[Identification of potential hazards and analysis of critical control points in cultured meat production].

The development of food technologies at the present stage is aimed at expanding the range of food raw materials, including alternative food sources. One of such sources is meat derived from in vitro stem cells or cultured meat. The stages of in vitro meat production could be divided into four blocks: preparation of raw materials, cultivation of cells in a nutrient medium, forming the final product and preparing meat for sale to the consumer.

[Comparative characteristics of the amino acid composition of protein from traditional sources and entomoprotein: calculated data].

The growth of the world population leads to an increase in demand for food consumption. Along with the projected reduction in demand for meat products, a search is underway for a new type of food ("novel food"), one of the promising options for which are insects. In 2023 the European Commission has registered flour made from house cricket (Acheta domesticus) as a "novel food" for human consumption.

[Health risk assessment associated with priority potentially hazardous chemical compounds detected in canned meat and meat-and-vegetable food for infants].

Assessment of public health safety associated with chemical contaminants consumed with food is an important component for solving the tasks of ensuring the sanitary and epidemiological well-being of the population. For these purposes, it is necessary to establish priority potentially dangerous compounds among the identified undeclared and unintended chemical contaminants for further consumers risk assessment. In conditions of unacceptable levels of health risk, it is necessary to decide whether it is advisable to develop new or change existing hygiene standards for these substances.

[The modification of methodological approaches for potential hazard identification of inadvertent chemicals in food].

The existing methodological approaches for hazard identification and selection of priority hazard contaminants in foodstuff for further health risk assessment and legislation (in case of need) do not represent the reasons of inclusion inadvertent chemical substances in a number of priority for health risk assessment. The absence both of complex assessment and potential hazard categories of contaminants do not allow to assess the urgency of health risk assessment. Thus, it's advisable to expand the existing methodological approaches with the criteria of selection of hazard inadvertent chemical substances in food.

[Phthalate analysis in foods for young children using LC-MS method].

Phthalates are esters of phthalic acid, which are persistent organic pollutants of the environment. Phthalates are widely used as plasticizing additives in the production of polymer products for industrial, domestic, food and medical purposes. The ubiquitous presence of phthalates is confirmed by the results of studies of environmental objects, drinking water, and foodstuffs.