Введение

foodmeta

FOOD METAENGINEERING

2949-6497

All-Russian Dairy Research Institute

10.37442/fme.2025.2.78

foodmeta-78

Research Article

Оригинальное теоретическое исследование

Original Theoretical Research

Химические загрязнители готовой продукции: контроль и снижение уровней контаминации

Chemical Contaminants in Ready-to-Eat Food Products: Control and Contamination Mitigation (A Scoping Review)

https://orcid.org/0000-0001-6248-5726

Лаврухина

Ольга Игоревна

Lavrukhina

Olga I.

Ведущий научный сотрудник, доцент, кандидат химических наук

hamsster@mail.ru

https://orcid.org/0000-0003-3834-0695

Макаров

Дмитрий Алексеевич

Makarov

Dmitry A.

Старший научный сотрудник

phorez@yandex.ru

https://orcid.org/0000-0001-6609-8256

Козеичева

Елизавета Сергеевна

Kozeicheva

Elizaveta S.

Ведущий научный сотрудник, кандидат биологических наук

byrbon-13@yandex.ru

https://orcid.org/0000-0003-0583-4277

Балагула

Татьяна Викторовна

Balagula

Tatiana V.

Начальник управления государственного ветеринарного надзора, кандидат ветеринарных наук

t.balagula2011@yandex.ru

https://orcid.org/0000-0002-4984-9502

Третьяков

Алексей Викторович

Tretyakov

Alexey V.

Заместитель директора, кандидат химических наук

a.tretyakov@vgnki.ru

https://orcid.org/0000-0002-8033-1154

Гергель

Мария Александровна

Gergel

Maria A.

Заведующий отделением биотехнологии, кандидат биологических наук

m.gergel@vgnki.ru

https://orcid.org/0009-0004-8557-0607

Лозовая

Евгения Александровна

Lozovaya

Evgeniya A.

Начальник службы качества

lozovaya@vgnki.ru

Всероссийский государственный центр качества и стандартизации лекарственных средств для животных и кормов; Владимирский государственный университет им. А.Г. и Н.Г. СтолетовыхРоссияThe Russian State Center for Animal Feed and Drug Standardization and QualityRussian Federation

Всероссийский государственный центр качества и стандартизации лекарственных средств для животных и кормовРоссияThe Russian State Center for Animal Feed and Drug Standardization and QualityRussian Federation

Федеральная служба по ветеринарному и фитосанитарному надзоруРоссияFederal Service for Veterinary and Phytosanitary SurveillanceRussian Federation

2025

01072025

322778

2025

Лаврухина О.И., Макаров Д.А., Козеичева Е.С., Балагула Т.В., Третьяков А.В., Гергель М.А., Лозовая Е.А.

Lavrukhina O.I., Makarov D.A., Kozeicheva E.S., Balagula T.V., Tretyakov A.V., Gergel M.A., Lozovaya E.A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.fme-journal.org/jour/article/view/78

Введение

Введение: При обеспечении безопасности готовой пищевой продукции внимание уделяется мерам предупреждения загрязнения на всех этапах производства. В связи с появлением новых технологий и материалов, а также данных о токсичности соединений, необходимо регулярное обновление информации о потенциальных загрязнителях продуктов питания, современных подходах контроля и снижения уровней контаминации.

Цель

Цель: Актуализация сведений о химической контаминации пищевой продукции с учётом возможного загрязнения на этапах получения продовольственного сырья, производства (изготовления), упаковки и хранения; возможных мерах по снижению уровней контаминации; и современных тенденциях в определении химических загрязнителей в продуктах питания.

Материалы и методы

Материалы и методы: Поиск научной литературы осуществлялся по базам данных Scopus, ScienceDirect, PubMed и Elibrary. Глубина архива – 10 лет, более ранние публикации учтены при условии их высокой цитируемости. Критерии поиска ограничены анализом сведений о выявлении в продовольственном сырье и пищевой продукции химических загрязнителей Федеральной государственной информационных системы в области ветеринарии (Ветис, компонент «Веста») и данными отечественных и зарубежных компетентных ведомств в области обеспечения пищевой безопасности (Роспотребнадзор, ANSES). Основные виды пищевой продукции, для которых актуализирована информация: мясная, молочная, рыбная продукция и морепродукты; яйца; овощи и фрукты; орехи; зерновая продукция; продукция смешанного состава.

Результаты

Результаты: Продовольственное сырьё может являться источником контаминации готовой продукции антибиотиками, пестицидами, аллергенами, биотоксинами, биогенными аминами, пер- и полифторированными соединениями, бисфенолом А, микро- и нанопластиком, элементами и элементорганическими соединениями. Анализ обнаружений за 2020–2024 гг. показал, что в животноводческом сырье и продукции чаще обнаруживаются представители фторхинолонов, тетрациклинов, пенициллинов, амфениколов и сульфаниламидов. Термическая обработка недостаточно эффективна для удаления антибиотиков, стабильных пестицидов, аллергенов, биотоксинов, микотоксинов, биогенных аминов, тяжёлых металлов и токсичных элементов, что обуславливает риск контаминации готовой продукции исходными соединениями, а кроме того, продуктами их трансформации. Для его снижения необходимо недопущение остаточного содержания опасных веществ в сырье и ингредиентах на уровне предела обнаружения методик и, соответственно, максимальная их чувствительность. Использование в процессе производства безопасных природных биологически активных компонентов может быть эффективно не только в качестве альтернативы синтетическим пищевым добавкам, но и для предотвращения образования полициклических ароматических углеводородов и нитрозаминов. Для предотвращения образования полициклических ароматических углеводородов, монохлорпропандиола и глицидола, акриламида важна оптимизация производственных стадий/условий приготовления продуктов и/или внедрение дополнительных технологических этапов. В случае возможной контаминации готовой продукции пер- и полифторированными соединениями, бисфенолом А, микро- и нанопластиком, продуктами трансформации исходных загрязнителей, в первую очередь необходима оценка их содержаний в продовольственном сырье для последующего нормирования и контроля, что требует разработки надёжных методик идентификации и количественного анализа.

Выводы

Выводы: В исследовании, основываясь на актуальных научных данных и информации компетентных органов по обеспечению пищевой безопасности, систематизированы сведения о главных потенциальных химических загрязнителях готовых продуктов, их источниках и способах снижения уровней загрязнения. Отдельно рассмотрены категории загрязнителей продукции, содержащей ингредиенты животного происхождения. Анализ современных тенденций в области аналитического контроля безопасности пищевых продуктов показал, что несмотря на необходимость в простых и доступных методах, остаётся актуальной разработка гибридных методов, которые позволяют одновременно выявлять и количественно определять содержание потенциально опасных загрязнителей, включая «новые» (содержание которых в пищевой продукции пока не контролируется).

Introduction

Introduction: Ensuring the safety of ready-to-eat food products requires contamination control at all stages of their life cycle—from the procurement of food raw materials to storage and distribution. In light of the introduction of new technologies and materials in the chemical, pharmaceutical, food, and agricultural sectors, as well as updated data on the toxicity of certain compounds, there is a growing need to regularly update information on potential food contaminants, methods for their detection, and strategies for reducing contamination levels.

Purpose

Purpose: To provide an updated overview of chemical contamination in food products, covering key stages of its formation (raw materials, production, packaging, storage), modern methods of contaminant detection, and approaches to reducing their presence.

Materials and Methods

Materials and Methods: The literature search was conducted in the Scopus, ScienceDirect, PubMed, and RSCI databases, covering sources published between 2011 and 2024. The following descriptors were used: chemical contamination, chemical risk/hazards, food raw materials, ready-to-eat products/dishes, processed food. Source selection followed the PRISMA-ScR protocol, using Mendeley as a reference manager. Microsoft Excel was used for bibliographic mapping and data visualization. Additional information was drawn from the Russian national veterinary information system Vetis (component “Vesta”) and official reports from relevant regulatory agencies in Russia and abroad (including Rospotrebnadzor and ANSES).

Results

Results: Against the backdrop of rapid technological advancement, the range of chemical contaminants has expanded significantly, particularly due to the inclusion of micro- and nanoplastics as well as transformation products of pharmaceutical substances and pesticides. Analysis of antibiotic residues in livestock raw materials and processed products (2020–2024) indicates frequent detection of fluoroquinolones, tetracyclines, penicillins, amphenicols, and sulfonamides. A promising direction involves the use of natural bioactive compounds that not only help reduce contamination (especially from polycyclic aromatic hydrocarbons (PAHs) and nitrosamines) but also serve as alternatives to synthetic food additives. The need for highly sensitive and reliable analytical methods capable of detecting both long-established and emerging contaminants has been clearly identified.

Conclusion

Conclusion: The results of this scoping review may be applied in the planning and implementation of governmental and industrial food safety monitoring programs, as well as in the development of improved chemical safety control measures for food production facilities.

контаминация продовольственного сырьябезопасность готовой продукциихимические загрязнителириск загрязненияметоды определенияснижение уровня загрязнения

Работа выполнена на базе ФГБУ «ВГНКИ».

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