The article discusses the relevance of analyzing the level of biological risks from the point of view of activities of enterprises of the agro-industrial complex. Agro-industrial complex enterprises deal with living organisms (plants and animals), characterized by a development cycle closely related to natural and climatic conditions, and subordination to the biological laws of the functioning of living things. This is the reason for risks being specific only to this industry (biological, climatic, risks of seasonality of production, etc.). Biological risks are the undisputed leaders in this list, since they pose a threat to the life and health of people when using the products of agricultural enterprises. The authors consider biological threats of human infection when eating livestock products, since (unlike plants) humans and animals have a common group of diseases called zooanthroponosis. The analysis of studies and opinions of specialists in veterinary and sanitary examination, microbiology, epizootology, infectious diseases and epidemiology allowed to compile a list of biological risk factors, identify criteria for assessing the degree of risk, and conduct their quantitative and qualitative assessment at the regional level.
The article presents the results of the analysis of the use of color design tools from the point of view of psycho-emotional impact on consumers when creating strategic brand images. The main psychological motives for buying branded products are increasing personal influence on others or retouching uncertainty by “putting on” branded “armor”, which finds its support in the background motives of shocking, prestige, attracting attention, status. With the help of branded items, the buyer advertises himself, increasing (even if only in his own thoughts), thus, his significance and status in his own eyes and the eyes of others. The personality, as it were, enters into the image that the branded thing carries, it is like a “case”, a recognized prestigious “mask” for a person, which allows you to “try on”, transfer prestige from a branded thing to a person, and thus feel superior. more unique, more interesting than others. It is important to remember that when creating a brand, it is necessary to take into account not only the physical properties of the product, but also the feelings evoked in consumers. Concentrate not only on consciousness, but also on emotions and subconsciousness. And since the language of the subconscious is the language of emotionally colored images-symbols, color design plays a huge role in shaping the perception of not only a branded product, but, in principle, any object of the surrounding world. From the point of view of physical perception, colors are created by light waves of various lengths and represent a certain kind of electromagnetic energy. The presence of such a characteristic as the wavelength, which is the number of vibrations per second (and in fact, the rhythm, which makes the color effect akin to the sound, musical effect on the subconscious) for each color have individual frequencies. Thus, in the image, as a unit of the language of the unconscious, sound and color are closely intertwined through the wave rhythm.
The results of the development of a curd functional product with vegetable filler Melissa officinalis L. are presented. An analysis of the health status of the population carried out in recent years by the World Health Organization shows that the world community is facing acute questions related to the need to prevent the so-called “diseases of civilization”, which include diseases of the cardiovascular system, oncology, diseases associated with impaired lipid metabolism and the gastrointestinal tract, al ergii, decreased immunity, disorders of the nervous system. According to experts, many of these diseases leading to death, disability or disability have a steady upward trend. Up to 44% of the population of our country suffer from cardiovascular diseases (as of December 2019), while more than 82% have functional disorders leading to them. Malignant neoplasms and precancerous conditions are observed in 39% of the adult population, diseases of the gastrointestinal tract are found in more than 48% of the working population of the country. The solution to these problems may be the development of functional food products.
Relevance. The article deals with the relevance of a quantitative assessment of the level of biological risk for alimentary-caused factors according to the epidemiological indicators of infectious morbidity in the Ryazan region over a five-year period. Alimentarycaused biological risk factors are pathogens of infectious and parasitic diseases of various etiologies transmitted with food products, which can be the causative agents of especially dangerous infections, acute intestinal infections, food poisoning or be a source of food poisoning.Methods. In the course of the research, we used statistical methods for analyzing and assessing cyclical trends in morbidity, predicting the dynamics of morbidity, comparing the dynamics of morbidity with the dynamics of alimentary-related biological risk factors.Results. To quantify the level of biological risk for alimentary-related factors according to the epidemiological indicators of infectious morbidity in the Ryazan region, threestage epidemiological diagnostics was carried out, including the stage of collecting and analyzing statistical information, a descriptive and analytical stage. The results of our analysis over a five-year period showed that the greatest danger at present in terms of food safety is posed by risk factors of bacterial etiology: Staphylococcus aureus bacteria (УРэпид = 365,572), diarrheagenic serovariants of Escherichia and bacteria of the Escherichia coli group (УРэпид = 367,230), as well as various Salmonella serovariants (УРэпид = 371,161).
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