Аңдатпа
Ensuring the safety and quality of food raw materials and food products is a necessary condition that determines the preservation of the health of the population and its gene pool. The article presents microbiological, toxicological indicators and antibiotic content of meat arriving at domestic trade facilities from abroadwith a comparative study of microbiological indicators of domestic meat. Checking the quality of domestic and imported meat consumed by the population is important in ensuring the safety of food raw materials and food products. In this scientific work, a comprehensive study of the quality indicators of horse and pig carcasses entered for sale in the objects of domestic trade in the city of Uralsk was carried out. The purpose of the study was to assess the safety of meat products for human health and determine the quality of products by comparing their sensory, microbiological, toxicological indicators. The assessment of the qualitative properties of meat was carried out using the method of sensory research, this method was aimed at determining the appearance, color, consistency, smell and degree of bloodlessness of meat. The surface of the samples of two groups (domestic and imported) turned out to be clean, the color is natural, the consistency is elastic, and the smell is characteristic. Judging by the appearance of the meat, it was confirmed that it was fresh. These indicators determine the need for microbiological control, although they are within the MES. Toxicological studies examined the residual content of antibiotics from the group of chloramphenicol, bacitracin and tetracycline, as well as heavy metals (lead, arsenic). In imported meat samples, lead –0.0060 mg/kg, arsenic-0.034 mg/kg (horse meat) and 0.027 mg/kg (pork) were detected, which also did not exceed the permissible level. No residues of heavy metal salts and antibiotics were found in domestic meat samples. The results of the study showed that the sensory, microbiological and toxicological indicators of domestic and imported meat products generally meet the safety requirements. However, the fact that some indicators are high in imported products proves that it is important to keep them under constant control