Influence of Organochlorine Pesticides on Biochemical Transformations in the Process of Obtaining Apple Wine Materials

Abstract

Today’s the problem of food security is the object of close attention of the world scientific community and international organizations. Food is the most important material basis for the existence of mankind and a necessary condition for the development of human civilization as a whole. Food safety is the part of the country’s national security; it ensures the life of the entire society and determines the economic, political and social independence of the state. In recent years, there has been a sharp deterioration in the quality of food around the world, which is primarily due to the chemization of agriculture in order to increase production and solve the problem of food shortages. The use of pesticides to control weeds, diseases and pests increases yields, but these substances accumulate in the soil, and through it in crops. However, as a result, pesticides are directly or indirectly introduced into agricultural products and from them into food products. Pesticides are xenobiotics that are foreign to living organisms and are not part of the natural biotic cycle. The consumption of pesticides with food harms human health. Pesticides also play a negative role in the technological processes of food production using microorganisms, for example, in wine-making, pesticides worsen the fermentation activity and the physiological state of yeast. The article presents the results of research on the effect of organochlorine pesticides on biochemical transformations in the process of obtaining apple wine materials.