The veterinary and sanitary assessment results of food products according to SLVSE agro-food markets of Zhytomyr and Zhytomyr region and Zhytomyr regional state laboratory of the Service of Ukraine for Food Safety and Consumer Protection for 2021 are presented. In total, 68.151 tons of products were not allowed to be sold, and 8866 positive research results were obtained, including 50 carcasses and 3305 cases of invasive and non-communicable diseases. The main reason for the rejection of offal in 2021 was invasive and non-communicable diseases, which significantly worsened the sanitary indicators of product quality. MAFAnM of the liver, which was cleaned due to fasciolosis, is higher than in the same organ obtained from healthy animals by 86.0 %. The highest percentage of affected samples for E. coli was found in the study of the lungs (50.0 %), in the presence of Klebsiella – the heart (50.0 %.). In terms of quality and safety (the content of toxic elements, pesticides, mycotoxins, antibiotics, radionuclides), the studied 212838 food samples in 47 exceeded the content of 137Cs following the State Hygienic Standards. The most dangerous are the gifts of the forest. Excess was found in 30 samples of fresh mushrooms and 13 – dry. The specific activity of 137Cs in the sample of fresh mushrooms from Popelny exceeded DR-2006 6.9 times, five samples from Lugin – 1.4–2.0 times, nine samples from Narodychi – the maximum exceedance 2.2 times, six samples from Novograd – 1.2–1.8 times, six samples from Ovruch – 1.2–1.7 times. The specific activity on the content of 137Cs in 3 samples of dried mushrooms from Narodychi exceeded DR-2006 by 2.1–6.7 times, two samples from Olevsk – by 1.6 and 5.6 times, 1 sample from Lugin – by 2.6 times, four samples from Ovruch – 1.0–1.6 times, three samples from Yemilchino – 1.0–1.1 times). The system of monitoring sanitary-hazardous pathogens and residual amounts of toxic substances and radionuclides remains the guarantor of food safety in Ukraine. To eliminate the risk of food consumer hazards, it is necessary to improve the control system of raw materials used to manufacture products, safety indicators at all stages of production “from the field – to the table”, and remove substandard products.

The purpose of the study was to perform a comparative veterinary sanitary examination and vetting the rabbit meat of two breeds, depending on the time of year. The subject of the study was 4-month-old male rabbits raised in the private farm, certified with California matured breeds and a Belgian giant (Flanders). According to the principle of analogues, 4 groups of rabbits of 6 heads were formed (2 each in spring-summer and autumn-winter seasons). Before slaughter was determined – the index of abrasion (girth by shoulder blades, divided by the length of the trunk and multiplied by 100%). Carried out anatomical section of carcasses and determined the output of meat. Then they carried out veterinary-sanitary examination by conventional methods. Biochemical studies of meat samples were performed 12 hours after slaughter at storage at 0 – +2 °C. Chemical analysis of the samples included determination of the water content, total protein, ash and macronutrients: Calcium (oxalate method), Phosphorus (photocolorimetric method by A.Yu. Levitsky in AT Usovich's modification). The results were statistically processed using a MS Excel 2003 computer program using a Student's t-test table. The 4-month-old rabbit meat is of California matured breeds and the Belgian giant (flanders) has high, almost equivalent, organoleptic-tasting characteristics. In terms of taste, tenderness, juiciness, color and aroma, the overall average score in the spring-summer and autumn-winter periods, respectively, was: California maturity – 4.7–4.8, and 4.6–4.7; Belgian Giant (Flanders) – 4.8–5.0 and 4.7–4.8 points. The broth of experimental rabbit meat had a delicate, sophisticated aroma and taste, good transparency and received the following points on a 5-point system: California matured and flanders in spring and summer – 5.0, in autumn and winter – 4.8 points. A comparative analysis of the breed characteristics of the studied rabbit identical samples revealed that the Belgian giant (flanders) has the highest moisture-holding capacity in the spring-summer period. The amount of bound water in the muscles of 4-month-old rabbits of the Flanders breed is slightly higher, so it will be more tender and juicy after cooking. The highest slaughter yield was determined in 4-month-old rabbits of the Belgian giant (flanders) and Californians reared in the spring-summer period, respectively – 56.51 ± 0.2% and 0.75 ± 0.63% (P ≤ 0.001). Among the 2 breeds of 4-month-old rabbits, the largest live and slaughter weights reached the rabbits grown in spring and summer (respectively: Belgian giant – 3375 ± 27.0 g and 1912.03 ± 19.4 g; Californians – 2956.5 ± 6.74 g and 1502.48 ± 5.89 g (P ≤ 0.001) .The amount of nutrients in rabbit depends on the breed and time of year. The lowest protein content is found in the meat of 4-month-old rabbits of the California maturing breed period) – 15.47 ± 0.58%, and the highest – in 4-month flanders (spring-summer period) – 23.02 ± 0.78% (P ≤ 0.05). not, however, more meaty and less calorie meat is rabbit california matured breed, regardless of the time of year.

The results of Veterinary Expertise of food according to Zhytomyr Regional State Veterinary Laboratory (2014–2015rr.) And state laboratories Veterinary Expertise of household markets. Zhytomyr and Zhytomyr region. The main reason for culling offal 2014–2015 gg. Were invasive disease, including 658 (3.45%) patients in the study Fasciolosis products of slaughter cattle, 5033 –  echinococcosis (3.59%) and 413 (0.29%) – Metastrongillosis in pigs. In terms of safety and quality (content of toxic elements, pesticides, mycotoxins, antibiotics) sausage and cooked sausage highest, grade 1 and 2 met the regulatory requirements. For sanitary indicators in 4.4% of samples of meat products were isolated Escherichia coli in 11.1% – mesophilic aerobic and facultative anaerobic microorganisms. They can, under appropriate conditions, cause food poisoning, so sausage wares have been directed to disinfection by evaporation and translated into lower grades. We conducted bacteriological tests of meat samples availability of enterobacteria, MAFAnM (mesophilic aerobic and facultative anaerobic bacteria) and bacteria of the genus Salmonella immediately after slaughter showed that the number of microorganisms on the surface of the ink was: kind of Enterobacteriaceae 28,5 ± 1,1 × 105 CFU/cm2, mesophilic aerobic and optionally anaerobic microorganisms (MAPANM) – 38.8 ± 1.05 CFU × 103/cm2. Salmonella from carcass was not detected. The dairy product safety guarantor in Ukraine remains a system for monitoring sanitary hazards and residual amounts of toxic substances. In order to eliminate the risk of dangers to the consumer of dairy products, it is necessary to improve the control system of raw materials used for manufacturing products, according to safety indicators at all stages of production. Therefore, we consider it appropriate to draw the attention of specialists of veterinary medicine in the veterinary and sanitary conditions of milk and dairy products, gain control in government laboratories vetsanekspertizy household markets using antibiotics and in slaughtered animals to prevent a realization of substandard products, improve the sanitary condition of the storage and implementation of animal Products, prevention of invasive and non-contagious diseases in cattle and pigs.

Oblast for 2018. The main cause of detoxification of offal was invasive disease. Total sales: 80.26325 tons of products and 10397 positive results were obtained, out of which 92 carcasses, 4074 cases of invasive and non-communicable diseases -10.262 tons, 6231 cases of other food products with a total weight of 70.00125. The analysis of the reporting documentation of the ZHDLDPPS and the state laboratories of all economic markets in Zhytomyr and Zhytomyr region showed that the main causes of milk and dairy products were: mechanical and bacterial contamination, falsification, subclinical mastics, inconsistency of organoleptic parameters with regulatory requirements, fat content and acidity, violation of terms of implementation. Screening test systems (Charm test Chloramphenicol, 4 sensors (antibiotics of Beta-lactam groups, Tetracyclines, Streptomycins, Chloramphenicol) 247 samples of raw milk were checked, of which 2.4% were positive. Security guarantor dairy products in Ukraine remains a system for monitoring sanitary-dangerous pathogens and residual amounts of toxic substances. The pollution of forest fungi and game in the victims of the Chernobyl accident in the Zhytomyr region remains at a rather high level and they are the main source of danger to consumers. The most contaminated samples of fresh mushrooms, whose specific activity exceeded the regulatory requirements

Considering the issue of proper veterinary and sanitary control over the production of sausage products, identification of their quality and safety criteria is extremely important. The aim of our research was to carry out a comparative analysis of the quality and safety of sausage products “Miasna Hyldia” of Ltd Zhytomyr Meat Processing Plant i VTF “Marian” Ltd, which is implemented in the trade network of Zhytomyr. The research and production experiment was carried out in the conditions of the sanitary-hygienic laboratory and bacteriological laboratory of the State Institution “Zhytomyr Regional Laboratory Center of the Ministry of Health of Ukraine”. Samples of sausages (6 samples of each species) were taken directly from the trading kiosks of Zhytomyr in the autumn season. According to organoleptic studies, the sausages boiled and smoked by both producers had a dry, durable, elastic shell, mold, and no mildew; the consistency of the section was dense both at the periphery and in the center; noted pink, uniform coloring of minced meat on the cut, white pork. Samples of cooked sausages were made by both manufacturers: there was no dry, elastic shell without damage, mucus and mold; minced sausage slices were evenly colored, white pork. The texture of the sausages was elastic, the taste of the sausages and wipes was juicy, with the inherent taste and aroma of these products, without the foreign smell and taste, moderately salty. According to the results of bacteriological studies, which were carried out in accordance with the requirements of regulatory documents, bacteria of the group of Escherichia coli were detected in the samples of sausages “Shynkova” and “Sardelky with cheese” manufactured by Ltd VTF Marian. In the samples of “Shynkova” sausage “Miasna Hildiya” Ltd “Zhytomyr Meat Processing Plant” the salt content was 2.6 % at the rate of 2.5 %. According to the regulatory requirements, the permissible content of sodium nitrite is up to 0.005 %, and in the samples of the “Miasna Hildiya” sausage “Molochna”, the Zhytomyr meat processing plant Ltd, this indicator reached 0.0082 %. To increase the safety of sausages, we propose to use a natural dye by the method of Kovbasenko V. M., Gorobeya O. M. (2001), which is made from the blood of slaughter animals by stabilizing its 2–3 % table salt and treatment with 6 % or 9 % alcohol solution of acetic acid and gives the sausages a stable color. To eliminate the risk of hazards in the production of sausages, it is necessary to apply an effective system of quality control and safety according to the HACCP system using critical points of veterinary and sanitary control from procurement of raw materials to processing into meat products, storage, transportation and sale.