Consumption Of Sausages Research Articles

Chronic daily intake, probabilistic carcinogenic risk assessment and multivariate analysis of volatile N-nitrosamines in chicken sausages

ABSTRACT Volatile N-nitrosamines (VNAs) are probably and possibly carcinogenic compounds to humans and widely found in processed meat products. In this study, the dietary exposure distribution and probabilistic cancer risk for main VNAs (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosomethylethylamine, N-nitrosopiperidine, N-nitrosodibutylamine, and N-nitrosodi-n-propylamine) were calculated by Monte Carlo simulation (MCS). The lowest and highest mean concentrations of these six NAs were related to NDBA and NDEA as 0.350 and 2.655 μg/kg, respectively. In the 95th percentile, chronic daily intake of total VNAs for children (3–14 years) and adults (15–70 years) were calculated to be 2.83 × 10−4 and 5.90 × 10−5 mg/kg bw/day, respectively. The cancer risk caused by the consumption of chicken sausages was less than 10−4, indicating low concern for the Iranian population. According to principal component analysis and heat map results, NDEA, NPIP and frying showed a positive correlation, highlighting that the variables follow a similar trend.

Characteristics of the Diet, Food Preferences, and Perceptions of Healthy Eating in 11–12-Year-Old Schoolchildren

Introduction: The issue of healthy eating of schoolchildren as one of the most important factors in maintaining and improving health of the younger generation, as well as preventing non-communicable diseases in the population as a whole, is recognized as a socially significant problem at the international level and in many countries of the world, including Russia. Objective: To establish characteristics of the diet, food preferences, and awareness about the importance of healthy eating among 11–12-year-old schoolchildren in order to determine teaching content promoting healthy eating practices in this age group. Materials and methods: The questionnaire-based survey was conducted from May to August 2023 involving 150 fifth-year schoolchildren from Cherepovets (mean age: 12.3 ± 0.37 years). The questionnaire contained closed-ended questions grouped into three blocks corresponding to the subject of study and the answers were then analyzed using quantitative, qualitative, and generalization methods. Results: Nutritional imbalance in the 11–12-year-old schoolchildren was established. We noted low daily consumption of potable water in 32.0 % of the respondents, the absence of fermented dairy products, cheese or cottage cheese (17.8 % and 18.7 %, respectively), as well as fish (51.3 %), meat (16.7 %), eggs (23.5 %), and porridge (36.2 %) in the diet. At the same time, we observed a high frequency of daily consumption of sausages (28.7 %), mayonnaise or ketchup (19.3 %) accompanied by low daily intake of fresh fruits and vegetables (ca. 58.0 %). Preferring sweet carbonated drinks to juices (41.5 %) and fried foods (52.6 %) indicated unhealthy dietary habits. 42.0 % of the teenagers had certain gaps in knowledge about healthy eating. Conclusions: The established dietary habits, food preferences, and perceptions of healthy eating among 11–12-year-old schoolchildren indicate the need for proper nutrition education at school.

The Association between Diet and Multiple Sclerosis.

Multiple sclerosis (MS) is a chronic autoimmune disease of the Central Nervous System (CNS) that affects individuals between the ages of 20 and 40 years, with a higher prevalence among women. Prevalence of this disease has increased significantly in recent decades in different geographical areas. There is evidence to suggest that both genetic and environmental factors play a role in the development of MS. This study aims to investigate the potential relationship between diet and MS in the Azeri population of the East Azerbaijan province of Iran. 467 MS patients and 260 non-related healthy individuals under the age of 15 completed a dietary demographic questionnaire. The relationship between food consumption and MS was evaluated using the obtained data. MS patients had a significantly higher consumption of fat, high-fat dairy, fast food, soybean, sausages and kielbasa, pickles, and leftover food (p-value=0.0001), while healthy individuals had a higher consumption of fruit (p-value=0.0001). Consumption of Meat, sweets, and fizzy drinks was also found to be higher in MS patients (p-value<0.05). There was no significant difference in the consumption of vegetables, cakes biscuits, and spices between the two groups (p-value>0.05). The results suggest that fruit consumption under the age of 15 may be a protective factoragainst MS, while the consumption of fat, high-fat dairy, fast food, soybean, sausages and kielbasa, pickles, leftover food, meat, sweets, sauce, and fizzy drinks under the age of 15, maybe risk factors for MS.

Correlation between toxoplasmosis and schizophrenia in Egyptian patients and its impact on dopamine serum levels

Toxoplasma gondii, a parasite infecting around one-third of the global population, has been linked to neurological disorders like schizophrenia. Abnormal dopamine levels are linked to the pathophysiology of schizophrenia, but their association remains unclear. This study aimed to investigate the relationship between T. gondii seroprevalence and dopamine serum levels in schizophrenic patients in Egypt. This case-control study included 93 patients diagnosed with schizophrenia and 93 individuals as controls. T. gondii seroprevalence was determined using an enzyme-linked immunosorbent assay (ELISA). Dopamine serum levels were measured using ELISA. Sociodemographic and clinical characteristics were also collected. The study found a higher prevalence of T. gondii IgG antibodies in patients with schizophrenia (68 %) compared to controls (46.2 %). Contact with cats, sausage consumption, and undercooked meat were identified as possible risk factors associated with T. gondii infection. The mean level of serum dopamine was significantly (P < 0.001) higher in patients with schizophrenia (115.3 Pg/ml ±31.8) compared to the control group (75.02 Pg/ml ±26.5). The study found that schizophrenic patients with T. gondii seropositivity had significantly higher dopamine serum levels (mean=145.2 ± 32.1 pg/ml) than those without T. gondii seropositivity (mean=122.5 ± 29.7 pg/ml) (p = 0.001). Logistic regression analysis revealed that T. gondii seropositivity was a significant predictor of increased dopamine serum levels in schizophrenic patients (odds ratio=3.4, 95 % confidence interval=1.8–6.4, p < 0.001). The study suggests that T. gondii seroprevalence may increase dopamine serum levels in Egyptian schizophrenic patients, potentially contributing to dopamine dysregulation in schizophrenia, but further research is needed to confirm these findings and investigate the underlying mechanisms.

Health benefits of consumption of chicken sausage enhanced with local beetroot powder

Sausage is a community’s product, a processed meat product which is wrapped in a casing. Sausages with high-fat content contain high calories and will cause weight gain if consumed excessively. The impact of consuming sausage can be caused if high-fat and high-calorie sausages are consumed continuously for a long time. Increasing public awareness of health demands for sausage products that are safe for consumption. This study aimed to determine the health benefit of consuming sausage enriched with local beetroot powder on the performance and lipid profile of white rats (Rattus novergicus L.). This study used white rats Spraque-Dawley strain male, aged between 7-8 months with a weight of 180 to 200 g. This research is equipped with ethical clearance number: 00116/04/LPPT/XII/18. The research material was 25 individuals who were fed AIN 93M and chicken sausage at doses of 1.8, 2.7, and 3.6 g/head/day for 30 days. The results of this study showed that the highest daily body weight gain (ADG) was found in white rats with AIN 93M basal diet of 234.4±3.8 g/head/day while the lowest was found in white rats that consumed chicken sausage enhanced with local beetroot powder at a dose of 2.7 g/head/day was 0.66±0.4 g/head/day. In addition to the achievement of ADG which can be slowed down, it is also necessary to look at the impact on the lipid profile. Tests on the consumption of chicken sausage substituted with 2% local beetroot powder have an effect on increasing HDL, decreasing cholesterol, LDL, triglycerides and glucose if consumed for 3 consecutive weeks. The equivalent dose of white rats into human doses of chicken sausage enhanced with beetroot powder the consumption was 0.33 g/kg BW/day. Based on this, it can be recommended that the consumption of chicken sausage containing 2% local beetroot powder is 0.33 g/kg BW/day with a maximum time limit for regular consumption for 3 weeks

Monitoring the quality and safety of sausage products

The role of quality control in providing consumers with high-quality food is shown. The objects of the study were encoded samples of sausage products. In total, 76 samples of boiled and boiled-smoked sausages presented on the consumer market of Kuzbass were analyzed. Quality monitoring was carried out in the period from 2019 to 2022. When conducting research, we used generally accepted methods for testing sausages in accordance with the requirements of current regulatory documents. Gravimetric, extraction, titrimetric, capillary electrophoresis, spectrophotometric, organoleptic test methods were used. A non-compliance with the requirements of TR CU 022/2011 was found in 4.3% of the samples in terms of the availability of the marking for reading. A discrepancy in terms of the mass fraction of moisture was revealed in 1% of sausages, in 3.5% an overestimated content of sodium chloride by 0.1-0.3%, in one sample a starch content of up to 2.0% was detected. In addition to the normalized indicators, the iron content, the residual activity of acid phosphatase, the mass fraction of glutamic acid and its salts (E620-E625) were determined. its salts is within acceptable limits. The content of iron in the analyzed samples is from 7 to 13 mg/kg of the product.The results obtained can be used in the preparation of a daily diet, taking into account the permissible norms for the consumption of sausages.

Associação entre insuficiência cardíaca e consumo de alimentos ultraprocessados em idosos: um estudo transversal

Abstract Objective To estimate the prevalence of heart failure (HF) and explore its potential association with the consumption of ultra-processed foods (UPF) in older adults. Method This cross-sectional study utilized medical records of 1,322 older adults (55% women; mean age of 70.4 years) treated in primary health care facilities in the state of Roraima, Brazil. A cardiologist diagnosed HF based on diagnostic tests such as echocardiography, clinical evaluation, and analysis of medical history. Nutritionists assessed UPF consumption using a nationally standardized form commonly employed in Brazilian primary health care units. Results The findings revealed that 15.4% of older adults had HF. Significant associations were observed between UPF groups and HF, with the probability of HF ranging from OR=1.97 (95% CI=1.36–2.84) for the consumption of hamburgers and/or sausages to OR=2.59 (95% CI=1.73–3.74) for the consumption of filled biscuits, sweets, and treats. Conclusion The consumption of UPF was associated with a high prevalence of HF in this sample of Brazilian older adults. Policymakers and healthcare professionals directly involved with this population should collaborate on targeted interventions and guidelines to reduce UPF consumption and increase the intake of unprocessed foods.

Associations of diet quality and food consumption with serum biomarkers for lipid and amino acid metabolism in Finnish children: the PANIC study.

To investigate the associations of overall diet quality and dietary factors with serum biomarkers for lipid and amino acid metabolism in a general population of children. We studied 194 girls and 209 boys aged 6-8years participating in the Physical Activity and Nutrition in Children study. Food consumption was assessed by 4-day food records and diet quality was quantified by the Finnish Children Healthy Eating Index (FCHEI). Fasting serum fatty acids, amino acids, apolipoproteins, as well as lipoprotein particle sizes were analyzed with high-throughput nuclear magnetic resonance spectroscopy. Data were analyzed using linear regression adjusted for age, sex, and body fat percentage. FCHEI was directly associated with the ratio of polyunsaturated (PUFA) to saturated fatty acids (SFA) (PUFA/SFA), the ratio of PUFA to monounsaturated fatty acids (MUFA) (PUFA/MUFA), the ratio of PUFA to total fatty acids (FA) (PUFA%), the ratio of omega-3-fatty acids to total FA (omega-3 FA%), and inversely associated with the ratio of MUFA to total FA (MUFA%), alanine, glycine, histidine and very-low density lipoprotein (VLDL) particle size. Consumption of vegetable oils and vegetable-oil-based margarine (≥ 60% fat) was directly associated with PUFA/SFA, PUFA/MUFA, PUFA%, the ratio of omega-6 FA to total FA (omega-6 FA%), and inversely associated with SFA, MUFA, SFA to total FA (SFA%), MUFA%, alanine and VLDL particle size. Consumption of high-fiber grain products directly associated with PUFA/SFA, PUFA/MUFA, omega-3 FA%, omega-6 FA%, PUFA% and inversely associated with SFA and SFA%. Fish consumption directly related to omega-3 FA and omega-3 FA%. Consumption of sugary products was directly associated with histidine and VLDL particle size. Vegetable, fruit, and berry consumption had direct associations with VLDL particle size and the ratio of apolipoprotein B to apolipoprotein A1. Consumption of low fat (< 1%) milk was directly associated with phenylalanine. A higher consumption of high-fat (≥ 1%) milk was associated with lower serum MUFA/SFA and higher SFA%. Sausage consumption was directly related to SFA% and histidine. Red meat consumption was inversely associated with glycine. Better diet quality, higher in intake of dietary sources of unsaturated fat and fiber, and lower in sugary product intake were associated with more favorable levels of serum biomarkers for lipid and amino acid metabolism independent of adiposity. ClinicalTrials.gov: NCT01803776, registered March 3, 2013.

Changes in dietary markers during the covid-19 pandemic in Brazil.

Evaluate changes in the Brazilian population's diet and its determinants during the covid-19 pandemic. We used diet data collected by the Datafolha Institute in 2019 (n = 1,384), 2020 (n =1,214), and 2021 (n = 1,459) from independent and representative samples of the adult population (aged 18 to 55 years) from all socioeconomic classes and geographic regions of Brazil. Food consumption was measured by checking the consumption of 22 sets of food on the day before the survey. The third cycle also included questions about changes in eating habits during the pandemic. We estimated the prevalence of consumption of the food sets in each cycle of the survey and used statistical tests for comparisons of proportions between the three cycles. Between 2019 and 2020, we observed a significant increase in the consumption of cereals, milk, packaged snacks or salty cookies, and industrialized sauces, as opposed to a decrease in the consumption of eggs. Between 2019 and 2021 and between 2020 and 2021, on the other hand, there was a significant decrease in the consumption of cereals, vegetables, fruits, and industrialized fruit juices and an increase in the consumption of soda, sweets, cookies, sausages, industrialized sauces, and ready meals. When asked about the main changes in the purchase and preparation of meals, 46.3% of the respondents reported consuming more food prepared at home during the pandemic. Regarding changes in eating habits, 48.6% of the respondents reported a change in their eating habits during the pandemic. The main reasons for such changes were greater concern with health (39.1%) and self-reported decreased family income (30.2%). The covid-19 pandemic had a negative impact on the diet of the population, and increased consumption of ultra-processed foods was reported for that period.

A 6-items Questionnaire (6-QMD) captures a Mediterranean like dietary pattern and is associated with memory performance and hippocampal volume in elderly and persons at risk for Alzheimer’s disease

BACKGROUND: There is evidence that adherence to Mediterranean-like diet reduces cognitive decline and brain atrophy in Alzheimer's disease (AD). However, lengthy dietary assessments, such as food frequency questionnaires (FFQs), discourage more frequent use. OBJECTIVE: Here we aimed to validate a 6-items short questionnaire for a Mediterranean-like diet (6-QMD) and explore its associations with memory performance and hippocampal atrophy in healthy elders and individuals at risk for AD. METHODS: We analyzed 938 participants (N = 234 healthy controls and N = 704 participants with an increased AD risk) from the DZNE-Longitudinal Cognitive Impairment and Dementia Study (DELCODE). The 6-QMD was validated against the Mediterranean Diet (MeDi) score and the Mediterranean-DASH Diet Intervention for Neurodegenerative Delay (MIND) score, both derived from a detailed FFQ. Furthermore, associations between the 6-QMD and memory function as well as hippocampal atrophy were evaluated using linear regressions. RESULTS: The 6-QMD was moderately associated with the FFQ-derived MeDi adherence score (ρ = 0.25, p &lt; 0.001) and the MIND score (ρ = 0.37, p= &lt; 0.001). Higher fish and olive oil consumption and lower meat and sausage consumption showed significant associations in a linear regression, adjusted for diagnosis, age, sex and education, with memory function (β = 0.1, p = 0.008) and bilateral hippocampal volumes (left: β = 0.15, p &lt; 0.001); (right: β = 0.18, p &lt; 0.001)). CONCLUSIONS: The 6-QMD is a useful and valid brief tool to assess the adherence to MeDi and MIND diets, capturing associations with memory function and brain atrophy in healthy elders and individuals at increased AD dementia risk, making it a valid alternative in settings with time constraints.

Risk factors for listeriosis due to sausage consumption in Mexico: consumer practices, bacterial survival, and quantitative microbial risk assessment.

Listeriosis is a foodborne disease caused by Listeria monocytogenes (Lm), which represents a public health problem. Lm has been identified as an important contaminating bacterium of ready-to-eat meat products (RTEM) in Mexico. The objective was to explore the risk factors for acquiring listeriosis due to sausage consumption by defining the consumer profile, evaluating the survival of Lm in sausage (5, 10, and 25 °C for 32 days) and performing a quantitative microbiological risk assessment. The survey of 100 participants revealed that the factors compromising the safety of the RTEM by the consumer are the extension of the shelf life. Acquiring packaged RTEM was observed as a safe habit. All respondents stated that they were unaware of listeriosis, but 18% reported infections linked to RTEM, mainly sausage. The sausage supports the growth of Lm, whose population increases in congruence with temperature (25 °C > 10 °C >5 °C) and storage time (P ≤ 0.05). The increase in temperature decreases the adaptation time (Lag25 °C = 1.0 h, Lag10 °C= 92.5 h, Lag5 °C = 226.1 h) and increases the growth rate (μ25 °C = 4.43 CFU/h, μ10 °C = 0.075 CFU/h, μ5 °C = 0.0026 CFU/h) of Lm on the sausage. The risk of listeriosis due to sausage consumption increased according to the increase in temperature: 5.53 × 10-8-1.42 × 10-5 (5 °C), 0.00616-0.111 (10 °C), and 0.109-1.00 (25 °C). Consumer education in the hygienic management of RTEM and information on associated pathogens will minimize the risk of disease.

Effect of the nutrition violation on the of development of functional gastrointestinal disorders in school-age children

Nutrition is one of the important risk factors for the occurrence of functional gastrointestinal disorders in children (FGID).&#x0D; Objective — to study the nutrition violations in children with FGID.&#x0D; Materials and methods. Observation involved 110 children with FGID aged 6 to 18 years. The patients were divided into two groups: I study group included 44 children with an overlap of functions dyspepsia (FD) and irritable bowel syndrome (IBS). The II study group consisted of 66 pediatric patients with FD. The control group consisted of 30 healthy children. The diagnosis of functional dyspepsia and IBS was established based on the clinical symptoms according to the Rome IV criteria (2016). To detect violations in the nutritional regimen and food preferences of schoolchildren, a questionnaire survey was performed with the use of the Youth Adolescent Food Frequency Questionnaire, adapted to the model of children’s nutrition in Ukraine.&#x0D; Results. The frequency of violations in the nutritional regimen, such as refusal of breakfast or a full lunch at school, reducing the daily frequency of meals, was higher in children with FGID than in healthy children. The violations of nutrition in children with overlapping FD and IBS was observed more often than in children with FD. The frequency of consumption of vegetables, cereals and grains was lower in children with FGID, and the consumption of meat, sausages and confectionery, fast food, chips, nuts and seeds, energetics and sweet carbonated beverages was higher than in healthy children. In children with overlapping FD and IBS, the frequency of consumption of vegetables, cereals and grains is lower, and the consumption of confectionery, fast food, energetics, and sweet carbonated drinks was higher than in children with FD.&#x0D; Conclusions. Violations of the regimen and quality of nutrition is a risk factor for the formation of FGIR in children and should be considered in the treatment.&#x0D;

Trends in food consumption by adults in a Brazilian northeastern state

ObjectiveThe economic and political crisis experienced by Brazil, together with the COVID-19 pandemic, may have negatively impacted the food consumption of Brazilian families over recent years. This study aimed to analyze trends in food consumption among adults in a Brazilian northeastern state. MethodsThis was an epidemiological study which involved the analysis of data from the Food and Nutrition Surveillance System (SISVAN) relating to the food consumption of adults (20–59 years-of-age) in the state of Ceará in 2015 and 2020. Data are presented by frequency distribution. ResultsIn the year 2015–2020, the food consumption of 14,840 adults were registered in SISVAN. There was evidence of a decline in the habit of having three main meals a day (−63.5%), mainly among women (−67.9%). Between 2015 and 2020, there was a decline in the consumption of beans (−7.4%) and an increase in the consumption of fruits (68.2%) and vegetables (82.9%). When considering ultra-processed foods, there was a significant increase in the consumption of hamburgers and sausages (83.3%), cookies (39.1%) and sweetened beverages (25.5%). ConclusionsOur findings indicate that the habit of having three main meals a day decreased between 2015 and 2020 in the adult population of Ceará, as determined by public data available in SISVAN, especially among women. In addition, there was an increase in the consumption of ultra-processed foods. Therefore, health interventions aimed at nutritional education and the fight against hunger are essential to face these challenges that affect society.

Is “stay-at-home” synonymous of inactivity? Factors related to sedentary lifestyle in a Brazilian sample during COVID-19 initial quarantine

PurposeThe purpose of this study is to describe the prevalence of a sedentary lifestyle (<150 min of physical exercise/week) and associated factors of this behavior in Brazil.Design/methodology/approachAn observational study was conducted through an online questionnaire in August–September 2020 (5.5 months after the beginning of the pandemic in the country). Socioeconomic, lifestyle, anthropometric, dietary and perceived stress data were evaluated as possible related factors to a sedentary lifestyle through multiple logistic regression analysis.FindingsA total of 1,347 individuals were evaluated (median of 31 years old, 80.1% women), of whom 76.7% were considered sedentary. Associated factors to a sedentary lifestyle were being overweight; a greater difference between current weight and prepandemic weight; female sex; lower percentage of home-cooked meals; greater increase in the frequency of consumption of alcoholic beverages; higher frequency of consumption of cereals, sausages and sweets during the pandemic; and higher score of perceived stress.Originality/valueTo the best of the authors’ knowledge, no studies have aimed to reveal the associated factors to a sedentary lifestyle during the COVID-19 pandemic in Brazil. Protective factors against a sedentary lifestyle were eating breakfast, being a student, living with parents, a higher frequency of fruit consumption, a higher rate of alcohol consumption and a higher cognitive restriction of food intake during the pandemic. Most of the study participants were sedentary, especially women. A sedentary lifestyle was associated with worse lifestyle/eating habits and stress. Such findings encourage an interdisciplinary approach because habits and lifestyle have numerous interferences.

Production of meat and products of its processing in Kazakhstan: improving the quality and assortment

The goal is to summarize the results of the development of meat processing industry in Kazakhstan, to analyze market changes in domestic sausage market, including its total volume, the distribution of market share between producers by type of product, region, export and import, per capita consumption, consumer preferences, culture and profile of buyers. Methods – for the analysis of primary and secondary information, desk and field methods of conducting marketing research were used, official statistics were studied, and a survey of industry specialists was conducted. Results – the dynamics of sausage production in the Republic of Kazakhstan over the past five years was determined, the factors that contributed to its changes were identified. An analysis of the volumes of production of sausage products, meat processing, canning, the pace of development of the meat industry, the use of production capacities in the regions of the country is given. The structure of market, tastes of consumers, the level of competition, main trends, territorial location of manufacturers and sales directions are considered. Conclusions – the consumption of sausages in Kazakhstan is more than 85.6 thousand tons, or 11 kg per capita per year. The largest number of manufactured and processed sausages is in the West Kazakhstan and East Kazakhstan regions. Over the past 5 years, in the republic as a whole, the increase was 1.9 times, which was facilitated by the growth in demand, the development of technologies, and small business. The authors note the absence of large producers, their fragmentation, as well as a number of problems associated with the shortage of raw materials, the irrational use of its secondary reserves, and the need to reduce losses. To increase the investment attractiveness of the meat processing industry, it is necessary to solve the economic problems of coordinating intersectoral relations related to attracting investment resources and their targeted

Cross-Sectional Survey of Sausage Consumers in Algeria: Prevalence and Risk Factors for Development of Food-Borne Illnesses and Antibiotic Use Behavior

This cross-sectional questionnaire study was designed to determine the prevalence of food-borne illnesses and potential risk factors among Algerian sausage consumers, and to assess antibiotics use behavior among sick consumers. From August, 2018 to June, 2019, a total of 800 structured questionnaires were distributed randomly to sausage consumers from ten (10) departments of Algiers, Algeria. The data collected were analyzed with different statistical approaches. The results showed that out of the 384 sausage consumers surveyed, 22.39% reported having food-borne illnesses after sausage consumption, with 8.14% of sick consumers hospitalized. The prevalence of foodborne illnesses among sausage consumers was significantly higher among males (25.69%) than females (21.09%) (OR=1.36), and also significantly higher (p&lt;0.01) among consumers without children (24.54%) than among those who had children (17.12%). Sausage consumers who were immuno-deficient had the highest frequency of being sick, 41.38% (OR=3.62, p&lt;0.0001), followed in descending order by consumers who had children, 34.85% (OR=1.9, p=0.01), and pregnant consumers, 28.12% (OR=1.56, p=0.03). For antibiotic use behavior, out of 86 sick consumers, 59.3% had self-medicated on antibiotics, and 17.44% had interrupted the antibiotics treatment. This study provides for the first-time information about baseline of the attitude and behavior regarding antibiotic use among Algerian sausage consumers who developed food-borne illness. Thus, it can be concluded that raw sausage must be consumed with precaution for vulnerable groups at risk. Public education programs should be developed to target misconceptions of antibiotics use and vulnerable groups at risk.

Components of a healthy lifestyle among tertiary students in Kemerovo

Highlights. The results of an online survey of Kemerovo students regarding nutrition, physical activity, smoking, drinking alcohol, and maintaining a healthy lifestyle are presented.University students do not always follow the principles of healthy living due to poor nutrition, low physical activity and high consumption of tobacco and alcohol products.Aim. To evaluate dietary habits and modifiable cardiovascular risk factors in tertiary students in Kemerovo.Methods. The pilot study included 136 university students (aged 20-21 years) residing in Kemerovo who filled out online questionnaires. The questionnaires were comprised of questions about the preferred diet, lifestyle, level of physical activity, the presence of behavioral risk factors for non-communicable diseases (smoking, drinking alcohol). Additionally, the respondents` subjective opinion about their own healthy lifestyle (HLS) was evaluated.Results. The obtained data demonstrates a high prevalence of meat and sausage consumption (60%) and a low frequency of vegetables and fruits consumption (26%) among tertiary students. Simultaneously, most of the respondents have restricted the intake of savory snacks and consumption of sweet carbonated drinks. Almost a third of students skip breakfast and regularly visit fast food restaurants. Most of the respondents do not consider replacing red meat with fish or poultry, or using more low-fat dairy products and fruits instead of confectionery in their diet. A third of young people (33%) aged 20-21 have smoked or are currently smoking cigarettes, and more than half (63%) have consumed or regularly consume alcohol. Moreover, a very low percentage of students (7%) devote their time to regular physical activity. The analysis of the respondents` subjective opinion of their lifestyle has revealed that most students do not fully comprehend the concepts of “healthy lifestyle” and “healthy diet”, because their answers did not meet the criteria of healthy lifestyle. Only 57.7% of respondents who believe their lifestyle to be healthy are actually correct.Conclusion. Tertiary students in Kemerovo do not always follow the rules of healthy lifestyle. It has been illustrated by their poor nutrition, low physical activity and frequent alcohol and tobacco use. Students associate healthy diet exclusively with not consuming sugary drinks, savory snacks, fast food, and having proper breakfast, which could be caused by the lack of general knowledge about a proper balanced diet.

Procurement in Sausage Supply Chain - A Case Study From Mavin Foods

As a result of a rise in disposable incomes, population growth, and urbanization, sausage consumption in Vietnam has increased significantly over the last decade. To meet the higher demand from the local market, meat processors must establish an appropriate supply chain with identified sources to ensure food safety and good quality at a reasonable cost. This paper tries to assess the purchasing activities in the sausage supply chain in Vietnam in general and at a specific company such as Mavin Foods in particular. An in-depth interview method was applied by authors to get data for insight procurement practice of Mavin Foods’ sausage supply chain. The paper reveals the company’s self-contained production chain (3F) that helps to control all stages of Mavin’s sausage supply chain with many opportunities and challenges.

Sistem Informasi pada Persediaan Barang Berbasis Web di Frozen Food

Frozen Food Store is a store engaged in the sale of processed frozen instant foods that are durable and easy to serve. Meat-based frozen food products currently vary widely in the market and are consumed quite a lot. Survey data conducted by the Ministry of Agriculture (2015) revealed a very rapid development in the consumption of processed meat at the national level. The average development of processed meat consumption annually is 10.28 percent. The results of another survey stated that the increase in consumption of sausages grew by an average of 4.46 percent per year. Frozen food products such as nuggets, meatballs and sausages are the most consumed processed meat products. The increasing consumer demand for frozen food has an impact on the increasing demand for meat, chicken and beef. Currently at the Affa Frozen Food Store, the data collection process for incoming goods still has many shortcomings, often goods go out and inventory stock is not recorded due to human error, so that data collection in the store is not optimal. . In order for the system to run optimally, it is recommended to use an inventory information system. The purpose of this inventory information system is to overcome the problems that often occur in the currently running system at the Frozen Food Store and be a good solution for companies to create a faster and more accurate system in managing inventory. Often the company has problems

Medical and biological studies of meat polycomponent products based on regional raw materials

The article is devoted to the study of the medical and biological safety of consumption of multicomponent meat-rich semi-finished products and semi-smoked sausage. When creating functional products, the approach of multi-ingredient modeling of the future product is applied according to the principle of adding nutritional and biological value. The multi-component nature of the constituent ingredients with different chemical composition makes it possible to obtain products with specified characteristics. There is a problem of ensuring the food safety of the developed product during production, storage and consumption of finished products.&#x0D; The purpose of the study was to study the effect of the developed meat-containing polycomponent semi-finished products and semi-smoked sausage on the growth dynamics and the level of metabolic processes of experimental rats when they are introduced into the standard diets of animals in the amount of 30 %. The work was performed on 36 white non-linear rats weighing 160–200 g.&#x0D; Medical and biological studies of multicomponent meat-containing products have shown their absence of a negative effect on the growth and development of animals, the level of metabolic processes during the growth period.&#x0D; It has been established, that feeding rats with meat-rich polycomponent products in the amount of 30 % of the standard diet increases the live weight of rats by 33–38 % within 3 weeks. Anatomopathological changes in the internal organs of the experimental rats were not detected.&#x0D; The inclusion of meat-rich multicomponent products in the diet of rats promotes the strengthening of hematological processes in the body, increases the concentration of erythrocytes in the blood to 8.01±0.11·1012/l, which is 12.7 % higher, compared to the control animals, increases the hemoglobin content in erythrocytes by 45.83–58.33 % higher, compared to the control animals.&#x0D; It has been proven, that the consumption of meat-containing multicomponent products by rats leads to an increase in the concentration of total protein by 4.79 %, hemoglobin by 42.12 %, and creatinine by 19.68 %. Enhanced protein synthesis due to intensification of catabolism leads to an increase in bilirubin concentration by 19.12–21.97 % compared to the control rats