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Samenvatting Veterinaire volksgezondheid 3 ()
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2019-2020VETERINAIRE VOLKSGEZONDHEID III
K. HOUF
, VETERINAIRE VOLKSGEZONDHEID III
INHOUDSOPGAVE
Veterinaire volksgezondheid III .................................................................................................................................................. 1
Technologie ................................................................................................................................................................................ 5
1. transformatie van spier naar vlees ......................................................................................................................................... 5
1.1 spier en spiervezel types ................................................................................................................................................. 5
1.2 productieprocessen en definities .................................................................................................................................... 5
1.2.1 slachthuis ................................................................................................................................................................ 5
1.2.2 uitsnijderij ............................................................................................................................................................... 6
1.2.3 vleeswarenbedrijf ................................................................................................................................................... 7
1.3 biochemische kenmerken van vlees ............................................................................................................................... 8
1.3.1 postmortale glycolyse ............................................................................................................................................. 8
1.3.2 postmortale atp-afbraak ......................................................................................................................................... 8
1.3.3 gevolgen van glycolyse en atp-afbraak op vleeseigenschappen ............................................................................. 9
1.4 post-mortem bevindingen in goedgekeurd vlees ......................................................................................................... 14
1.5 doel van technologie in de eetwaren industrie ............................................................................................................ 16
1.6 algemeen....................................................................................................................................................................... 16
2. additieven ............................................................................................................................................................................. 18
2.1 algemeen....................................................................................................................................................................... 18
2.2 typen additieven ........................................................................................................................................................... 20
2.2.1 water ..................................................................................................................................................................... 20
2.2.2 zout – NaCl ............................................................................................................................................................ 21
2.2.3 nitraat en nitriet (TWIO) ...................................................................................................................................... 22
2.2.4 koolhydraten ......................................................................................................................................................... 23
2.2.5 ascorbinezuur ........................................................................................................................................................ 24
2.2.6 organische zuren ................................................................................................................................................... 24
2.2.7 polyfosfaten .......................................................................................................................................................... 24
2.2.8 kruiden en aromaten ............................................................................................................................................ 24
2.2.9 smaakadjuvantia ................................................................................................................................................... 25
2.2.10 bind- en verdikkingsmiddelen ............................................................................................................................... 26
2.2.11 emulgatoren .......................................................................................................................................................... 26
2.2.12 anti-oxidanten ....................................................................................................................................................... 26
2.2.13 conserveermiddelen ............................................................................................................................................. 27
2.2.14 kleurstoffen ........................................................................................................................................................... 27
2.2.15 vermalsers ............................................................................................................................................................. 27
2.2.16 vleesvreemde proteïnen ....................................................................................................................................... 27
2.2.17 Voorbeeld .............................................................................................................................................................. 27
3. drogen, zouten en pekelen .................................................................................................................................................... 28
3.1 drogen ........................................................................................................................................................................... 28
3.2 zouten ........................................................................................................................................................................... 28
3.3 pekelen.......................................................................................................................................................................... 29
4. verhitten ................................................................................................................................................................................ 30
4.1 Kookparameters (TWIO, altijd 1 op examen) ................................................................................................................ 31
4.2 verhittingssystemen ...................................................................................................................................................... 32
5. fermenteren .......................................................................................................................................................................... 33
5.1 inleiding ......................................................................................................................................................................... 33
1
, 5.2 metabolisme ................................................................................................................................................................. 34
5.2.1 suikermetabolisme ................................................................................................................................................ 34
5.2.2 proteolyse ............................................................................................................................................................. 34
5.2.3 aminozuur metabolisme ....................................................................................................................................... 35
5.2.4 lipolyse .................................................................................................................................................................. 35
5.2.5 nitraat en nitriet reductie activiteit....................................................................................................................... 36
5.2.6 katalase activiteit .................................................................................................................................................. 36
5.3 microbiologie van starterculturen ................................................................................................................................ 36
5.3.1 voorwaarden voor starterculturen ....................................................................................................................... 37
5.3.2 Toepassingen ........................................................................................................................................................ 37
5.3.3 werking .................................................................................................................................................................. 37
5.3.4 lactic acid bacteria (lab) ........................................................................................................................................ 38
5.3.5 micrococcaceae ..................................................................................................................................................... 38
5.4 veiligheid ....................................................................................................................................................................... 38
6. roken ..................................................................................................................................................................................... 40
6.1 rook ............................................................................................................................................................................... 40
6.1.1 rook eigenschappen .............................................................................................................................................. 40
6.1.2 chemische samenstelling ...................................................................................................................................... 41
6.1.3 belangrijkste groepen van verbindingen ............................................................................................................... 41
6.1.4 accumulatie en interacties van rookcomponenten in vlees ................................................................................. 42
6.2 zintuiglijke effecten ....................................................................................................................................................... 43
6.2.1 kleur ...................................................................................................................................................................... 43
6.2.2 geur en smaak ....................................................................................................................................................... 43
6.2.3 antimicrobiële activiteit ........................................................................................................................................ 44
6.2.4 antioxiderende eigenschappen van rookcomponenten ....................................................................................... 44
6.2.5 gezondheidsrisico .................................................................................................................................................. 44
6.3 uitrusting voor roken .................................................................................................................................................... 45
6.3.1 rookkast................................................................................................................................................................. 45
6.3.2 conventioneel roken ............................................................................................................................................. 46
6.3.3 rookextract/Rookaroma ........................................................................................................................................ 46
7. verpakken .............................................................................................................................................................................. 47
7.1 microbiele aspecten ...................................................................................................................................................... 47
7.2 factoren die de groei van micro-organismen beïnvloeden ........................................................................................... 47
7.3 verpakkingsmaterialen .................................................................................................................................................. 48
7.3.1 darmen .................................................................................................................................................................. 49
7.3.2 poreuze pot ........................................................................................................................................................... 49
7.3.3 schaaltjes ............................................................................................................................................................... 49
7.4 verpakkingsstrategieën ................................................................................................................................................. 50
7.4.1 Conserven ............................................................................................................................................................. 50
7.4.2 vacuüm verpakken ................................................................................................................................................ 50
7.4.3 MAP (modified atmosphere packaging)................................................................................................................ 51
7.4.4 koolzuurgasverpakking.......................................................................................................................................... 52
7.4.5 krimpfilm ............................................................................................................................................................... 52
7.4.6 actieve verpakking ................................................................................................................................................ 52
7.5 verpakken – opslag – uitstalling .................................................................................................................................... 53
7.6 informatie op de verpakking ......................................................................................................................................... 53
8. productieproces rauwe ham ................................................................................................................................................. 54
8.1 droog zouten ................................................................................................................................................................. 54
8.2 Leg pekel ....................................................................................................................................................................... 55
9. productieproces gekookte hesp ............................................................................................................................................ 56
9.1 pekel .............................................................................................................................................................................. 56
2
, 9.2 verhitten........................................................................................................................................................................ 56
10. productieproces salami ..................................................................................................................................................... 57
10.1 cutteren......................................................................................................................................................................... 57
10.2 afvullen.......................................................................................................................................................................... 57
10.3 rijpen ............................................................................................................................................................................. 57
11. productieproces pate – pasteI ........................................................................................................................................... 58
voedingsmiddelen microbiologie en veiligheid ......................................................................................................................... 59
1. voedingsmiddelenmicrobiologie ........................................................................................................................................... 59
1.1 algemene aspecten van voeding ................................................................................................................................... 59
1.1.1 impact op voedselveiligheid .................................................................................................................................. 59
1.1.2 classificatie van voedsel ........................................................................................................................................ 60
1.1.3 functionele voeding .............................................................................................................................................. 60
1.1.4 nieuwe voeding ..................................................................................................................................................... 61
1.1.5 probiotica vs prebiotica......................................................................................................................................... 61
1.2 micro-organismen geassocieerd met voeding .............................................................................................................. 61
1.3 factoren met een effect op micro-organismen in voeding ........................................................................................... 62
1.3.1 Groei ...................................................................................................................................................................... 63
1.4 microbiologische analyse van water en vloeistoffen .................................................................................................... 65
1.4.1 bacteriologische parameters ................................................................................................................................ 66
1.4.2 interpretatie van de resultaten ............................................................................................................................. 66
1.5 microbiologische analyse van eetwaren ....................................................................................................................... 67
1.5.1 staalname van eetwaren ....................................................................................................................................... 67
1.5.2 detectie en isolatie van micro-organismen in eetwaren ...................................................................................... 69
1.5.3 kwantitatieve analyse van micro-organismen in eetwaren .................................................................................. 73
1.5.4 identifictie van micro-organismen in eetwaren .................................................................................................... 75
1.5.5 karakterisatie van micro-organismen in eetwaren ............................................................................................... 80
2. microbiota van voedingsmiddelen ........................................................................................................................................ 85
2.1 routine bacteriologische analyse van eetwaren ........................................................................................................... 85
2.2 aantal en oorsprong van micro-organismen in eetwaren ............................................................................................. 87
3. biologische gevaren in voedingsmiddelen ............................................................................................................................ 88
3.1 inleiding ......................................................................................................................................................................... 88
3.1.1 soorten voedselvergiftigingen............................................................................................................................... 89
3.1.2 voorkomen en gevolgen ........................................................................................................................................ 89
3.1.3 oorzaken................................................................................................................................................................ 89
3.1.4 cijfers ..................................................................................................................................................................... 90
3.2 campylobacter .............................................................................................................................................................. 91
3.2.1 historiek ................................................................................................................................................................ 91
3.2.2 taxonemie ............................................................................................................................................................. 91
3.2.3 ziekte – camptylobacteriosis ................................................................................................................................. 92
3.2.4 pathogenese.......................................................................................................................................................... 93
3.2.5 voedselveiligheid ................................................................................................................................................... 94
3.3 salmonella ..................................................................................................................................................................... 97
3.3.1 historiek ................................................................................................................................................................ 97
3.3.2 taxonomie ............................................................................................................................................................. 97
3.3.3 ziekte – salmonellosis............................................................................................................................................ 98
3.3.4 voedselveiligheid ................................................................................................................................................... 99
3.4 listeria monocytogenes ............................................................................................................................................... 101
3.4.1 historiek .............................................................................................................................................................. 101
3.4.2 taxonomie ........................................................................................................................................................... 101
3.4.3 ziekte-listeriose ................................................................................................................................................... 102
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