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25CONTAMINANTS AND FOOD SAFETY Atadjanova M.K.
Atadjanova Muhayyo Komilovna- Student, NATURAL SCIENCES FACULTY, DEPARTMENT OF ECOLOGY AND SAFETY OF LIFE, URGANCH STATE UNIVERSITY, URGANCH, REPUBLIC OF UZBEKISTAN
Abstract: are any foods consumed by us safe? The answer must be negative, since safety means no risk of risk. Like many other aspects of life, absolute food safety is impossible, because there is practically no component of our food that was not dangerous for one or another part of the population. It is known that, as a disadvantage, such an excess of any traditional ingredients in food products (for example, protein, vitamins, microelements, etc.) with their long-term consumption leads to irreversible impairment of health. Keywords: allergic reactions, indicated weight, additives, stabilizers, structuring agents.
Recently, consumers have often asked questions about the dangers and benefits of food products, their ingredients and the dangers arising from their consumption. This is due to information that appears in various sources about the dangers of certain products, additives, natural or applied food ingredients. As a result of the appearance of premature, incomplete, and simplified information about complex nutritional research, the nature of proven facts is often given by scientific assumption. Thus, public attention is focused not on what is useful, but on what is harmful. Often it is not taken into account that the lack of awareness and education of the consumer scares him and causes psychological discomfort.
Many have allergic reactions of varying degrees from products, for most other people do not pose any problems, for example, the consumption of milk, citrus fruits, fish and other products.
The various hazards associated with the consumption of food can be combined into several groups. Risk assessment in any such group includes three main criteria:
1. The weight of the danger indicates the type of effect caused, changes in mild and temporary discomfort to more serious and circulating actions to irreversible consequences, including death.
2. The frequency of occurrence, which refers to the number or instances of the intensity of this effect.
3. The time of onset of the effect implies its occurrence from the moment of exposure to the danger, which may change from the onset of an immediate effect to long-term consequences.
Quantifying these three risk criteria is not the same difficulty. Sometimes direct observation of a person is possible, but in most cases there are only fragmentary indirect data based on epidemiological studies, experiments on laboratory animals and other systems of analysis. However, it is possible to give a relative risk assessment for various branches of food safety and get a general picture of the whole problem by analyzing each individual industry.
Applying the risk criteria, namely, the indicated weight, frequency of occurrence and the time of onset of the effect, and grouping the types of hazard into five classes, we can obtain the following distribution from maximum to minimum risk: the dangers of microbial origin; nutrient hazards; hazards associated with pollution from the environment; natural hazards; hazards of food additives and dyes.
The conclusions of the Symposium "Food Safety for the World's Population", on the problems of the connection between food and cancer, say the following: "The most important potential sources of harm in food are, first, microbial contamination and then imbalance of nutrients. The risk of what appears to be pollution from the environment is about 1000 times less, and the risk that seems to be pesticide residues and food additives is about another 100 times less. s are more likely to cause toxic effects than food additives are intentionally introduced. "
As understood by the public, as a rule, these types of hazards associated with the consumption of food products are usually arranged in the reverse order.
Environmentalists share the concern of the population in different countries about the growing use of additives in food products and in connection with this answer pay attention to their presence or absence in consumed foodstuffs, through the least degree of danger (after all, this is a danger). Moreover, consumers would like the majority of food to be natural, consistent with all the basic laws of nutrition and ensure the ecology of our internal environment.
Today, food products are a group of both natural and synthesized food products, the production of which is associated with the use of any additives, stabilizers, structuring agents to impart a certain taste or texture, as well as to increase their natural shelf life.
Pollutants (ZR) are substances that, by their nature, in accordance with technology, are not characteristic of these products, but 8 qualities of their constituent part used together with them; They are also called contaminants.
All food contamination and hazards associated with various types of pollution are divided into 5 main groups:
1. The dangers of microbial origin.
2. Nutrient hazards.
3. Hazards associated with pollution from the external environment.
4. Hazards of natural origin.
5. The dangers of food additives and dyes.
Food contamination happens when something gets into food that shouldn't be there. While there are many scenarios that might cause food contamination, most fall under one of three categories; biological, chemical or physical contamination.
Biological contamination is when bacteria or toxins contaminate food and is a common cause of food poisoning and food spoilage.
Food poisoning can happen when harmful bacteria, also called pathogens, spread to food, and are consumed. Bacteria are small microorganisms that split and multiply very quickly. In conditions ideal for bacterial growth, one single-cell bacteria can split so many times that in just seven hours, it has multiplied into two million.
References
1. Anastas P.T., Warner J.C. Green Chemistry: Theory and Practice, Oxford University
Press, New York, 1998, p. 30.
2. Principles of Radioactive Waste Management: A Safety Fundamental (Series 111-F).
