According to the World Gastroenterology Organization, the prevalence of celiac disease in the world is estimated at 1 in 300 people. According to unofficial statistics of the Celiac Disease Union, about 400,000 Ukrainian citizens have an individual intolerance to gluten. Given the large number of people with individual gluten intolerance and its only treatment – a lifelong diet, there is a need to monitor gluten in food, namely in dairy products. As not all manufacturers adhere to the HACCP system in good faith in their production, there is a risk of gluten entering the finished product. The aim of the study was to evaluate dairy products for gluten content. The article presents information on the results of monitoring gluten in dairy products (butter, margarine, kefir, sour milk cheeses, yogurt, hard and soft cheeses) producers of different regions of Ukraine by molecular genetic method in 2018–2020 using diagnostic R-Biopharm kits. According to research, it was found that 17 % of dairy products do not contain gluten, 83% contain from 2 to 5 mg/kg; 37.5 % of hard and soft cheeses, sweet cream butter, margarine do not contain gluten; 62.5 % contain gluten in the amount of 2 to 5 mg/kg, which is within acceptable limits for people with celiac disease. Studies have shown that a significant percentage of dairy products contain from 2 to 5 mg kg of gluten, which may indicate accidental entry into the final product or technical contamination. However, although these products are not certified as gluten-free and meet the requirements of current legislation. A significant range of products with a gluten content of up to 5 mg/kg encourages the implementation of the Gluten Control (Monitoring) Program in all products to increase the range for people with individual needs. Prospects for further research are to monitor meat products, semi-finished products, dietary products, baby food of domestic production for further analysis of compliance with current legislation and safety for people with individual intolerance to gluten.

Today a topical issue is the adulteration of meat products in Ukraine and in the world. In this regard, to exchange information and combat cases of fraud, world networks, platforms, databases, special units, target groups and the like were created. According to the Consumer Rights Protection Committee, about 80 % of food products in Ukraine are falsified, about 60 % are meat products. For example, mechanically deboned meat, meat and bone meal, emulsions, soya protein, etc. not used for animal feed, but for the replacement (reduction) of raw meat in the manufacture of meat products. The entrepreneur has the opportunity to independently develop and be guided by the technical specifications, which enables him to falsify the products. Consumers buying such products, experiencing economic and moral damage. The aim of the work was to review existing methods for detecting falsification of meat products and select the most optimal. The following methods are used to determine of adulteration: microstructural histological analysis, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR). Research showed that the histological method can determine the origin, type of components and doesn’t detect the species; immunological suitable for study of raw meat and raw materials. The most accurate and informative is the PCR method, which, due to its high sensitivity, allows you to establish the species of meat products and the quantitative content of raw meat. The PCR method has its drawbacks: the risk of contamination and exposure to inhibitors. Therefore, it is important to choose the best purification method and DNA extraction. An important aspect when conducting PCR studies is the mandatory observance of all the requirements of the study, in particular measures to prevent contamination to obtain the correct result. The prospect of further research is the improvement of existing methods for the study of meat products and the implementation of monitoring research.

The daily diet of a person to ensure normal life should be complete and balanced in terms of vitamin, macro- and microelement composition. In connection with the modern rhythm of life, about three-quarters of the population of Ukraine are increasingly using fast food and semi-finished products. The production of semi-finished meat products in Ukraine reaches 90-95 thousand tons per year. However, along with the expansion of the range of semi-finished meat products and the increase in the number of their producers, cases of adulteration of meat products have also become more frequent. Considering the urgency of the problem, it became necessary to conduct a study of semi-finished meat products, in particular, dumplings, in order to establish cases of adulteration and inconsistency of the information indicated on the product packaging. The studies were carried out by real-time polymerase chain reaction on the basis of the State Scientific Research Institute for Laboratory Diagnostics and Veterinary and Sanitary Expertise. The test object was semi-finished meat products in a test shell from different Ukrainian manufacturers. In the course of the research, it was found that 30% of the studied samples of dumplings were adulterati, and the information indicated on the package did not correspond to their composition. More often, adulteration of meat products is carried out by adding chicken meat to the recipe (20%), while this percentage reaches 10% due to pork. As a result of the research, it was proved that the adulteration of meat products – dumplings by producers from 12 regions of Ukraine occurs simultaneously according to one or more indicators, which may indicate insufficient control of meat processing enterprises and the imperfection of the legislative system in the matter of adulteration of food products. The obtained research results indicate the need for periodic control of the production of meat products and improvement of the legislative framework on the issue of their adulteration.