Аңдатпа
Currently, a trend to develop products for a healthy diet has gained popularity, which is aimed at filling the deficit in the consumption of natural vegetable fats, proteins, vitamins and minerals, as well as dietary fiber. The seasonal nature of melons on the market, combined with inadequate storage and processing conditions, has limited their consumption by the majority of the country's population. In this regard, research on the microbiology of melons, the study of indicators and characteristics of melons are relevant. Investigation of the consistency, preservation and nutritional value of melon products. The article provides an overview of the epidemiological situation in the world and ways to eliminate microbiological spoilage of melons.