Open AccessSanitary Control in a Research Laboratory as a Factor in Ensuring Food Safety of Innovative Dairy Products
Author(s) -
E N Demina,
А П Симоненкова,
O N Luneva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/666/4/042042
Subject(s) - quality (philosophy) , production (economics) , business , food safety , food products , microbiology and biotechnology , risk analysis (engineering) , food science , philosophy , chemistry , epistemology , biology , economics , macroeconomics
Today, the production of innovative dairy products using various technological methods that improve quality is steadily growing. The formulation of such products includes various food additives, physiologically functional ingredients, plant materials, etc. Therefore, special requirements are imposed on the safety and quality of such products. The sanitary and epidemic quality of innovative dairy products is determined by the presence of pathogenic and other microorganisms in them. Development of technology for the production of innovative dairy products is usually concentrated in research laboratories. In this regard, close attention should be paid to the organization of measures aimed at creating an appropriate sanitary regime for the production of products of guaranteed quality. Such measures include careful monitoring of the content of microorganisms in the air, on laboratory equipment, utensils and utensils, work clothes and hands of laboratory staff, on the basis of which the sanitary and hygienic state of the production of innovative dairy products is assessed.