Objectives. The current study aimed to investigate the prevalence of Clostridium perfringens in meat products at meat fairs in four cities of West Kazakhstan from April to October 2021. Methods. In total, 240 samples were collected and subsequently examined for the presence of Clostridium perfringens and its associated toxins using a standard culture method and multiplex PCR assay. Results. In the 240 samples, 67 (30%) tested positive for Clostridium perfringens. All isolates were classified as biotype A with the ability to produce α toxin. The prevalence of Clostridium perfringens was found in almost all types of meat products tested. Beef samples 20/40 (50%) were found the most contaminated with a pathogen, followed by minced lamb 16/40 (40%), ground beef 11/40 (27.5%), lamb 9/40 (22.5%), beef intestines 7/40 (17.5%) and lamb intestines 4/40 (10%). Conclusions. The outcomes of our study demonstrated the high contamination rate of Clostridium perfringens in local meat products. This study is also the first survey on Clostridium perfringens prevalence in meats in Kazakhstan. The findings in this report will enhance knowledge of epidemiology and help develop coordinated actions to prevent and control possible food poisoning outbreaks.

One of the most important goals in the sphere of food safety is quality assurance and production of safe food. Nowadays studies devoted to determination of nitrates content in locally produced plant products are of very high priority. Many researches on the influence of nitrates on human health prove that nitrates are one of the external threat sources. Mineral fertilizers can cause harm if improperly stored or used. The authors give comparative characteristics for nitrites content in plant products contrasting regulatory documents in European Union and Customs Union. They point out threshold limit values and their influence on human body. In some samples of cucumbers nitrates content exceeded threshold limit values. Long nitrate consumption even in small amounts is one of the important chemical risk factors for the population health as it decreases organism resistance to the influence of such external environmental factors as ecological and social ones. The research was carried out in South Kazakhstan Region. To conduct the research the authors took the samples of locally produced plant products. They determined the levels of nitrates content in the main local food products, assessed the risks of harmful impact of the controlled nitrates which come with plant products grown in South Kazakhstan Region. The results show that it is necessary to carry out constant control to ensure foodstuff safety. The authors classified food products according to their contribution to the total exposure value. Thus, the authors found out that among locally produced vegetables potato and cabbage had the highest values (61.16% and 12.1% respectively). HQmed and HQ90 values were less than 1. The authors pointed out the main ways to reduce nitrates content in plant products in the article.

This paper considers the influence exerted on the qualitative indicators of boiled camel sausage by plant-based additives. The study’s results were used to improve the technology and determine the levels of application of plant-derived extracts with antioxidant properties in the production of boiled sausages. The effect of plant extracts with antioxidant properties on oxidative processes in boiled sausages has been investigated. Camel meat contains phosphorus, magnesium, and potassium. This meat has a large content of vitamins A, B1, B2, C, and E. In terms of protein content (15.1 %), camel is inferior to beef; in terms of fat (11.5 %), it is inferior to other types of meat. However, camel meat is rich in vitamins and trace elements. In addition, the composition of camel meat contains phosphorus, 216‒234 mg, which is higher than that of beef. The disadvantage of boiled camel sausages is a short shelf life. Therefore, it was decided to add plant-based supplements with antioxidant properties. In addition, to ensure minimal lipolytic changes and changes in lipid oxidation in meat, the rational concentration of added antioxidants was determined. Using the response surface methodology, a three-level factor plan was constructed for two variables – the concentration of ginger root powder and sea buckthorn powder. The minimum acid number was manifested at 0.018 % of ginger root powder and 0.035 % of sea buckthorn powder. The minimum peroxide number was obtained at 0.028 % of the L-root of ginger and 0.010 % of the powder of sea buckthorn; the minimum TBARS was detected at 0.030 % of the powder of ginger root and 0.050 % of the powder of sea buckthorn. The concentration of ginger root powder with optimal resistance to oxidation and lipolysis is proposed. The shelf life was also determined in comparison with the control