The sanitary-technological safety assessment of fat component in some types of snacks and confectionery with extended expiration date
Year: 2016, volume 12 Issue: №3 Pages: 333-338
Heading: Prophylactic medicine Article type: Original article
Authors: Simakova I.V., Eliseev Yu.Yu., Perkel R.L., Domnitsky l.Yu., Terentyev A.A., Strizhevskaya V.N., Makarova A.N., Eliseeva Yu.V.
Organization: Saratov State Agrarian University n.a. N.I. Vavilov, Saratov State Medical University, St. Petersburg State Polytechnic University Institute «St. Petersburg State Trade & Economy University»
Heading: Prophylactic medicine Article type: Original article
Authors: Simakova I.V., Eliseev Yu.Yu., Perkel R.L., Domnitsky l.Yu., Terentyev A.A., Strizhevskaya V.N., Makarova A.N., Eliseeva Yu.V.
Organization: Saratov State Agrarian University n.a. N.I. Vavilov, Saratov State Medical University, St. Petersburg State Polytechnic University Institute «St. Petersburg State Trade & Economy University»
Summary:
Objective: estimation of safety of most popular snacks and flour pastry products with the extended expiration date and considerable maintenance of fat in studies in animals. Material and Methods. Influences of snacks products with different maintenance of toxic foods of oxidization and copolymerizing of insoluble in petroleum ether fat components on the organism of animals at the protracted consumption by the haematological and histological methods of research were studied. Results. It was determined that the high concentrations of fat components of copolymerizing and oxidization of some types of snacks and flour pastry wares with the protracted expiration date possessed the toxic operating on the organism of laboratory animals and caused the expressed changes in the morphological and biochemical composition of the blood test, and also pathological processes in the tissue and cells. Conclusion. The analysis of results of undertaken studies proved the necessity of the sanitary-technological provision of safety of products with the extended expiration date and considerable maintenance of foods with oxidization of fat components.
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