Samenvatting veterinaire volksgezondheid III
Inhoudsopgave
Oriëntering – wetgeving – grondstoffen ........................................................................................................... 5
Transformatie – uitsnijderij ................................................................................................................................. 5
Fase in het slachthuis ...................................................................................................................................... 5
Fase in uitsnijderij ........................................................................................................................................... 5
Van spier naar vlees – grondstoffen ............................................................................................................... 6
Fase in het vleeswarenbedrijf ......................................................................................................................... 6
De kleur van vlees ........................................................................................................................................... 6
Zuurtegraad (pH) ............................................................................................................................................. 7
Licht absorptie................................................................................................................................................. 7
Post-mortem bevindingen in goed gekeurd vlees (TWIO) .............................................................................. 7
PSE – DFD (TWIO) ............................................................................................................................................ 8
Technologie van eetwaren .................................................................................................................................. 9
Algemeen ........................................................................................................................................................ 9
Definitie vleesproduct ..................................................................................................................................... 9
Additieven...................................................................................................................................................... 11
Algemeen .......................................................................................................................................................... 11
Verordening van het Europese parlement inzake levensmiddelenadditieven ................................................... 11
Definities ....................................................................................................................................................... 11
Toevoegsels: additieven – hulpstoffen ......................................................................................................... 11
Verordening inzakte te gebruiken hoeveelheden van levensmiddelenadditieven ............................................ 12
Overdracht, ‘carry-over’ → TWIO ................................................................................................................. 13
Water ................................................................................................................................................................ 13
Toepassingen → TWIO .................................................................................................................................. 13
Wateractiviteit (Aw-waarde)......................................................................................................................... 13
Zout ................................................................................................................................................................... 13
Functies van zout .......................................................................................................................................... 13
Nitraat en nitriet → TWIO ............................................................................................................................. 14
Koolhydraten (suikers)....................................................................................................................................... 15
Toepassing → TWIO ...................................................................................................................................... 15
Zuren ................................................................................................................................................................. 16
Ascorbinezuur (Vitamine C) .......................................................................................................................... 16
Organische zuren .......................................................................................................................................... 16
Polyfosfaten ...................................................................................................................................................... 16
Eigenschappen .............................................................................................................................................. 16
Kruiden en aromaten......................................................................................................................................... 16
Zaden en vruchten ........................................................................................................................................ 16
Schorsdelen ................................................................................................................................................... 16
Bloemdelen ................................................................................................................................................... 16
Vruchtlichaam ............................................................................................................................................... 17
Vegetatieve delen ......................................................................................................................................... 17
Bewaring → TWIO......................................................................................................................................... 17
Smaakadjunctiva ............................................................................................................................................... 17
1
, Bind- en verdikkingsmiddelen ........................................................................................................................... 17
Indeling.......................................................................................................................................................... 17
Emulgatoren ...................................................................................................................................................... 18
Anti-oxidanten ................................................................................................................................................... 18
Conserveermiddelen .......................................................................................................................................... 18
Zwak organische zuren ...................................................................................................................................... 18
Kleurstoffen ....................................................................................................................................................... 18
Cochenille = karmijnrood .............................................................................................................................. 18
Vleesvreemde proteïnen.................................................................................................................................... 18
Technologische processen .............................................................................................................................. 19
Drogen, zouten en pekelen ................................................................................................................................ 19
Drogen ........................................................................................................................................................... 19
Zouten ........................................................................................................................................................... 19
Pekelen .......................................................................................................................................................... 19
Verhitten ........................................................................................................................................................ 21
Algemeen .......................................................................................................................................................... 21
Technologische effecten .................................................................................................................................... 21
Invloed op geur en smaak ............................................................................................................................. 21
Invloed op de kleur ....................................................................................................................................... 21
Invloed op de structuur ................................................................................................................................. 21
Invloed op de voedings- en nutritionele waarde .......................................................................................... 21
Invloed op vet- en gelei afzetting .................................................................................................................. 21
Invloed op het gewicht .................................................................................................................................. 21
Invloed op veiligheid → belangrijkst ............................................................................................................. 22
Kookparameters ................................................................................................................................................ 22
Kerntemperatuur .......................................................................................................................................... 22
Factoren die de afdoding beïnvloeden ......................................................................................................... 22
Soorten verhitting ............................................................................................................................................. 22
Pasteurisatie.................................................................................................................................................. 22
Sterilisatie...................................................................................................................................................... 22
Kookparameters ................................................................................................................................................ 23
D-waarde ....................................................................................................................................................... 23
Z-waarde ....................................................................................................................................................... 23
Opvolgen van het kookproces....................................................................................................................... 23
F-waarde ....................................................................................................................................................... 23
Referentiekiemen .......................................................................................................................................... 23
Verhittingssystemen .......................................................................................................................................... 23
Verhitten door straling .................................................................................................................................. 23
Verhitten door hete lucht ............................................................................................................................. 23
Verhitten in waterdamp ................................................................................................................................ 23
Verhitten in stoom ........................................................................................................................................ 23
Verhitten in heet water (koken) .................................................................................................................... 23
Verhitten in olie ............................................................................................................................................ 24
Diëlektrisch verhitten .................................................................................................................................... 24
(Co)-extrusie (koken) ..................................................................................................................................... 24
Fermenteren .................................................................................................................................................. 25
Biochemie van de fermentatie .......................................................................................................................... 25
2
, Evolutie in het productieproces ......................................................................................................................... 25
Uitvoerders van de fermentatie ........................................................................................................................ 25
Toevallig of endogene bacteriën ................................................................................................................... 25
Exogene bacteriën = starterculturen ............................................................................................................ 25
Roken ............................................................................................................................................................. 26
Wetgeving ......................................................................................................................................................... 26
Bijlage................................................................................................................................................................ 26
Rook .................................................................................................................................................................. 26
Fenolen.......................................................................................................................................................... 26
Organische zuren .......................................................................................................................................... 26
Alcoholen ...................................................................................................................................................... 26
Carbonyl-verbindingen .................................................................................................................................. 27
Polycyclische aromatische koolwaterstoffen (PAK) ...................................................................................... 27
Gassen ........................................................................................................................................................... 27
Positieve eigenschappen van rook ................................................................................................................ 27
Negatieve eigenschappen van rook .............................................................................................................. 27
Productie van rood ........................................................................................................................................ 27
Rookproces.................................................................................................................................................... 27
Roken versus rookextract .................................................................................................................................. 28
Rookextract ................................................................................................................................................... 28
Productieprocessen ........................................................................................................................................ 29
Rauwe ham ....................................................................................................................................................... 29
Droog zouten → Artisanale producten ......................................................................................................... 29
Legpekel ........................................................................................................................................................ 30
Gekookte hesp ................................................................................................................................................... 30
Productieproces ............................................................................................................................................ 30
Salami................................................................................................................................................................ 31
Paté - Pastei ...................................................................................................................................................... 32
Verpakken (PDF) ............................................................................................................................................ 33
Microbiële aspecten .......................................................................................................................................... 33
Factoren die de groei van micro-organismen beïnvloeden .......................................................................... 33
Verpakkingsmaterialen ..................................................................................................................................... 34
Darmen.......................................................................................................................................................... 34
Verpakkingsstrategieën .................................................................................................................................... 34
Conserveren .................................................................................................................................................. 34
Vacuüm verpakken ........................................................................................................................................ 35
MAP: geModificeerde Atmosfeer verPakking ............................................................................................... 35
Microbiologische voedingsmiddelenmicrobiologie ........................................................................................ 36
Algemene voedingsmiddelen microbiologie...................................................................................................... 36
Voeding ......................................................................................................................................................... 36
Micro-organismen ......................................................................................................................................... 38
Interactie tussen voeding en micro-organismen .......................................................................................... 40
Technieken in de voedingsmiddelenmicrobiologie ............................................................................................ 43
Staalname ..................................................................................................................................................... 43
Kwantitatieve en kwalitatieve analyse .......................................................................................................... 45
Analyse en types micro-organismen in de voeding ...................................................................................... 48
3
, Identificatie ................................................................................................................................................... 50
Karakterisatie ................................................................................................................................................ 52
Voedselcontrole ................................................................................................................................................. 54
Epidemiologie................................................................................................................................................ 54
Voedseluitbraak onderzoek .......................................................................................................................... 55
Overheidsstructuren in een voedseluitbraak management ......................................................................... 56
Voedselveiligheid management .................................................................................................................... 56
Biologische gevaren ....................................................................................................................................... 58
Campylobacter .................................................................................................................................................. 58
Relevante species in de veterinaire volksgezondheid (TWIO) ...................................................................... 58
Fenotypische kenmerken .............................................................................................................................. 58
Campylobacteriosis ....................................................................................................................................... 58
Dierlijk reservoir ............................................................................................................................................ 59
Salmonella ......................................................................................................................................................... 61
Taxonomie ..................................................................................................................................................... 61
Isolatie ........................................................................................................................................................... 61
Groei kenmerken .......................................................................................................................................... 61
Salmonellosis ................................................................................................................................................. 61
Voedselveiligheid .......................................................................................................................................... 62
Listeria monocytogenes .................................................................................................................................... 63
Taxonomie ..................................................................................................................................................... 63
Fenotypische kenmerken .............................................................................................................................. 63
Identificatie ................................................................................................................................................... 63
Fenotypische kenmerken .............................................................................................................................. 63
Serovar identificatie ...................................................................................................................................... 63
Karakterisatie ................................................................................................................................................ 63
Listeriosis ....................................................................................................................................................... 63
Voedselveiligheid .......................................................................................................................................... 64
Enteropathogene E. coli .................................................................................................................................... 65
Yersinia .............................................................................................................................................................. 65
4
Inhoudsopgave
Oriëntering – wetgeving – grondstoffen ........................................................................................................... 5
Transformatie – uitsnijderij ................................................................................................................................. 5
Fase in het slachthuis ...................................................................................................................................... 5
Fase in uitsnijderij ........................................................................................................................................... 5
Van spier naar vlees – grondstoffen ............................................................................................................... 6
Fase in het vleeswarenbedrijf ......................................................................................................................... 6
De kleur van vlees ........................................................................................................................................... 6
Zuurtegraad (pH) ............................................................................................................................................. 7
Licht absorptie................................................................................................................................................. 7
Post-mortem bevindingen in goed gekeurd vlees (TWIO) .............................................................................. 7
PSE – DFD (TWIO) ............................................................................................................................................ 8
Technologie van eetwaren .................................................................................................................................. 9
Algemeen ........................................................................................................................................................ 9
Definitie vleesproduct ..................................................................................................................................... 9
Additieven...................................................................................................................................................... 11
Algemeen .......................................................................................................................................................... 11
Verordening van het Europese parlement inzake levensmiddelenadditieven ................................................... 11
Definities ....................................................................................................................................................... 11
Toevoegsels: additieven – hulpstoffen ......................................................................................................... 11
Verordening inzakte te gebruiken hoeveelheden van levensmiddelenadditieven ............................................ 12
Overdracht, ‘carry-over’ → TWIO ................................................................................................................. 13
Water ................................................................................................................................................................ 13
Toepassingen → TWIO .................................................................................................................................. 13
Wateractiviteit (Aw-waarde)......................................................................................................................... 13
Zout ................................................................................................................................................................... 13
Functies van zout .......................................................................................................................................... 13
Nitraat en nitriet → TWIO ............................................................................................................................. 14
Koolhydraten (suikers)....................................................................................................................................... 15
Toepassing → TWIO ...................................................................................................................................... 15
Zuren ................................................................................................................................................................. 16
Ascorbinezuur (Vitamine C) .......................................................................................................................... 16
Organische zuren .......................................................................................................................................... 16
Polyfosfaten ...................................................................................................................................................... 16
Eigenschappen .............................................................................................................................................. 16
Kruiden en aromaten......................................................................................................................................... 16
Zaden en vruchten ........................................................................................................................................ 16
Schorsdelen ................................................................................................................................................... 16
Bloemdelen ................................................................................................................................................... 16
Vruchtlichaam ............................................................................................................................................... 17
Vegetatieve delen ......................................................................................................................................... 17
Bewaring → TWIO......................................................................................................................................... 17
Smaakadjunctiva ............................................................................................................................................... 17
1
, Bind- en verdikkingsmiddelen ........................................................................................................................... 17
Indeling.......................................................................................................................................................... 17
Emulgatoren ...................................................................................................................................................... 18
Anti-oxidanten ................................................................................................................................................... 18
Conserveermiddelen .......................................................................................................................................... 18
Zwak organische zuren ...................................................................................................................................... 18
Kleurstoffen ....................................................................................................................................................... 18
Cochenille = karmijnrood .............................................................................................................................. 18
Vleesvreemde proteïnen.................................................................................................................................... 18
Technologische processen .............................................................................................................................. 19
Drogen, zouten en pekelen ................................................................................................................................ 19
Drogen ........................................................................................................................................................... 19
Zouten ........................................................................................................................................................... 19
Pekelen .......................................................................................................................................................... 19
Verhitten ........................................................................................................................................................ 21
Algemeen .......................................................................................................................................................... 21
Technologische effecten .................................................................................................................................... 21
Invloed op geur en smaak ............................................................................................................................. 21
Invloed op de kleur ....................................................................................................................................... 21
Invloed op de structuur ................................................................................................................................. 21
Invloed op de voedings- en nutritionele waarde .......................................................................................... 21
Invloed op vet- en gelei afzetting .................................................................................................................. 21
Invloed op het gewicht .................................................................................................................................. 21
Invloed op veiligheid → belangrijkst ............................................................................................................. 22
Kookparameters ................................................................................................................................................ 22
Kerntemperatuur .......................................................................................................................................... 22
Factoren die de afdoding beïnvloeden ......................................................................................................... 22
Soorten verhitting ............................................................................................................................................. 22
Pasteurisatie.................................................................................................................................................. 22
Sterilisatie...................................................................................................................................................... 22
Kookparameters ................................................................................................................................................ 23
D-waarde ....................................................................................................................................................... 23
Z-waarde ....................................................................................................................................................... 23
Opvolgen van het kookproces....................................................................................................................... 23
F-waarde ....................................................................................................................................................... 23
Referentiekiemen .......................................................................................................................................... 23
Verhittingssystemen .......................................................................................................................................... 23
Verhitten door straling .................................................................................................................................. 23
Verhitten door hete lucht ............................................................................................................................. 23
Verhitten in waterdamp ................................................................................................................................ 23
Verhitten in stoom ........................................................................................................................................ 23
Verhitten in heet water (koken) .................................................................................................................... 23
Verhitten in olie ............................................................................................................................................ 24
Diëlektrisch verhitten .................................................................................................................................... 24
(Co)-extrusie (koken) ..................................................................................................................................... 24
Fermenteren .................................................................................................................................................. 25
Biochemie van de fermentatie .......................................................................................................................... 25
2
, Evolutie in het productieproces ......................................................................................................................... 25
Uitvoerders van de fermentatie ........................................................................................................................ 25
Toevallig of endogene bacteriën ................................................................................................................... 25
Exogene bacteriën = starterculturen ............................................................................................................ 25
Roken ............................................................................................................................................................. 26
Wetgeving ......................................................................................................................................................... 26
Bijlage................................................................................................................................................................ 26
Rook .................................................................................................................................................................. 26
Fenolen.......................................................................................................................................................... 26
Organische zuren .......................................................................................................................................... 26
Alcoholen ...................................................................................................................................................... 26
Carbonyl-verbindingen .................................................................................................................................. 27
Polycyclische aromatische koolwaterstoffen (PAK) ...................................................................................... 27
Gassen ........................................................................................................................................................... 27
Positieve eigenschappen van rook ................................................................................................................ 27
Negatieve eigenschappen van rook .............................................................................................................. 27
Productie van rood ........................................................................................................................................ 27
Rookproces.................................................................................................................................................... 27
Roken versus rookextract .................................................................................................................................. 28
Rookextract ................................................................................................................................................... 28
Productieprocessen ........................................................................................................................................ 29
Rauwe ham ....................................................................................................................................................... 29
Droog zouten → Artisanale producten ......................................................................................................... 29
Legpekel ........................................................................................................................................................ 30
Gekookte hesp ................................................................................................................................................... 30
Productieproces ............................................................................................................................................ 30
Salami................................................................................................................................................................ 31
Paté - Pastei ...................................................................................................................................................... 32
Verpakken (PDF) ............................................................................................................................................ 33
Microbiële aspecten .......................................................................................................................................... 33
Factoren die de groei van micro-organismen beïnvloeden .......................................................................... 33
Verpakkingsmaterialen ..................................................................................................................................... 34
Darmen.......................................................................................................................................................... 34
Verpakkingsstrategieën .................................................................................................................................... 34
Conserveren .................................................................................................................................................. 34
Vacuüm verpakken ........................................................................................................................................ 35
MAP: geModificeerde Atmosfeer verPakking ............................................................................................... 35
Microbiologische voedingsmiddelenmicrobiologie ........................................................................................ 36
Algemene voedingsmiddelen microbiologie...................................................................................................... 36
Voeding ......................................................................................................................................................... 36
Micro-organismen ......................................................................................................................................... 38
Interactie tussen voeding en micro-organismen .......................................................................................... 40
Technieken in de voedingsmiddelenmicrobiologie ............................................................................................ 43
Staalname ..................................................................................................................................................... 43
Kwantitatieve en kwalitatieve analyse .......................................................................................................... 45
Analyse en types micro-organismen in de voeding ...................................................................................... 48
3
, Identificatie ................................................................................................................................................... 50
Karakterisatie ................................................................................................................................................ 52
Voedselcontrole ................................................................................................................................................. 54
Epidemiologie................................................................................................................................................ 54
Voedseluitbraak onderzoek .......................................................................................................................... 55
Overheidsstructuren in een voedseluitbraak management ......................................................................... 56
Voedselveiligheid management .................................................................................................................... 56
Biologische gevaren ....................................................................................................................................... 58
Campylobacter .................................................................................................................................................. 58
Relevante species in de veterinaire volksgezondheid (TWIO) ...................................................................... 58
Fenotypische kenmerken .............................................................................................................................. 58
Campylobacteriosis ....................................................................................................................................... 58
Dierlijk reservoir ............................................................................................................................................ 59
Salmonella ......................................................................................................................................................... 61
Taxonomie ..................................................................................................................................................... 61
Isolatie ........................................................................................................................................................... 61
Groei kenmerken .......................................................................................................................................... 61
Salmonellosis ................................................................................................................................................. 61
Voedselveiligheid .......................................................................................................................................... 62
Listeria monocytogenes .................................................................................................................................... 63
Taxonomie ..................................................................................................................................................... 63
Fenotypische kenmerken .............................................................................................................................. 63
Identificatie ................................................................................................................................................... 63
Fenotypische kenmerken .............................................................................................................................. 63
Serovar identificatie ...................................................................................................................................... 63
Karakterisatie ................................................................................................................................................ 63
Listeriosis ....................................................................................................................................................... 63
Voedselveiligheid .......................................................................................................................................... 64
Enteropathogene E. coli .................................................................................................................................... 65
Yersinia .............................................................................................................................................................. 65
4
