Does sanitation best practice effectively minimize the risk of undeclared components in food products?

Elizaveta Kryuchenko; Zoya Yurchak; Darya Gustova; Irina Chernukha; Oksana Kuzneсova

doi:10.18485/meattech.2025.66.3.63

Elizaveta Kryuchenko V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia; RUDN University, Agrarian and Technological Institute, Moscow, Russia https://orcid.org/0000-0002-5805-3055
Zoya Yurchak V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia
Darya Gustova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia https://orcid.org/0000-0002-0881-3861
Irina Chernukha V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia https://orcid.org/0000-0003-4298-0927
Oksana Kuzneсova V.M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia https://orcid.org/0000-0002-7474-485X

DOI: https://doi.org/10.18485/meattech.2025.66.3.63

Keywords: sanitization, undeclared components, legal requirements, food industry

Abstract

In modern food production, food safety is one of the most important aspects that must be taken into consideration at all stages. Sanitization at food industry enterprises is a key procedure for the production of high-quality and safe food products. Successful implementation of this procedure protects the food products from any pollution and from the contamination with the undeclared components, which helps to increase the stability of the food product and increase its shelf life. This paper presents the results of a study to determine undeclared components in swabs taken from the equipment of a meat processing plant certified for compliance with the requirements of the FSSC 22000 certification scheme, after cleaning and disinfection.