Hygiene and Epidemiology · MU Sofia

10. Food from animal origin. Nutritional assessment, requirements, functions, sources.

Covers the nutritional value of milk, dairy products and eggs, including protein, fat, carbohydrate, mineral and vitamin content, the benefits of fermented dairy, and the hygienic risks and safety measures for each. It then turns to meat, fish and dietary fats, setting out their nutrients, hygienic hazards and storage advice, a list of animal and plant fat sources, recommended intake levels for saturated fats, polyunsaturated fats and cholesterol, and a brief section on HACCP and public health.

Inside: 7 sections · 30 flashcards · 6 min

Topic 10 of 21 in the MU Sofia syllabus for Hygiene and Epidemiology (Dental Medicine, Year 3). The free AceMed note covers it in 7 sections, about 917 words (6 min of reading), with 30 flashcards.

In this note

  1. Hygienic significance of milk, dairy products and eggs.
  2. I. Milk and Dairy Products
  3. II. Eggs
  4. Importance of meat, fish and their products. Dietary fats. Assessment and hygienic requirements.
  5. I. Nutritional Components of Meat and Meat Products
  6. II. Nutritional Components of Fish and Fish Products
  7. III. Dietary Fats

Hygienic significance of milk, dairy products and eggs.

Milk, dairy products, and eggs are highly nutritious foods essential for growth, bone health, immunity, and metabolic functions. They are also potential carriers of pathogens, so proper hygiene and processing are critical.

I. Milk and Dairy Products

A. Nutritional Components

  • Proteins (~3.2%): Complete, highly digestible (~98%).
  • Casein (~80%): Forms casein-calcium-phosphate complex → bone development.
  • Lactoalbumin (~12%): Rich in tryptophan, lysine, phenylalanine, sulfur-containing amino acids.
  • Globulins: Support immunity.
  • Fats (~3.5–5%): Essential fatty acids (linoleic, linolenic), phospholipids (lecithin), sterols, fat-soluble vitamins A, D, E.
  • Carbohydrates (~4.5–7% lactose): Promotes beneficial gut bacteria, improves calcium absorption, inhibits harmful microflora.
  • Minerals: Calcium, phosphorus, magnesium, potassium; low in iron, zinc, copper.
  • Vitamins: A, riboflavin (B2), small amounts B1, B12; fat-soluble vitamins mainly in whole milk and butter.

B. Benefits of Fermented Dairy Products

  • Yogurt, kefir, sour milk: Fermentation by lactic acid bacteria lowers intestinal pH, which inhibits harmful pathogens, enhances protein and mineral digestibility, and supports a healthy gut microbiota.
  • Cottage cheese: High in protein and rich in calcium, phosphorus, and sulfur-containing amino acids, which help bone development, tissue recovery, and overall metabolism

C. Hygienic Considerations

  • Risk of microbial contamination ( Salmonella, E. coli, Listeria) from animals or handling.
  • pasteurisation and rapid cooling below 4°C are essential to prevent spoilage and microbial growth
  • chemical residues ( antibiotics, pesticides) must be avoided through controlled production

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