Relevance. The article deals with the relevance of a quantitative assessment of the level of biological risk for alimentary-caused factors according to the epidemiological indicators of infectious morbidity in the Ryazan region over a five-year period. Alimentarycaused biological risk factors are pathogens of infectious and parasitic diseases of various etiologies transmitted with food products, which can be the causative agents of especially dangerous infections, acute intestinal infections, food poisoning or be a source of food poisoning.Methods. In the course of the research, we used statistical methods for analyzing and assessing cyclical trends in morbidity, predicting the dynamics of morbidity, comparing the dynamics of morbidity with the dynamics of alimentary-related biological risk factors.Results. To quantify the level of biological risk for alimentary-related factors according to the epidemiological indicators of infectious morbidity in the Ryazan region, threestage epidemiological diagnostics was carried out, including the stage of collecting and analyzing statistical information, a descriptive and analytical stage. The results of our analysis over a five-year period showed that the greatest danger at present in terms of food safety is posed by risk factors of bacterial etiology: Staphylococcus aureus bacteria (УР_эпид = 365,572), diarrheagenic serovariants of Escherichia and bacteria of the Escherichia coli group (УР_эпид = 367,230), as well as various Salmonella serovariants (УР_эпид = 371,161).

The article presents the results of the analysis of quality and safety indicators in the production of halal meat products using the example of beef. A fairly large-scale production of Halal meat has been organized in our country. Despite the 5-10% price increase, these products are in great demand not only among Muslims, but also among consumers who prefer high-quality and environmentally friendly products. Beef is characterized by a high protein content (in particular, myosin and myoglobin). Beef meat contains B vitamins, vitamin B12 is especially important, which the body receives only from animal food. Beef is a supplier of high quality protein essential for building cells, especially muscle cells. Balanced composition of amino acids, which includes arginine and glutamine. In the course of the research, the authors analyzed the veterinary and sanitary characteristics of the production of halal meat products and carried out its veterinary and sanitary assessment. The beef samples were examined by us for compliance with the requirements of TR CU 021/2011 "On food safety" and TR CU 034/2013 "On the safety of meat and meat products" in terms of microbiological and physical and chemical safety. Based on the results of the analysis of the content of toxic elements, physicochemical and microbiological studies, it was concluded that the indicators of both samples meet the requirements of regulatory documents, do not contain toxic elements and are safe. Organoleptic studies showed that both samples under study are of excellent quality category and appearance, however, the consistency of sample 1 is denser and more elastic, the smell and taste of both samples is characteristic of this type of meat, however, the broth obtained from sample 1 is more aromatic and has a bright, rich meat taste. In this connection, according to the results of the study, the authors concluded that sample 1 ("halal beef") has higher quality indicators than sample 2 (beef obtained in the classical way).

The article presents the results of the analysis of the use of color design tools from the point of view of psycho-emotional impact on consumers when creating strategic brand images. The main psychological motives for buying branded products are increasing personal influence on others or retouching uncertainty by “putting on” branded “armor”, which finds its support in the background motives of shocking, prestige, attracting attention, status. With the help of branded items, the buyer advertises himself, increasing (even if only in his own thoughts), thus, his significance and status in his own eyes and the eyes of others. The personality, as it were, enters into the image that the branded thing carries, it is like a “case”, a recognized prestigious “mask” for a person, which allows you to “try on”, transfer prestige from a branded thing to a person, and thus feel superior. more unique, more interesting than others. It is important to remember that when creating a brand, it is necessary to take into account not only the physical properties of the product, but also the feelings evoked in consumers. Concentrate not only on consciousness, but also on emotions and subconsciousness. And since the language of the subconscious is the language of emotionally colored images-symbols, color design plays a huge role in shaping the perception of not only a branded product, but, in principle, any object of the surrounding world. From the point of view of physical perception, colors are created by light waves of various lengths and represent a certain kind of electromagnetic energy. The presence of such a characteristic as the wavelength, which is the number of vibrations per second (and in fact, the rhythm, which makes the color effect akin to the sound, musical effect on the subconscious) for each color have individual frequencies. Thus, in the image, as a unit of the language of the unconscious, sound and color are closely intertwined through the wave rhythm.