УДК 658.562.6
Kurdina A.P., Ozornin D.Yu., Tikhonova N.V.
Annotation. Food quality and safety is a central issue for the global food chain and a daily concern for all people. Food products contaminated with physical, biological or chemical substances may harm consumers. The quality and safety of the food product depends on many factors, including the consistency of actions at all stages of the production process. A high level of control allows you to ensure it. Modern analytical methods are currently available that can identify major failures in food production and can benefit food companies by saving time and costs for highquality and rapid product control throughout the food chain. The article discusses the key methods of assessing the quality and safety of food used in modern production. Special attention is paid to both traditional approaches such as organoleptic, physico-chemical and microbiological control, as well as innovative technologies that improve the accuracy and efficiency of control. Modern technologies discussed in the article include ion mobility spectrometry and immunochemical methods that allow the detection of specific compounds with high sensitivity. Enzyme immunoassay and biosensors provide fast and accurate diagnostics, which is critical for operational control in production. Flow cytometry, polymerase chain reaction steps, gel electrophoresis in a pulsed field, magnetic separation and near-infrared spectroscopy are advanced methods that open up new opportunities in the field of quality control, which ultimately contributes to improving the safety and reliability of food products for consumers.
Keywords: quality control, food products, quality control methods, analysis, spectrometry, immunochemical methods, mycotoxins, biosensors, flow cytometry, polymerase chain reaction
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