This article discusses the issues of food safety and food security as a matter of global health. Foodborne illness and deaths caused by pathogens in food continue to be a worldwide problem, with a reported 600 million cases per year, leading to around 420,000 deaths in 2010. Predictive microbiology can play a crucial role in ensuring safe food through mathematical modelling to estimate microbial growth and behaviour. Food security is described as the social and economical means of accessing safe and nutritious food that meets people's dietary preferences and requirements for an active and healthy life. The article also examines various factors that influence food security, including economic, environmental, technological, and geopolitical challenges globally. The concept of food safety is described as a science-based process or action that prevents food from containing substances that could harm human health. Food safety receives limited attention from policymakers and consumers in low- and middle-income countries, where food safety issues are most prevalent. The article also highlights the importance of detecting contaminants and pathogens in food to prevent foodborne illnesses and reduce food waste. Food and Agriculture Organization (FAO), an institution belonging to World Health Organization (WHO) presented calls to action to solve some of the emerging problems in food safety, as it should be a concern of all people to be involved in the pursue of safer food. The guarantee of safe food pertaining to microbiological contamination, as there are different types of active microorganisms in foods, could be obtained using predictive microbiology tools, which study and analyse different microorganisms' behaviour through mathematical models. Studies published by several authors show the application of primary, secondary, or tertiary models of predictive microbiology used for different food products.

The incorporation of leafy vegetables into meat products offers a promising strategy for enhancing nutritional value and shelf-life while reducing reliance on synthetic additives. This study evaluated the substitution of lamb (Edilbaev breed) with spinach (0%, 10%, 20%, and 30%) in meat dumplings to assess effects on composition, functionality, microbial stability, lipid oxidation, and sensory quality. Spinach addition enriched the products with minerals, vitamins, and dietary fiber while moderating fat and protein content. Functional properties such as water- and fat-binding capacity were improved, contributing to lower cooking losses, and microbiological tests confirmed slower proliferation of spoilage organisms during chilled storage. Moreover, spinach components contributed to improved oxidative stability, as evidenced by lower thiobarbituric acid values and reduced acid numbers, indicating slower lipid oxidation and hydrolysis. Sensory evaluation revealed that substitution up to 20% maintained favorable appearance, texture, and taste, while higher levels diminished acceptability. Overall, incorporating spinach at a 20% substitution level provides an optimal balance of nutritional enhancement, functional performance, microbial and oxidative stability, and sensory acceptance, making it a practical approach for developing healthier lamb-based dumplings with strong potential for consumer acceptance and market application.

The issue of increasing the use of protein in food production is one of the urgent directions at the present stage of society's development, and therefore the development of new technologies for the national product of the kurt is one of the solutions. Organoleptic, physico-chemical, radiological, microbiological, and parasitological methods are used in the study of agricultural food products. The system of indicators obtained as a result of the research makes it possible to judge the nutritional value, consumer properties and safety for the human body of the products being evaluated.In this article, studies have been conducted to assess the quality of whole milk for the production of kurt by chemical composition and food safety indicators.Standard methods were used to conduct the research. The experimental part of the research was carried out in the laboratory of the National Center for Expertise and Certification in Semey and in the laboratory of Nutritest LLP.The research results have shown that the whole milk from the farms of Kalikhanuli, Mukazhan, and Zvezda farms complies with the technical regulations. No substances in excess of the normalized values were found in it. For the production of a product, its yield is a very important indicator, since yogurt is a protein product, the ratio of fat and protein is important for its production, the results showed that in this case, the milk of the Mukazhan farm is the best for its production.

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

This study evaluated the effect of electron beam irradiation (EBI) on the quality, safety, and storage stability of suzbe (a high-moisture curd semi-finished product) and kurt (a dried curd product). Suzbe samples were irradiated at doses of 0.3, 0.5, and 0.7 kGy and stored at 2–4 °C for 20 days. Kurt samples were irradiated at 1, 3, and 5 kGy and stored at 20 °C for 180 days. Non-irradiated samples served as controls. Irradiation at 0.3 kGy (suzbe) and 1 kGy (kurt) suppressed spoilage microflora, including yeasts, and maintained chemical composition and amino acid profiles without significant losses. Higher doses (≥3 kGy) caused a significant reduction ( p < 0.05) in methionine (17.5%), tryptophan (21.1%), and lysine (18.6%). EBI improved water-holding capacity (WHC) and fat-holding capacity (FHC), reduced syneresis, and stabilized water activity (aw) and pH. Microstructural analysis revealed compaction of the kurt matrix at 1 kGy and loosening of the suzbe structure at higher doses. No pathogenic microorganisms were detected in any samples. EBI at optimal doses (0.3 kGy for suzbe, 1 kGy for kurt) is a promising non-thermal technology to extend shelf life and preserve the quality of traditional fermented dairy products.

This study presents the development of an innovative technology for the national Kazakh fermented milk product “Kurt” utilizing secondary dairy raw materials (buttermilk and whey) combined with horse fat. The research addresses the dual challenges of implementing zero-waste production principles in the dairy industry while enhancing the nutritional value of traditional products. Comprehensive physicochemical, microbiological, and nutritional analyses were conducted on raw materials, intermediate products, and finished goods. Buttermilk protein precipitate demonstrated high protein content (11.51 ± 0.70%) with a favorable amino acid profile dominated by proline (1.83 ± 0.48%), leucine/isoleucine (1.34 ± 0.35%), and lysine (1.22 ± 0.42%). Whey powder exhibited significant mineral content, particularly calcium (1578.33 mg/100 g) and magnesium (172.35 mg/100 g). Horse fat (subcutaneous “zhal” type) showed a favorable fatty acid profile with oleic acid (31.59%), palmitic acid (28.10%), and significant levels of polyunsaturated fatty acids including α-linolenic acid (6.04%). The developed technology incorporates horse fat as a protein-fat emulsion at concentrations of 1%, 2%, 3%, and 5% (final concentration), introduced into the curd mass prior to molding and drying. The 3% formulation demonstrated optimal characteristics with moisture content of 11.83 ± 0.19%, protein content of 40.99 ± 0.64%, fat content of 12.05 ± 0.24%, and water activity of 0.645 ± 0.021, ensuring microbiological stability. Sensory evaluation (15 trained panelists, 9-point hedonic scale) confirmed that the 3% emulsified fat incorporation preserved the traditional fermented milk flavor while enhancing nutritional value and structural properties (overall acceptability: 7.8 ± 0.4 vs. 6.9 ± 0.5 for control). The developed technology offers a sustainable approach to dairy processing, reduces waste, and creates a value-added product with enhanced nutritional profile suitable for modern functional food applications.