Fyzikální nebezpečí z potravin, jejich nepříznivý vliv na zdraví člověka a stanoveni jejich kritických limitů v systémech založených na principu HACCP

MUDr. Pavla SVRČINOVÁ

Disertační práce

Physical hazards in food, their adverse health impact and establishment of critical limits in procedures based on HACCP principles

Anotace:

The food safety hazard can be divided into several different categories to take into account the nature of the hazard. Food safety is a function of more than microbiological risks, even if it occupies most of the subtitles. Problems of chemical and physical hazards in food are reflected in the continued withdrawal of food products. Physical hazards include any materials that inadvertently make their way into the food originating from the manufacturing equipment (pieces of metal) or from the packaging (glass, plastic) (1). A thesis is a summary of possible physical contamination of food and meals by foreign bodies. The physical risk can be caused by a foreign body, and different definitions are used in the literature. A foreign body can be defined as anything that is perceived by the consumer as something that is inappropriate in the food. It is important to remember that a foreign body can be considered as a physical risk only if it can cause harm to the health of the consumer. Otherwise, the risk of a piece of paper in food for adults and otherwise in food for young children will be assessed. The physical hazards could have significant impact on digestive or respiratory systems. However, this hazard is not very often correctly assessed by food business operators (FBO) during implementation of the HACCP. Foreign body in food is perceived by public as something to be very simply solved by FBOs. However, foreign body is the biggest single source of customer complaints received by FBOs, retailers and enforcement authorities. In even the best-managed processes, the accidental presence of unwanted items could occasionally occur. Foreign body in food is believed to be a matter of concern to all FBOs. However, the level of inclusion of physical hazards by Czech FBOs in the hazard analysis is still low. The consumers experience with foreign bodies in food or even health problems caused by foreign bodies is continuing on high level. Consumer complaints regarding foreign bodies from food products should be an important question for the food industry. The thesis summarizes existing knowledge about the possibilities of detecting individual types of foreign bodies in food and food. The thesis recapitulates the possibilities of using individual detecting or separating methods with respect to the material of a possible foreign body, taking into account the type of food which the foreign body may be present in. There are also limitations on the use of individual detection methods. The thesis recapitulates the economic impact of the health adverse effect of the presence of foreign body in food. Thesis offers some possibilities to improve current situation.

Abstract:

The food safety hazard can be divided into several different categories to take into account the nature of the hazard. Food safety is a function of more than microbiological risks, even if it occupies most of the subtitles. Problems of chemical and physical hazards in food are reflected in the continued withdrawal of food products. Physical hazards include any materials that inadvertently make their way into the food originating from the manufacturing equipment (pieces of metal) or from the packaging (glass, plastic) (1). A thesis is a summary of possible physical contamination of food and meals by foreign bodies. The physical risk can be caused by a foreign body, and different definitions are used in the literature. A foreign body can be defined as anything that is perceived by the consumer as something that is inappropriate in the food. It is important to remember that a foreign body can be considered as a physical risk only if it can cause harm to the health of the consumer. Otherwise, the risk of a piece of paper in food for adults and otherwise in food for young children will be assessed. The physical hazards could have significant impact on digestive or respiratory systems. However, this hazard is not very often correctly assessed by food business operators (FBO) during implementation of the HACCP. Foreign body in food is perceived by public as something to be very simply solved by FBOs. However, foreign body is the biggest single source of customer complaints received by FBOs, retailers and enforcement authorities. In even the best-managed processes, the accidental presence of unwanted items could occasionally occur. Foreign body in food is believed to be a matter of concern to all FBOs. However, the level of inclusion of physical hazards by Czech FBOs in the hazard analysis is still low. The consumers experience with foreign bodies in food or even health problems caused by foreign bodies is continuing on high level. Consumer complaints regarding foreign bodies from food products should be an important question for the food industry. The thesis summarizes existing knowledge about the possibilities of detecting individual types of foreign bodies in food and food. The thesis recapitulates the possibilities of using individual detecting or separating methods with respect to the material of a possible foreign body, taking into account the type of food which the foreign body may be present in. There are also limitations on the use of individual detection methods. The thesis recapitulates the economic impact of the health adverse effect of the presence of foreign body in food. Thesis offers some possibilities to improve current situation.

Klíčová slova

Fyzikální riziko, cizí těleso, analýza rizik, zdravotní riziko, HACCP

Jazyk práce: čeština

Datum vytvoření / odevzdání či podání práce: 15. 3. 2019

Zveřejnit od: 31. 12. 2999

Obhajoba závěrečné práce

• Obhajoba proběhla 17. 6. 2019
• Vedoucí: prof. MUDr. Vladimír Janout, CSc.

OSTRAVSKÁ UNIVERZITA

Lékařská fakulta

Doktorský studijní program / obor:
Veřejné zdravotnictví / Ochrana veřejného zdraví