No abstract

The development of fast, specific, ultrasensitive, and accurate techniques for the early detection of important pathogens has been spurred by growing concerns about environmental safety, food safety, and nosocomial infection. Many bacteria, which may be found in foods, water, and medical equipment, cause diseases in humans and plants. In recent years, antibiotic resistance has arisen as a significant concern, as has their contamination as a result of unregulated use. As a result, there is a greater need to quickly establish reliable, simple, and sensitive techniques for evaluating antibiotics and their residues. The majority of bacterial detection procedures are lengthy and take days to provide a result. Aptamers appear to be a potential option for detecting bacteria in food items rapidly and reliably. Because of their high sensitivity, specificity, and selectivity, aptamer-based biosensors (aptasensors) attracted a lot of interest. This article provides a summary of newly discovered antibiotic detection aptasensors. This paper discusses the use of several aptamer assays to identify antibiotics such as sulfonamides, tetracyclines, lincosamide, (fluoro)quinolones, chloramphenicol, anthracyclines, aminoglycosides, and β-lactams.

Milk and milk products are in steady demand and included in the daily human diet. This paper describes the technology and the nutritional and biological value of the combined yogurt for dietary nutrition. The pumpkin puree and oat flour are used as functional vegetable ingredients in the yogurt formulation. Developed yogurt contains 2.8% of protein, 2.0% of fat and 15% of carbohydrates. The protein of yogurt consists of all essential and nonessential amino acids with high level of isoleucine (2.27 g/100g), leucine (3.45 g/100g), valine (2.46 g/100g), proline (3.91 g/100g) and glutamic acid (7.30 g/100g). Among fatty acids the larger parts occupies caprylic (27.45%), capric (20.13%) and lauric (20.15%) acids. The yogurt has a sufficient amount of the important vitamins, such as A, E, D, C and B group.

This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.

This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.