Microbiological Indicators Research Articles

ИССЛЕДОВАНИЕ ПОКАЗАТЕЛЕЙ БЕЗОПАСНОСТИ ПРОДУКЦИИ ДИЕТИЧЕСКОЙ НАПРАВЛЕННОСТИ (НА ПРИМЕРЕ БЕЗЛАКТОЗНЫХ ИЗДЕЛИЙ ДЛЯ ДЕТСКОГО ПИТАНИЯ)

The purpose of the study is to analyze the safety indicators of products for the organization of baby food for dietary purposes, to analyze the shelf life and safety indicators of the ready-made chilled dish “Lactose-free cottage cheese casserole with pumpkin”. Objectives: to conduct a study of microbiological, organoleptic indicators of a lactose-free curd product, to compare with the indicators of a dish prepared according to a collection of technical standards. To confirm the shelf life of safety indicators, studies were carried out with a frequency of 24 hours over a period of 120 hours (5 objects). The paper provides a description and results of a study of the safety indicators of a lactose-free dish for feeding children with lactose intolerance in organized groups, developed by the design method, based on an existing dish from a collection of technical standards. Organoleptic and microbiological indicators were studied, and comparisons were made with indicators according to regulatory documentation. The results of the study show that the actual shelf life of the developed dish should be reduced in comparison with the periods stated in the regulatory documentation and is 3 days (72 hours) subject to intensive cooling 2 hours after the end of heat treatment and storage at a temperature of 4 ± 2 °C in the refrigerator camera.

Innovative Carwash Wastewater Treatment and Reuse Through Nature-Based Solutions

Vehicle washing facilities (VWFs) consume substantial amounts of potable water and produce wastewater containing pollutants such as hydrocarbons, detergents, and pathogens, presenting significant environmental and operational challenges. This study evaluates Nature-based Solutions (NbS) for wastewater treatment and recycling at a pilot facility in Girona, Spain, aiming to reduce potable water consumption and ensure safe reuse while minimizing environmental impact. Over a two-year period, three systems—a Vertical Flow Treatment Wetland (VFTW), Horizontal Flow Treatment Wetland (HFTW), and Infiltration-Percolation (IP) filter—were tested. Thirty-two parameters, including physicochemical (e.g., turbidity, nutrients, heavy metals, detergents) and microbiological indicators (e.g., E. coli, Legionella spp.), were monitored. VFTW and IP systems were the most effective, reducing turbidity below 5 NTU, COD to under 20 mg/L, and E. coli below 10 CFU/100 mL, meeting Spanish reuse standards. The HFTW effectively removed organic matter and nutrients but faced challenges such as clogging and reduced hydraulic performance, making it less suitable for carwash wastewater. Together, these systems enabled up to 60% water reuse, with final chlorination ensuring microbial safety, particularly against Legionella, while meeting Spanish reuse standards. This study highlights the potential of NbS as sustainable, low-energy solutions for wastewater recycling and pollution control in vehicle washing facilities.

History and Development of Water Treatment for Human Consumption

Throughout history, humans have sought to drink water that is good for their health, according to the knowledge of the time. Hippocrates’ definition of water quality, “good water should be clear, light, aerated, without any perceptible odor or taste, warm in winter and cold in summer”, remained virtually unchanged until 1887, when it was added that water should dissolve soap and foam well, be clear and colorless, have a pleasant taste, leave no large deposits after boiling, and cook vegetables and wash clothes well. This definition guided all treatments to remove the substances responsible for cloudiness, odor and discoloration, as well as the choice of resources: clear water and water with low mineral content. The discoveries by Pasteur and Koch led to the addition of microbiological criteria, like the absence of pathogens, and the definition of microbiological indicators. Throughout the 20th century, advances in scientific knowledge in microbiology, chemistry and toxicology led to major progress in treatment methods. These filtration and disinfection treatments are described here according to their historical implementation. Due to progress in numerous areas, e.g., both chemical and microbiological analytical detection limits, speed of information flow and origins of certain diseases that are discovered to be waterborne, the consumer is now exposed to anxiety-provoking news (microplastics, eternal pollutants (cf. per- and polyfluoroalkyl substances (PFASs)), drugs, pesticides residues, etc.). Thus, the consumer tends to lose confidence in tap or bottled water and turn to buying home purifiers. Drinking water treatment will continue to evolve with more sophisticated processes, as analytical progress enables us to expect further developments.

Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods

The article presents the results of studies of the effect of spore-forming bacteria on the quality and storability of butter depending on the method of its production — cream churning (CC) or high-fat cream transformation (HFCT). A simulation approach was used in conducting the research, including the following stages: reduction of microbial contamination of raw cream and its contamination with a test culture of spore-forming microorganisms; production of butter according to existing technological schemes; control over the development of the test culture at the stages of production and storage of butter. The objects of the study were: cream before and after pasteurization; pasteurized cream contaminated with a test culture of Bacillus subtilis; butter made by CC and HFCT from contaminated cream. Storage of butter samples was carried out at temperatures of 3±2 °C, 10±1 °C and 25±1 °C. The quality and storability of butter were assessed taking into account significant rejection criteria reflecting the requirements of standardization documents. For this purpose, microbiological and physicochemical indicators were determined using standardized methods, including the content of vegetative cells and spore forms of the Bacillus subtilis test culture, milk plasma acidity, and indicators of oxidative spoilage of the fat phase. Organoleptic indicators were assessed by taste, smell, consistency, and appearance. As a result of the studies, it was established that during the production and storage of butter, the greatest microbiological risks associated with spore-forming bacteria of the genus Bacillus and leading to a decrease in its quality and storability were observed during production by the churning method, which is due to the technological features of production (duration of processes, temperature conditions). When producing butter using the HFCT method, the risks associated with spore-forming aerobic microorganisms were less significant. This ensures long-term preservation of the initial safety and quality indicators of butter at a regulated temperature of 3±2 °C, as well as higher storability at elevated storage temperatures in comparison with butter produced using the churning method.

Effect of temperature fluctuations on large yellow croaker fillets (Larimichthys crocea) in cold chain logistics: A microbiological and metabolomic analysis

Currently, aquatic products are mainly transported through cold chain logistics, which has been proven to significantly reduce the deterioration of quality and freshness. This study aimed to investigate the mechanisms of quality deterioration in large yellow croaker fillets under different cold chain conditions, specifically focusing on temperature fluctuations. Quality changes in the fillets were assessed through microbiological indicators and physicochemical properties. High-throughput sequencing was used to identify the microbial community structure, and LC-MS-based untargeted metabolomics identified the distinctive metabolites in the fillets under cold chain conditions. Notably, the group experiencing the greatest temperature fluctuations exhibited the highest pH value (7.15), trichloroacetic acid (TCA)-soluble peptides content (10.57 μmol tyrosine/g), total volatile basic nitrogen (TVB-N) content (34.91 mg N/100 g), and hypoxanthine (Hx) content (4.70 μmol/g), along with the lowest hypoxanthine ribonucleoside (HxR) content (1.67 μmol/g) and water holding capacity (WHC) value (79.22%). High-throughput sequencing results showed that the relative abundance of Aeromonas reached 54.01-56.95% in the temperature fluctuation groups on day 7.5. Additionally, the sharpest decrease in the relative abundance of Shewanella in temperature fluctuations groups was 70.16% lower than in the constant temperature group. Bioinformatics analyses further confirmed that amino acid metabolism was the most affected metabolic pathway due to temperature fluctuations in cold chain logistics. This study provides new insights that can improve the practical implementation of cold chain storage and preservation of fish.

ОЦЕНКА КАЧЕСТВА И БЕЗОПАСНОСТИ СУХОГО ВЫСОКОЖИРНОГО МОЛОКОСОДЕРЖАЩЕГО ПРОДУКТА

The aim of the study is to evaluate the quality and safety of the obtained creamy-vegetable spread. Objectives: to conduct a study to determine the quality indicators of dry spread (mass fraction of moisture and volatile substances, fatty acid composition); safety indicators of creamy-vegetable spread in freeze-dried form (content of lead, arsenic, cadmium, mercury, antibiotics, mycotoxins, pesticides, molds, yeast, S. aureus, salmonella, coliform bacteria, QMAFAnM). The studies were carried out at the State Budgetary Institution Omsk Regional Veterinary Laboratory. The object of the study is a high-fat milk-containing product in freeze-dried form: freeze-dried creamy-vegetable spread produced on an LP30 (SXX) dryer (manufactured in South Korea) together with researchers from the Novosibirsk Region Federal Research Center for Fertilizers and Microorganisms. The subject of the study is the quality and safety indicators of dry creamy-vegetable spread. The fatty acid composition was determined, microbiological indicators were assessed according to GOST 30347-2016, GOST 32901-2014, GOST 33566-2015, and physicochemical indicators were determined according to GOST 29246-91. The results of the product research indicate that the dry creamy-vegetable spread is not only as close as possible in its composition to natural products, but also meets all safety requirements in accordance with TR CU 021/2011 "On the safety of food products" and TR CU 033/2013 "On the safety of milk and dairy products". In the future, the developed product will become a valuable addition to the diet of residents of regions with limited access to natural dairy raw materials, and will also help solve nutritional problems in the Arctic zone of the Russian Federation and people living in conditions of limited access to products, including those in the North-Eastern part of the world.

СВОЙСТВА ФУНКЦИОНАЛЬНОГО НАПИТКА

The aim of the study is to conduct a comprehensive assessment of the quality of functional drinks taking into account organoleptic, physicochemical and microbiological indicators. The object of the study is samples of a functional drink prepared according to the original recipe. Organoleptic, physicochemical and microbiological assessment of the objects was carried out during 30 days of storage in triplicate with an error of no more than 0.05. The drink includes apples, pears, plums, cherries and currants, as well as water, honey, microcapsules from callus cultures of Eleutherococcus senticosus and Ocimum basilicum plants and ascorbic acid (vitamin C), cinnamon, mint and gum arabic. Each of the four samples (D1, D2, D3, D4) contains different proportions of ingredients. Sample D2 (plum – cherry) has the highest organoleptic assessment: average score is 4.72. Sample D3 (currant – pear) has the highest total acidity – (0.300 ± 0.01) %. Sample D1 (apple – pear) has a vitamin C content of (25.0 ± 0.1) mg/100 g. Sample D3 (currant – pear) has a vitamin C content of (30.0 ± 0.1) mg/100 g. The antioxidant activity level is within the range from (87.0 ± 0.2) (sample D1 apple – pear) to (90.0 ± 0.2) (sample D2 plum – cherry) %. The level of total flavonoid content is in the range from (35.0 ± 0.1) (sample D3 currant – pear) to (40.0 ± 0.1) (sample D2 plum – cherry) mg/100 g. All samples do not contain mesophilic aerobic microorganisms, coliform bacteria, yeast and mold at all stages of storage. Satisfaction of the daily requirement for biologically active substances by 20 % allows us to classify all samples as functional food products. The drink is recommended for consumption by a wide range of consumers and athletes as a supplement to the main diet.

ИЗУЧЕНИЕ ВОЗМОЖНОСТИ ПРИМЕНЕНИЯ ИЗОЛЯТА ГОРОХОВОГО БЕЛКА В ТЕХНОЛОГИИ ПРОИЗВОДСТВА МЯСО-РАСТИТЕЛЬНОГО КУЛИНАРНОГО ИЗДЕЛИЯ

The purpose of research is to study the possibility of using pea protein isolate in the production technology of a meat and vegetable culinary product of a functional orientation. Tasks: to study the physicochemical and biochemical parameters of pea protein isolate; to develop the technology of a meat and vegetable culinary product with the addition of pea protein isolate; to determine the quality indicators of the finished product and develop a production control program. Objects: commercially produced pea protein isolate, a laboratory sample of a meat and vegetable product prepared according to a standard recipe and technological scheme (control), prototype soufflé samples with the addition of 5 %, 10 and 15 % pea protein isolate to the mass of poultry meat. At the first stage of the research, the physicochemical parameters and biochemical composition of the pea protein isolate were determined. It has been established that the test sample contains an easily soluble and easily digestible protein base (60.6±0.02 %) and special easily soluble carbohydrates (30.1±0.02 %), gluten, lactose and anti-food components are absent. The study of biochemical parameters allows us to conclude that the pea protein isolate contains 7 essential amino acids, as well as polyunsaturated fatty acids, the content of which is 2 times higher than the total content of saturated and monounsaturated fatty acids and is 66.5 and 33.4 %, respectively. The data obtained allow us to conclude that it is possible to use pea protein isolate in the technology for the production of functional foods. The technology of a meat and vegetable culinary product with the addition of pea protein isolate in the amount of 5% by weight of poultry meat has been developed and the quality indicators of the finished product have been determined. The results of the organoleptic evaluation indicate high quality indicators of the prototype. Physical and chemical indicators have the following values: humidity – 70.52 % (at a rate of 70.5 ± 2 %), the minimum allowable amount of soluble solids per 100 g – 17.92 %, pH is 6.9. Microbiological indicators are within acceptable limits. The determination of nutritional value indicators indicates an increase in the amount of protein compared to the control by 23.7 % and a decrease in fats and carbohydrates by 12.2 and 9.1 %. At the final stage of research, a production control program has been developed.

ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ПЛОДОВ ROSACEAE ПРИ ПРОИЗВОДСТВЕ БЕРЕЗОВОГО КВАСА

The purpose of the study is to identify the possibility of using berry raw materials (rose hips, hawthorn, black chokeberry) in the recipe for kvass based on birch sap. Objectives: to select the component composition of kvass on birch sap; to evaluate the organoleptic, physicochemical indicators of kvass and product safety indicators. To obtain experimental data, certified methods applied to analyze fermented beverages were used, including the assessment of organoleptic characteristics, physicochemical and microbiological indicators of the product.The study of the organoleptic indicators of kvass on birch sap showed that the best characteristics (taste, smell, appearance) are possessed by kvass with the addition of rose hips. It received the highest number of points for four out of five indicators. Birch kvass with rose hips did not score one point for the color indicator compared to kvass with the addition of black chokeberries. The physicochemical properties of kvass prepared with birch sap and the addition of rose hips, hawthorn, and black chokeberry to the recipe comply with the requirements regulated by GOST 31494-2012. The mass fraction of dry substances is 3.8–3.9 %, acidity is 2.6–2.8 °T, the carbon dioxide content varies within 0.41–0.45 %. The volume fraction of alcohol in all samples, including the control, was at the level of 0.3 %. All samples comply with the requirements of regulatory documentation on microbiological safety. The introduction of fruits of the Rosaceae family into the recipe for kvass based on birch sap will help to expand the range of soft drinks, improve the consumer properties of fermented drinks, and enrich kvass with essential nutrients.

ВЛИЯНИЕ НАТУРАЛЬНЫХ РАСТИТЕЛЬНЫХ ПОРОШКОВ НА КАЧЕСТВО ЙОГУРТА

The prospects for the enrichment of yoghurts with vegetable powders have been studied. The purpose of research is to study the possibility of enriching yogurt with biologically active substances of plant powders, to develop the formulation of the product and to study microbiological, organoleptic and physico-chemical parameters. Tasks: to develop recipes for yogurt with vegetable powders; to conduct a comparative assessment of the quality of yoghurts with different dosages of the introduced components; to investigate organoleptic, physico-chemical indicators of quality and safety. The objects of the study were samples of yogurt made by the tank method with thermophilic starters YF-L812, with the addition of dry powders ((Solanum lycopersicum), (Ocimum basilicum), (T. caerulea (L.) Ser.)). Samples were produced at Yurginsky Gormolzavod LLC, Yurga, Kemerovo Region. Yogurt quality indicators were determined according to GOST 31981-2013, organoleptic indicators – according to GOST R ISO 22935-2-2011. A sensory scoring scale were developed. Statistical evaluation was carried out for three replications, at a significance level of 95 % (p < 0.05). Fortified yogurt formulations were developed. The data on organoleptic and physico-chemical parameters are presented. It was found that enrichment (from 2.51 to 5.0 g per 1 kg of product) with a mixture of powders changes the flavor composition and improves organoleptic evaluations. Samples with a mixture of tomato and fenugreek powders had the best results. It was found that when using the product with tomato additives in 400 g, the proportion of the physiological norm of the daily requirement for vitamins was the largest (C – 70 %, A – 11.52, B1 (thiamine) – 25.3 %). No significant difference (p > 0.05) in terms of physicochemical parameters (proportion of protein, fat, dry matter, dry skimmed milk residue) was found between the enriched samples and the control. Compliance of the samples with the safety requirements, TR TS 021/2011, 033/2013 and GOST 31981 for microbiological indicators was established. The developed samples of yoghurts are recommended to dairy industry enterprises as enriched products with natural herbal supplements.

Microbiological Indicators for Assessing the Effects of Agricultural Practices on Soil Health: A Review

Agricultural practices significantly impact soil properties and ecological functions, highlighting the importance of comprehensive soil health assessments. Traditionally, these assessments have focused on physical and chemical indicators, often neglecting microbiological properties. This review explores the potential of microbiological indicators in evaluating the effects of agricultural practices on soil ecological functions, emphasizing their significance and addressing challenges associated with their application. A key advantage of microbiological indicators is their high sensitivity and rapid response to environmental changes. These indicators can be grouped into three categories: microbial biomass and abundance, microbial taxonomic composition and diversity, and microbial activity. Among these, microbial biomass carbon, basal respiration, and decomposition rates are considered the most reliable and interpretable indicators. Microbial taxonomic composition and diversity remain limited in their diagnostic and predictive capabilities due to challenges in interpretation. Integrating microbiological indicators offers a more holistic understanding of the interactions between agricultural practices and soil health, enhancing our ability to monitor, manage, and preserve soil ecosystems. To facilitate their adoption in agricultural production and land management, further efforts are needed to improve the interpretability of these indicators and to establish standardized criteria for soil health assessment.

Monitoring and Modeling the Soil‐Plant System Toward Understanding Soil Health

AbstractThe soil health assessment has evolved from focusing primarily on agricultural productivity to an integrated evaluation of soil biota and biotic processes that impact soil properties. Consequently, soil health assessment has shifted from a predominantly physicochemical approach to incorporating ecological, biological and molecular microbiology indicators. This shift enables a comprehensive exploration of soil microbial community properties and their responses to environmental changes arising from climate change and anthropogenic disturbances. Despite the increasing availability of soil health indicators (physical, chemical, and biological) and data, a holistic mechanistic linkage has not yet been fully established between indicators and soil functions across multiple spatiotemporal scales. This article reviews the state‐of‐the‐art of soil health monitoring, focusing on understanding how soil‐microbiome‐plant processes contribute to feedback mechanisms and causes of changes in soil properties, as well as the impact these changes have on soil functions. Furthermore, we survey the opportunities afforded by the soil‐plant digital twin approach, an integrative framework that amalgamates process‐based models, Earth Observation data, data assimilation, and physics‐informed machine learning, to achieve a nuanced comprehension of soil health. This review delineates the prospective trajectory for monitoring soil health by embracing a digital twin approach to systematically observe and model the soil‐plant system. We further identify gaps and opportunities, and provide perspectives for future research for an enhanced understanding of the intricate interplay between soil properties, soil hydrological processes, soil‐plant hydraulics, soil microbiome, and landscape genomics.

Current trends in the determination of microbiological indicators of dairy products

Current trends in the determination of microbiological indicators of dairy products

Assessment of technogenic pollution by silver compounds on the biological properties of the soil (Model experiment)

Introduction: Silver (Ag) has increasingly become one of the priority pollutants of soils, which is accompanied by a number of consequences for humans and soil biota. To fully assess the effects of the entry of different chemical forms of Ag into soils, it is necessary to conduct experiments with different types of soils, different exposure periods, as well as a wide range of biological indicators. The purpose of the study is to assess technogenic pollution by silver compounds (silver oxide (Ag2O) and nitrate (AgNO3)) on the biological properties of the soil in model experiment of the soil in a model experiment, followed by the use of the data obtained in the normalization of the Ag content in the soil. Materials and methods: The effect of Ag2O and AgNO3 was investigatedin specific permissible concentrations of biological indicators of the state of Haplic Chernozems Calcic (HCC), Haplic Cambisols Eutric (HCE) and Haplic Arenosols Eutric (HAE). Ecotoxicity was assessed by the degree of changes in the indicators of enzymatic activity, microbiological and phytotoxic indicators of soils 10, 30 and 90 days after contamination. Activity of catalase it was determined gasometrically, dehydrogenases, peroxidase, polyphenoloxidase, ferrireductase, ascorbatoxidase, phosphatase, invertase, urease, protease was determined photocolorimetrically, the total number of bacteria by luminescent method, Azotobacter sp. abundance by the method of fouling lumps on the Ashby medium, length of shoots and roots of wheat (Triticum aestivum L.) morphometrically. Results: It was revealed that Ag ecotoxicity was determined by the content of Ag in the soil, its form, the period from the moment of contamination and soil type. In most cases, AgNO3 had a stronger ecotoxic effect on biological parameters. Phosphatase activity and number of soil bacteria are the most sensitive indicators. The activity of invertase, urease, dehydrogenases and Azotobacter sp. abundance are the most informative indicators. Conclusion: Abundance is the most informative indicator. The results obtained to assess the ecotoxicity of soils contaminated with Ag, as well as the identified sensitive and informative indicators, can be used for diagnosis and as an indicator of the ecological state of soils.

Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses.

This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of Salmonella spp., Listeria monocytogenes, diarrheagenic Escherichia coli (non-157), and Staphylococcus aureus with enterotoxigenic potential was investigated, before and after cooling by immersion and dripping. Salmonella serovars were determined by real-time PCR. Immersion of the carcasses in water at 9.5 (±2.89) and 2.33 (±1.30)°C in the first and second stages was sufficient to considerably reduce the carcass temperature to 5.70 and 7.41°C at the system outlet and after dripping, respectively. The weight gain was 5.5%, in accordance with Brazilian legislation (<8%). Immersion cooling significantly reduced (p<0.05) the total counts of enterobacteria, total coliforms, and E. coli. Contamination was reduced in the carcasses, which increased the water counts in the system to 3.76 log CFU/mL for psychrotrophs. Salmonella spp. was identified in 100% of the carcasses evaluated and in the water from the first and second stages of cooling. The main serovars were S. Newport and S. Minnesota. Pathotypes of diarrheagenic E. coli, mainly atypical EPEC and STEC, and S. aureus with enterotoxigenic potential were highly prevalent in the carcasses even before entering the precooling systems by immersion, which was not sufficient to rule out the occurrence of any pathogen studied. Despite the notable SSOP effect on the quantification of microbiological indicators during immersion cooling, the high occurrence of different pathogens underlies the need to review procedures and techniques not only in slaughterhouses but also throughout the production chain, acting in an integrated manner to provide biosecurity and reduce risks to the consumption of chicken meat.

Impacto da contaminação por derivados de petróleo no crescimento vegetal e indicadores microbiológicos do solo

ABSTRACT Oil-derived compounds present in the soil can compromise plant growth and inhibit the development of the microbial population. These contaminants reduce soil porosity, hinder water absorption, and can disrupt plant metabolic processes. The aim of this research was to evaluate the effects of the presence of three hydrocarbons in the soil on the growth and development of forage species and on soil microbiological indicators. The experiment was carried out in a greenhouse using a randomized block design with four replications. Treatments were arranged in a 5×4 factorial, with the first factor consisting of the species evaluated (Pennisetum glaucum, Zea mays, Brachiaria ruziziensis, Panicum maximum and Sorghum bicolor) and the second factor corresponding to the presence of contaminants: benzene, toluene or xylene and soil without contaminants. The species were grown for 42 days. The tolerance of the species depended on the type of contaminant present in the soil. The total dry matter of P. glaucum was reduced by 26%, 10% and 32% for toluene, benzene and xylene, respectively. Z. mays had its growth reduced in the presence of toluene (13%) and benzene (21%). S. bicolor had its dry matter increased by 58% with xylene. B. ruziziensis and P. maximum were tolerant to all contaminants. The magnitude of the effects of contaminants on soil microbiological indicators depended on the species grown. The tolerance of plants and soil microbial community to contaminants depends on the forage species used and should be an important aspect when selecting plants to restore degraded areas.

INVESTIGATION OF THE FOOD SAFETY OF BUTTER WITH VEGETABLE COMPONENTS

The production of low-calorie types of butter is growing annually. Reducing saturated fats in butter helps reduce the risk of diseases such as atherosclerosis, obesity, and diabetes. An important factor in the production of butter is its food safety. This article provides studies on the food safety of unsalted sour-cream oil with vegetable fats for compliance with the requirements of technical regulations.Standard methods were used to conduct the study. To this end, microbiological parameters, radionuclides, toxic elements, pesticides, and antibiotics were determined in butter. The obtained indicators were compared with a control sample (unsalted sour cream butter «Sandwich») and the norms of the Technical Regulations of the Customs Union «On the safety of milk and dairy products» (TR CU 033/2013). The research results showed that the control sample and unsalted sour cream oil with vegetable fats meet the requirements of the technical regulations. Microbiological indicators allowed us to establish that in the prototype, the NMAaFAM index was 3,44 x 108, which exceeded the control sample (2,05 x 107), this indicates a high biological value of the product and a high content of probiotic cultures, at the same time, the requirements of the technical regulations do not normalize this indicator for sour-cream oil varieties. Yeast was also found in the control sample, as they are contained in the fermented milk starter culture «Em – Kurunga», used in the production of unsalted sour cream oil with vegetable fats. Other indicators, such as radionuclides, mycotoxins, antibiotics, toxic elements, pesticides, did not exceed the requirements of the technical regulations. The finished product is safe and can be sold to consumers.

АНАЛИЗ ДИНАМИКИ МИКРОБИОЛОГИЧЕСКИХ ПОКАЗАТЕЛЕЙ ЭМУЛЬСИОННЫХ ПИЩЕВЫХ СИСТЕМ В ПРОЦЕССЕ ХРАНЕНИЯ

The purpose of the study is to analyze the microbiological safety indicators of double emulsion food systems during storage, taking into account the influence of ultrasonic homogenization and storage processes. The study of sanitary-significant microbiological safety indicators (QMAFAnM, BGKP), pathogenic (Salomonella) and spoilage microorganisms (molds and yeasts) of double emulsion food systems water-oil-water and oil-water-oil obtained by ultrasonic homogenization, and control samples – direct and reverse emulsions obtained in the traditional way, were carried out using standard methods after 7, 14 and 21 days of storage. According to the results of the study, the absence of an increase in sanitary-significant microbiological indicators during the storage of emulsion food systems was established. During storage, the absence of bacteria of the Escherichia coli group, pathogenic microorganisms, including bacteria of the genus Salmonella, was revealed, the fungal microbiota was characterized by a lack of growth in all types of emulsion food systems, including control samples. The QMAFAnM indicator and the number of yeast forms of the double food emulsion system (water-oil-water) and the control sample – direct emulsion (oil in water) during storage were characterized by the absence of growth, while for these indicators of the double food emulsion system (oil-water-oil ) and the control sample - inverse emulsion (water in oil) showed a slight increase. The influence of the factors "shelf life" and "type of emulsion" on the microbial contamination of emulsion food systems has been established. The interaction of two factors had the most significant effect on the value of QMAFAnM indicators and the amount of yeast in emulsion food systems; "shelf life" was higher than the influence of the "type of emulsion" factor.

Non-traditional plant raw ingredients in the production of meat and vegetable pates

This article explores the use of non-traditional plant-based raw materials in the production of meat-and-vegetable pâté. Duck meat and offal serve as the primary meat components, while the vegetable ingredients include flaxseed and lentil flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth, and water. The broth is utilized after cooking the duck meat. To create high-quality, multi-component meat products with excellent organoleptic characteristics and to address deficiencies in specific nutrients, it is crucial to consider the biological value and qualitative composition of the protein component. The quality assessment, based on organoleptic and physicochemical indicators, was conducted using standard methods. The study also presents findings on the food safety and microbiological indicators of the meat-and-vegetable pâté. The research confirms that the pâté with nontraditional additives meets all regulatory requirements for microbiological safety and food quality. The development of meat products, including pâtés, with plant-based additives not only enhances the technological properties of raw materials but also enriches the products with essential nutrients and helps prevent potential functional disorders in the human body. This approach represents a key focus area in the modern meat industry.

Physico-Chemical and Microbiological Quality of the Surface Water of the Nostoc Commune of the Andean Communities of Huancavelica, Peru

Objective: The purpose was to evaluate the physicochemical and microbiological quality of surface water from the Nostoc commune of Andean communities in Huancavelica-Peru, and to compare its variation in relation to its distribution and environmental conditions. Theoretical Framework: Surface water quality depends on anthropogenic factors. The physico-chemical and microbiological surface water quality indicators of the Nostoc commune are important for environmental monitoring, biomass production and social economic livelihoods. Method: Samples of surface water from streams and ponds were considered as biological material. The physicochemical and microbiological analyses were determined according to the protocol and recommendations established in the Standard Methods for the Examination of Wastewater of APHA (2012) and ECA (2017). Results and Discussion: The results revealed that the physicochemical and microbiological parameters of surface waters of streams and ponds inhabited by Nostoc commune meet the guidelines established by ECA and APHA, with variations to their geographical distribution and environmental conditions. Meteorologically, Nostoc commune is common at altitudes between 4240 and 5877 masl, with temperatures of 4-14°C and relative humidity of 20-60% varying between January and April. Research Implications: The study shows the surface waters of the Nostoc commune to be unsuitable for agricultural and human use. It is crucial for public and environmental health as a balancer of surface water quality. Originality: It offers unprecedented contributions to the literature on the quality of the surface water of the Nostoc commune habitat. The relevance and value of this algae as a viable source of water utilization for agricultural and public health purposes is evident.