scholarly journals Diagnostics of counterfeit food products

2021 ◽  
Vol 937 (2) ◽  
pp. 022105
Author(s):  
S Sandakova ◽  
N Motina
Keyword(s):  
Food Safety ◽  
Russian Federation ◽  
Laboratory Testing ◽  
Food Products ◽  
Quality Information ◽  
Customs Union ◽  
Safety Requirements ◽  
The Russian Federation ◽  
Technical Regulations

Abstract In Russia, the concept of counterfeiting is defined as “Counterfeit food products are food products that are deliberately modified (fake) and (or) have hidden properties and quality, information about which is deliberately incomplete or unreliable” [5]. According to this definition, the main sign of counterfeiting is the willfulness of counterfeiting or willful concealment of information about the properties of products that are not obvious to the buyer. For laboratory testing activities, counterfeiting is basically one of two possible identification results, i.e. compliance or non-compliance of products with the requirements established by the technical regulations of the Customs Union, legislative, regulatory legal acts of the Russian Federation. The most commonly identified nonconformity, in addition to food safety requirements, is an unreliable composition.

scholarly journals Risk-Based surveillance as a strategic tool to improve food safety in the russian consumer market

2021 ◽  
Vol 99 (12) ◽  
pp. 1398-1406
Author(s):  
Nina V. Zaitseva ◽  
Irina V. May
Keyword(s):  
Food Safety ◽  
Russian Federation ◽  
Potential Risk ◽  
Large Scale ◽  
Food Products ◽  
Epidemiological Studies ◽  
Dynamic State ◽  
Legal Method ◽  
The Russian Federation

Introduction. Protecting consumers’ lives and health in a condition when the number of producers and the variety of food products is continually growing is one of the state’s strategic tasks and the goals of the administrative reform in the Russian Federation. Material and methods. The work uses methods of analysis, synthesis, comparison, and generalization of the existing in international practice methodological approaches and criteria to assess product safety in planning control and supervision activities, assessing the risk of harm to human health, applied the comparative legal method, methods of mathematical modeling and other methods used when searching legal and analytical research. Results. A risk-oriented model of control and supervisory activities for food safety is proposed and tested. The model is built under the general principles of the risk assessment methodology and is based on the analysis of the results of previous checks, studies and trials, data from epidemiological studies and relevant scientific literature. The model assumes three successively implemented stages: the categorization (classification) of the economic entity’s activities according to the potential risk of harm to health. Target - to select facilities for the most frequent and in-depth inspections by the supervisory authorities. The second stage is the classification of food products according to the potential risk to consumer health to justify the types of food products subject to priority supervision during scheduled inspections of economic entities. The third stage is constructing “risk profiles” of certain products to optimize laboratory control of food safety. Discussion. The construction of risk-oriented control based on the principle of step-by-step substantiation and clarification of supervision objects was shown to ensure the targeting of authority and an increase in inspection pressure on precisely those objects that are characterized by the most frequent violations of legal requirements with the most severe and large-scale consequences for health. Increasing the control density at the highest risk categories’ facilities does not require additional resources from the regulator. It is still implemented by removing facilities with moderate or low risk from planned supervision and optimizing laboratory support. Conclusion. Work out and implement a risk-based food safety surveillance model corresponds to the strategic vector of development of state control (supervision) in the Russian Federation. The system assumes that “risky” goods are unsafe for the consumer’s health. Accordingly, their producers, distributors, and sellers should be under robust inspection, including laboratory supervision, and precisely according to those indicators for which these risks are most significant. The system is in a dynamic state and development.

scholarly journals Characteristics of microbial contamination of animal raw materials and products in the Russian Federation from 2015 to 2018

2020 ◽  
pp. 51-59
Author(s):  
I. V. Borodkina ◽  
N. B. Shadrova ◽  
O. V. Pruntova ◽  
O. I. Ruchnova ◽  
Ye. S. Yerofeeva ◽  
...  
Keyword(s):  
Food Safety ◽  
Russian Federation ◽  
Laboratory Testing ◽  
Microbial Contamination ◽  
Raw Materials ◽  
Viable Count ◽  
Microbiological Test ◽  
Anaerobic Microorganisms ◽  
The Russian Federation ◽  
Food Safety And Quality

To date, there is a whole system of legal documents, regulating food security issues in the Russian Federation. Monitoring of food quality and safety is performed on the federal level, on the level of the Russian Federation Subjects and on the municipal level based on the developed and adopted regulatory and methodical documents. The paper presents the analysis of ASSOL information system data related to microbial contamination of animal raw materials and products, collected within the following official activities: “Laboratory Testing within Official Monitoring of Food Safety and Quality” and “Laboratory Testing of Animal Raw Materials and Products, Feed and Biological Materials for the Purposes of Food Safety and Quality Assurance”. Microbiological test data were obtained from 37 Russian laboratories, subordinate to the Rosselkhoznadzor, within 2015–2018. The analysis performed showed that the maximum number of tests was performed for the following pathogenic microorganisms: Salmonella bacteria (29.5% within official monitoring and 26.8% within official programme). The highest number of non-compliances within monitoring was revealed when testing for total viable count (total mesophilic anaerobic and facultative anaerobic microorganisms) – 14.8% and Coliforms – 8.98%; within the official programme most violations were related to yeast (18.8%), yeasts and molds (18.5%) and TVC (12.4%). The parameters, showing less than 1% of positives within official programme testing, were identified. They include Vibrio parahaemolyticus, Proteus bacteria and sulphite-reducing clostridia. The necessity in further tests for safety and quality of animal raw materials and products in the Russian Federation was justified.

ANALYSIS OF LEAD CONTENT IN FOOD, FEED AND WATER SAMPLES IN THE TERRITORY OF THE RUSSIAN FEDERATION IN 2018 AND 2019

2020 ◽  
Vol 1 (4) ◽  
Author(s):  
E.G. Shubina ◽  
◽  
A.I. Grudev ◽  
V.I. Belousov ◽  
А.А. Varentsova ◽  
...  
Keyword(s):  
Drinking Water ◽  
Russian Federation ◽  
Water Samples ◽  
Detection Rate ◽  
Food Products ◽  
Lead Content ◽  
Customs Union ◽  
Negative Effects ◽  
The Russian Federation

The article discusses the content of lead in food, drinking water and feed. The negative effects of consumption of products containing lead have been established. The maximum levels of lead content in food, drinking water and feed, adopted in the territory of the Russian Federation, and methods for determining the concentration of lead are considered. The reports of 4-Vet for 2018 and 2019 were analyzed and groups of matrices with the largest number of samples that did not meet the standards of the Customs Union on the content of lead (positive samples) were identified, based on the results of studies carried out in laboratories controlled by the Rosselkhoznadzor (in food products the detection rate is 0,06%, in drinking water the detection rate is 0,73%).

scholarly journals THE HYGIENIC SUBSTANTIATION OF THE USE OF SPECIALIZED FOOD PRODUCTS IN THE DIET OF ATHLETES

2018 ◽  
Vol 97 (7) ◽  
pp. 648-653
Author(s):  
Olga V. Vetrova ◽  
L. A. Rumyantseva ◽  
A. V. Istomin
Keyword(s):  
Food Products ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Requirements ◽  
Adaptive Capabilities ◽  
The Individual ◽  
State Registration ◽  
The Given ◽  
Technical Regulations

Introduction. The article “Hygienic rationale for the use of specialized food products in the diet of athletes” is presented on the issue of the hygienic justification for the use of specialized food products of domestic and foreign production in the nutrition of athletes that promote their adaptive capabilities to physical and neuro-emotional stress and achieving high sports results that must meet hygiene safety requirements and nutritional value established in the Russian Federation by the sanitary rules and regulations and the technical regulations of the Customs Union and EurAsEC. Material and methods. Specialized food products for the nutrition of athletes are allowed for production, storage, transportation, and sale after their state registration on the basis of the results of the hygienic assessment of the quality and safety of products in accordance with existing regulatory documents. Results. The balance of nutrients, the given nutritional and energy value, allowing to carry out the metabolism with maximum directed efficiency, is the main characteristic of the products of sports nutrition. To confirm the effectiveness of protein-carbohydrate products, studies were conducted on the basis of the Moscow Region team of bodybuilding and fitness with the methodological support of the Moscow Bodybuilding Federation and Fitness Federation. Discussion. The hygienic evaluation of specialized products for nutrition of athletes is carried out within the framework of the sanitary and epidemiological expertise for compliance with regulatory requirements for the quality and safety of the current technical regulations of the Customs Union, as well as relevant regulatory legal acts. Conclusion. It is necessary to further improve the regulatory framework governing the production, storage, transportation, sale, quality and safety of specialized food products for athletes; to development a scientific methodology for the risk management in the system of ensuring the safety and quality of food for athletes, including their analysis, identification and evaluation; the conformity of the structure of nutrition and the developed rations to physical and emotional loads of sports activities, the individual physiological characteristics of each athlete and the modes of sports training.

ON THE NEED TO SYNCHRONIZE RULES AND METHODS OF RESEARCH OF SAFETY INDICATORS OF NON-FOOD PRODUCTS IN ACCORDANCE WITH THE REQUIREMENTS OF THE TECHNICAL REGULATIONS OF THE CUSTOMS UNION

2018 ◽  
pp. 39-42
Author(s):  
M.I. Chubirko ◽  
O.V. Klepikov ◽  
G.P. Dubova ◽  
E.M. Studenikina
Keyword(s):  
Food Products ◽  
Measurement Methods ◽  
Epidemiological Surveillance ◽  
Customs Union ◽  
Objective Data ◽  
Safety Index ◽  
Formaldehyde In Air ◽  
Technical Regulations

The article considers problematic practical moments of compliance with the rules and methods of research of safety indicators of non-food products in accordance with the requirements of the Technical Regulations of the Customs Union. The authors give examples of the inconsistency of the measurement procedures presented in the lists, indicated in the lists of various technical regulations for the study of non-food products, directly affects the work of laboratories and limits their ability to conduct research. Using the example of methods for determining the concentration of formaldehyde in air extracts indicated in different technical regulations for non-food products, it is shown that in practice there are situations when the same safety index for different groups of goods is investigated according to different measurement methods. It has been shown that until now in the lists of documents in the field of standardization, containing rules and methods of research (testing) and measurements, there are methods that do not meet the sensitivity requirements specified in the same technical regulations, as well as certain documents that have become invalid. Proposals on synchronization of rules and methods for researching the safety indicators of non-food products for timely provision of sanitary and epidemiological surveillance with objective data on valid up-to-date documents have been developed.

Features of The Proceedings on Administrative Offenses Initiated for Violation of Fire Safety Requirements

2019 ◽  
pp. 100-104
Author(s):  
A. K. Sabirova
Keyword(s):  
Russian Federation ◽  
Fire Safety ◽  
Federal State ◽  
Safety Requirements ◽  
Administrative Legislation ◽  
Administrative Punishment ◽  
The Russian Federation ◽  
Administrative Proceedings ◽  
Made In

The article is devoted to the analysis of the features of administrative proceedings instituted for violations of fire safety requirements, including important changes made in the relevant area of the administrative legislation of the Russian Federation, as well as the analysis of the legislative possibility of applying administrative punishment in the form of administrative suspension of activities for non-compliance with the requirements of the federal state firefighters oversight (including named changes).

Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

2021 ◽  
pp. 41-43
Author(s):  
Светлана Семеновна Морозова ◽  
Ирина Михайловна Абрамова ◽  
Наталья Евгеньевна Головачёва ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина
Keyword(s):  
Food Additives ◽  
Customs Union ◽  
Safety Requirements ◽  
Trisodium Salt ◽  
Processing Aids ◽  
Technical Regulations

На основании проведенных исследований установлено, что обработка черносмородинового и клюквенного спиртованных соков нитрилотриметилфосфоновой кислотой позволяет снизить концентрацию железа до нормы, установленной требованиями ТР ТС 029/2012 «Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» - не более 10 мг/дм, и повысить прозрачность спиртованных соков. Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations «Safety requirements of food additives, flavorings and processing aids» (CU TR 029/2012) - no more than 10 mg/dm and increases the transparency of alcoholic juices.

scholarly journals About the need to improve the requirements to labeling of food products in the Russian Federation and the Eurasian Economic Union

2019 ◽  
Vol 95 (2) ◽  
pp. 192-198 ◽  
Author(s):  
A. K. Baturin ◽  
O. V. Arnautov ◽  
Olga V. Bagryantseva ◽  
S. A. Khotimchenko ◽  
G. N. Shatrov
Keyword(s):  
Fatty Acids ◽  
Russian Federation ◽  
Nutritional Value ◽  
Food Products ◽  
International Standards ◽  
Chloride Salt ◽  
Positive Effects ◽  
Eurasian Economic Union ◽  
The Russian Federation ◽  
Economic Union

One of the major factors contributing to a healthy diet, proper selection of food consumers is the labeling of food products. In order to improve the requirements to labeling offood products in the Russian Federation and the Eurasian Economic Union and their harmonization with international standards and requirements of the European Union in the Technical regulations of the Customs Union "Food products are part of its labeling" (TR CU 022/2011) it should be amended as follows: 1. The list of indices of the nutritional value offood products referred to in their labeling, should be expanded by next positions: the amount of saturated fatty acids and trans fatty acids; carbohydrates, including mono- and disaccharides and the amount of added sugar; polyols; dietary fiber; added sodium chloride (salt). 2. To carry out the calculation of daily requirements of essential nutrients based on the human consumption of 2000 kcal per day, instead of 2500 kcal. 3. When setting the nutritional value offood products to envisage the application of the "color codes" indicating normal level of consumption by green, permissible - yellow, dangerously - in red. 4. In the text of the regulations Appendix, regulating the use in label offood to include information about the expected positive effects on the human body of the incoming (s) of the food product (s) ingredient (s) in case of systematic use of such a product in food rations.

scholarly journals CURRENT ISSUES OF THE IMPLEMENTION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HAССP) PRINCIPLES IN PUBLIC CATERING FACILITIES

2019 ◽  
Vol 96 (12) ◽  
pp. 1151-1154 ◽  
Author(s):  
Tatyana V. Mazhaeva ◽  
V. I. Kozubskaya ◽  
S. V. Sinitsyna
Keyword(s):  
Food Safety ◽  
Preventive Measures ◽  
Hazard Analysis ◽  
Control Point ◽  
Customs Union ◽  
Point Scale ◽  
Critical Control Point ◽  
Public Catering ◽  
Technical Regulations

The paper discusses the non-mandatory audit experience aimed at the improvement of the relevance of the risk-based sanitary and epidemiological supervision of public catering facilities. The facilities were assessed with the use of a point scale according to the checklist integrating Technical Regulations of the Customs Union 021/2011 on Food Safety and the current Sanitary Regulations. Each procedure was assessed in terms of thoroughness and efficiency of the preventive measures taken by the catering facility ensuring food safety and complying with the HACCP principles.

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