The paper presents an analysis of the literature on the problem of professional burnout syndrome in medical workers, presented in the Scientific Electronic Library (eLibrary), as well as in the English-language text database of medical and biological publications PubMed. The novel coronavirus infection pandemic is associated with many factors contributing to formation and development of professional burnout in medical workers. The risk factors are: high workload, lack of PPE, threat and risk of contracting a new coronavirus infection, social isolation, insufficiency (at the first stage) of accumulated knowledge about the new little-studied disease.

The COVID-19 pandemic is having a serious psychological impact on healthcare workers. There is an operational restructuring of medical institutions, the working conditions practically correspond to an emergency situation. Every day, medical workers receive a huge amount of new information in the form of orders, guidelines. This creates an additional load in the form of continuous "information noise". The problem of emotional burnout of doctors was acute even before the COVID-19 pandemic. According to numerous studies in different countries, almost half of doctors have high rates of emotional burnout, which is two times higher than those of the population employed in other areas of professional activity. The aim of the study is to review the theoretical and methodological foundations of the formation and development of emotional burnout in medical personnel during an increased epidemic threshold for a new coronavirus infection. The paper provides an analysis of literary sources devoted to the problem of burnout syndrome in medical workers presented in the Scientific electronic library eLibrary, as well as in the English-language textual database of medical and biological publications PubMed. The COVID-19 pandemic is associated with many reasons that can adversely affect the formation and development of emotional burnout in medical personnel during an increased epidemic threshold for a new coronavirus infection. The provoking factors of the burnout syndrome (professional burnout) are the organizational factor (high workload, lack and shortage of PPE, insufficient (at the first stage) accumulated knowledge about the new coronavirus infection COVID-19); feeling of safety, threat and risk of infection; social isolation.

Accumulation of anthropogenic contaminants in food is one of the by-products of economic and other activities practiced by humankind. This study aimed to analyze the public health risks associated with ingestion of organochlorine pesticides (HCH, DDT) widely used in agriculture. The risk assessment was enabled by Nutri-prof software package; the data collected covered actual dietary patterns of 1798 people (823 men and 975 women) aged 18 to 65. Assessment of the level of contamination of food with organochlorine pesticides relied on the results of analysis of 16510 food product samples belonging to various groups. Bread and bread products, vegetables and melons, potatoes, milk and dairy products were shown to be the source of HCH in the amounts causing the greatest non-cancerogenic risk associated therewith. The list of products delivering the largest amounts of DDT into the body and thus posing the greatest non-cancerogenic risk associated therewith includes bread and bread products, vegetables and melons, meat and meat products, milk and dairy products. With the median DDT and HCH concentrations factored in, the highest joint cancerogenic risk level a person may be exposed to reaches the third range, which is acceptable for occupational groups. From the age of 45, consumption of bread and bread products leads to the related endocrine system risks growing beyond background levels, and from 65, these risks, considered negligible up to this age, become moderate. The results of this study support effectiveness of the sanitary and epidemiological food safety control system; the considered methodological approach to risk assessment allows making timely management decisions that account for the nature of work and dietary peculiarities.