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Vitamin D: in the tropical butter, on the fishing rod, on the egg yolk, on the
butter.
Vitamin E (tocopherol). Tokopherol means "seed-bearing." Vitamin E can cause irritation in the body. Vitamin E provides normal development of fetal pregnant women, takes part in the development of protein, fat and carbohydrates in the body.
Vitamin E is found in cotton, sunflower oil, olive oil, walnut, cabbage, green peas, butter.
Vitamin K (filloxinone). Vitamin K actively participates in the coagulation process. It plays a major role in the maintenance of thrombotropine in the liver, prothrombin, and normal maintenance of blood clotting. When vitamin K is absent in the body, bleeding of the gall bladder, subcutaneous blood transfusions occurs. Vitamin K: Beans, red cabbage, honey, peas, potatoes, beets, and beef liver.
Reference:
1. Hudoyshukurov T. Food products production aging principles. -T.: Educational publishing house", "Economics-Finance ", 2009.
2. Maksumova M., Muminova M., Mansurova N. Ovqatlanish fiziologiyasi asoslari, sanitariya va gigiena. -T., Voris nashriyoti, 2017.
UDK 6.612
Xatamova Umida Baxodirovna
teacher
Maxamatov Umidjon Shoirjonovich
teacher
Ferghana 1-medical college Uzbekistan, Ferghana city
FOOD POISONING AND ITS PREVENTION AND DISPOSAL METHODS
Annotation: In this article food poisoning, causes and its prevention and disposal methods in the college.
Key words: food, food poisoning, following types, methods.
Food poisoning is toxic to the body infected with microorganisms or other substances severe illness caused by consumption it is said. Food poisoning is different from intestinal infection it stretches for a few days and it is very difficult, even to death may cause damage.
Food poisoning is the cause of the disease are divided into the following
types:
1. Microbial poisoning.
2. Intoxication not related to microbes.
3. Unspecified poisoning with etiology.
Germs are poisoned by live noxious microbes is the result of the eating of food. They are In the summer months, germs are rapidly growing in food will take place at the time of receipt. Such toxicity salmonellosis, botulism, and staphylococcus.
"MnpoBaH HayKa" №12(21) 2018 science-j.com
Salmonellosis - it's poisoned by salmonella microbes entering the body through food and showing itself after 3-5 hours will do. They cause inflammation of the mucous membranes it destroys water-salt exchange, intestinal enzymes reduces its activity. At that time, the heart was the same, vomiting, acute abdomen, diarrhea, headache, fever (38-39 ° C). The disease lasts 2-5 days. Salmonellosis is often eaten with salmonella, poultry, eggs, milk, fish products it occurs. These germs are in the intestines when they are alive and sanitary rules for slaughtering and smoking. When it is not followed, it passes into meat.
Botulism - it is the botulinus microbes (toxin) is a serious problem that occurs as a result of eating dangerous disease. Botulinus microbial anaerobic, it is in anemic will increase. This microbe itself is heat-resistant, 15 If it is heated at 80 ° C for a minute, its sport is 100 ° C cannot die for up to 5 hours at a temperature. It is the product In the intrinsic part of the body develops a very strong poison allocation. It can kill 0.055 mg of heroin. Botulinus microbials are often fish, canned, and dark in sausages, in canned meat in home conditions will be. Poison (toxin) to the body is released in 2-6 hours will come out. At the same time, their symptoms change and the items are double appearance, headache, and instability.
Staphylococcus is a staphylococcal microbe toxin is due to the disease is 2-4 hours then it emerges. Non-microbes contamination: mushroom grains, fruit seeds, some fish species, poisonous plants and some poisonous metals poisoning.
Mushrooms can be poisoned mainly in early spring. Their poison is severe, and death rates are high. The poisonous lamb is a white poon, belts, and others Includes Some fruits (plum, peach, bitter almond, chalk) are poisonous substances that are human strong acid in the body. So they are not used. When used with cooking or cooking, it can poison oxidation. So zinc containers only in storage of water and fertilizer is used.
Nitrite poisoning is mainly caused by melons, melons, The watermelon is a large quantity of nitrogen (nitrate) fertilizer. To prevent poisoning The amount of nitrates in the laboratory before melon and watermelon and then it is allowed to sell.
Sodine intoxication is greenish and green when consuming potatoes. Disease Symptoms: vomiting, diarrhea, headache. The food is spoiled to prevent poisoning. Do not use potatoes and store it in a dark room. The main causes of food poisoning and its prevention Failure to comply with sanitary and hygienic requirements for food contaminated food from different mammals or nonsmoking may lead to Originated by food diseases caused by bacteria, viruses and fungi will emit.
The toxicity of microorganisms in prepared foods, increase the risk of disease. People do not obey sanitary and hygienic requirements as a result of the following:
illness caused by the patient 's diet infection of the head;
poor quality food;
technological processes and sanitary-hygiene at the enterprise failure to comply with requirements;
violation of personal hygiene rules;
"MnpoBaH HayKa" №12(21) 2018 science-j.com
Disinfection without disinfecting the dishes use without Alcohol intoxication - poisoning food dirt can.
From infectious diseases - disinterior, cholera, typh and others the bowel enters the infection cervix, because this disease is not through food, water, dirty hands, and dishes.
Prevention of child poisoning in the college
The precautionary measures are as follows:
1. Food products and their products quality of food.
2. Quick disinfectant food immediately preparation and dissemination of them quickly.
3. Prepare raw products for cooking, half distribution of cooked products, their distribution fully comply with hygiene requirements.
4. The raw material is cooked after the product has been cooked hygiene required for foodstuffs comply with the rules.
5. Kitchens and buffets are sufficiently sanitary and hygiene requirements.
6. Keep the food properly (cooked food measures to prevent germs coming from their products seeing).
7. Provide college cuisine with refrigerators.
8. Pus in the skin of the college cough, injuries who is the most frequent people in the world regardless of whether they are.
9. Sanitary culture at the college level at the required level to be flamboyant.
10. Chlorine mortar with 0.2% of kitchenware and kitchen utensils or to disinfect with chloramine solution to go.
11. Kitchens and buffets and their equipment are clean continuous maintenance.
Dishes in porcelain dishes in college cuisine need. Plastic bottles are in the college canteen not suitable for use, as such containers cleaning and disinfecting will be very difficult and so on.
In summary, we can say that it is not a youth it is important to organize the nutrition of children. Because during this period the child grows and develops rapidly organs and systems are formed and improved at the same age. In this regard, the child's nutrition is young proper organization of the child's health is crucial it is important.
Reference:
1. G.I. Shayxova, Sh.Ya. Zokirxodjayev va boshqalar. Ovqatdan zahar lanishni oldini olishning chora tadbirlari. - O'zbekiston umumiy amaliyot vrachlari axborotnomasi. - T. 2015. -B.18-21.
2. M. Mo'minova, M.A.Maksumova. Ovqat tayyorlash texnologiyasi va oziq-ovqat tovarshunosligi. - T.: «Ilm ziyo», 2012.
3. V.G. Vasilyev va boshq. Oziq-ovqat texnologiyasi asoslari. - T.: «Voris-Nashriyot», 2012.
"Мировая наука" №12(21) 2018
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