Online ISSN: 2515-8260

Keywords : hygiene


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.

EXPERIMENTS ON SANITARY HYGIENE OF ANCIENT KARAKALPAKS AND METHODS OF PREVENTION OF INFECTIOUS DISEASES

A.J. Kurbanbaeva; U.A. Aleuov

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 9, Pages 1342-1347

In all periods of human development, every nation around the world had its own
special and personal folk descriptions and methods of treatment. Folk healing originated in the
first stages of the formation of human life. She was not guided by any scientific rules. only with
the help of approximate indicators of the development of achieving the properties of a kind of
folk treatment, there was a further continuation. However, it is not so difficult to determine the
origins of the history of healing, the objects and goals of treatment are always similar, relevant
and common. Only the concepts of diseases, the ways of their presentation and the practice of
treatment were not always similar to each other. this does not mean that the number of diseases
has increased, just that identical methods of treatment have been formed.

SAFETY OF APPLICATION OF NEW PESTICIDE PREPARATIONS INTRODUCED INTO AGRICULTURE OF THE REPUBLIC

IskandarovTulkin .; AdilovUtkir .; Romanova Liliya; Natalia Slavinskaya; Iskandarov Aziz - Ph.D

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 2, Pages 2785-2794

Abstract. The article presents data on toxicological and hygienic characteristics of
new plant protection means introduced into the Republic's agriculture. As a result of the
research, it was established that new pesticides are low hazardous; they have irritating effects
on mucous membranes of eyes and skin in different degrees; they have functional cumulation.
Hygienic norms and standards of pesticides in environmental facilities and regulations for
their safe use - sanitary protection zones and employment terms.

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