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FoodandMIKRO575
environmentalhygieneandcontrol5credits
PerSaris
ProfessorofFoodMicrobiology
FoodandEnvironmentalSciences
DepartmentofMicrobiology
FacultyofAgricultureandForestry
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Attractrankingof
Authorities
Industry(R&D+selfmonitoring)
Research
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Whatamicrobiologicalpointmustbeableto?
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MIKRO575FoodandEnvironmentalControlandHygiene
Pathogensmicrobes
Supervisoryauthorities
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Lait
GHP,GMP,selfmonitoring,HACCP,accreditation,
MicrobiologicalRiskAssessment
Epidemiologicalstudies
Ecology
Toxicology
Building/Technology
Watertreatment
Biotechnology
GeneticsandGeneticEngineering
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Ifyouareinterested
foodmicrobiology,
Sowhatistheteachingofmicrobiologydepartment
MIKRO231FoodMicrobiology
MIKRO232FoodMicrobiologylabcourse
MIKRO575FoodandEnvironmentalControl,and
hygiene
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Ifyouareinterested
foodmicrobiology,
Sowhatlessonshaveserved
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FoodChemistryWARD
EK131EuropeanFoodLegislationandControl
EK132ChemicalRiskFactors
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MIKRO575FoodandEnvironmentalHygieneandcontrol(5credits)
28October27November2011
Mon1216,Wed1416 Hall2402ViikkiBiocenter3(except20.11,when
Hall2013Biocenter2).
Time
Lecturer
Topic
28.10MondayPerSaris
Intro,foodcontrol,epidemiology
30.10Wednesday
A.Culebro
Campylobacter
04.11Monday
Salmonella,E.coli,Shigella,Vibrioandaeromonakset
06.11Wednesday
Yersinia
11.11Monday
Listeria,bacilli
13.11Wednesday
Staphylococciandclostridia
18.11Monday
Noroviruses,hepatitisvirusesandBSE
20.11Wednesday
Hall2012Bio2
Protozoa,nematodesandtapeworms
25.11Monday
Biogenicamines,levtoksiinitandcyanobacterialtoxins
Moulds
27.11Wednesday
Qualitysystem
Inordertoensurefoodsafety
(HACCP),GMOandwatermonitoring,accreditation,
Moodlekeyisthe"MIKRO575"
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Theexamduringtheyearateachgeneralmicrobiologyexamday
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Lecturematerial
ThematerialisMOODLEfor
Thecourseisonly=MIKRO575
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Exam
Fourmaterialtypesofquestions
(e.g.HACCP,Salmonellaelintarvikepatogeenina,
FoodcontrolinFinland,Tapeworm,Norovirus)
Theexamcanberenewedeverygeneralmicronsexamdates
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Microorganismsinfood
Itisestimatedthat1/41/3oftheworld'sfoodproductionislost
microbialaction
Eachyear,fallsillanddiesfromeatingthousands
Annuallyproducedintonsoffoodanddrinkingwater
Wikipedia2011Foodwaste
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Wastedfood
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Wikipedia2011Foodwaste
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USA,theCDC'sestimateof2011
TheCDCestimatesThateachyearRoughly1in6
Americans(or48millionpeople)getssick,128,000
arehospitalized,and3,000dieoffoodbornediseases.
48000000
128000
3000
CDC=CentersforDiseaseControlandPrevention
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KTL'scommunicablediseasestatistics2002
Today,THL
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Whatisfoodcontrol?
Foodcontrolisdirectedtofood
primaryproduction,processing,transporting,storing,
export,import,sellingandserving.Thepurposeis
tosafeguardfoodqualityandprotectconsumers
adversehealtheffects,aswellasfinanciallosses.
Withinthescopeoffoodcontrolalsoincludesmarketing.
Controlseestoitthatthefood
Theinformationprovidedistruthfulandsufficient
andtheyarenotmisleading.
http://www.elintarvikevirasto.fi/valvontakampanja/valvonta.html
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Whatisfoodcontrol
FoodSupervisoryAuthorityresponsibleforverifyingthe
foodsafety,aswellastoverify
thenatureandcompositionofthefoodissued
theaccuracyofthedata.
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Foodcontrolinpractice
Mostofthefoodcontroltakesplaceinthemunicipality
by.Municipalitieshaveorganizedelintarvikevalvontansa
cooperatingarea.Social
foodcontrolauthoritiestothevet,
healthinspectororothersocialfoodadministrator.
Slaughterhousesandoftheirconnectionplants
supervisionandinspectionofthemeatcorrespondstoEvira.
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RegionalStateAdministrativeAgenciesdrivenbymunicipalities
TheRegionalStateAdministrativeAgency'smissionistoguidemunicipalities
bythefoodcontrol.RegionalStateAdministrativeAgencies
makemm.foodcontrol
vaatimuksenmukaisuudenarviointejamunicipal
foodcontrolunits.Theseassessmentsaimto
developingmunicipalfoodcontroland
tocollectdataonmunicipalfoodcontrol
ofconformity.
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FinnishFoodSafetyAuthorityEviraistoleadand
develop
FinnishFoodSafetyAuthorityEviramanagesanddevelops
foodsafetycontrolsthroughoutFinland.
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Customsandfoodcontrol
CustomsmonitorstheEUmemberstatesandfromthirdcountries
otherthanfoodstuffsofanimalorigin.
Comingfromthirdcountriesofanimals
derivedfoodsmonitoredbyEvira.
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TheFinnishDefenceForces
TheFinnishDefenceForcescontrolledbytheDefenceForces'area
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foodconformityandsafety.
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Businesses
Companiesthemselvesareresponsiblefortheproductstheyproduce
safety.Companiesusetheirowninhousecontrol
thebasisforproductioncontrol.
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Anexampleofthecontrolofmeat
Meatinspectionatslaughter
Meatintendedforthegeneralpublicmustbe
checked.Slaughterhousemeatinspectionperformed
Stateinspectingveterinarianandsmallscale
ietheplaceofslaughterattheslaughterhousemunicipality
theofficialveterinarian.
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Anexampleofthecontrolofmeat
SAs
Slaughterhousesandactingontheirconnectionwiththemeatindustry
enterprisesmustbeapprovedbytheNationalFoodAgency.Other
meatplantswillaccordinglybethemunicipality
approvedbythesupervisoryauthority.Approvedenterprise
Authorityisalsoresponsibleforitssupervision.
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Anexampleofthecontrolofmeat
Themeathealthmarking
Approvedmeatinspectionmeatstampedwiththe
theapprovalmark.Thisisthesocalled.thehealthmark
DEALoccurmeatormeatpackedthebody
numberorsymbol.
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Anexampleofthecontrolofmeat
Requirementsforimportbumps
OtherEUcountriessuppliedtheanimal
foodmonitoringthefirstdestination.
Thefirstdestinationmeansanentitythat
thefirstinFinlandtoreceiveimported
fooditem.Beforeundertakingtotake
toreceivemeatorotheranimalby
foodproductsfromotherEUMemberStates,isthe
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informtheplaceofbusinessislocated,
thesupervisoryauthorityorinaslaughterhouseState
theofficialveterinarian.
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Anexampleofthecontrolofmeat
Firstdestinationsshallinformeach
receiveditemtotheAuthoritynolaterthan
arrivalthebatchsothattheauthorityhas
theopportunitytoinspecttheitem.Thefirstdestinationtask
isasselfcontrolcheckstheitems
andtheirdocumentation.Thecompanymustalsobetakenintobatches
Forexample,samplesformicrobiologicalstudies.
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Anexampleofthecontrolofmeat
LocalSupervisoryAuthoritymonitors
thefunctionalityofthefirstdestinationoftheownchecks,toverify
spotcheckitemsandthoseofthefollowingdocuments,aswellas
ifnecessary,takesamplesforexamination.
TheAuthorityalsomaintainsaregisterofyour
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domainfirstdestinations.
Finlandimportedfrombeef,porkandpoultrymeat
aswellaseggsasrequiredbysalmonella
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Anexampleofthecontrolofmeat
EUimportsfromoutsidetheEUanimalby
foodsmonitoredbytheMinistryofAgricultureandForestry
borderinspectionunit.
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Anexampleofthecontrolofmeat
Meatproductstransportrequirements
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Perishablefoodsthatinordertosurvive
requirecoldstoragemustbetransporteduptothem
temperaturesthathealthprotectionofRegulation
(1280/1994)27:Accordingtoeasilycompliedwith
thestorageofperishablegoods.
Transporttemperaturemustnotriseaboveshortterm
mentionedtemperatureshigherifthefood
Thehygienicqualitydoesnotdeteriorate.Whenmeatandmeatproducts
sold,trimmedorpackagedgetstheirtemperature
however,notexceed+7C.Meatandmeatproducts
isthepointofsalebestoredinsuchawaythattheirtemperature
amaximumof+6degrees.
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Anexampleofthecontrolofmeat
Thelegalrequirementsformincedmeat
composition
Naudanjauhelihassagetfatforupto20
weightpercent,mincedporkcontainingupto
30weightpercentandotherspeciesproduced
mincedmeatnomorethan25percentbyweight.Mincedmeatmust
appointslowerfatifthemincedmeatisfat
notmorethan7weightpercent.Lowfat
mincedmeatconnectivetissueproteinaccountedfor
ofthetotalproteinofnotmorethan12weightpercent.
Connectivetissueproteintototalproteinmustbe
naudanjauhelihassaupto15,containingpig
mincedmeatnomorethan18andotheranimalspecies
mincedmeatproducedupto15percentbyweight.
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Anexampleofthecontrolofmeat
Grindingandsellingtradeinmincedmeator
agrillkioskorcateringrestaurant
Retailbay,mincedmeatmustbeprepared
freshorfrozenolleestagoodquality
musculoskeletalmeatfalling,however,
poultrymeat.Thefinishedmeatandpreground
liverregrindingisprohibited.Atvarioustimes,
itemsmade
mustnotbemixedwitheachother.
producedinaretailoutletformincedmeatandminced
costsofproductionmaybesoldonthedayandthefollowing
day.
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Anexampleofthecontrolofmeat
RoastGroundBeef
Meatisoftensoldasroastmeat.Cattle
paistijauhelihanmustbegroundbeefindoor,outdoor,
angle,orroastdinner.
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Anexampleofthecontrolofmeat
MeatSpeciesReporting
Foreachspeciesusedinfoodmeat(pork,
beef,etc.)shallbedeemedtoconstituteyourown
ingredientsplayarole,sothateachofthemmustinformthe
thelistofingredientsintheirplaceweight
intheorderof.Mincedmeatpackagecontains
typesofmeattobeusedinpercentagesor
Theweightratio.
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Anexampleofthecontrolofmeat
Mincedmeatlabeling
Industrialpreparingmincedmeatmustbe
atleastthefollowingentries:
1)theexpirydate
2)anindicationastowhichspeciesthemeatpreparationisdone
3)typesofmeatusedinpercentagesorweightratio
4)Thefatcontentoftheproductbyusingthephrase,
'fatcontentnotexceeding"
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5)theproportionofthepreparationofconnectivetissueprotein
ofthetotalproteinusingthephrase
"connectivetissueproteinoftotalprotein
upto...%".
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Anexampleofthecontrolofmeat
Inaddition,mincedbeefcontaining
Asregardsbeefandveal:
6)Thebatchidentification
7)thecountryoforigin(thecountryinwhichtheanimalwasborn,and
grown)ifthecountryoforiginisthesameasthecountryofmanufacture,
thecountryoforigindoesnotneedtobelabeled
8)slaughtered
9)manufacture
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Anexampleofthecontrolofmeat
Mincedmeatstorage,preparationorfreezing
athome
Storemeatinthecoldestpartoftherefrigerator,covered.
Keeprawmeatsandreadymadefoodsseparate.Mincedmeat
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theshelflifeisconsiderablyshorterthanothermeat.
Mincedmeatisareasontoproduceassoonasthedayofpurchase.Meat
handlingtoolsandcuttingboardsmustbe
pure.Mincedmeatiscookeddirectly
temp.Donottasterawmincedmeat,
butalwaysmaistiaispalacookinthemicrowaveor
pan.
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Dietaryhandicaps
Acuterisks
Chronic
risks
Microbialinfections
Wrongnutrition
Naturalharmfulsubstances
Naturalharmfulsubstances
(allergy,nitrate,fungi)
EnvironmentalPollution
Wrongnutrition
Pesticides
Additives
Additives
PesticideIngredients
Microbesandmicrobialtoxins
EnvironmentalPollution
GMOs?
SeeEVIRAfoodcontrol
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EpidemicClearing
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Thereportistheresponsibilityoftheresponsibilityofthemunicipalauthority
Forthisworkisthemunicipalitysettlementworkinggroup
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Themunicipalworkinggroupreport
aleadinghealthcenterdoctor/communicablediseasesinthecorresponding
doctor
CommunicableDiseasesSupervisor
healthsurveillancechiefofficial
Veterinariansinvolvedinfoodcontrol
Foodhealthinspectorcarryingoutcontroltasks
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Themunicipalityandthecommittee'stasks
ensurethatthenecessarystudiesoftheepidemic
establishdone
tocoordinatemeasuresaimedatepidemic
theflowofinformationbetweentheauthorities
Informationtothepublic
Connectiontoregionalandvaltakunnalisiinauthorities
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Suspectedoutbreakscanoccur
HealthCentre
Environmentalhealthcare
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Today=NationalInstituteforHealthandWelfare
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NowpartEVIRAa
=NationalInstituteforHealthandWelfare
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EFSA
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Checklistofparagraph20
causativeagentsofdeciphering
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Sampling
300500gorml
recordallrelevantinformation,suchas,
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theorigin,themagnitudeofthebatchmanufacturingprocess,
valmistusajakohta,thelastkyttajakohta,
foodstoragetemperaturesamplesaretaken
Rawmaterialsamplescanbetakencooking
simulations
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Foodpoisoningbasic
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WatersamplingEpidemic
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WaterEpidemiccoordinationresponsibilityfalls
NationalPublicHealthInstituteinKuopiounitare
EnvironmentalHealthGroup
Watercollectedbeforeshokkikloorauksiaorirrigations
atleasttwoL
storage+4C
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Othersamples
purityofsamplesfromsurfaces
50100cm
foodemployeesstool,handand/ornasalsamples
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Thesamplesareillare
Theattendingphysicianmakestherequestforexamination
asinglecaseofdiarrhea
ThemostcommonFBaktVi1afaecalculture1theresearchpackage
Epidemicresearchrequeststothemunicipalitysettlementgroup
Ingeneral,theFBaktVi3growingafecal3package,whichcanbe
expandtheviralandparasiticstudies
Samplesseeksto520person310
themostrepresentative(mytisintvessel)isselectedhigher
forstudies
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FBaktVi1
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FBaktVi3
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ParasiticStudies
10ofthemostrepresentative(atleast3)selected
thatpartofthetransferredcontainingformalin
thesamplecontainer
1part2parts10%formalin
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closerfecespart1+35partsof10%formalin
SomeofthesamplesmayalsobestoredPVA.han
(polyvinylalcohol)
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ParaF0
HelsinkiUniversityCentralHospitallaboratorydiagnosticparasitologyunit
Giardia
Amoeba
Cryptosporidium
Cyclospora
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FVirEpid
Calicivirus
Astrovirus
Rotavirus
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Adenovirus
10samplesarefrozen
HelsinkiUniversityCentralHospitallaboratorydiagnosticvirologydepartment
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Epidemiology
DescriptiveEpidemiology
AnalyticEpidemiology
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DescriptiveEpidemiology
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aninterestingcollectionandorganizationofdata
basicinformation,suchasspecifyingthetimeandplace
whetheritisfoodpoisoning
dishesobtaininformation
Manufactureoffood,handling,transportationandstorage
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Pointepidemic
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Spreadingepidemic
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AnalyticEpidemiology
aimstointegratetheoccurrenceofanoutbreakinone
aparticularfoodtype
seekstoidentifysusceptibletoteaandillnessbetween
dependenceoftheintensity
cohortstudiesorcasecomparatorstudy
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Statisticaltreatment
Fourfieldwithtwovariables,afood
eatingandillness.
Obtained4groups:
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CPI
2 nelikentttesti
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Theclarificationsepidemicmore
FoodpoisoningoutbreaksclearingGuide
Rahkioetal.2000
VammalanPrintingWorksLtd.
FoodandHealthJournal
Page85
Alsoinenglish:ModernFoodMicrobiology,Jayetal.2005
Homepagesshouldfollow:
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EVIRA
NationalInstituteforHealthandWelfare
WHO
FDA
EFSA
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