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The structure of the center

"Food products Analysis" Laboratory

Head: Dzhaylbekova Aigul Serikpaevna

Phone: +7 (7172) 918-337 (ext 124).

Email: foodsafety.af@nrcv.kz

1. Overview

Ensuring safety of raw materials and food products is one of the main challenges of modern society, determining the health of the population and preservation of its gene pool.

Food safety is directly dependent on the chemical composition of raw materials and products. Hazardous compounds may appear in the food and raw materials due to chemical or microbiological processes during storage and processing.

Food safety is a prime subject of the sanitary and hygienic control. Sanitary norms and rules characterize food safety as a lack of danger to life and health of present and future generations, establishing proper nutririon requirements of sanitary rules, norms and hygienic standards.

In general, food safety can be interpreted as a lack of toxic, carcinogenic, teratogenic, mutagenic or other adverse effects of products on the human body when used in their conventional amounts. Safety is guaranteed by the establishment of compliance with the regulated level of content (the lack or limitation of maximum concentration) of chemicals and natural biological pollutants, as well as natural toxins, typical for this products which can cause a threat for health.

Currently continuously expanding range of food products, change the nature of nutrition. In the production, storage and distribution of food products new processes are introduced, applying to an increasing number of different chemical compounds. The toxification of substances in food products may appear due to environmental pollution by the industrial waste, as well as increased use of chemicals in agriculture.

Food industry deliberately use a number of food additives, micronutrients, pesticides and veterinary drugs; however, in this case, first of all it is necessary to make sure that all these additives are safe.

It is a necessity to accumulate data on food intake and on the concentrations of contaminants therein, particularly in developing countries in order to assess these risks, including the development of international and national standards.

1. The laboratory activities

In accordance with the Law of the Republic of Kazakhstan "On veterinary medicine", the Law "On food safety" of the Republic of Kazakhstan the main activities of the "Food products analysis" laboratory includes the development of an effective public monitoring systems ensuring the quality and safety of food and animal nutrition, as well as the protection of health and the rights of consumers of agricultural products.

"Food products analysis" laboratory performs the state monitoring plan to ensure food safety.

"Food products analysis" laboratory carries out the following types of research:

Microbiological studies;

Determination of the amount in the maximum allowed concentration of toxic elements (heavy metals);

Determination of the maximum allowable concentration of dioxins and dioxin-like substances (PCBs);

Radiological studies;

Determination of residual quantities of contaminants (antibiotics, hormones, nitrofurans);

Parasitological studies. 

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