INDICATIVE QUALITIES OF RABBIT PATE

Abstract

The article discusses the study of the microbiological character
of meat pate. It controls food safety. The main goal is to assess the safety of pate
for consumption. Mycotoxins and pesticides can have serious consequences for
human health, including acute and chronic poisoning. Quality control in the study
helps to establish the level of contamination of products, which allows
manufacturers to ensure high quality and safety of their products. The results of the
studies can help inform consumers about the safety of products and the risks
associated with the use of certain types of pates. Testing for the presence of
mycotoxins and pesticides helps manufacturers comply with national and
international food safety standards and requirements. Developing
recommendations - identifying problems with mycotoxins and pesticides can serve
as a basis for developing recommendations for improving production processes
and compliance with safety standards.