Safety Of Food Products Research Articles

ACCREDITATION AND PROSPECTS OF HACCP SYSTEM IMPLEMENTATION IN FOOD PRODUCTION

The need for accreditation, implementation of the system of analysis of hazardous factors and determination of critical control points (HACCP) at food industry enterprises as a quality management system based on environmental friendliness and product safety is well-founded. The main task in the development of the industry is to increase the competitiveness of products, to strengthen the innovative focus by implementing quality management systems that ensure the quality of products at all stages of its production (life) cycle and contribute to increasing the effectiveness of the work of enterprises [4]. Such a food safety management system, which has proven its effectiveness and is accepted at the international level, is the HACCP system. Guaranteeing food safety is the main goal of applying the HACCP concept to the production process. There are many factors that are not related to the production and processing of products, but have a negative impact on the safety of food products. One aspect of the spread and implementation of this product safety management system is that it is a kind of basis for forming the quality of organic products. When certifying organic products, the necessary prerequisites are documentation of all stages of production and the ability to trace the path "from the doe to the table". Accordingly, the lion's share of the documents that should be at the processing enterprises of organic agricultural products have already been developed, provided that the HACCP system is implemented, and the requirements for product safety are also met. The implementation of the HACCP system requires planning the control of all areas of the technological process, defining the limits of research, application and maintenance of this system. The HACCP plan is drawn up at the enterprise - a document that, in accordance with the principles, determines the procedures and sequence of actions to ensure the control of hazard factors. The HACCP plan covers all areas of product production, from raw material acquisition to product processing or packaging, as well as supply to retail.

Ketersediaan Tempe yang Menerapkan Cara Produksi Pangan yang Baik di Jabodetabek serta Pengetahuan Konsumen untuk Membelinya

Tempe is a nutritious, healthy, and affordable food. Tempe production is simple, but less hygienic under traditional production, therefore can have inconsistent quality, safety, and reduce consumer interest. In Indonesia, Good Manufacturing Practices (GMP) implementation is a basic requirement for food industries, including tempe industries, in producing safe food products. It is yet unknown the availability of GMP tempe, especially in Jabodetabek area and how it relates to consumers' willingness to purchase. This study aimed to determine the availability of GMP tempe in Jabodetabek and to analyze the knowledge, perceptions, and willingness of Jabodetabek consumers to purchase GMP tempe. The research method included observing the GMP-applying tempe availability and surveying consumers' knowledge and willing-ness to purchase GMP-applying tempe using google form questionnaire. Data analysis used descriptive and Spearman correlation test. The results showed that GMP-applying tempe was available in almost half (38%) of market sample in Jabodetabek. GMP-applying tempe was available in small number (1%) of traditional markets and most (72%) supermarkets. Most of the respondents (54%) were used to consuming good quality tempe. Almost all respondents (78%) understood the advantage of GMP-applying tempe. Most respondents (67%) were willing to purchase GMP-applying tempe with a maximum price increase of 20% from regular tempe.

SECURING PUBLIC HEALTH: IOT AND BIG DATA IN FOOD SAFETY TRACEABILITY

This research paper investigates the transformative impact of Internet of Things (IoT) technologies on enhancing food safety and quality measurements for public health in the foodindustry. As global demands for diverse and safe food products rise, the integration of innovative technologies becomes crucial. Developing a sensible and trustworthy food safety traceability system and effectively executing traceability are the cornerstones of any solution to these issues. Today, traceability solutions play a critical role in restoring consumer and market trust while guaranteeing food safety and quality. The study explores real-world applications of IoT, focusing on its role in monitoring and managing the entire food production cycle. By interconnecting devices and sensors, IoT emerges as a multifaceted solution that revolutionizes traditional methodologies, promising toelevate safety and quality standards throughout the food supply chain. In the dynamic realm of food production, IoT proves to be a transformative force, providing real-time insights and reshaping how we ensure safety and maintain the quality of the food we consume with food safety traceability.

Violations of human environmental rights in Ukraine during the period of martial law (example of the Kaкhov disaster)

The article is devoted to the analysis of the violation of environmental human rights in Ukraine during the period of martial law from February 24, 2022 (using the example of the blowing up of the Kakhovska HPP (Kakhovska Hydro Power Plant) dam on June 6, 2023). Environmental rights include human rights to a safe ecological environment, that is, the right to a clean environment, fresh air, unpolluted land, good-quality water, high-quality, safe and harmless food products, unpolluted household items. In Ukraine, environmental rights are recognized and enshrined in the 1996 Constitution.
 It is noted that once a full-scale invasion begins, environmental hazards increase, and the damage done to Ukraine becomes much more obvious.
 It has been investigated that on June 6, 2023, around 02:50, a global environmental disaster occurred in Ukraine - the explosion of the Kakhovska HPP dam. The Kakhov reservoir began to lose water rapidly. Downstream of the Dnieper, settlements began to be flooded, including Kherson. The Kakhov disaster has all the signs of an ecological disaster.
 It has been proven that the consequences of the terrorist attack turned out to be worse than predicted. The undermining of the Kakhovska HPP dam caused serious environmental consequences, which have not fully manifested themselves yet. The rights to a safe ecological environment, guaranteed by the Constitution of Ukraine and the Principles of Environmental Protection during Armed Conflicts, developed by the UN International Law Commission in 2022, have been violated.
 It has been established that environmental disasters of this scale usually cannot be limited territorially, they negatively affect changes in ecosystems, which causes climate changes in the region. Therefore, the consequences of the Kakhov disaster are felt by themselves and with a high probability will be felt by other states in the future. The international community should join forces to ensure compensation for the damage caused to the environment, and take all permissible legal measures aimed at stopping the violation of environmental rights, as well as restoring the violated rights.
 The authors are of the opinion that the protection of environmental human rights in Ukraine will remain problematic for the next decades after the end of hostilities and the abolition of martial law.

Development of compound feed recipes for broiler chickens (13-28 days) using vermiculite

Recently, in the CIS countries and abroad, to compensate for the mineral deficiency of feed rations and reduce their cost, substances of natural origin have increasingly begun to be used: zeolites, travertines, sapropels, bentonites, etc. The prlackblem of the widespread use of natural minerals in the diet of farm animals and poultry represents a pressing issue, given their distinctive properties, waste-free technology, environmental friendliness, and relatively low cost. One of these minerals suitable for use in poultry nutrition is vermiculite (hydromica, hydrous silicate of magnesium and iron of variable composition). The purpose of the study is to determine the physicochemical composition of vermiculite from the Kulantau deposit, and its use as a mineral in the production of animal feed and development of compound feed recipes for broiler chickens Cobb500. The physicochemical parameters of vermiculite, a natural mineral, have been determined. The research analyses were carried out in the research laboratory for assessing the quality and safety of food products of the Almaty Technological University. Feed recipes were developed at LLP “AGRO FIT KAPSHAGAY”. The compound feed recipes for Cobb 500 broiler chickens of 13-28 days were tested at JSC “Alel agro”, in poultry house No. 3.

Legal problems of the production of agricultural raw materials for baby food

The article analyzes modern legal problems of the production of agricultural raw materials for baby food in Ukraine, taking into account the latest legislative changes in the field of baby food production, organic agricultural production, state control over the use of genetically modified organisms in the manufacture of food products.
 It has been established that the improvement of the legislation in the field of child nutrition should be carried out by making amendments and additions to the Law of Ukraine «On Child Nutrition» in order to bring its prescriptions into line with EU requirements, and not to cancel the specified special Law. Given the specifics of baby food and the importance of guaranteeing its quality and safety, replacing a separate special law with one article in the Law of Ukraine «On Basic Principles and Requirements for the Safety and Quality of Food Products» is hardly expedient.
 Taking into account the specific legal nature of a personal peasant economy, the author proves that persons who run such an economy can produce raw materials for baby food products, subject to compliance with legal requirements for the quality and safety of such raw materials. Based on the latest legislative changes in the field of legal provision of biosafety of Ukraine, the article proposes to legislate the possibility and necessity of using organic agricultural products as raw materials for baby food before creating an effective system of state control in the field of use and circulation of genetically modified organisms.
 In order to ensure the constitutional right of the child to sufficient, high-quality and safe nutrition, the author considers it expedient to conduct in-depth scientific research on these issues and make appropriate scientific conclusions and recommendations on improving the current legislation in this area, taking into account the requirements of EU legislation on the adaptation of the national agricultural, food, environmental and other legislation regarding the production of agricultural products for baby food.

Ascorbic acid potentiates photodynamic inactivation mediated by octyl gallate and blue light for rapid eradication of planktonic bacteria and biofilms

This study reported for the first time that Ascorbic acid (AA) could appreciably boost the efficiency of Octyl gallate (OG)-mediated photodynamic inactivation (PDI) on Escherichia coli and Staphylococcus aureus in planktonic and biofilm states. The combination of OG (0.075 mM) and AA (200 mM) with 420 nm blue light (212 mW/cm2) led to a >6 Log killing within only 5 min for E. coli and S. aureus and rapid eradication of biofilms. The mechanism of action appears to be the generation of highly toxic hydroxyl radicals (•OH) via photochemical pathways. OG was exposed to BL irradiation to generate various reactive oxygen radicals (ROS) and the addition of AA could transform singlet oxygen (1O2) into hydrogen peroxide (H2O2), which could further react with AA to generate enormous •OH. These ROS jeopardized bacteria and biofilms by nonspecifically attacking various biomacromolecules. Overall, this PDI strategy provides a powerful microbiological decontamination modality to guarantee safe food products.

Environmental, industrial, and health benefits of Moringa oleifera

AbstractThe rise of air, water, and soil pollution poses a significant threat to global health, leading to widespread disease and premature mortality. Soil health is vital, ensuring the production of safe food, but it is compromised by pollutants such as heavy metals, pesticides, plastics, and excessive fertilization, resulting in the depletion of beneficial microorganisms and subsequently groundwater contamination. Water bodies are polluted due to contamination from industrial effluents, domestic wastewater, agricultural runoff, and oil spillage, further intensifying environmental pollution. On the other hand, atmospheric pollution, characterized by high emissions of gases, volatile compounds, greenhouse gases, not only impacts the climate but also poses serious risks to human health, leading to respiratory diseases, cardiovascular issues, and increased cancer risks. Thus, the strategic utilization of traditional plants emerges as a potent tool for environmental restoration and improving human health. The plants possess natural filtering capabilities, absorbing pollutants from air, soil, and water, thus mitigating their adverse effects. Through phytoremediation, plants can be actively used to extract and remove contaminants, contributing to detoxification and improving water and soil quality. Additionally, plants offer various health benefits. Moringa oleifera or the drumstick plant belonging to the Moringaceae family is one such indigenous plant with wide applications, that can be grown in extreme arid conditions. Since ancient times, this plant has been used for treating skin infections, anaemia, and blood impurities. This plant thrives in diverse climates addressing over 300 different aliments. Rich in phytochemicals and bioactive compounds, M. oleifera serve as a superfood, offering high nutritional values and exhibiting potential for drug development with fewer side effects. Extensive research has elucidated the diverse properties and applications of M. oleifera, however, in-depth research is needed to identify bioactive molecules, phytochemicals, and protein compounds involved, which will aid in understanding of the mechanisms of action of the plant's diverse functions. Although studies have reported several of individual M. oleifera attributes, there is no comprehensive study available addressing its diverse applications. This review covers the findings of past three decades and provides a detailed outline of M. oleifera plant and its various parts, its applications in environmental, industrial, food and health aspects documented to date.

Safe plates in the school space: Investigating compliance of food safety standards among school-based food service providers

Enhancing food safety measures within School-Based Food Service Providers (SBFSPs) is essential to safeguarding the well-being of students and school staff against foodborne risks. This study aims to assess the compliance of SBFSPs in primary and secondary schools with documentation protocols related to Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and the necessary operational permits. We conducted a descriptive-correlational study spanning from April 2020 to March 2022, involving 138 public and private elementary and high schools selected through proportional stratified sampling. Each school underwent an audit using standardized checklists for GMP, GHP, and HACCP. Descriptive statistics, Fleiss Kappa, and Pearson chi-square tests were employed for data analysis. The results indicate that the participating schools do not meet the documentation requirements for GMP/GHP (29.7%), HACCP (2.9%), and operational permits (55.1%). Additionally, the schools received a "Very Poor" rating in terms of food safety compliance, with weighted mean rating scores of 2.45 ± 0.73 (GMP/GHP), 0.09 ± 0.02 (HACCP), and 1.69 ± 0.40 (operational permits). Furthermore, a significant relationship was observed between GMP/GHP and HACCP compliance and the characteristics of SBFSPs such as school kinds, types, places, and categories. The school GMP/GHP and HACCP compliance were also associated to the health permit of SBFSP personnel, authority to operate and manage school, and food handlers training. This study emphasizes the enforcement of compliance to food safety regulations, need to provide schools with adequate facilities and infrastructure, to promote a safe food production and consumption environment. It also underscores the importance of establishing partnerships for support and educating school personnel, especially those involved in food production and consumption, about GMP/GHP and HACCP principles to ensure the safety of meals for students, teachers, and other educational stakeholders. The need for certification of food handler in schools are of paramount importance, thereby advocating for increased food safety education.

Inactivation of microorganisms in foods by electric field processing: A review

The inactivation of microorganisms is critical for ensuring the safety of food products. Currently, emerging electrotechnologies have attracted considerable attention. These non-conventional technologies for food processing rely on thermal effects, non-thermal effects, or a combination of them to achieve this goal. Conventional pasteurization requires a heat transfer medium. It is often performed at high temperatures, leadinging to food quality degradation and flavour distortion. Electrotechnologies contain ohmic heating (OH), pulsed electric field (PEF), and induced electric field (IEF) treatment, which utilize both electric potential difference and current. Compared to conventional heating, they can reduce inactivation temperature thresholds and duration while retaining nutritional value, having a minimal negative impact on food quality, flavor, and color. Since the main purpose of food processing is based on microorganism inactivation to ensure food safety and storability, it is worthwhile to pay attention to the current application of electric field technologies. This paper reviews the research progress on the inactivation of microorganisms by OH, PEF, and IEF treatment. Additionally, it presents the generation characteristics of electrotechnologies and an outlook on future development.

Ensuring Quality and Safety in Chicken Slaughterhouse Practices through Microbiological Evaluation

This study investigates the microbiological quality of chicken meat produced at a slaughterhouse, focusing on total plate count (TPC), Escherichia coli, Coliform, Staphylococcus aureus, and Salmonella sp. In the food industry, the slaughter of animals necessitates adherence to strict technical and hygienic standards to ensure product quality and safety. A knowledge gap exists regarding the correlation between slaughterhouse practices and microbial contamination levels in meat products. The aim of this research is to assess the microbial concentration in chicken meat and evaluate the effectiveness of sanitation procedures implemented during production. Through microbiological testing conducted at the slaughterhouse laboratory, it was found that the microbial concentrations in the sampled chicken meat were within acceptable limits according to national regulations. These results underscore the importance of stringent cleanliness and sanitation protocols in slaughterhouse operations to ensure the production of high-quality and safe meat products. Highlights: Quality Control: Ensures adherence to standards for safe food production. Sanitation Priority: Strict cleanliness maintains product quality. Microbiological Testing: Results within acceptable limits assure good product quality. Keywords: Broiler Chicken, Product Quality, Microbiological Test

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

ABSTRACTIn recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

Co-application of titanium nanoparticles and melatonin effectively lowered chromium toxicity in lemon balm (Melissa officinalis L.) through modifying biochemical characteristics.

Chromium (Cr) toxicity can negatively affect plant growth and development, impacting agricultural productivity and posing risks to human health. Metallic nanoparticles (MNPs) such as titanium dioxide (TiO2) and natural growth regulators such as melatonin (MT) become a promising technology to manage heavy metal-contaminated soils and promote safe food production. The present work was conducted to find the effect of foliar application of TiO2 NPs (15 mg L-1) and MT (100 µM) on growth, biochemical attributes, and Cr accumulation in plant tissues of Melissa officinalis L. under Cr toxicity (50 and 100 mg Cr kg-1 soil). The results showed that Cr toxicity led to decreased plant performance, where 100 mg Cr kg-1 soil led to notable decreases in shoot weight (28%), root weight (27%), essential oil (EO) yield (34%), chlorophyll (Chl) a + b (33%), while increased malondialdehyde (MDA, 30%), superoxide dismutase (SOD) activity (51%), and catalase (CAT) activity (122%). The use of TiO2 NPs and MT, particularly their co-application, remarkably reduced Cr toxicity by enhancing plant weight, Chl content, and lowered MDA and antioxidant activity. Total phenolic content (TPC), total flavonoid content (TFC), EO percentage, and rosmarinic acid in plants treated with Cr at 50 mg Cr kg-1 soil and co-application of TiO2 NPs and MT were relatively higher than in other treatments. Under 100 mg Cr kg-1 soil, the synergic effect of TiO2 NPs and MT-enhanced rosmarinic acid content (22%) but lowered Cr accumulation in roots (51%) and shoots (72%). Heat map analysis showed that CAT, SOD, MDA, and EO yield had the maximum variability under Cr, TiO2 NPs, and MT. Exogenous TiO2 NPs and MT can be recommended to modulate Cr toxicity in lemon balm under soil Cr toxicity.

Effect of high hydrostatic pressure pretreatment on physicochemical properties, bioactive components and antioxidant activities of dehydrated yam slices

High hydrostatic pressure (HHP) treatment has been widely used to achieve the desired safety and quality of food products during the past two decades. In this work, effects of HHP (100–600 MPa) pretreatments on physicochemical properties, bioactive components and antioxidant activities of dehydrated yam slices were studied. The results indicated that HHP pretreatments dramatically improved the hardness, crispness, integrity ratio, and total color change of the dehydrated yam slices, while significantly inhibited their rehydration ratio when the pressure was ≥200 MPa. According to the results of scanning electron microscopy (SEM), optical microscopy (OM), and polarized optical microscopy (POM), HHP could induce the indentations and cracks of partly starch granules surface, but without any starch gelatinization. Compared with the control sample, higher total polyphenols compounds (TPC) and allantoin content were observed in the HHP pretreated samples, and the 200 MPa pretreated sample had the highest TPC and allantoin which reached 0.45 mg GAE/g and 5.47 mg/g dry weight, respectively. Furthermore, the antioxidant analysis showed that 100 and 200 MPa pretreatment could effectively enhance the antioxidant capacity of the yam slices. The above results suggested that HHP pretreatment, especially under 200 MPa, could be an appropriate assist for preparation of high-quality dehydrated yam slices.

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products.

Soil amendments alter cadmium distribution and bacterial community structure in paddy soils

Soil amendments play a pivotal role in ensuring the safety of food production by inhibiting the transfer of heavy metal ions from soils to crops. Nevertheless, their impact on soil characteristics and the microbial community and their role in reducing cadmium (Cd) accumulation in rice remain unclear. In this study, pot experiments were conducted to investigate the effects of three soil amendments (mineral, organic, and microbial) on the distribution of Cd speciation, organic components, iron oxides, and microbial community structure. The application of soil amendments resulted in significant reductions in the soil available Cd content (16 %–51 %) and brown rice Cd content (16 %–78 %), facilitating the transformation of Cd from unstable forms (decreasing 10 %–20 %) to stable forms (increasing 77 %–150 %) in the soil. The mineral and organic amendments increased the soil cation exchange capacity (CEC) and plant-derived organic carbon (OC), respectively, leading to reduced Cd accumulation in brown rice, while the microbial amendment enhanced OC complexity and the abundances of Firmicutes and Bacteroidota, contributing to the decreased rice Cd uptake. The synchrotron radiation–based Fourier transform infrared (SR-FTIR) spectroscopy indicated that soil amendments regulated soil Cd species by promoting iron oxides and OC coupling. Moreover, both organic and microbial amendments significantly reduced the diversity and richness of the bacterial communities and altered their compositions and structures, by increasing the relative abundances of Bacteroidota and Firmicutes and decreasing those of Acidobacteria, Actinobacteria, and Myxococcota. Soil microbiome analysis revealed that the increase of Firmicutes and Bacteroidota associated with Cd adsorption and sequestration contributed to the suppression of soil Cd reactivity. These findings offer valuable insights into the potential mechanisms by which soil amendments regulate the speciation and bioavailability of Cd, and improve the bacterial communities, thereby providing guidance for agricultural management practices.

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ПРЯНИКА С ДОБАВЛЕНИЕМ ПОРОШКА ИЗ КЕДРОВОГО ЖМЫХА

The objective of the study is to analyze the use of cedar cake powder in different percentage additives to wheat flour (second grade) in laboratory experiment variants; to use of the optimal dosage of cedar cake powder for enrichment of cedar gingerbread and improvement of the quality of this flour confectionery product; to improve production technology. The object of the study is samples of cedar gingerbread pro-ducts obtained by adding cedar cake powder (5; 10; 15 %) to second-grade wheat flour. To perform the study, well-known organoleptic and physicochemical methods for studying raw materials and finished products were used. The safety of raw materials was controlled by TR CU 021/2011 "On the safety of food products". The choice of the control – Dnieper gingerbread, is associated with the use of second-grade flour in its recipe and its low calorie content. Laboratory studies and their testing were carried out in 2023 at the Department of Technology of Bakery, Confectionery and Pasta Production of Krasnoyarsk State Agrarian University. The finished flour confectionery product – cedar gingerbread was tested using stan¬dard methods in accordance with GOST R 58233-2-18; GOST 15810-2014. The cedar gingerbread sample with 15 % additive can be considered enriched, possessing improved quality indicators. The advantage of quality assessment is the pleasant smell (aroma) of cedar nut and an increased mass fraction of fat – 1.90 %. Organoleptic and physicochemical indicators and increased nutritional value of the enriched cedar gingerbread sample allow us to give an "excellent" rating on the rating scale (29.8 points). The generally accepted technology for the production of raw unglazed gingerbread was used. In the technology for ma¬king cedar gingerbread, the dough kneading stage was improved. Flour, cedar cake powder, soda and ammonium dissolved in water were added to the finished syrup. Profitability was 19 %. The production of cedar gingerbread is possible to expand the range and increase the production of flour confectionery products for all groups of the population.

ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ЯГОДНОГО СЫРЬЯ В РЕЦЕПТУРАХ ТУШЕНОГО МЯСА ИЗ ОЛЕНИНЫ

The purpose of the study is to determine the possibility of using berry raw materials - cowberries and Siberian juniper in the recipe for venison stew and to assess the quality characteristics of the product and safety. Objectives: to develop a recipe for venison stew using cowberries and junipers as ingredients; to evaluate the quality and safety of the resulting product. Developed recipes for venison stew with the addition of various amounts of berry raw materials such as cowberries and Siberian juniper are presented. A rational dosage for adding berry raw materials were established, ensuring the best organoleptic characteristics of the product: when adding cowberry to the recipe for venison stew, the amount of cowberries chosen is 3 %, when adding juniper berries – 0.15 %. The study of physicochemical, microbiological indicators and safety was carried out in a test sample containing 3 % cowberries and 0.15 % dried juniper berries, which received the best organoleptic and tasting assessment. The developed product from deer meat with cowberries and juniper berries meets the requirements of GOST 32125-2013 in terms of physical and chemical parameters. In terms of microbiological indicators and safety, venison stew with berry components complies with TR CU 034/2013 “On the safety of meat and meat products” and TR CU 021/2011 “On the safety of food products”. From the results obtained it follows that stewed deer meat with the addition of cowberries and Siberian juniper meets the regulatory standards in terms of quality characteristics and safety and is recommended for production.

Pre-Harvest Food Safety Challenges in Food-Animal Production in Low- and Middle-Income Countries.

Food safety remains a significant global public health concern, with the risk of unsafe food varying worldwide. The economies of several low- and middle-income countries (LMICs) heavily rely on livestock, posing a challenge to ensuring the production of safe food. This review discusses our understanding of pre-harvest critical issues related to food safety in LMICs, specifically focusing on animal-derived food. In LMICs, food safety regulations are weak and inadequately enforced, primarily concentrating on the formal market despite a substantial portion of the food sector being dominated by informal markets. Key critical issues at the farm level include animal health, a low level of good agriculture practices, and the misuse of antimicrobials. Effectively addressing foodborne diseases requires a comprehensive One Health framework. Unfortunately, the application of the One Health approach to tackle food safety issues is notably limited in LMICs. In conclusion, considering that most animal-source foods from LMICs are marketed through informal channels, food safety legislation and policies need to account for this context. Interventions aimed at reducing foodborne bacterial pathogens at the farm level should be scalable, and there should be strong advocacy for the proper implementation of pre-harvest interventions through a One Health approach.

Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment.

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.