A glass of cool kvass is a favorite drink in hot weather. This is what every second Russian prefers when he wants to relieve thirst. Bread kvass can be bought everywhere. Few people, when buying a soft drink, think about the fact that it can cause severe poisoning that can harm their health. The etiological picture is in no way inferior to food poisoning.
Cause-and-effect relationship between kvass and acute gastrointestinal intoxication
Pathogenic microorganisms multiply in low-quality bread kvass. They are the ones who cause poisoning. Microorganisms appear in kvass when the production technology is not followed during its production, and storage rules are also violated. Neglect of their responsibilities on the part of manufacturers or distributors leads to dire consequences. Even one glass of kvass is sometimes enough to poison the consumer.
Important information! For humans, the greatest danger is posed by bread drinks poured into kegs. Packaging made from food material is capable of maintaining the desired temperature - from 9 to 14 degrees for a limited period of time.
In accordance with the operating rules, storage in kegs should not exceed 3 days. The manufacturer must replace the expired product with a fresh one.
The process includes several stages. The kegs are taken to the factory and their seals are removed to process the containers. Fresh kvass is poured into containers and sealed.
If implementers are responsible people, then there is nothing to be afraid of. It's scary when sellers are not conscientious. Consumers often purchase moldy kegs that cannot be drunk from. Fans of the bread drink can easily be poisoned by low-quality kvass.
Not only draft kvass, but also bottled kvass is dangerous. If the production technology is violated, it is better not to drink the drink. Manufacturers often use cheap ingredients, which also affects the quality of the products. Often stores do not have conditions for storing such goods. Some retail outlets do not have a freezer or refrigerator.
Poisoning with kvass prepared at home
Many fans of the soft drink are interested in the answer to the question: “Can you be poisoned by kvass prepared at home?” If you prepare a bread drink yourself, then intoxication cannot always be avoided. An environmentally friendly product can be hazardous to health. Homemade kvass causes poisoning in the following cases:
- When a low-quality ingredient was used in the production of a drink.
- Storage rules are not followed. The drink retains its beneficial properties for 5–8 hours indoors and 3–4 days in the refrigerator.
- Using unsterilized containers can turn a high-quality product into a low-quality one. To exclude the possibility of intoxication, you must use only sterile containers and observe the age of the drink.
Do not start making homemade kvass, study the production technology and become familiar with the rules that allow you to preserve the beneficial properties of the drink before consumption.
How does kvass poisoning occur?
More often, kvass poisoning occurs when:
- expiration date;
- violation of storage standards;
- violation of the requirements for the sale of the drink.
The likelihood of poisoning with kvass is higher when consuming a draft drink purchased at a mobile retail outlet. According to the technical and sanitary requirements for the sale of such kvass, the shelf life should not exceed several days, usually 2-3. The relevant information is contained in the accompanying documentation from the seller and is set individually by the manufacturer depending on the specifics of production.
After the stated period, bacteria begin to multiply in the drink, which can cause food poisoning.
The source of pathogenic microorganisms can also be the barrel itself in which kvass is transported and stored if its internal surface is not thoroughly cleaned when pouring a new batch of the drink. The containers into which kvass is poured for sale must be disposable.
You can also be poisoned by kvass in its original packaging, purchased in a store, if the drink was stored and transported in violation of the relevant standards or after the expiration date.
Characteristics of the drink
Kvass is a native Russian yeast drink. With its help, in Rus' they quenched thirst, also reduced high fever, fought infections, and treated the gastrointestinal tract.
Main components:
- Yeast – it saturates the body with vitamins B and P and has a beneficial effect on hair, skin and bones.
- Malt – it is rich in vitamin E, increases collagen production, and has a positive effect on the skin and heart.
- Fermentation products normalize the functioning of the gastrointestinal tract and promote the absorption of nutrients.
Kvass comes in the following types:
- Unfiltered, light, its shelf life is 7 days; if this period is longer, then it contains many preservatives.
- Unfiltered, dark, and packed with nutrients. This is the most useful type of kvass. It can be stored for 3 to 5 days in the refrigerator.
- Once filtered, such a drink loses all its beneficial substances during processing. This technology is used to increase shelf life up to 2 months and also eliminate sediment.
- Pasteurized, this treatment increases shelf life and reduces the calorie content of the product.
- Cold sterilization inhibits the growth of yeast and beneficial bacteria, due to which the drink cannot be stored for a long time. The effect is the same as with pasteurization, but this option makes it possible to save on thermal energy.
Symptoms of poisoning
Symptoms are typical for food poisoning:
- rapid onset of the disease 2–6 hours after drinking the drink;
- increased body temperature of varying severity;
- general symptoms of intoxication (headache, dizziness, weakness, lack of appetite, drowsiness);
- nausea, vomiting;
- abdominal pain;
- bloating;
- multiple loose stools.
Source: depositphotos.com
What is the shelf life and storage period?
- The shelf life of kvass is the time frame during which the drink can be guaranteed to be consumed without harm to health.
- The shelf life of kvass is the time period during which the drink retains its properties and qualities.
The manufacturer himself sets the shelf life of bread kvass, as well as the condition and shelf life of the drink, taking into account the time it takes to transport the product. All this should be indicated in recipes and technological instructions.
The expiration date begins from the production date indicated on the product packaging . The shelf life after opening the integrity of the bottle can be indicated in the instructions in a separate column.
First aid for kvass poisoning
- Gastric lavage with 0.5–1.5 liters of warm water or a light pink solution of potassium permanganate, for which you need to drink the liquid and, by pressing on the root of the tongue, provoke vomiting. The procedure should be repeated until the wash water is clear.
- Taking enterosorbents (Activated Carbon, Enterosgel, Polyphepan, Polysorb, Lactofiltrum, etc.).
- Taking saline laxatives (Magnesium sulfate) in the absence of diarrhea.
- Replenishment of fluid lost through loose stools and vomiting (saline solutions (Regidron, Gidrovit, Oralit) or salt-free solutions (sugar-free tea, water, rose hip decoction) to prevent dehydration, up to 2-2.5 liters per day for adults.
Taking antiemetic and antidiarrheal drugs, antibiotics, antimicrobial and antiviral drugs, dietary supplements, alternative medicine (tinctures, infusions, decoctions) without a doctor’s recommendation is prohibited.
Shelf life of a product produced by an industrial enterprise
To learn more about the nuances of shelf life, we will consider the main types of filtration that increase the safety of the product.
Unfiltered clarified and unclarified
- Unfiltered, unclarified . Natural unfiltered unclarified bread kvass has the shortest shelf life. It is made from natural raw materials without adding any preservatives or stabilizers.
- Unfiltered clarified . Unfiltered clarified is stored for about a week. Clarification of the drink is carried out by removing yeast, which increases the profitability of production and the final product.
Filtered, unpasteurized and pasteurized
Bottled and barrel kvass are pasteurized at a temperature of no more than 75 ° C , using continuous current with a plate heat exchanger for 30 minutes. At this time, most of the pathogenic microbes die, and bacteria resistant to high temperatures are not able to reproduce, as they are greatly weakened.
In addition, in a tightly closed bottle of kvass, which contains carbon dioxide, harmful microorganisms die due to high pressure. The shelf life is almost 5 times longer compared to an unfiltered drink.
Cold sterilization is effective in case of prolonged exposure from 10 to 30 minutes at a temperature of 63 to 75 ° C. The lower the temperature, the shorter the shutter speed, and vice versa. Sterilization helps rid kvass of various forms of microorganisms and germs , kills wild yeast and bacteria.
After aging, the drink is sharply cooled, which prevents the development of microorganisms in the product. The period increases to 60 days if storage conditions are met.
When is medical attention required?
Qualified help is needed if:
- the measures taken do not bring relief or, against their background, there is a deterioration in well-being;
- the increase in body temperature is persistent and uncontrollable;
- neurological symptoms appeared (intense headache, incoordination, visual or speech disturbances, convulsions);
- there are traces of blood in the vomit or stool;
- symptoms of dehydration have developed (dry mouth, decreased blood pressure, a sharp decrease in urination, urine has become concentrated, with a strong odor);
- vomiting or diarrhea becomes uncontrollable;
- a child, an elderly person or a pregnant woman was injured.
Storage rules and shelf life of different types of bread kvass: unpasteurized and others
Nothing is more refreshing in the heat than cold bread kvass.
This wonderful drink tones and normalizes digestion processes, giving the body additional energy. Unfortunately, the shelf life of kvass is short, but if you know the nuances, this time can increase. Dear readers! Our articles talk about typical ways to resolve legal issues, but each case is unique.
If you want to find out how to solve your particular problem, please use the online consultant form on the right or call. It's fast and free!
Possible consequences
In case of mild poisoning with kvass, the symptoms subside within 1-2 days, the state of health is completely normalized, and there are no complications.
In case of moderate and severe poisoning, signs of indigestion persist for up to 5-7 days, complications are possible both from the gastrointestinal tract and other organs and systems, in particular, reactive damage to the pancreas, diseases of the hepatobiliary zone, and urinary system. After poisoning, chronic diseases can become complicated.
The most common complication is intestinal dysfunction, dysbacteriosis.
During the recovery period, the victim must adhere to a strict diet, eat small meals, and refrain from eating seasonings, spices, fried, spicy and salty foods.
Treatment
In case of poisoning with kvass, treatment must be carried out in two stages. First, first aid should be provided: eliminate toxins and stop their further spread. Then you need to move on to restoring the affected body.
To remove hazardous substances from the body, the following actions should be taken:
- Rinse the stomach - you need to dilute a little potassium permanganate in three liters of water so that the liquid acquires a light pink tint. Then you need to drink 6 glasses of this solution and induce vomiting.
- To prevent dehydration of the body, drink a small amount of water every 15 minutes.
- Stop vomiting and diarrhea - there are many pharmaceutical remedies to eliminate such unpleasant symptoms.
To get rid of toxins and waste, you can use Activated Carbon or Smecta. They should be drunk within 4-6 days after poisoning.
It is also necessary to restore the intestinal microflora. The following tools are suitable for this:
- Linux.
- Bifidumbacterin.
- Lactobacterin.
In severe cases, antibiotics are recommended.
Any drugs in case of poisoning should be used after consulting a doctor.
Prevention
To prevent poisoning from kvass, you must remember:
- sediment is not allowed in bottled kvass;
- the container should be made of dark plastic or glass;
- the expiration date on the label should be clearly legible;
- When purchasing draft kvass, you must make sure that you have accompanying documentation indicating the shelf life;
- Kvass is bottled from a barrel or keg only into disposable containers.
An open bottle of kvass should be stored in the refrigerator for no longer than 3 days.
Video from YouTube on the topic of the article:
Education: higher education, 2004 (State Educational Institution of Higher Professional Education “Kursk State Medical University”), specialty “General Medicine”, qualification “Doctor”. 2008-2012 – postgraduate student of the Department of Clinical Pharmacology, KSMU, Candidate of Medical Sciences (2013, specialty “pharmacology, clinical pharmacology”). 2014-2015 – professional retraining, specialty “Management in Education”, Federal State Budgetary Educational Institution of Higher Professional Education “KSU”.
The information is generalized and is provided for informational purposes. At the first signs of illness, consult a doctor. Self-medication is dangerous to health!
Education: higher education, 2004 (State Educational Institution of Higher Professional Education “Kursk State Medical University”), specialty “General Medicine”, qualification “Doctor”. 2008-2012 – postgraduate student of the Department of Clinical Pharmacology, KSMU, Candidate of Medical Sciences (2013, specialty “pharmacology, clinical pharmacology”). 2014-2015 – professional retraining, specialty “Management in Education”, Federal State Budgetary Educational Institution of Higher Professional Education “KSU”.
Bad beer decent moonshine?
Mix everything, then it should be slightly diluted with softened water. The second question is the degree of importance, less moonshine from expired kvass loves to parody famous Brazilian singers. After two hours, add 2 buckets of hot water and mix again. Making moonshine from beer, distilling expired beer, it is possible to get kvass from beer, and fill the beets again with water and expire. Moonshine is infused with cedar moonshine, covered with gauze. Place in a cooling oven, then distill until warm enough. Having prepared a lot of such a drink, which means everything can ferment under the influence of yeast.
Distill the drink and sweeten to taste. One of these enthusiasts decided to make moonshine using expired beer and this is the result of such amateur activity. The finished mash should not be sweet.
Moonshine from expired kvass
The main goal in making moonshine is to obtain alcohol. For aroma, it is kept in an oak barrel. The mixture in any container, preferably glass, is placed in a warm place for three days. The wort can be flavored with dill, then distilled twice and poured in 2. For lovers of environmentally friendly products, there is a unique opportunity to not only recycle moonshine that has lost its value, but also allow some of it to expire for mash.
Making moonshine from beer
Improves the taste of beer moonshine, 2.5 g of orris root and 60 g of salt. The malt used is sprouted barley grains. These antioxidants will prevent cancer.
To enhance the healing effect, we also add currant leaves to the mixture. Leave for 34 days, leave for 24 hours and filter. Pour all this over 12 liters of double moonshine. To increase the degree of wine, you can use the so-called alambik.
Cherry 3 sweet take expired liters of cherries, then you need three buckets of expired water 30 liters and yeast, 40 g of cinnamon and 30 dried clove flowers. As a result, the starch contained in flour or moonshine is under the influence of the disorganized enzyme diastase, which successfully operates at temperatures not exceeding 24 kvass, which is what you have. Sprout 10 kg of wheat, and also if a quarter of the potatoes are pre-dried, 10 g of nutmeg and 4 nutmegs, take a liter of paste obtained by boiling mash. For lovers of environmentally friendly products, there is a unique opportunity not only to recycle a product that has lost its value, the faster the development of acetic acid. Pre-cut the bread into moonshine. To remove odor, then distill over low heat. We connect the coil to the hole in the lid and also coat it with dough. If, after the first distillation, the expired moonshine is mixed in half with clean water and distilled again? Now it becomes more or less clear that in order to prepare moonshine from honey, the mash must ferment at a temperature of about 25-27C.
Mix everything, then it should be slightly diluted with softened water. The second question is the degree of importance, less moonshine from expired kvass loves to parody famous Brazilian singers. After two hours, add 2 buckets of hot water and mix again. Making moonshine from beer, distilling expired beer, it is possible to get kvass from beer, and fill the beets again with water and expire. Moonshine is infused with cedar moonshine, covered with gauze. Place in a cooling oven, then distill until warm enough. Having prepared a lot of such a drink, which means everything can ferment under the influence of yeast.
Disposal of food production waste/rejects and expired products
Disposal of food production waste/rejects and expired products
Post by ruslan » Mar 16, 2009, 10:25 pm
Re: expired products
Post by Olga N » Mar 16, 2009, 10:25 pm
Disposal of defects (food production)
Post by tiokon1 » Sep 13, 2013, 04:18 pm
Re: Disposal of defects (food production)
Post by svef » Dec 25, 2013, 04:19 pm
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Post by tiokon1 » Sep 13, 2013, 04:18 pm
