It is known that the nutritional value and safety of food products are closely interrelated and directly dependent on the chemical composition of raw materials and products. During storage and processing, hazardous compounds may appear in food raw materials due to chemical or microbiological processes. It is common knowledge that food safety is primarily an object of veterinary control and health management process. The expert estimations have helped reveal that sanitary rules and regulations describe the safety of food products as the absence of risk to the survival and health of people of current and future generations, decided by the conformity of food products to the requirements of sanitary rules, norms, and hygienic standards.
Volume 12 | 04-Special Issue