2022, Vol. 9, No. 4. - go to content...

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DOI: 10.15862/08ECOR422 (https://doi.org/10.15862/08ECOR422)

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Shibarshina O.Yu., Lyashchuk Yu.O. Modern approaches to auditing the quality and safety of agricultural products. Russian journal of resources, conservation and recycling. 2022; 9(4). Available at: https://resources.today/PDF/08ECOR422.pdf (in Russian). DOI: 10.15862/08ECOR422

Modern approaches to auditing the quality and safety of agricultural products

Shibarshina Olʹga Yurʹevna
Moscow Witte University
Ryazan branch, Ryazan, Russia
E-mail: oshibarshina@mail.ru
ORCID: https://orcid.org/0000-0002-8843-9661
RSCI: https://elibrary.ru/author_profile.asp?id=896685

Lyashchuk Yuliya Olegovna
Federal Scientific Agroengineering Center VIM
Ryazan branch, Ryazan, Russia
E-mail: ularzn@mail.ru
ORCID: https://orcid.org/0000-0002-3612-1707
RSCI: https://elibrary.ru/author_profile.asp?id=677729

Abstract. The article reflects the results of audits of the quality and safety of dairy raw materials from farms-suppliers in the Ryazan region in 2021. To assess the degree of influence of the animal morbidity factor on the quality of milk, an analysis was made of the main indicators of raw milk obtained from suppliers of the Starozhilovsky Dairy Plant. Like all natural products, milk and dairy products are a breeding ground for the growth and development of microorganisms. Of course, dairy products normally contain certain standards for the number of microorganisms of various etiologies (the total number of bacteria). As practical production experience shows, even with an acceptable quantitative level of microorganisms, there is a risk of a decrease in the quality of milk and dairy products under the negative influence of a certain number of factors. A risky situation can be realized at any stage of the production-consumption cycle. At the same time, the highest level of risk exists from the moment of milking to the beginning of the processing process and the receipt of finished products. At subsequent stages, the biological risks of spoilage of dairy products are significantly reduced due to the positive impact of technological processes. Currently, dairy cattle breeding is one of the most rapidly developing sectors of the national economy. The efficiency of milk production depends on many factors, including the health, general well-being and milk production of animals. In a positive way, the above factors are influenced by comfortable conditions for keeping and feeding animals. A balanced diet is the basis for the health and milk productivity of cattle. Also, one of the important activities is to conduct audits of the quality and safety of dairy raw materials in supplier farms, which are discussed in detail in this paper using the example of dairy cattle breeding. The article considers the main indicators of the quality and safety of dairy products, assesses the impact of the animal morbidity factor on the quality of raw milk, compiled an up-to-date list of biopathogens that are significant in the production and processing of milk and dairy products.

Keywords: quality audit; causative agents of infectious diseases; microbiological risks; quality and safety of raw milk

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