Ushakov F. Control of sausages’ safety and quality

The dissertation is devoted to the safety control problem and sausage quality in Ukraine in accordance with up to date international standards. One of the reasons for the production and sales of low-quality sausages in nowadays conditions is the imperfection of the state and self-control. In Ukraine, it is produced a significant number of sausages, that, under certain circumstances, may pose a risk to the consumer. This applies particularly to the sausages, which are made at smallscale facilities and the subjects of individual entrepreneurship. For the first time, we carried out comprehensive safety studies and quality sausage products sold in the retail network, taking into account the overall toxicity and microstructural composition of the meat. Past safety studies and meat quality, auxiliary materials used for the manufacture of sausages and hygienic requirements of production to determine the factors which affect the safety and quality of the sausages. Improved and offered modern latest sausages control methods in their production and sales in accordance with international standards of food safety management (HACCP). Improved system of self-control HACCP in terms of production and sales of sausages due to the introduction in her rapid method of determining the overall toxicity using ciliates Colpoda steinii.