Analiza uvedbe blažilnih ukrepov za zmanjšanje prisotnosti akrilamida v živilih v slovenskih vrtcih : magistrsko delo

Brajer, Janez (author), Jevšnik, Mojca (mentor), Milisav, Irina (reviewer)

Uvod: Akrilamid je industrijska kemikalija, ki se uporablja v proizvodnji poliakrilamidov. Akutna izpostavljenost visokemu odmerku akrilamida pri ljudem in pri živalih povzroča spremembe v centralnem živčnem sistemu, ob kronični izpostavljenosti nižjim odmerkom pa povzroči periferno nevropatijo. Akrilamid je opredeljen kot onesnaževalo in v živilski verigi predstavlja kemično tveganje. Z Uredbo komisije (EU) 2017/2158, ki je v veljavi od aprila 2018, so bili opredeljeni blažilni ukrepi za zmanjševanje akrilamida v hrani. Nosilci živilske dejavnosti so morali sprejeti ukrepe, s katerimi zagotavljajo zmanjševanje ravni akrilamida v proizvodnji in pri pripravi živil. Namen: Namen magistrskega dela je bil z raziskavo preveriti poznavanje akrilamida in upoštevanje Uredbe Komisije (EU) 2017/2158 pri kuhinjskem osebju v vrtčevskih kuhinjah. Metode: V okviru raziskovalnega dela smo uporabili kvantitativno standardizirano metodo anketnega vprašalnika. Za pretvorbo vprašalnika v elektronsko obliko smo uporabili aplikacijo 1KA, ki omogoča storitev spletnega anketiranja. Rezultati: V raziskavi je sodelovalo 166 oseb, ki delajo v vrtčevskih kuhinjah. 96 % anketirancev je že slišalo za akrilamid, 91 % anketiranih oseb je prepoznalo akrilamid kot rakotvorno kemikalijo, 97 % anketirancev pa je pravilno izbralo živila, ki lahko vsebujejo najvišje deleže akrilamida. V sklopu vprašanj, ki so se navezovala na upoštevanje blažilnih ukrepov Uredbe Komisije (EU) 2017/2158, priloge II, dela A, smo ugotovili, da jih kuhinjsko osebje v večini primerov pozna in upošteva. Analiza povezanosti med neodvisnimi in odvisnimi spremenljivkami je pokazala povezavo med stopnjo izobrazbe in odgovori o poznavanju akrilamida ter upoštevanju blažilnih ukrepov. Razprava in zaključek: Rezultati so pokazali, da je vrtčevsko kuhinjsko osebje seznanjeno s problematiko akrilamida v prehrani. Z vzorčenjem pripravljenih jedi in s kemijsko analizo vzorcev na prisotnost akrilamida pa bi bilo v prihodnje smiselno preveriti dejansko stanje v kuhinjah, saj bi upoštevanje blažilnih ukrepov tako lahko preverili v praksi. S kuhinjskimi delavci bi lahko izvedli intervjuje, na tak način pa ugotavljali njihovo mnenje in vtise o raziskovani temi. Podali smo primer sheme prikaza najpomembnejših informacij o akrilamidu z barvno lestvico pravilne zapečenosti izbranih živil, ki bo kuhinjskemu osebju lahko v pomoč.

• Language: Slovenian
• Keywords: magistrska dela, sanitarno inženirstvo, akrilamid, prehrana, vrtci, blažilni ukrepi, anketni vprašalniki
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: ZF - Faculty of Health Sciences
• Place of publishing: Ljubljana
• Publisher: [J. Brajer]
• Year: 2020
• Number of pages: 63 str., [11] str. pril
• PID: 20.500.12556/RUL-124111
• UDC: 614
• COBISS.SI-ID: 45910275
• Publication date in RUL: 31.12.2020

Secondary language

• Language: English
• Title: Analysis of introduction mitigation measures to reduce the presence of acrylamide in foods in Slovenian kindergartens : masterʹs thesis

Abstract

Acrylamide is an industrial chemical used in the production of polyacrylamides. Acute exposure to high doses of acrylamide in humans and animals results in changes in the central nervous system, and chronic exposure to lower doses causes peripheral neuropathy. Acrylamide is defined as a pollutant and poses a chemical risk in the food chain. Commission Regulation (EU) 2017/2158, which has been in force since April 2018, defined mitigation measures to reduce acrylamide in food. Food business operators had to take measures to ensure that acrylamide levels were reduced in food production and preparation. Purpose: The purpose of these master's thesis was to test the knowledge on the acrylamide in food and compliance of the kindergarten kitchen staff with Commission Regulation (EU) 2017/2158. Methods: In the research work we used a quantitative standardized method of the questionnaire. To convert the questionnaire into an electronic form, we used the EnKlikAnketa application, which enables an online survey service. Results: 166 people working in kindergarten kitchens participated in the research. 96% of respondents had already heard of acrylamide, 91% of respondents identified acrylamide as a carcinogenic chemical, and 97% of respondents correctly chose foods that may contain the highest amounts of acrylamide. We found out that most participants are aware of and comply with mitigation measures of Commission Regulation (EU) 2017/2158, Annex II, Part A. The analysis revealed a correlation between the education level and the the knowledge on acrylamide and the consideration of mitigation measures. Discussion and conclusion: The results implied that the kindergarten kitchen staff is familiar with the hazards of acrylamide in the diet. We have developed a poster with the most important information on the acrylamide formation and a color scale for the appropriate baking of selected foods. This may assist the kitchen staff. Day to day compliance with mitigation measures could be verified in practice by sampling and chemical of prepared dishes for the to determine the actual situation in kitchens in the future. Interviews could be conducted with kitchen staff to find out their opinions and impressions on the topic.

• Keywords: master's theses, sanitary engineering, acrylamide, diet, kindergartens, mitigation measures, survey questionnaires