More than 100 samples of semi-finished products were tested in the Amur Region.

The products were tested for compliance with the requirements of CU TR 034/2013 (MEAT and meat product safety), CU TR 021/2011 (food safety), and EAEU TR 040/2016 (fish and fish product safety). Laboratory analyses included testing for the presence of antibiotics , determining the raw material composition (DNA), identifying coliform bacteria (EC), toxic elements, pathogenic microorganisms, and other quality and safety indicators.

The results showed that five of the 17 samples did not meet established standards. Specifically, pelmeni, manti, and kupaty (preserved meat sausages) were found to have abnormal levels of coliform bacteria (CGB) and mesophilic aerobic and facultative anaerobic microorganisms (MAFAM).

Information about the identified nonconformities was sent to Rosselkhoznadzor's Vesta early warning system and communicated to manufacturers for corrective action. This will help eliminate the violations and ensure the production of safe products.

According to laboratory specialists, elevated bacterial levels in food products may be the result of insufficient heat treatment, poor equipment cleaning, or improper storage conditions. Such violations of sanitary and hygienic standards can lead to contamination of products with pathogenic microorganisms, increasing the risk of food poisoning and infections.

Product quality control remains an important tool for ensuring consumer safety and preventing the release of substandard food products.