METHODS OF SANITARY AND HYGIENIC INSPECTION OF FOOD PRODUCTS
Keywords:
Canitar-hygienic examination, food poisoning, microbiologist, mycologistAbstract
When conducting a sanitary and hygienic examination, the organoleptic properties of the product are determined, its compliance with hygienic indicators and requirements, changes and causes of chemical composition, bacterial damage and the role in the transmission of sources of infection, and the presence of food poisoning, as well as storage conditions are studied.
References
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