International regulation, control and management of food quality and safety

Abstract

The article deals with one of the current trends in the science of nutrition and food hygiene, which concerns the study of the toxicological safety of food products and the presence of chemical contaminants in them. Under the conditions of insufficient control of the use of persistent chemical compounds, they can accumulate in food products, be included in food chains and have a potentially dangerous effect on the human body. The results showed that pesticides were mostly found in vegetable raw materials - vegetables, fruits and cereals, as well as in fatty products of animal origin. Pollution of water resources by mercury organic compounds that can enter water ecosystems as a result of industrial emissions, in particular in the pulp and paper and chemical industry, is particularly significant. The obtained values of lead content in vegetable products can be generally compared with the approximate maximum permissible levels recommended by the international standards of FAO/WHO and Codex Alimentarius (≈0.1 mg/kg for vegetables and fruits), however, individual measured concentrations slightly exceeded this limit. In cooked sausages and sausages, dimethylnitrosamine was detected in 25–54% of the tested samples, while the average level of its content did not exceed 3.3 μg/kg. The detection frequency and concentrations of diethylnitrosamine and nitrosopiperidine were significantly lower.