REQUIREMENTS FOR THE QUALITY OF RAW MATERIALS PROCESSED IN THE INDUSTRY

ABSTRACT

Food production and ensuring its safety is one of the important tasks. The requirements for processed raw materials are different from the requirements for vegetables for fresh consumption or preservation. This difference consists primarily of an indicator such as external attractiveness. Special attention is paid to the microbiological properties of raw materials. Scientific and research work is being carried out on the requirements for the quality of raw materials and products processed from fruits and vegetables, which are the objects of the vital activity of microorganisms.

АННОТАЦИЯ

Производство пищевых продуктов и обеспечение их безопасности является одной из важных задач. Требования к переработанному сырью отличаются от требований к овощам для потребления в свежем виде или консервации. Это отличие состоит в первую очередь из такого показателя, как внешняя привлекательность. Особое внимание уделяется микробиологическим свойствам сырья. Ведется научно-исследовательская работа по требованиям к качеству сырья и продуктов переработки из фруктов и овощей, являющихся объектами жизнедеятельности микроорганизмов.

Keywords: Biological, value, microflora, pathogens, botulus, clostridium, mold, vegetative, aerobic, anaerobic, saprophytic, sterilization.

Ключевые слова: Биологическое, значение, микрофлора, возбудители, ботулизм, клостридии, плесени, вегетативные, аэробные, анаэробные, сапрофитные, стерилизация.

Decree of the President of the Republic of Uzbekistan No. PF-4947 of February 7, 2017 "On the Strategy of Actions for Further Development of the Republic of Uzbekistan", No. PQ-3682 of April 27, 2018 "Innovative Ideas, This dissertation research serves to a certain extent the implementation of the tasks defined in the Decisions on measures to further improve the system of practical implementation of technologies and projects and other regulatory legal documents related to this activity.

Requirements for raw materials also depend on the type of processing. Raw materials for the production of tomato products should contain a lot of dry matter and a small amount of waste - seeds, peels, etc. However, in general, for canning, fruits should be strong and not deformed during heat treatment. The chemical and physical properties of fruits and vegetables, which are the objects of vital activity of microorganisms, change. As a result, the biological value decreases and the technological properties of the product intended for canning deteriorate.

Due to the development of the appropriate microflora, not only the quality of the product deteriorates, but there are also cases where it can be dangerous for the health (sometimes life) of a person, causing illness or food poisoning. In this case, the risk is related to the fact that pathogenic microorganisms do not always cause visible damage to the product.

Pathogenic microorganisms are characterized by the fact that they can be the cause of a certain disease - toxin infection or toxins that cause human poisoning during food consumption - intoxication. Major pathogens in canned food products (tomato products).

Vegetables - root vegetables (carrots, celery, beets), onions, garlic, spinach, lettuce, cabbage, tomatoes, pumpkins, melons, beans, peas, peppers, etc. - compared to other plant products, they are low in proteins, carbohydrates and fats, except for peas and beans, which are rich in proteins and carbohydrates, but a lot of vitamins, minerals and fibers. Vegetable spoilage is caused by the same pathogens as fruit spoilage, but of vegetables

Since the pH value is about 7, bacteria often develop on them.

The most common pathogens capable of producing enterotoxins are Clostridium perfringens, Proteus vulgaris, Proteus mirabilis, Bacillus cereus. Enterotoxins are also produced by pathogens belonging to Klebsiella, enterobacter, Citrobacter, Serratia, Pseudomonas, Aeromonas, edwardsiella, Vibrio species. Most enterotoxins of pathogenic microorganisms are thermolabile. The most dangerous poisoning is botulism.

Botulism (lat. Botulus - sausage) is caused by poisoning with the toxins of botulism bacteria and is characterized by severe damage to the central and autonomic nervous system (paresis and paralysis of tense and smooth muscles, sometimes gastroenteritis in the initial period) The causative agent of botulism Clostridium botulinum is widespread in nature, its permanent habitat is soil. Anaerobes produce spores that are extremely resistant to physical and chemical factors. In anaerobic conditions, that is. without the presence of oxygen (in large pieces of meat and fish products, in closed jars), spores multiply and turn into vegetative (living) forms that produce toxins.

Botulinum toxin is one of the strongest poisons known in nature, its lethal dose for humans is 0.3 μg. can be causative agents of botulism. At the same time, the disease can occur only with the use of those stored in anaerobic conditions without adequate heat treatment. These can be canned goods, especially home-made, smoked, dried meat and fish products, as well as other products that have conditions for the development of vegetative forms of microbes and the formation of toxins.

There is a large number of soil microorganisms on the surface of tomatoes, including heat-resistant spores and bacteria of the Bacillus and Clostridium families. Pathogenic microorganisms can enter vegetables from the soil. Escherichia coli, which enters the soil with organic fertilizers and sewage, is often found. Vegetables can also contain worm eggs, which are the cause of outbreaks if poorly washed vegetables are eaten raw.

Bacteria and molds play a major role in spoilage of vegetables. If the vegetables are damaged during fruit picking or transportation, the mold process is accelerated. Damage to the skin facilitates the penetration of microorganisms into the product and accelerates the spoilage process. An increase in temperature, ventilation and high humidity have a positive effect on the development of mold. Due to the mold, the pulp becomes soft and unsuitable for canning. The most common: Macrosporiasis is caused by Alternariasolani fungus. Tomato fruits develop depressed round spots, often near the fruit attached to the stalk or at the bruised area. In the future, the spots will be covered with a black flower. The disease often manifests itself in hot summer, with the presence of fruits with damaged skin, as well as during sudden changes in temperature, during transportation and storage of fruits during sweating.

Black rot, or diplodiosis, is caused by the fungi Diplodia pernicious (Plow) Petz and Phoma pernicious Plow. The damage starts from the junction to the peduncle; a slightly depressed watery area of light gray color is formed, which gradually increases and turns black. Infection occurs in the field, as well as during transportation and storage of fruits with mechanical damage. Preventive measures: avoid mechanical damage to the skin, observe the hygienic rules of cooking, transportation and storage.

Brown rot or late blight, as in potatoes, is caused by the fungus Phytophthora. The fruit tissue turns brown from the outside and inside, remains firm, and the fruit has an ugly shape. Infection occurs in the field, during storage, the disease can be spread only by strong sweating of the fruit. To prevent the disease, potassium fertilizers are used, fungicides are sprayed on plants, fruits are harvested early, and breeding varieties resistant to late blight are developed.

Gray rot - saprophytic fungus Phizopusnigricans Her. The fruit softens at the site of the lesion, soft watery mildew covered with a gray flower is formed. The skin bursts and a sour-smelling juice flows from the fruit. The disease spreads easily during transportation and storage, especially at high temperatures (28-32C °). As a preventive measure, it is necessary to avoid mechanical damage, maintain the optimal storage regime (ventilation, temperature, humidity, etc.).

Aqueous (or wet, bacterial) rot is caused by rotting bacteria. Depressed watery spots appear on the fruits, then the pulp is destroyed, it turns into a liquid mass with an unpleasant smell. The fruit looks like a water bag. The disease spreads through wounds on the fruit skin at high temperatures.

Mosaic and internal fruit necrosis is a viral disease that manifests itself in the uneven color of tomato fruits during ripening and the formation of dead brown or brown spots inside the fruit. Affected areas harden and differ sharply from healthy tissues. With a weak lesion, internal necrosis can be determined only on cross-section.

Stolbur is a microplasma disease, in which the fruits develop hard, tasteless, there are highly developed fibrous vascular bundles in the form of white threads, which are clearly visible in the cut areas. The disease is not detected on the surface.

An important preparatory process for processing fruits and vegetables is washing, which removes microorganisms and dirt. Water must meet drinking water requirements, and sometimes special requirements. Bleaching, sterilization, boiling, etc. of raw materials used for canning. These technological procedures can have a positive or negative effect on the nutritional value of the finished product.

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