Sanitary Control in a Research Laboratory as a Factor in Ensuring Food Safety of Innovative Dairy Products

Abstract

Today, the production of innovative dairy products using various technological methods that improve quality is steadily growing. The formulation of such products includes various food additives, physiologically functional ingredients, plant materials, etc. Therefore, special requirements are imposed on the safety and quality of such products. The sanitary and epidemic quality of innovative dairy products is determined by the presence of pathogenic and other microorganisms in them. Development of technology for the production of innovative dairy products is usually concentrated in research laboratories. In this regard, close attention should be paid to the organization of measures aimed at creating an appropriate sanitary regime for the production of products of guaranteed quality. Such measures include careful monitoring of the content of microorganisms in the air, on laboratory equipment, utensils and utensils, work clothes and hands of laboratory staff, on the basis of which the sanitary and hygienic state of the production of innovative dairy products is assessed.

Food Safety Management System in Edible Bird’s Nest Industry: A Review

“…e temperature in the packaging room must reach a minimum of 16˚C to control the growth of microorganisms that generally grow optimally at 37˚C. us, air swabs should be carried out in the packaging area to ensure no air contamination of pathogenic organisms (Demina et al 2021). Besides, the primary packaging used must pass QC selection.…”