atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-4-144-150atu-1934Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПробиотики из шубата в производстве куриного мяса: важность и анализ HACCPProbiotics isolated from the shubat in chicken meat production: importance and HACCP analysishttps://orcid.org/0000-0003-3302-5215БегдилдаеваН. Ж.BegdildayevaN. Zh.

050012

ул. Толе би, 100

040905

ул. Азербаева, 4

Алматы

Абай

050012

100 Tole bi Str.

040905

4 Azerbayev Str.

Almaty

Abay

nbegdildayeva@gmail.comhttps://orcid.org/0000-0003-4683-2825АхметсадыковаШ. Н.AkhmetsadykovaSh. N.

050012

ул. Толе би, 100

040905

ул. Азербаева, 4

055552/A10M6C4

ул. Жандосова, 51

Алматы

Абай

050012

100 Tole bi Str.

040905

4 Azerbayev Str.

055552/A10M6C4

51 Zhandosov Str.

Almaty

Abay

https://orcid.org/0009-0001-2276-5982ОспановаА. А.OspanovaA. A.

040905

ул. Азербаева, 4

160012

пр. Тауке хана, 71

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Шымкент

040905

4 Azerbayev Str.

160012

5 Tauke khan Ave.

Abay

Shymkent

Алматинский Технологический Университет; ТОО "Научно-производственное предприятие "Антиген"КазахстанAlmaty Technological University; LLP “Research and Production Enterprise "Antigen"KazakhstanАлматинский Технологический Университет; ТОО "Научно-производственное предприятие "Антиген"; ТОО "Казахский научно-исследовательский институт животноводства и кормопроизводства "КазахстанAlmaty Technological University; LLP “Research and Production Enterprise "Antigen"; LLP “Kazakh Research Institute for Livestock and Fodder Production”KazakhstanТОО "Научно-производственное предприятие "Антиген"; Южно-Казахстанский университет им. М. АуезоваКазахстанLLP “Research and Production Enterprise "Antigen"; M. Auezov South Kazakhstan UniversityKazakhstan20232212202304144150Copyright © Бегдилдаева Н.Ж., Ахметсадыкова Ш.Н., Оспанова А.А., 20232023Бегдилдаева Н.Ж., Ахметсадыкова Ш.Н., Оспанова А.А.Begdildayeva N.Z., Akhmetsadykova S.N., Ospanova A.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1934

   Пробиотики все шире признаются как безопасная и эффективная альтернатива антибиотикам для повышения безопасности куриного мяса. Исследование потенциальных опасностей вдоль цепочки поставок куриного мяса позволяет провести всестороннюю оценку рисков контаминации и создать меры управления и корректировки в соответствующих процессах. Конечной целью является обеспечение безопасности куриного мяса для потребителей.

   Целью данного исследования является выявление потенциальных рисков, которые могут возникнуть в процессе производства куриного мяса, включая физические, химические и биологические факторы, а также выявление критических контрольных точек (ККТ).

   Исследование также направлено на выявление корректирующих стратегий и подходов для снижения рисков, связанных с использованием пробиотиков, полученных из шубата. В рамках исследования проводились микробиологические анализы для оценки устойчивости пробиотиков к патогенным бактериям, а также исследовалось их использование в производстве куриного мяса. В процессе исследования осуществлялись наблюдения и подробный анализ, необходимые для оценки эффективности пробиотиков. Для выявления опасностей и оценки рисков использовался метод анализа опасных факторов и критических контрольных точек (HACCP) с ключевыми результатами, показывающими, что наиболее критическими операциями во всей цепочке было использование пробиотиков как альтернативы антибиотикам.

   Probiotics are becoming more widely acknowledged as a safe and effective alternative to antibiotics for improving the safety of chicken meat. The investigation of potential hazards throughout the chicken meat supply chain enables a thorough assessment of contamination risks, allowing for the establishment of control and corrective actions within the corresponding processes. The ultimate goal is to ensure the safety of chicken meat for consumers.

   The objective of this study is to ascertain the potential risks that may arise inside the chicken production process, encompassing physical, chemical, and biological factors, with the identification of critical control points (CCPs).

   The study is also aiming to identify corrective strategies and approaches for decreasing the hazards associated with using of probiotics obtained from shubat. The research conducted involved conducting microbiological evaluations to test the ability of probiotics to withstand the presence of pathogenic bacteria. Additionally, the study examined the use of probiotics in chicken production, employing careful monitoring and comprehensive analyses to figure out the effectiveness of the supplements. For hazard identification and risk assessment, the Hazard Analysis and Critical Control Points (HACCP) approach was used, with the key findings showing that the most critical activities throughout the entire chain pertained to the use of probiotics as an alternative to antibiotics.

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The authors declare that there are no conflicts of interest present.