: , , , , .
96%, - 4%. - T K 1760-2008 " . " " ". , ", " , , , , , ", "-.
. 2014 902,7 .
, , , . 2014 5 020 000 ( (2014)) ( 10.1).
10.1. ,
| , | ( ) | |
| 466 302 | , , , , , incl.Salmonella S.aureus L.monocytogenes A M1 A (, , , Hg) | |
| 21 899 | ||
| 15 701 | ||
| 9 157 | ||
| 2 987 |
,
To achievethe correct identification ofrelevant risksfollowing sources were used: scientific literature, the results of monitoring ofConsumer Protection Found(Tables 7, 8, 9).
: , ( 10.2, 10.3, 10.4).
10.3.
| .. . . .. . . .A. . . ( 2015 .): , 72.5% 6,0 % 8,5% | |
| .. . . - . . . ( 2015 .): 9% | |
| S.aureus | Ma A.. . . |
| , | O.. - . . .. - . 2009 -401. ( 2015 .): |
|
|
|
10.4.
| . . . : . | |
| .. ., 2014 www.enu.kz | |
| T B.To - // | |
| . . .. B.K. . //. 2012 | |
| // .To / . (1998) - - | |
| .. . |
10.5. ( ( 2015))
| % ( 7,7%, 8,5%). | |
| , | |
| 6% ( 4,5%) | |
| - 5,0%, 6,0% | |
| 100 + - 15, 13,5, , 290 , 288 | |
| (2,5%) 2,3% |
1, 2 3 , (. 10.6, 10.7 10.8).
ble 10.6. 1-
| , ( 10.1) | |||
| 10% | |||
| 5% | |||
| 3% | , | ||
| 2% |
|
|
|
10.7. ,
| () | , ( 10.6) | |
| . . | ||
12. 3 -
| ( 10.1) | ||
| , | ||
1 2 , .
13
| 2-6 | 90% |
| 7-12 | 95% |
| 13-20 | 99% |
Cannon & Roe:
n = [1 (1-α)1/D] x [N (D-1)/2]
: n ; α - , N - , , D - .
N 10000, 200 (2% - ).
14. 1, 2 3
| 1 | 2 | 3 ( . 10.1, ) | ||||
| 4 (466 302) | ||||||
| - | ||||||
| 3 (21 899) | ||||||
| - | ||||||
| 3 (15 701) | ||||||
| 2 (9 157) | ||||||
| - | ||||||
| 1 (2 987) | ||||||
n=(1-(1-0.95)^(1/200))*(10000-(200-1)/2)=147
147 5
, 15.
15.
| , , - , . Salmonella ( 25 g) S.aureus L.monocytogenes | /a | |
| (a-, -, -), | /a | |
| M1 | /a | |
| A | /a | |
| -137 -90 Me | /a | |
| /a | ||
| a | ||
| 100 |
|
|
|
a - T K 1760-2008 " . " " ".
1. Giuseppina P.P. Lima, Fabio Vianello. Food Quality, Safety and Technology. Springer-Verlag Wien 2013. .196
2. Principles of hygiene and food safety management. PIP c/o COLEACP. Belgium .342. 2011
3. Ronald H. Schmidt and Gary E. Rodrick. Food safety. Handbook. 2003 by John Wiley & Sons, Inc. P.805
4. . . --. . 2011. 111 .
5. .. , .. . . . 2012. : . 400 .
6. . . : / . . . - :. . -, 2010. - 227 .
7. .., .. . . 2011 111 .
8. Norman G. Marriott, Robert B. Gravani Principles of Food Sanitation. Springer Science+Business Media. 2006. ISBN-10: 0-387-25025-5. .425
9. Microorganisms in Foods. Use of Data for Assessing Process Control and Product Acceptance. International Commission on Microbiological Specifi cations for Foods (ICMSF). Springer. ISBN 978-1-4419-9373-1. .403.
10. Fernando Pe´rez-Rodrı´guez, Antonio Valero. Predictive Microbiology in Foods. Springer. 2013. ISBN 978-1-4614-5519-6. .132
11. Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki. The Microbiological Safety of Low Water Activity Foods and Spices. Springer Science+Business Media New York 2014. .437
12. . . . . 1. / . . . - .:, 2011. - 384 .
