater or lesser extent, migrate from one environment to another, as well as interact with each other, both outside the body and inside it.

The safety of a product for this contaminant is determined based on the known maximum permissible concentration in the product (MPC), permissible daily dose (ADI) and admissible daily intake (ADI).

Many metals found in the environment are toxicological.

In particular, these include arsenic, cadmium, copper, cobalt, chromium, mercury, manganese, nickel, lead, selenium, zinc and some others. It is important that most of them play important roles in physiological processes, and their deficiency causes serious diseases. At the same time, the increased intake of these metals into the human body can cause severe toxic reactions.

Most of the listed metals in low concentrations are found in soil almost everywhere. A real threat to health arises, first of all, when they enter the environment in significant quantities during the extraction and processing. For example, mercury in toxicologically significant quantities is found in water precisely due to industrial pollution. With a permissible content of methylated mercury in fish up to 300 μg / kg of the product (according to WHO recommendations - up to 500 μg / kg), sea fish can contain 700 μg / kg of mercury and more. In this regard, in Finland, for example, fish is recommended to be consumed no more than 2 times a week, and pregnant women are not recommended to eat it at all. A high concentration of mercury accumulates in algae, plankton, crustaceans, and fish and poultry that consume this fish.2

The toxic effect of lead has been well known since ancient times. it is widely used by humans for various needs. Unconditional zones with a high content of lead in soil, water and air are areas of its extraction and processing. Industrial pollution of the environment with lead, in particular, leads to its annual flow into the Baltic Sea in the amount of about 5400 tons. Lead accumulates well in plants (leaves, stems), with which it enters the human and animal body. Once in the body of a cow, it accumulates in meat and concentrates in milk. Contamination of food products can also occur when lead penetrates from the solder of the seams of metal cans in the event of their poor-quality manufacture or when the shelf life is exceeded. The tin can also be a source of zinc and tin. Although zinc is a very common metal found in many plant foods, zinc coating on the inside of dishes and cans is undesirable when storing acidic foods. The tin coating of cans, which protects them from corrosion, should be protected with a special varnish.

One of the most dangerous metals entering the human body from the external environment is cadmium. It occurs naturally in very low concentrations, but it is widely used in industrial production that pollutes the environment. Cadmium accumulates well in plants, which it enters from the soil and air, and can be found not only directly in vegetables and fruits, but also in bread, vegetable oil, and sugar. According to the FAO, a European on average receives 30-60 mcg of cadmium per day with food, with an ADI of 1 mcg / kg of body weight. Residents of endemic areas can receive up to 300 μg of cadmium per day.3

As a result of irrational use of nitrogen fertilizers in plants, the content of salts of nitric and nitrous acids (nitrates and nitrites, respectively) may increase. In addition, nitrate food additives in meat products, which improve their organoleptic properties, are quite widespread. For an adult, a nitrate dose of about 600 mg / day is considered toxic (single dose - 200-300 mg), and for an infant - 10 mg / day. According to the recommendations of the Ministry of Health of the Russian Federation, the ADI of nitrates is 5 mg / kg of body weight, and of nitrites - 0.2 mg / kg of body weight. Of course, nitrates will be contained in plant products even without the use of nitrogenous fertilizers, however, with the use of the latter, their concentrations can increase significantly. The content of nitrates in the plant increases from leaves to the root, decreases with the age of the plant, increases with a lack of light, low temperature and lack of moisture. The reduction of nitrates to nitrites can occur during prolonged storage of products (vegetable and meat), especially at high temperatures (including ready-made meals in a heated form). Nitrates in the human body are metabolized into nitrites, and the latter already have a toxic effect, causing the development of methemoglobinemia.

A special problem is the widespread use of pesticides in agriculture, without which a highly effective agricultural complex cannot be imagined today. The production of pesticides is growing worldwide, with 10-15 new chemicals emerging every year, and the total number of known chemicals is in the hundreds of thousands. In recent years, 3.2 million tons of pesticides have been cultivated on a globe of 4 billion hectares of land. Once in plants, pesticides can accumulate in them, having a toxic effect on humans. Moreover, the carcinogenic and mutagenic effects of pesticides have been described. On the other hand, for many pesticides, a pronounced effect of biological enhancement is known as a result of the progressive accumulation of toxic substances in the food chain (plant - bird - animal, etc.), at the top of which a person may also be. Once in water bodies, pesticides can end up in algae, zoophytoplankton, and fish. The variety of pesticides does not allow us to focus on each type separately. It should be noted that in many countries of the world and in Russia, the values \u200b\u200bof the permissible residual amounts (MRL) of pesticides in food (in mg / kg) have been determined. For example, the DOC for DDT in vegetables and fruits is 0.5 mg / kg, and its presence in other food products is not allowed at all.4

Carcinogenic polycyclic aromatic hydrocarbons, the most famous representatives of which are benzpyrene and phenanthrene, are combustion products and get into the air during the operation of stoves, with exhaust gases from cars, smoke from industrial enterprises and are deposited on the ground, then penetrating into soil and water. Another source is fried and smoked foods.

Enterprises of metallurgical, petrochemical, pulp and paper industries can be sources of dioxins (aromatic tricyclic compounds), which have teratogenic, mutagenic and carcinogenic effects. Dioxins enter the human body mainly with animal products. They can accumulate in large quantities in meat and milk, as well as in the root system of plants.5

Thus, even a brief review (which has not yet considered radionuclides, mycotoxins, and many others) indicates a significant number of compounds that, when ingested with food, can have an adverse effect on humans. In this regard, important problems are, on the one hand, the prevention of contamination of raw materials for food production, which is ensured, in particular, by the environmental monitoring system, and on the other hand, careful hygienic control over production and finished products.

2 Microorganisms and natural toxins in food

There are a lot of microbes in food. Not all of them are harmful. Some are added specifically, such as bacteria and mold, to ripened cheeses to improve flavor. Most are harmless food contaminants with no value or risk to human health (raw vegetables contain up to 30 million bacteria per gram). However, there are also harmful microorganisms, those that produce toxic substances (botulism bacilli) or various diseases (dysentery, cholera, and many, many others). They also pose the greatest danger. They get rid of them in different ways (products are boiled, fried, salted, canned, etc.). When assessing the safety of food, it is necessary to take into account both such microorganisms (if they can be present in food in a live form), and the substances that they produce.

Many plants contain toxins. These are the substances by which the plant protects itself from diseases, stresses (frost, drought, etc.), pests and other herbivores. Relatively few of them can harm humans (meaning food, not poisonous plants).

The level of toxins in a food product depends on many factors and can vary greatly with growing conditions (freezing or drought can increase the effect of toxins), processing (for example, heat treatment destroys many toxins), storage, etc.

Much also depends on whether this toxin accumulates in body tissues or is immediately excreted, how often and in what quantities a product with toxins is consumed. It is clear that the less dangerous will be the one that does not accumulate and which is eaten in limited quantities.6

In addition, many people have an innate sensitivity to certain toxins. For example, some people with a genetic susceptibility may have problems eating beans due to the toxins they contain. Everyone knows that the most "traditional" product - potatoes - under the influence of light can produce the toxin solanine. Moreover, potatoes also contain another toxin - chaconin. In the process of domestication of these toxins in tubers became few, but if you store potatoes incorrectly - in the light, in the cold, with damage caused by insects or fighting, then unacceptably high levels of toxins can form. If potatoes were a new product, such as transgenic, they would probably not be allowed for consumption.

3 Genetically modified foods

Nowadays, almost any food on our table can be genetically engineered.

The goals, as always, were the most beneficial - to increase yields, improve taste, protect against pests and achieve new, useful properties of one or another agricultural crop - for example, frost resistance. GMO proponents claim that modified foods are the only hope for humanity to avoid world hunger. After all, the human population is growing at a much faster rate than the area of \u200b\u200bagricultural land, and many African countries are already starving. It is plants with GMOs that will be the solution to the food problem - they will be able to grow where traditional varieties would never have survived due to weather conditions and poor soil. For example, after the "transplant" of the flounder gene, tomatoes become insensitive to cold weather. Livestock raising has not been forgotten either - with the help of the miracles of genetic engineering, fast-growing salmon and cows appeared, giving milk of high fat content.7

In many countries around the world, it is prohibited to grow and import transgenic products. Although there is no obvious evidence of the harm of GMO foods, there is a number of circumstantial "evidence" that allows us to draw conclusions about the dangers of such food. To get the full picture, it will take several decades more and several generations of people who eat GMO foods will change.

The studies that were carried out showed that under the influence of genetically modified food, the process of hematopoiesis is disrupted, allergic reactions appear, immunity is weakened, the risk of cancer and various disorders of the nervous system increases.8

In nature, there is no reason for crossbreeding between different species of animals, and if this happens, then the offspring is always sterile. Most transgenic organisms are also sterile - the invasion of foreign genes provokes a genetic malfunction and blocks reproduction. GM soy provokes effeminacy in boys, impotence in men and stimulates the early development of girls, as it contains a phytohormone that affects the human endocrine system.

Another consequence of the consumption of GMO products is that the body ceases to adequately respond to drugs and it becomes very difficult to cure a person from any disease. The fact is that when obtaining such cultures, antibiotic resistance genes are used, which, when entering the intestinal microflora, make it inaccessible to drugs.

And although a specially created commission in the European Union passed a verdict on the complete safety of modified food, according to many scientists, it is she who is responsible for the sharp increase in cancer, allergic reactions, obesity, which has been noted in the last decade.

Unfortunately, it is very difficult to completely protect yourself and your loved ones from such products. The main advice of experts is to eat the most natural food inherent in your region, give up semi-finished products and fast food products, and avoid soy and corn-based products. For babies, the best food and protection is breast milk, since GMOs have been found even in the holy of holies - baby food. The safest homemade food is made from products bought in the market "from grandmothers" or grown in their own garden.

4 Regulatory and legal framework for food control

The regulatory and legal framework for hygienic control over food products in Russia is, first of all, the Federal Laws "On Food Safety of the Russian Federation" (1998) and "On the Quality and Safety of Food Products" dated 02.01.2000, No. 29 - FZ. An important document that defines the requirements for various food products is SanPiN 2.3.2.1078-01 “Food raw materials and food products. Hygienic Requirements for Safety and Nutritional Value of Food Products ”, which entered into force on September 1, 2002. According to the new version of SanPiN, the monitoring system for the contamination of food raw materials has been further developed, requirements for dairy products and baby food, in particular, regarding polychlorinated biphenyls, have been tightened.

The central link in ensuring safe food for the population is the food certification system, which is headed by the State Standard of the Russian Federation and its subordinate organizations, the activities of which are determined by a sufficiently large number of Laws of the Russian Federation (including the Law of the Russian Federation "On Sanitary and Epidemiological Welfare of the Population" of 1999 .), by the orders of the Ministry of Health of the Russian Federation, GOST Rules, etc. Similar organizations operate in almost all countries of the world, and in the international space the most respected is the International Organization for Standardization ISO, which covers almost all products, both agricultural and industrial, with its interests.

Environmental certification of products is essentially a component of hygiene certification, but in recent decades it has emerged as a separate area. In European countries, environmental certification complements hygiene certification and, in most cases, is mandatory. For example, in France, environmental certification of agricultural products was established in 1960, in Germany - in 1974, laying the foundation for the now all-European signs "Green Dot" and "Blue Angel". In 1991, EU Regulation 2092/91 was adopted and came into force in 1993, which defines the standards for bioorganic farming, horticulture and food processing. This regulation details how products should be produced, processed and packaged to comply with the description of "bio-organic growing". In addition, the decree contains the basic principles for the processing and use of raw materials for the production of food products with the BIO label.9

The sale of a product as “bioorganic” is only legal if it has been manufactured by a registered manufacturer operating in full compliance with EU Regulation 2092/91.

These issues are internationally dealt with by the International Organization for Standardization ISO, which was already mentioned above. The basis for the development of normative documents is the numerous scientific studies carried out all over the world, which form the basis of the recommendations of WHO and FAO.

The Food and Agriculture Organization of the United Nations (FAO / FAO) was established in 1945 with the aim of improving the quality of nutrition of the population and promoting the development of agriculture. Today FAO is one of the largest sub-organizations within the United Nations, with members from 183 countries and the European Community.

FAO's history begins in 1943, when representatives from 44 countries gathered at Hot Springs (Virginia, USA) and decided to create a permanent international food control commission. In 1945, at its 5th session in Quebec (Canada), FAO became part of the UN. In 1951, FAO headquarters moved from Washington to Rome. In 1962, it was decided to create a commission to develop a set of food standards, designated the Codex Alimentarius.

From the earliest days of its existence, FAO has paid great attention to both the development of healthy nutrition standards for adults and children, and food safety. In the outcome documents of the 1992 FAO / WHO International Conference on Nutrition, it was emphasized that “the ability to obtain adequate nutritional and safe nutrition is an inalienable right of everyone”.

In this regard, in 1994, FAO introduced the Special Program for Food Security (SPFS), in which it identified ways to achieve this goal.

The most important international document that defines food standards and its safety is, of course, the Codex Alimentarius. The Codex Alimentarius Commission was established in 1963 in collaboration with FAO and WHO. The main objective of this program was and remains to protect public health, regulate food trade and coordinate the development of food standards with the participation of government and non-government organizations.

Currently, the Codex Alimentarius includes nutritional standards, hygienic and technological rules, regulations for individual products (fish, meat, milk, juices, etc.), permissible residual amounts of pesticides and veterinary drugs in food, and much more. Separately the 4th volume of the Codex Alimentarius defines the norms for dietary food products, incl. baby, including food products for children of the first year of life. Finally, methods for evaluating various food items have been identified.10

Codex Alimentarius is developed on a strictly scientific basis by the efforts of experts from all over the world. Separate committees of the Commission develop regulatory documents that are constantly updated taking into account new scientific data and constantly emerging new food products.

While the rules and regulations developed by FAO are only advisory in nature, they serve as a starting point for the developers of regional regulations, which are often even more stringent. For a number of indicators, this applies, in particular, to the domestic SanPiN 2.3.2.1078-01.

conclusions

Food safety and quality is an integral part of existence, well-being and quality of life, embedded in continuous development and with a focus on protecting nature and the environment, as well as regional demographic and economic conditions.

The safety of food must be guaranteed by any means to ensure that food, during preparation, processing and consumption in an appropriately established manner, does not harm the health of consumers.

The main direction of ensuring the biological well-being of humans in the third millennium (if, of course, not counting the danger of war) should be ensuring food safety. This direction should be clearly outlined among the strategic tasks of the third millennium and should be among the priority positions of the new investment doctrine.

The solution to the problem of food safety should use ways to reduce the chemical load on the human body by minimizing the flow of foreign substances entering the human body with food, and restoring the traditional national ways of nutrition.

Today consumers are already recognizing the concept of healthy eating and food safety as they become more and more conscious, including in the view that food safety should be interpreted simultaneously from the perspective of several relevant food laws.

List of used literature

Arustamov E.A., Voronin V.A., Zenchenko A.D., Smirnov S.A. Life Safety: Textbook. - M .: Publishing and Trade Corporation "Dashkov and K", 2005.
Mikryukov, V.Yu. Ensuring the safety of life. In 2 books. Book 1. Personal safety: Textbook. Manual.- M .: Higher school .., 2007.
Persets B.P. The role of trace elements in the life of the human body. Moscow, 2006.
Sushansky A.G., Liflyandsky V.G. Encyclopedia of Healthy Eating. T. I, II. SPb .: Publishing House "Neva"; M .: "OLMA-PRESS", 2005.

1 Vorobiev R.I. Nutrition and health. R. I. Moscow "Medicine", 2005.

2 Soroka N.F. Nutrition and health. Minsk, 2004.

3 Poznyakovsky VM Hygienic foundations of nutrition, safety and examination of food products. / Textbook - Novosibirsk, Siberian University Publishing House, 2007

4 V.I. Garbuzov Man, life, health. SPb., 2007.

5 Hwang T.A., Hwang P.A. Life safety. Series "Textbooks and tutorials". Rostov n / a: "Phoenix", 2006.

6 Life Safety: A Textbook for Students / Ed. Ed. S.V. Belov. - 3rd ed., Rev. And additional - M .: Higher school, 2007.

7 Poznyakovsky VM Hygienic foundations of nutrition, safety and examination of food products. / Textbook - Novosibirsk, Siberian University Publishing House, 2007

8 Vorobiev R.I. Nutrition and health. R. I. Moscow "Medicine", 2005.

9 Poznyakovsky VM Hygienic foundations of nutrition, safety and examination of food products. / Textbook - Novosibirsk, Siberian University Publishing House, 2007

10 Poznyakovsky VM Hygienic foundations of nutrition, safety and examination of food products. / Textbook - Novosibirsk, Siberian University Publishing House, 2007

Psychological safety is the most important condition for the full development of a person, preserving and strengthening his psychological health. Psychological health, in turn, is the basis of vitality, a condition for success in life and a guarantee of a person's well-being in life. The following main approaches to the study of human safety are distinguished. Psychological safety is considered as a person's security, which presupposes, along with external, internal safety conditions, which include elements of the subject's experience ... Contains basic information about the regulation and procedure for determining the degree of fire resistance of buildings and structures, as well as the basic requirements for the evacuation of people in the event of a fire. Purpose of the work Acquisition of skills in determining the required and actual degrees of fire resistance of buildings, analysis of their compliance, calculation of evacuation routes in buildings using the example of solving a fire safety problem. Based on the fire safety requirements, it is necessary to resolve the issue of the conformity of the existing building with the new function, if necessary, to outline measures for its ... a person's condition as well as a threat to his physical health. There are several types of so-called harmful information that can cause serious harm to the human psyche. What unfavorable information factors have led to the emergence of threats to the individual The main one is ... Nervous mental overloads are subdivided into: mental overstrain intellectual loads solving complex problems perception of information signals and their assessment; distribution of functions of other persons, taking into account the complexity of the task; work in conditions of lack of time; overvoltage of analyzers sensory loads: long duration of focused attention a large number of volumes of simultaneous observation; small size of objects of discrimination with a significant duration of concentrated observation; work with optical devices; ...

STATE HIGHER EDUCATION INSTITUTION

ZAPOROZHYE NATIONAL UNIVERSITY

MINISTRY OF EDUCATION AND SCIENCE OF UKRAINE

By discipline: Fundamentals of life safety

On the topic: Food safety

Completed: Art. gr. 3429-B

Food products and food raw materials that are included in our diet have been classified by humanity as edible and safe based on the results of our own experience, sometimes paid for by thousands of lives. These products serve as a source of energy for us, a plastic material for building body cells, a number of biologically active substances, and each of them contains thousands, and sometimes millions of different chemical compounds.

The concept of optimal nutrition, developed by Academician V.A. Tutelyan. It provides for the need and obligation to fully meet the body's needs not only in essential macro- and micronutrients, but also in a number of minor (non-food) biologically active food components, the list and significance of which is constantly expanding.

Another aspect of food safety is that in order to maintain normal vital activity, the human body needs to maintain a balance of nutrient intake and energy expenditure. The rapid development of scientific and technological progress made human life passive, which led to the development of physical inactivity, obesity and other diseases of a civilizational scale. In the modern world, in order to lose weight, people are in no hurry to escape from comfortable living conditions and increase energy expenditures, preferring questionable diets and suspicious oral medications to physical activity.

Law of energy conservation

The basic law of rational nutrition dictates the need to match the levels of energy intake and consumption. The second law of rational nutrition requires that the body's need for vitamins and other vital (essential) substances be fully covered.

Technological processing of products, canning, refining, long-term and improper storage does not in any way increase the content of vitamins, macro- and microelements, dietary fiber and biologically active substances in food.

That is why there is such a spread of diseases directly related to malnutrition (or: alimentary dependent, "diseases of civilization"), as atherosclerosis, hypertension, obesity, diabetes mellitus, osteoporosis, gout, and some malignant neoplasms.

Violation of nutritional status inevitably leads to poor health and, as a result, to the development of diseases.

Food as a source and carrier of potential danger

Food can also be a source of a number of potentially hazardous substances, which can be divided into natural and anthropogenic, i.e. caused by human activity.

In the ranking of risks associated with food, the most dangerous are natural toxins - bacterial toxins, phycotoxins (algal toxins), some phytotoxins and mycotoxins. Then prions, viruses, protozoa, animal toxins, biologically active substances. Man-made chemical pollutants and food additives round out the list.

Natural pollutants

What are Natural Food Contaminants? Firstly, these are the toxic components of common food products, which we must get rid of during processing or inactivate them. These include some enzymes, enzyme inhibitors. For example, soy contains a trypsin inhibitor. It is non-toxic, but it can interfere with protein synthesis. To inactivate it, simple heating is sufficient. The seeds of cherries and other fruits contain cyanogenic glycosides, which, when broken down (especially during storage), form hydrocyanic acid. In potatoes, when stored in the light, harmful solanine is formed, etc. Secondly, products can become dangerous due to natural pollution. The most dangerous of these is microbiological spoilage of food. Food is an excellent substrate for the development of microorganisms that release toxins. And if staphylococcal poisoning is transient, then botulinum toxin, which develops under anaerobic conditions, is fatal.

The action of mycotoxins (mold toxins) is slow, but can have long-term effects in the form of carcinogenic effects. In no case should you eat moldy bread, slightly spoiled soft tomatoes (even in borscht!). If a spoiled piece can be cut out in an apple, then in tomatoes the toxins produced by fungi of the genus Penicillium are distributed evenly throughout the entire volume of the fruit.

Mycotoxins are also responsible for so-called chronic toxicity. Liver cancer in African countries is associated precisely with aflatoxins, which enter the body from corn and peanuts affected by mold during storage. Very careful control is needed so that such raw materials do not end up in processing, especially in the manufacture of baby food. Another example of natural pollution is the popular seafood today. Molluscs consume plankton, some species of which are highly toxic, resulting in neurotoxic (paralysis, death) or diarrheal effects in humans.

Anthropogenic pollutants

Anropogenic factors are associated with human pollution of the environment. Through the food chains, harmful substances are returned to us, with which we poison the environment. A classic example is DDT, which has even been found in the penguins of Antarctica. Polychlorinated biphenyls, which are merged with used transformer oil, accumulate and return to us with food. Pesticides, radionuclides (the first explosion of an atomic bomb increased the pollution of the biosphere by several orders of magnitude at once!), Salts of heavy metals (lead, mercury, cadmium) - all this can accumulate, and in high concentrations can produce not only a toxic effect, but also cause mutations, ugliness, etc.

Be sure to consider the state of the actual power supply. For example, in recent years it has been shown that lead, cadmium and other heavy metals have the highest concentrations in fish and other seafood. It would seem that they should be the main focus, but the contribution of these products to the total amount of lead entering the body does not exceed 3%, and the largest contribution - about 25% - comes from bread and bakery products.

Characteristics of modern diets for weight loss

Disadvantages of all common diets:

1. FULL FASTING. The calorie content of the body's adipose tissue is about 7000 kcal / kg. The complete absence of food intake (fasting) provides weight loss of up to 0.5 kg per day, but after the 5th day of fasting leads to severe health problems due to the lack of many essential substances. Therefore, it causes severe hunger pangs, gradually turning into a general dullness.

2. DIETS RELATED TO MALFOOD. All the previous world experience of losing weight with the help of any "hungry" and "half-starved" diets has proved their complete senselessness - a person cannot starve forever, and after the painful achievement of some result and the cancellation of the diet, the weight begins to grow rapidly again, nullifying all previous efforts.

INCREASED APPETITE and the subsequent RAPID WEIGHT GAIN is an inevitable consequence of any malnutrition, especially starvation.

3. DIETS BASED ON ONE-PRODUCT NUTRITION ("kefir diet", "vegetable diet", etc.). Losing weight cannot happen instantly. With healthy weight loss, the maximum reduction in body weight is possible up to 8 kg per month. Therefore, you will have to stay on the diet for a long time. The lack of necessary nutrients, minerals (macro- and microelements) and vitamins by the body leads to a sharp deterioration in health and appearance. After a few days, hunger inevitably occurs, associated with a lack of necessary substances and metabolic disorders.

4. FAT-FREE DIETS. The absence of fats in the diet, especially animals, for a week or more, first leads to hypovitaminosis, then to vitamin deficiency of fat-soluble vitamins, i.e. to deterioration of health, appearance and the development of weakness. After a few days of such a diet, there is an aversion to low-fat food and hunger torment. With a prolonged absence of animal fats, the permeability of cell membranes increases and hungry edema occurs.

5. UNBALANCED DIETS. Even if they give the effect of losing weight, but due to their imbalance, they deprive the body of some essential nutrients. As a result, in addition to losing weight, the occurrence of certain health disorders is also noted, and, consequently, a deterioration in well-being and appearance.

6. UNLOADING DAYS and the rule "AFTER 6 THERE IS NOT". It should be remembered that although the amount of necessary nutrients is always given in reference books on a daily basis, a person's nutritional balance is not daily, but weekly.

If a person eats mainly products of one type on one day, on another day of another, but in such a way that the balance of the ratio of the necessary nutrients is maintained during the week, then the nutrition in this case is completely balanced.

Complete absence of food intake for up to 3 days, provided that an adult is healthy and had a normal diet before, is not starvation, since during this period there is not even a noticeable change in the composition of the blood due to the use of substances previously stored in the intestine

Food and nutrition safety

Plan

Introduction ………………………………………………………………………… 3

1. Nutrition Science ……………………………………………………… ... …… ..4

1.1. Modern ideas about healthy eating ... ... ... ... ... ... ... ... ... 6

2. Food and Nutritional Safety ………………………………………….… ..8

2.1 Biological hazards associated with food ………………… ..... …… 11

2.2. Genetically modified foods ………………………………… .. …… 12

2.3. Levels of the impact of technogenic factors on the human body in the process of absorption of food products ............................................................................. 13

3. State provision of food security in Russia ………………………………………………………………………… ..15

Conclusion ………………………………………………………………… 17

List of used literature ……………………………………… 18

Introduction

Life is impossible without food, so the task of each of you is to learn how to eat right.

Currently, there are thousands of methods and methods for a set of products and their compatibility, diets and strict diets, the most complex formulas for calculating the required amount of calories consumed, hundreds of recommendations for fasting, advice on the use of urine and similar recommendations.

Some argue that sugar is a white death, and coffee is black, others testify to numerous centenarians who have consumed coffee and sugar all their lives. Some scare the harmful effects of alcohol, others prove the usefulness of its use in limited quantities. Some advocate plant-based food, others, for example F. Engels, note that without meat products a person would not have become a person. Some say that you cannot eat at night, others argue that eating at night is useful, since the body will calmly process food during sleep, etc. In general, how many people, so many opinions.

Our task today is to consider the safety of food and nutrition for humans.

1. Nutrition Science

“Another of the founders of the science of medicine, the ancient Greek scientist Hippo-krath, spoke from the direct dependence of the state of human health on the composition of food products:“ Let your medicine be your food ”.

To paraphrase it, let's say: "Let your food be your medicine!"

Even the ancient sages knew: nutrition is one of the most important factors that determine our health. Physician and cook in one person - this is a tradition of Eastern philosophy. From historical chronicles it is known that Egyptian healers 1500 years BC. e. considered it necessary to eat liver in case of visual impairment, and digestive disorders were treated with emetics and laxatives. This kind of knowledge has been accumulating since ancient times.

And at the end of the 18th century, the French scientist A.L. Lavoisier, conducting research and experiments on animals and humans, found that the food taken by the body undergoes splitting, while releasing a certain amount of heat.

For Western civilization, the creation of a food base at all times has been a guarantee of human survival, the basis of prosperity for any state. But the ideas of therapeutic the benefits of healthy cuisine The New and Old Worlds were massively imbued with only on the threshold of the new millennium. The nature of the "diseases of civilization" has become too obvious. The results of numerous preventive projects and health programs were too obvious and obvious: improving the diet not only improves the quality of life, but also reduces morbidity and mortality.

The doctrine of nutrition arose primarily as the doctrine of the calorie content of food products. This direction was held for a very long time and still plays a significant role. Then, as a result of numerous and comprehensive studies, it was established that food consists of various substances with specific properties that are important for a living organism, and the structure of these substances is manifold. Therefore, for a complete assessment of food, the characteristics of only its caloric value are insufficient. It is required to know its exact chemical composition. This requirement has become especially relevant today, when the ecological situation is rapidly deteriorating. "

1.1. Modern ideas about healthy eating

“Today, specialists from dozens of scientific fields are involved in healthy nutrition - nutritionists, biochemists, microbiologists, technologists. Even completely new sciences have appeared - nutrigenomics, nutripromedmics, nutrimetabolomics, considering the transformation of individual food components already at the genetic level. Of course, ecologists did not stay aside either - after all, it is nutrition that closely connects the internal environment of the body with the environment, both natural and artificial, created by human hands. After all, it is "food chains" that define any biological species.

At the heart of modern concepts of healthy eating is the concept of optimal nutrition, developed by Academician V.A. Tutelyan.

Adverse environmental factors affecting the structure of proteins include free radical compounds (various forms of active oxygen, peroxide compounds, oxides, etc.) that enter the human body with food, water, inhaled air and act also on the skin.

Reactive or reactive oxygen compounds, including tobacco smoke, air pollutants, ultraviolet radiation and ozone, include the following hygienically critical substances, such as nitrite oxides, peroxides, superoxides and hydroxyl radicals , singlet oxygen and hydrogen peroxide.

These substances are included as inducers of damage to DNA molecules, lipids and proteins, and thus may be related to gene expression. Damage to biomolecules (primarily proteins) can be directly related to the development of such common diseases as cancer, cardiovascular lesions, visual impairment such as cataracts and degeneration of the visual apparatus, as well as a number of immune and neurodegenerative diseases.

The next unfavorable technogenic environmental factors are many chemical plant protection products that are found as contaminants (complex chemical compounds) in food products, in particular, plant products: herbicides, pesticides, fungicides , acaricides, insecticides, defoliants, disinfectants and many others.

The current recommendations of FAO and WHO regarding the human requirement for dietary protein prescribe an increase in human protein requirement by 15% over the reliable level of requirement, based on possible stress and environmental factors.

2. Food and nutrition safety

According to the director of the Research Institute of Nutrition of the Russian Academy of Medical Sciences V.A. Tutelyan “… the conversation about food safety should start with the structure of nutrition. Unfortunately, in our time, the level of nutrition of the population is very far from perfect. The next factor is the achievement of scientific and technological progress (STP), which has affected all spheres of human activity: production, and everyday life, and, as we can see, the structure of nutrition. Judge for yourself, for centuries humanity has sought to free itself from physical exertion, mechanizing and automating production, inventing cars, elevators, household appliances, and developing public utilities. And not without success: over a hundred years, our daily energy consumption has decreased by 1.5-2 times.

The basic law of rational nutrition dictates the need to match the levels of energy intake and expenditure, therefore, we must reduce the amount of food consumed. However, in this case, we violate the second law of rational nutrition, which requires to fully cover the body's need for vitamins and other vital (essential) substances.

But we have not yet taken into account that NTP is in full swing in the field of food production. Technological processing of products, canning, refining, long-term and improper storage does not in any way increase the content of vitamins, macro- and microelements, dietary fibers and biologically active substances in food.

That is why there is such a spread of diseases directly related to malnutrition (or: alimentary dependent, "disease of civilization"), such as atherosclerosis, hypertension, obesity, diabetes mellitus, osteoporosis, gout, and some qualitative neoplasms.

Violation of the nutritional status inevitably leads to a deterioration in health and, as a result, to the development of diseases. Alas, evidence-based medicine showed this earlier than scientific medicine. If we take the entire population of Russia as 100%, only 20% will be healthy, people in a state of maladaptation (with reduced adaptive reactivity) - 40%, and in a state of pre-illness and illness - 20%, respectively.

The way out of this situation is:

First, the development of scientific research in the field of nutrition, at more "subtle" levels - cellular, genome. Individual diet therapy is actively developing today. In the clinic of the Institute of Nutrition, nutrimetabolograms are compiled for each patient - real "pictures" of the transformations and metabolism and energy supplied with food.

Second, the scientific strategy for food production. It is based on the search for new resources that provide the optimal ratio of the chemical components of food for the human body and, first of all, the search for new sources of protein and vitamins. For example, a plant containing a complete protein, which is not inferior to an animal in a set of amino acids - soy. Products from it, in addition to replenishing the protein deficiency, enrich the diet with various necessary components, in particular isoflavones. In addition, the issues of selection of the most productive species of fish and seafood, the organization of specialized underwater farms that allow full use of the food resources of the World Ocean are very relevant.

Another solution to the food problem is the chemical synthesis of food products and their components (production of vitamin preparations). The already used method of producing food with a given chemical composition, by enriching it during technological processing, is very promising.

In recent years, attention has been drawn to the possibility of using microorganisms as individual components of food products. Microorganisms are living things that develop in close interaction with the environment and consist of the same chemical substances as plants, animals and humans. But their growth rate is a thousand times higher than that of agricultural animals and 500 times that of plants. There is one more very important equipment: it is possible to genetically predetermine their chemical composition.

Food of the XXI century will include traditional (natural) products, natural products of a modified (given) chemical composition, genetically modified natural products and biologically active additives. "

2.1. Biological hazards associated with food

In the ranking of food-related risks, the greatest danger is posed by natural toxins - bacterial toxins, phycotoxins (algal toxins), some phytotoxins and mycotoxins. Then prions, viruses, protozoa, animal toxins, biologically active substances. By the way, anthropogenic chemical pollutants and food additives only close this row.

The mycotoxins aflatoxin B1 and ochratoxin A are carcinogens and enter the body in doses comparable to the established norms (or even exceeding the norms). Residual quantities from food, for example, organochlorine pesticides, make up only tenths and thousandths of a percent of these norms.

Of paramount importance are bacteria and their toxins - this is the cause of most acute and chronic food intoxication, toxicoinfections. The most frequently recorded food poisoning associated with the defeat of food products (salads, dairy products, ham and meat products) staphylococcal enterotoxins: 27-45%. Some strains can even cause shock. The mechanism of their action is not completely clear - it is possibly associated with the effect on the nerve endings in the intestine.

Botulism has not lost its relevance either. These microorganisms infect inadequately processed fish, meat products, fruit, vegetable and mushroom canned food. In recent years, botulism has been encountered quite often (in the country there are 500-600 victims annually). At the same time, lethality reaches 7-9%. Toxin-forming microorganisms responsible for food poisoning in humans also include shigatoxin, tlisteriolysin, etc. In recent years, in a number of countries (USA, Japan), the number of outbreaks of foodborne toxicoinfections has significantly increased. caused by enterohemorrhagic (injured - up to 6000 people per year).

2.2. Genetically modified foods

It is now widely accepted to divide GM products into three categories. The first is products that are compositionally absolutely similar to traditional ones (in terms of molecular and phenotypic characteristics, levels of key nutrients, anti-nutritional, toxic substances and allergens that are characteristic of a given type of product or determined by the properties of transferred genes). They, like an analogue, are safe and, accordingly, as an analogue, they do not require any additional research. Most of the GM plants grown commercially today belong to the first group.

And, finally, in the future, the appearance of products with a deliberately altered compositional chemical composition (vitamin, protein) is possible, then, of course, other studies will be required. As a solution, it is proposed to use new directions of modern science - genomics, proteomics and metabolomics.

Both recombinant and natural DNA are absolutely identical, since as a result of genetic modification, the nucleotide sequence is rearranged, and the chemical structure of DNA does not change in any way. Taking into account the existence in nature of numerous variations in the nucleotide sequences in DNA, it should be recognized that the use of recombinant DNA does not introduce any changes in our food chain. And it's easier - every day we consume several grams of animal DNA.

The evolutionary inherent defense mechanisms of our genetic material do not allow us to change our DNA. Nevertheless, the press continues to express concerns about gene transfer.

2.3. Levels of impact of technogenic factors on the human body in the process of absorption of food

From the point of view of ecology and food hygiene, the life of a modern person is characterized by the growing influence of technogenic factors. These include chemical substances (toxic substances of non-organic and organic nature, coming with food, water, inhaled air, etc.), substances of biological nature (mycotoxins (toxic waste products of microscopic molds ) , exo-toxins (a toxin released by the cell into the environment ) and other biologically active substances), as well as various physical factors (radioactive radiation, wave effects, etc.).

All these substances and physical factors have modulating effect on the structure of chemical components of human cells (proteins, nucleic acids, lipids), on the main properties of biomembranes - permeability, fluidity, lateral and transmembrane transfer.

Another level of exposure to environmental factors is changes in the parameters of vital activity of living cells, first of all - disturbances and damages at the level of regulation of enzyme systems of the main processes of vital activity of all types of cells. Proteins play an important role here.

The third level of exposure is influence on the functioning of the physiological systems of the body,including the processes of neurohumoral regulation (the regulatory and coordinating effect of the nervous system and biologically active substances contained in the blood, lymph and tissue fluid on the vital processes of the human and animal organism. Such regulation is extremely important for maintaining the relative constancy of the composition and properties of the internal environment the body, as well as for the adaptation of the body to the changing conditions of existence ).

And the adaptation of the human body to the physical and biological factors of the environment.

Protein plays an exclusive, if not the leading role among food substances (nutrients) for the life of humans and animals. Basically, this role is realized due to amino acids - the main plastic material for the construction of body proteins, as well as cell and subcellular membranes. The same is true for some fatty acids and (to a much lesser extent) for some simple carbohydrates.

When considering the role of food substances in the body of animals and humans, it is traditionally accepted to distinguish their plastic and energy functions. This approach is necessary to justify the needs of humans and animals for energy and food substances, including the justification of the physiological needs for macro- and micronutrients. These include amino acids, lipids and carbohydrates, as well as minerals, vitamins and trace elements. The level of the body's energy metabolism is the main reference point, a criterion for determining the need for certain plastic substances.

3. State provision of food security in Russia

"In accordance with federal laws (" On the sanitary and epidemiological welfare of the population "No. 52-FZ dated March 30, 1999," On the quality and safety of food products "No. 29-FZ dated January 2, 2000. , "On state regulation in the field of genetic engineering activities" No. 86-ФЗ dated 05.07.96) all food products first developed and introduced for industrial production, as well as imported for the first time and not previously sold on the territory of Russia are subject to state registration.

The key stage in the registration of food products obtained from the GMI is a comprehensive sanitary and epidemiological examination carried out in three directions: medical-genetic and medical-biological assessment and assessment of technological parameters.

Medical genetic assessment (based on the use of polymerase chain reaction - PCR) includes the analysis of the introduced sequence of genes, marker genes, promoters, terminators, stability and level of expression of genes. Biomedical assessment consists of several blocks of studies: compositional equivalence, chronic toxicity, special studies (allergenic properties, effects on the immune status, reproductive function, mutagenicity, carcinogenicity, neuro- and genotoxicity). The technological assessment determines the organoleptic and physicochemical properties, as well as the influence of genetic modification on the technological parameters of the product.

At present, the system for assessing the safety of transgenic products operating in Russia is one of the most stringent in the world.

Since 2002, when a methodological and instrumental base was created in our country, which allows conducting research for the presence of GMI in food products (about 11 thousand examinations per year), and specialists have been trained in the State Sanitary and Epidemiological Supervision system (now there are 90 such centers ), introduced mandatory labeling of all food products obtained from the GMI.

The control is carried out instrumentally using methods based on the quantitative determination of recombinant DNA or modified protein. "

Conclusion

If we summarize all of the above, then we can draw the following conclusion:

A modern person should not make up his diet thoughtlessly based on personal taste and love for certain products. Each person's diet should be balanced and take into account many factors that affect health. Unfortunately, today in Russia only some categories of citizens receive food in accordance with these requirements.

The basis of human life is the continuous renewal of subcellular and cellular structures of the body. This renewal is a morphological expression of the fundamental process that characterizes all living things - the disintegration and synthesis of substances that does not stop for a minute. The relationship between the processes of synthesis and decay is the main internal contradiction of the process of vital activity and its main driving force.

It should be noted that today the "Norms of physiological needs of various categories of the population in food substances and energy" from 1991,

acting in Russia, do not fully reflect the need of a modern person in his real living conditions. Indeed, they do not take into account both neuro-emotional stress and other environmental factors of a chemical, biological and physical nature. Consequently, this document requires revision, taking into account the needs of the human body in unfavorable environmental conditions.

List of used literature:

1. Arustamov E.A., Voronin V.A., Zenchenko A.D., Smirnov S.A. Life Safety: Textbook. - M .: Publishing and Trade Corporation "Dashkov and K", 2005

2. Life Safety: A Textbook for Students / Under total. Ed. S.V. Belov. - 3rd ed., Rev. And additional - M .: Higher school, 2003

3. Hwang T.A., Hwang P.A. Life safety. Series "Textbooks and tutorials". Rostov n / a: "Phoenix", 2002.

4. Mikryukov, V.Yu. Ensuring the safety of life. In 2 books. Book 1. Personal safety: Textbook. Manual.- M .: Higher school .., 2004.