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The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.

At this juncture, more and more attention is drawn to the preservation of the gene pool of local breeds of poultry, which have a set of valuable features, including high-quality eggs. In this study, the quality parameters of eggs (egg weight, weight, and proportion of yolk, weight, and proportion of albumen, yolk-albumen ratio, energy value, lipid and fatty acid content in the yolk) of chickens of Ukrainian selection(such hybrids as Plymouth white, Poltava Clay, Birkivska Barvysta and their interbreed hybrids) and foreign commercial crosses (Tetra SL, Tetra H, Super Harko, Lohmann Brown, Highsex White and Brown, High Line W36), at different ages (26, 34, 44 weeks of age) were studied in the comparative aspect. The average egg weight of Ukrainian breeds and hybrids was 51.9 g, 56.5 g, and 61.2 g at the age of 26, 34, and 44 weeks, respectively, in foreign crosses it was much higher - 59 g, 61.2 g, and 64.5 g, respectively (p

The aim of the work has been to determine the correspondence of the content of the current legislation of Ukraine to the EU regulations according to quality assurance of organic livestock production and to identify specific areas of national legal support that need to be improved in order to adapt to respective European standards. The main EU regulations in the field of production of organic livestock products are considered in the paper, the main principles of normative-legal acts of our state, which regulate this sphere, are considered. The light was throun on the problematic issues of adaptation of the national legislation of Ukraine to the EU regulations in the field of production and circulation of organic products. The need to improve the legislation of Ukraine in specific areas in accordance with European requirements is substantiated. Keywords: organic, production, organic products market, organic livestock products, animal welfare, EU regulations, adaptation of Ukrainian legislation

Disinfection of environmental objects with highly effective disinfectants is a reliable and effective means of preventing the occurrence of outbreaks of infectious and parasitic diseases. The purpose of our work was to determine the disinfection properties of modern disinfectants based on the test culture of Toxocara canis helminths and to establish the optimal modes of their use. It has been proven that an aldehyde disinfectant containing didecyldimethylammonium chloride (2.25%), benzalkonium chloride (8.0%), glutaraldehyde (15.0%), phosphoric acid, nonionic surfactants, water exhibits disinvasive activity against test cultures of Toxocara canis eggs at a concentration of 2.0-4.0% at a temperature of 20±0.5°C and an exposure of 3-24 hours, and the ovocidal efficiency is from 90.60% to 99.70%. Aldehyde disinfectant can be used for disinfection of soil (black earth, sandy loam, loamy) contaminated with Toxocara canis eggs, at a concentration of 4.0% at 6:00 exposure and a consumption rate of 3000 cm3/m2. Chlorine agent, contains dichlorantin, dimethylhydantoin (12.4-16.4%), dispersant (9.0-12%), nonionic surfactants, corrosion inhibitor, filler exhibits disinvasive activity against Toxocara canis test culture in a concentration of 3.0-4.0% with an exposure of 3-24 hours, and the ovocidal efficiency in this case ranges from 97.40% to 98.82%. The chlorine agent is effective for soil disinfection only at a depth of up to 2 cm at a concentration of 4.0% at a consumption rate of 1000 cm3/m2 and an exposure time of 24 hours.

The aim of the work was to establish the frequency of detection of mold of raw smoked sausages and to evaluate the use of synthetic protective shrinks, which provide long-term storage of sausages. Nine batches (310 samples) of raw smoked sausages were examined, 487 crops were made on special media, 154 samples of sausages were examined according to physical and chemical parameters. We determined that an intensive contamination of their surface with micellar fungi during the sale of raw smoked sausages in retail trade is taking place: Penicillium (62.9%), Aspergillus (18.2%), Mucor (10.7%), Cladosprium (4.5%). We found that on the 5th day of their sale 4.57±1.64% of experimental sausage bulks are contaminated with micellar fungi but more massive and intensive development of micromycelia was found on the 20th day of sale (29.32±8.16% of cases). We proved that the use of protective coating/srink “Optiglianets” (Lofink Group, Ukraine), “CoatStar 110” (OJSC “Upakprint”, Russia), “Polisved1” (OJSC “Omega”, Russia), “Antibak Tauchmassa” (Company “Swed Holding”, Russia) and “Tauchmasse KP-15”, Italy), delayed up to 20 days the development of micellar fungi on the surface of prototypes of smoked sausages. We applied them in a thin layer (0.06-0.10 mm depending on the applied means) on the surface of sausage bulks and dried in drying chambers at temperature of 15.0±2.0 °C and 45 minutes exposure at a relative humidity of 70%. The weight loss of raw smoked sausages was the lowest with the use of protective coating “Optiglyanets” (Lofink Group, Ukraine) and “Polisved-1” (OJSC “Omega”, Russia). It was 14.5±0.8% and equal to 60% reduction compared to other protective coatings/shrinks implementation. 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The first hours and days of a calf’s life are the most crucial. During this period they adapt to the new living conditions. The newborned calf demand specific protective antibodies and it can receive them only with colostrum. Colostrum is the ultimate nutrition for a calf in the first period of life. It has all necessary nutrients and contains much more protein (5 times higher), minerals (2 times) and vitamins A and D (5 times) than milk. Colostrum contains a large number of immune bodies that protect the newborn’s organism from pathogens of contagious diseases. We assessed the bacterial contamination of cow colostrum and its effect on the calves. We established that the level of bacterial contamination of colostrum, selected under proper conditions with the observance of the rules and its subsequent storage at a temperature of 18 ± 2°C in the frozen state was reduced by 300-1200 times. At the same time, the number of psychrophilic microorganisms increased by 8.5 times on the 30th day of incubation. We also proved that the level of psychrophilic microorganisms in freshly milked colostrum up to 5,000 CFU/cm3 can be considered an important veterinary and hygienic standard of quality and safety, which characterized the suitability of colostrum for cooling and storage. The application of the electrogram of the calf’s intestine revealed the effect of untimely intake of colostrum - when not receiving a portion for 1.5-2 hours and 2.5 hours.

The aim of this work was to improve a cultivation technology of lactobacteria and bifidobacteria based on the optimal growth substrate, which ensures a preservation of basic biological properties of microorganisms. Seven variants of experimental nutrient media were prepared for cultivation of lactic acid bacteria. The growth properties of experimental nutrient media were studied using following strains: Lactobacillus plantarum 7, L. casei 27, L. plantarum 7-317, Bifidobacterium adolescentis 17 and B. adolescentis 17-316. The number of living microbial cells was determined by serial dilution methods. The composition of nutrient media for cultivation of lactobacteria, bifidobacteria and technological parameters of their cultivation were determined by the temperature of 37 ± 0.5°?. Acidity of a nutrient medium has pH value ranges from 6.5 to 7.5. A nutrient medium for cultivation of lactobacteria is proposed. Composition of new nutrient medium: lactose – 10.0-15.0%, sucrose – 5.0-10.0%, cystine – 0.01%, skim milk – up to 100.0%. It was established that the optimal nutrient medium for bifidobacteria accumulation composed of the following components (ratio of components, mass %): peptone – 7.0 ± 0.01, yeast autolysate – 4.0 ± 0.01, glucose – 1,5 ± 0.02, sucrose – 1.5 ± 0.01, cystine – 0.03 ± 0.01, ammonium citrate – 0.4 ± 0.03, potassium phosphate monosubstituted – 0.4 ± 0.02, MgSO4 – 0.04 ± 0.002, MnSO4 – 0.007 ± 0.002, sodium phosphate disubstituted – 0.4 ± 0.02, microbiological agar – 2.5 ± 0.04, sodium citrate – 0.8 ± 0.05, distilled water – up to 100%.

Organic sausage products are those made from poultry meat of farm animals that are grown without the use of food additives and growth hormones. In today's market, increasing the number of producers of meat products and the withdrawal of mandatory certification creates an important problem associated with the identification of a specific type and name of the product, as well as its compliance with the stated regulatory documentation. The article provides information on the application of the microstructural method for meat products quality control. The structural composition of sausage products was investigated: top-grade uncooked smoked sausage "Moskovska", DSTU 4427: 2005; Class 1 half-smoked sausage "Hutsulska" TU U 15.1-33480284-015: 2007; Class 1 half-smoked sausage "Salami with beef" TU U 15.1-32566564-002: 2007. It has been determined that the sausage products include meat raw materials, including after mechanical boning, as evidenced by the inclusion of cartilage and connective tissue. The inclusion of starch grains, soy protein, or concentrate, gel-forming agents has been detected. It has been proved that histological methods of research allow evaluating the structure of the product as a whole, to differentiate the features of different tissue elements and cellular structures, to identify the replacement of high-quality raw materials with low-value dietary supplements, vegetable proteins, etc. The urgent task is to develop modern science-based methodological guidelines for determining the most objective and reliable indicators for the identification of goods of homogeneous groups.

The results of testing the use of ultraviolet radiation (UVR) spectrum C (wavelength 253.7 nm) to reduce the contamination of chilled beef in half carcasses are presented. It is determined that the efficiency of UVR with a wavelength of 253.7 nm is directly proportional to the distance between meat half-carcasses in the cooling chamber: if the distance is longer than the efficiency of processing is higher. The efficiency of UVR processing of beef half-carcasses is proved by placing them in a chill chamber and storing them at 17 cm distance one from the other. This condition and the exposure of UVR for 45 min, gives a decrease in the number of mesophilic aerobic and facultative-anaerobic microorganisms on the carcasses surface to 95.15 В ± 0.23%. An ecological regime to storage of chilled cattle in half carcasses (suspension) was developed using a UVR with a wavelength of 253.7 nm at 45 minutes exposure and 17 cm distance between the carcasses without breaking the technological process. The developed mode allows to double the shelf life of the raw meat in the chilled state. For efficient UVR processing of slaughtered animals (cattle) the half-carcasses are needed to be placed in a cooling and storage chamber (air temperature 6.0 В± 2.0В°C, relative humidity 85.0 В± 0.5%) at 17 cm distance one from other. In this condition and 45 minutes exposure the number of mesophilic aerobic and facultative-anaerobic microorganisms on the surface of the experimental half-carcasses decreased from (4.45 В± 0.17) / 1000 CFU/cm2 at the beginning of the experiment to (0.22 В± 0.01) / 10000 CFU/cm2 after UVR treatment.

In Ukraine, the use of HACCP systems (Hazard Analysis and Critical Control Points) is mandatory for all enterprises, which are involved in the process of production or penetration of food products in everyday life. This system is based on the analysis of risks and on the analysis of critical identification of control points in order to prevent the emergence of hazardous situations at any technological stage in the production of meat products. Definition of critical control points and their regular monitoring allow to carry out corrective actions at work timely. The types of hazardous factors that arise during the technological process of production of raw meat products are analyzed in the paper. The system of management of dangerous factors and the method of analysis of critical control points in accordance with the HACCP system is proposed. According to the results of the analysis of technological control of the manufacture of row-dried products, it was inserted 5 control critical points, where it is strictly necessary to control the presence of hazardous factors (bacteriological, physical, chemical): the stage of salting of meat pieces, equalizing the concentration of salting mixture in meat, drying or ripening cooling and packaging of finished products. Detailed measures of their management have been developed. Detection and prevention of hazardous factors allow to control the quality and safety of meat products timely and exclude the possibility of their dangerous effects on human health

The results in the determination microbiocinosis level of the objects of veterinary supervision at meat processing enterprises are presented. It was experimentally established that in 3 hours of the slaughter workshop working process, the total number of microorganisms is higher more than 5 times of the established standard, and by the end of the working shift the amount of MAFAnM on the floor and walls is (1.6 ± 0.23)×106 and (8.2 ± 1.1)×105 CFU/cm2, respectively, which is significantly more of the regulated indicators. It is determined, that the most contaminated in the production process is the table to wash stomach, the gutter to move off stomach, the table to disassemble intestinal kit and the gutter to move off intestinal kits. The gained results indicate the necessity for thorough and timely sanitization of contaminated surfaces. It has been established that the daily use of «Anti-Jermi SR S 25» detergent (2.0 % – 30 minutes) provides the high level of sanitation in the meat industry enterprises. The disinfectant «Germicidan FF Plus» ensures the complete destruction of sanitary-indicative microorganisms at veterinary supervision sites of meat-processing plants when applied at 0.5 % concentration with an exposure of 60 minutes. The obtained results broaden the spectrum of highly active antimicrobial agents, which are promising to use in the processing and food industries.

The main objectives of the research were such: to define the concept of cold chain as an object of legal regulation; to find out the content and features of the EU legislation on the safety and quality of meat and meat products during cold chain and its use in Ukraine; to characterize the legal bases of the current legislation of Ukraine on ensuring the safety and quality of meat and meat products during cold chain, to formulate proposals and recommendations aimed at improving the national legislation of Ukraine by approximating it to the EU legislation, which sets requirements for the safety and quality of meat and meat products throughout cold chain. To achieve the abovementioned objectives, the following methods were used: comparative legal, analytical, systemic, dialectical, generalizing, specific-search, structural-functional, semantic, methods of deduction and induction, etc. The content and features of the legal regulation of the safety and quality of meat and meat products in the current legislation of the European Union and Ukraine have been clarified. For the first time, the definition of the term 'cold chain' has been proposed by reference to it in author's editorial, which should influence its clearer scientific and practical understanding. It is determined that the temperature regimes of cold processing, storage and transportation of meat and meat products in Ukraine are regulated by a large number of legal acts, in particular: national standards of Ukraine (DSTU), technical regulations, technological instructions, rules of transportation, etc. It is found that national legal acts do not provide a systematic understanding of the particularities of cold chain legal regulation in the meat processing industry in order to ensure the safety and quality of meat and meat products. As a result of departmental inconsistency, the existing storage temperature parameters for the same product type in different legal acts differ from each other, which does not allow to determine the actual storage periods at different stages of the cold chain. In addition, current legal acts in Ukraine do not provide for constant monitoring of the temperature of cold-processed meat and meat products throughout all cold chain units and the hygienic condition of refrigerators throughout the shelf life. As a result, the cold chain is very difficult to be controlled and requires a large number of factors to be taken into account in order to bring safe and high-quality meat and meat products to the end consumer. According to the results of the research, proposals and recommendations are formulated to improve the national legislation of Ukraine governing the cold chain in the meat processing industry.