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13THE DAMAGE OF MICROBIAL POLLUTANTS
1 2 Maxmudova D.I. , Atadjanova M.K.
Maxmudova Dilora Ibragimovna - Ph.D, docent;
2Atadjanova Mukhayyo Komilovna - Student, NATURAL SCIENCES FACULTY, DEPARTMENT OF ECOLOGY AND SAFETY OF LIFE, URGANCH STATE UNIVERSITY, URGANCH, REPUBLIC OF UZBEKISTAN
Abstract: it is well known that food products can serve as transfer factors for many pathogenic and toxic agents of disease. The causative agents of diseases associated with the use offood products are characterized by a large variety. The action of some of them is due to toxic metabolites formed during the development of microorganisms in the food product prior to its consumption (for example, staphylococcal food poisoning and botulism). Adverse effects, etc., are caused by the consumption of products containing live microorganisms (for example, salmonella).
Keywords: bioaccumulate, organic substances, trace elements, organometallic compounds, capacitors.
Microbiological water pollution is usually a natural form of water pollution caused by microorganisms. Different types of microorganisms live in water and cause fish, land animals and humans to become ill. Microorganisms such as Bacteria,Viruses and Protozoa Serious diseases such as cholera cause from microorganisms that lives in water. These diseases usually affects health of people in poorer countries as they do not have the facilities to treat polluted water. Generally speaking contamination occurs if any part of a system, product or medicine gets in touch with the microbiological pathogens where it should be sterile. For example if a surgical instrument is contaminated with pathogens then the result might be a surgical wound infection.
In some cases, it is necessary to consume a large number of living microorganisms that form disorders in the digestive tract and release toxin (for example, intoxication).
The severity of the consequences caused by microorganisms, changes in temporary discomfort and a fairly rapid recovery to acute toxic effect with botulism, which, depending on the time that elapsed before the diagnosis and the start of treatment, can have very high mortality.
Diseases associated with the use of food, develops almost immediately. For example, in the case of botulism, symptoms appear within 12-36 hours after consuming the product containing the toxin. Staphylococcal intoxication develops within 1 -6 hours after eating the product, and salmonellosis - within 12-18 hours after the absorption of microorganisms.
Nutrient Hazards
The danger of food products associated with nutritional factors (can be considered from the point of view of the lack and excess of nutrients) is manifested by such diseases as scurvy, pellagra, rickets, beriberi, and bashed's disease.
It is known that an excess of nutrients, in particular fat-soluble vitamins and some microorganisms, is also toxic.
Hazards associated with environmental pollution
Among the many chemicals that people are exposed to, including natural substances, the most important are those that are classified as pollution from the external environment. They include trace elements and organometallic compounds (arsenic, mercury, cadmium, lead and tin), as well as a number of organic compounds (POLYCHLORODIPHENYLES (PCBs) and halogen derivatives of pesticides). This category contains substances of quite different chemical composition, however, they differ in some response characteristics. Pollution from the environment is fairly stable and therefore persistent in the environment, tends to bioaccumulate in the food chain and can undergo biotransformation with an increase in
toxicity. An analysis of the prevalence and toxicity of environmental pollutants shows the importance of this class of compounds for food safety problems.
In recent years, special attention has been paid to the ecological purity of food.
Among the many chemicals that are exposed to the human body, including substances that are added or artificially included in the natural composition of food products, is a group of compounds that are defined as environmental pollution. They represent the greatest danger to human health. Outbreaks of disease due to the absorption of certain chemicals sometimes cover a large number of people, is a clear proof of the threat to human health.
This group of compounds includes a large number of substances of different chemical structure, however, all pollution from the environment can be divided into two large chemical classes: trace elements and organometallic compounds; organic substances, and the most important among the latter are halogenated aromatic hydrocarbons.
Pollution from the environment enters food from two main sources. The first is the industrial discharge of chemical waste into the environment, especially into rivers. In a small number of other cases, food may be contaminated as a result of the improper use of chemicals due to ignorance of the possibility of accumulation of certain chemicals in the food chain. The second important source of food contamination is the release of contaminants from natural sources, for example, from geological formations.
Most of the contaminants of food products of industrial origin are complex organic substances, which are final or by-products of industrial chemical processes. In some cases, contamination may be an impurity in the final product that enters it during production. In other cases, the inorganic and organometallic substance is released as a result of human activity and contaminates the food product.
POLYCHLORODIPHENYL (PCB), synthesized in 1881, are a complex mixture of chlorinated isomers of diphenyl. In the USA and Canada, PCBs are sold under the trade name "Arochlor" and are mainly used as dielectrics in the electrical industry. The main source of environmental pollution is the destruction of old transformers, capacitors and similar devices in the places of their burial in the ground, followed by leakage of their content into the soil and groundwater.
References
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2. Ryoji Noyori. Pursuing practical elegance in chemical synthesis. Chemical
Communications, 2005, (14), 1807-1811.
