Контроль мікробіологічної безпеки продукції ресурсоефективних низькотемпературних технологій

Abstract

Якість харчової продукції є однією з найскладніших і багатопланових категорій як для конкретного споживача, так і для підприємства-виробника, і в цьому випадку йдеться також про один із найважливіших чинників його конкурентоспроможності. Тому забезпечення відповідної якості контролю охоплює комплекс завдань, які необхідно вирішувати впродовж усього циклу створення харчової продукції на кожному етапі її виробництва, зокрема при використанні ресурсоефективних технологій. The quality of foodstuffs is one of the most complicated and many-faceted categories for both a certain consumer and the producer enterprise. In this case, it is possible to mention it as a factor of the product’s competitiveness. Therefore, providing the expedient quality control comprises an array of tasks to be solved during the entire cycle of food production on each of its stages, primarily with the usage of resource-effective technologies. According to the main statements of the State Standard of Ukraine, quality control is the process of checking the compliance of quality indices with the established requirements confirmed in technical and other normative documents. Important is also the prevention of defective item output: particularly, in technologies of quick-frozen plant half products, such a threat becomes essential on the final stage, which is defrosting. It is quite apparent that food products quality control is aimed, first of all, at achievement of their safety for the consumer. These conditions, upon implemented on updated food enterprises, can be provided on the base of HACCP system that, in process, would regard the analysis of all possible hazards (biological, physical or chemical) and accomplishment of the necessary corrections. The analysis of literary data and the results of our own research show that the most dangerous for the plant materials processed with resource-effective freezing technology is the biological constituent, conditioned by discrepancy of the raw with the requirements to microbiological purity and otherwise connected with the conditions of its growing, storage and transporting, as well as the specifications of its biochemical composition, defrostting technological parameters and so on. Henceforth, the purpose of this work is to identify the biological dangerous factors and then to determine the possible hazards in obtaining the quick-frozen fruit-and-vegetable half products, from selection of raw materials up to defrosting and sale of finished items