Online ISSN: 2515-8260

Author : Akhnazarovich, Maxmanazarov Gafur


RATIONALE FOR THE APPLICATION OF THE HACCP SYSTEM IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

Fayziboev Pirmamat Normamatovich; Shovaliev I.Kh .; Bulyayev Z.K .; Maxmanazarov Gafur Akhnazarovich; Malikov Z.M .

European Journal of Molecular & Clinical Medicine, 2021, Volume 8, Issue 3, Pages 1535-1539

The purpose of the study was to assess the risk factors for contamination of confectionery products by developing and implementing a modern control system for critical points. The results of sanitary-hygienic and microbiological studies of finished products in confectionery enterprises in Tashkent and Gulistan were obtained, indicating that they did not comply with the accepted standards according to the criteria of KMAFAnM (the number of mesophilic aerobic and facultative anaerobic microorganisms), yeast and mold. And for the oriental sweetness “Navvat” safety criteria have not been established. It has been established that the processes of formation of micro-biological safety of confectionery products determine the ways of managing it, i.e. determine the possibility of using any actions that allow you to change the quantitative and qualitative composition of the microflora when implementing the HACCP system.

The Biological Diversity Of The Diet Of Children With Dental Caries

Fayziboev Pirmamat Normamatovich; Tukhtarov Bahrom Eshnazarovich; Maxmanazarov Gafur Akhnazarovich

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 3, Pages 3772-3785

This problem with respect to the younger generation requires priority attention, as the adoption of belated measures dramatically affects the formation of cellular mechanisms of immunity, the state of the endocrine system, and the physical and mental status of the child. The nutritional status and biological diversity of children 3-6 years old with dental caries was assessed in comparison with the diets of healthy children (preschool institutions for children- PI). The diets of children of 4 preschool institutions and 920 families in which children attending preschool institutions live were studied; these objects were investigated in Tashkent city (2 PI), Tashkent and Syrdarya region (1 PI each). 360 layout menus have been studied. It was revealed that the total biological value of diets in practically healthy children in the winter spring season is 67.8 ± 1.4%, in children with dental caries 52.6 ± 1.5%, in the summer-autumn season, respectively 72.2 ± 1.2% and 56.2 ± 1.1. Comparatively high biological value of average daily diets in practically healthy children due to low sugar consumption and high specific gravity of products of high biological value (peas, beans), animal proteins, vegetable fats, PNFA, (polyunsaturated fatty acids) sitosterins, indicates the role biological diversity of diets in the prevention of dental caries.

RATIONALE FOR THE APPLICATION OF THE HACCP SYSTEM IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

FayziboevPirmamat Normamatovich; Shovaliev I. Kh.; Bulyayev Z.K.; Maxmanazarov Gafur Akhnazarovich; Malikov Z.M.

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 3, Pages 844-848

The purpose of the study was to assess the risk factors for contamination of confectionery products by developing and implementing a modern control system for critical points. The results of sanitary-hygienic and microbiological studies of finished products in confectionery enterprises in Tashkent and Gulistan were obtained, indicating that they did not comply with the accepted standards according to the criteria of KMAFAnM (the number of mesophilic aerobic and facultative anaerobic microorganisms), yeast and mold. And for the oriental sweetness “Navvat” safety criteria have not been established. It has been established that the processes of formation of micro-biological safety of confectionery products determine the ways of managing it, i.e. determine the possibility of using any actions that allow you to change the quantitative and qualitative composition of the microflora when implementing the HACCP system