Assessment of the quality of food products in the Omsk region in 2018–2024

The article presents the results of the analysis of the quality indicators of food products consumed by the population of the Omsk region according to the monitoring data of 2018–2024 (67520 samples). It was found that during the study period, 0.1 % of product samples did not meet the requirements of sanitary legislation in terms of sanitary and chemical indicators, the situation was stable in dynamics. In dynamics, a significant decrease in the proportion of samples that did not meet the established requirements for microbiological indicators was noted (average long-term value of the indicator 2.59 %), especially for the content of pathogenic microflora. At the same time, the proportion of food samples that did not meet the sanitary and epidemiological requirements for physicochemical indicators had a pronounced upward trend and amounted to 3.21 %. Of the samples tested for adulteration indicators, 4.26 % did not meet the established requirements (moderate upward trend). The priority product groups for quality control indicators are currently meat products (indicators: microbial transglutaminase, presence of preservatives, dyes, species, nutritional value indicators), dairy products (nutritional value, fatty acid composition and presence of phytosterols, residual amounts of undeclared antibiotics), fish products (chilled / subjected to freezing with subsequent defrosting, sodium content). The obtained results reflect an increase in the efficiency of supervision of the quality of food products due to the implementation of a number of legislative, organizational, logistical and methodological measures within the framework of the federal project «Strengthening Public Health» of the national project «Demography». The key problems of supervision of nutrition of the population of the region for the near future are defined, which can be used in the development of a regional program for the formation of healthy nutrition of the population and ensuring the quality and safety of food products.