StatusThe thesis was presented on the 27 September, 2006
Approved by NCAA on the 21 December, 2006
Abstract– 0.30 Mb / in romanian
1.45 Mb /
The problem of healthy nourishment by the appreciation of WHO is one of the basic problem to keep health. The experts think about the necessity of taking complex measures in rational use of natural and artificial food and the preventing of harmful influence of bad quality food on population’s health.
For the prophylaxis of acute food poisoning the population was distributed in three groups: the producers of food, consumers, the system of medical assistance. This actual scientific investigation is an inexperienced – descriptive study. According to the volume of sample, there was done the integral and selective study.
In Republica Moldova as in other countries the existence of some conditions are being outlined, that increase the risks of acute food poisoning: the low educational level of population as for healthy nourishment in mediums with risk, the existence of the problem with socio-economic character, that can lead to acute food poising.
The acute food poisoning recorded in Republica Moldova has a permanent character being recorded yearly. According to their origin, they are: bacterial – 24%, vegetal – 76%. For the studied period is characteristic the recording in organized staffs – 33% and in household conditions – 67%. As a rule, among food poisining according to its etiological origin prevails those bacterial, but in Republica Moldova in the period submitted to the study the chemical intoxications.
Illness took place in the form of toxic-infections, intoxications and food poisoning distinguishing by etiological factor, pathogenic microflora and conditional pathogenic. Among the acute food-intoxications of microbial origin in being distiguished Botulism, but amog those unmicrobial – inedible mushrooms from the Amanita sort.
Analysing cases with recorded acute food poisoning was established that they don’t have a strict seasonal character, but more frequent they take place in the warm period of the year.
The quality of the food depends on the quality of raw material. In actual economic conditions of Republica Moldova the economic agents occupied with the fabrication of food, use three sources of ensurance with raw material: specialized factories, agricultural markets and third parts. The results of studying this problem give us the possibility to make a conclusion that the economic agents occupied with the fabrication of sources in the next order: Specialized factories: in the North – Soroca – 64%, in the Centre – Orhei – 38%, in the South – Cahul – 41%. Agricultural markets: in the North – Soroca – 21%, in the Centre – Orhei – 56%, in the South – Cahul – 50%. Third parts: in the North – Soroca – 15%, in the Centre – Orhei – 6%, in the South – Cahul – 9%.
In each party of fabricated food, the laboratory of producer industry delivers a certificate of quality in which is reflected the signs of quality, the conditions and terms of realization. The results of studying the level of knowledge concerning this problem on the workers of producer industries show that the certificate of quality is delivered by the laboratory of producer industry – in the North – Soroca – 22%, in the Centre – Orhei – 34%, in the South – Cahul – 41%. At the same time a part of producers maintain that the certificate of quality is delivered by the Standard Metrology Service – in the North – Soroca – 60%, in the Centre – Orhei – 35%, in the South – Cahul – 48%. Some producers consider that the certificate of quality is delivered by the Sanitary Epidemiological Service - in the North – Soroca – 18%, in the Centre – Orhei – 31%, in the South – Cahul – 11%. The use in nourishment of canned meat, fish, vegetables and fruit in hermetic jars in household conditions without being sterilized can bring about food poisoning. The results of studying this problem show that the populations believe in the innocence of this food products: in the North – Soroca – 36%, in the Centre – Orhei – 43%, in the South – Cahul – 53%.
The appreciations by the family doctors of the level of knowledge concerning inedible mushrooms, which being used in nourishment can bring about food poisoning showed that in this problem are cleared – in the North – Soroca – 38%, in the Centre – Orhei – 48%, in the South – Cahul – 61%.
The quality management of implementation measures of food poisoning prophylaxis distinguish the following basis compartments: