Ensuring the safety and extending the shelf life of chilled poultry meat is vital in modern poultry meat production, particularly given the recent increase in demand in this area. Chilled meat has a short shelf life, so producers have limited time to sell their products and must rely on various methods of extending shelf life. Compared with other non-thermal methods, electron beam irradiation is a new non-thermal meat preservation technique with low cost, avoidance of contamination, and antibacterial effects. In this study, we investigate the effect of electron beam irradiation on the microbiological and physicochemical quality of chilled poultry meat produced in Kazakhstan to assess its suitability for use in local food processing systems. The samples were electron-beam-treated at doses of 2, 4, 6, and 8 kGy and stored in a refrigerator. Microbiological and physicochemical property evaluations were carried out for a period of 14 days. Our results demonstrated a significant decrease in total aerobic and facultative anaerobic microorganisms, and no detectable levels of Salmonella spp. and Listeria monocytogenes in the irradiated samples. The pH measurements remained stable at low doses; in comparison, higher doses resulted in a slight decrease. Moisture, protein, fat, and ash content were also evaluated and showed minimal changes as functions of irradiation dose. Our results indicate that electron beam irradiation, particularly at a dose of 2–4 kGy, effectively improves microbiological safety and extends the shelf life of chilled poultry meat up to 5–6 days, making it a promising solution for the modern poultry meat industry.

The safety and shelf life of wheat bread depend not only on recipe formulation and fermentation but also on post-baking handling, particularly the packaging stage. This study focused on evaluating the effect of the temperature of the bread crumb at the moment of packaging (30, 40, and 45 °C) on acrylamide content and microbiological spoilage during storage. Wheat bread samples prepared with 5, 10, and 15% Lactiplantibacillus plantarum sourdough were compared to control bread without sourdough. The results revealed that packaging at elevated temperatures (40–45 °C) led to higher residual acrylamide levels and accelerated mold growth due to condensation and increased humidity inside polyethylene bags. In contrast, packaging at 30 °C significantly reduced acrylamide formation, limited microbial proliferation, and extended the shelf life of bread up to 7 days while maintaining acceptable sensory qualities. The combined effect of sourdough concentration and packaging temperature demonstrated that the optimal conditions for ensuring safety and extending shelf life are the use of 5–10% sourdough and packaging at 30 °C. These findings underline the critical role of sourdough content and packaging temperature in controlling chemical contaminants and microbiological spoilage in bread production.

Food quality and safety is one of the most important aspects of the food industry. One of the key factors to ensure food safety is packaging. Increasing number of food packaging materials is creating a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor quality packaging causes huge loss not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging materials to food is still an issue. It is important to use the right material for the right type of product. This review discusses the recent research on the application of active packaging used in various types of food packaging to enhance the safety performance and shelf life of various food products by using antifungal peptides, ethanol and plant extracts. This is in response to consumer demand for preservative-free products as well as more natural, disposable, biodegradable and recyclable food packaging materials.

This article examines the role of biodegradable packaging in addressing the issue of extending the shelf life of food products. The ecological and economic advantages of biodegradable packaging, as well as its properties that contribute to preserving product quality, are discussed. A review of scientific studies and literature in the field of biodegradable packaging is conducted. Research by various scientists on biodegradable packaging, their key findings, and recommendations are analyzed. Furthermore, an overview of international practices and standards is provided, and the current state and prospects for the use of biodegradable packaging in Kazakhstan are assessed. Special attention is given to the positive impact of such packaging on the environment, particularly the decomposition rate of waste. Priority is placed on improving the properties of biodegradable packaging based on natural polymers and their efficient use in ensuring the safety of food products such as bakery items. These packages not only reduce harm to nature but also enhance the quality of food products. Currently, such technologies contribute to the development of environmentally friendly production and economic efficiency. Additionally, increasing the production and use of biodegradable packaging is considered an essential part of achieving sustainable development goals.

Food quality and safety is one of the most important aspects of the food industry. One of the key factors to ensure food safety is packaging. Increasing number of food packaging materials is creating a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor quality packaging causes huge loss not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging materials to food is still an issue. This study presents the results of determining the migration of heavy metals used in different types of food packaging in the Republic of Kazakhstan. Determination of heavy metal migration was carried out in aqueous extract by atomic absorption spectrometry. The practical value of the above research is to study the content of lead, zinc and chromium in the composition of various types of paper food packaging. The study revealed that the average amount of chromium migration in food packaging was in compliance with the requirements set out in TR/TC 005 2011 ‘On safety of packaging’, the values of lead and zinc migration were close to the limits set out in the Technical Regulation, which should be considered as a potential risk to human health if they can be reused without any pre-treatment as a source of recycled cellulose fibre.

The article presents the results of a study aimed at enhancing the safety and quality of a popular foodservice product – Philadelphia sushi. The relevance of this study is driven by the expanding production and consumption of Japanese cuisine products, as well as the associated microbiological hazards arising from the use of perishable ingredients. The main objective of the work was to develop and substantiate a structure for managing the safety of food products based on HACCP principles, with a focus on the critical control points (CCPs) of the production process.The study employed methods of hazard analysis, CCP identification using a «decision tree», as well as the establishment of critical limits and corrective actions. A thorough analysis of the technological cycle, which included 16 stages and 54 operations, initially identified 11 CCPs.For practical implementation, the system was optimized to four of the most important control points: acceptance of raw materials, storage of rice and fish semi-finished products, the manufacturing process, and storage of the finished product. For each CCP, strict critical limits for temperature, storage duration, and microbiological indicators were defined, and monitoring procedures were developed.The scientific and practical significance of the study lies in the development of an adapted and effective HACCP plan, the implementation of which substantially reduces microbiological risks, ensures consistent quality and safety of the finished dish, and proves to be economically viable for foodservice enterprises.