Abstract
The biological activity of Clostridium perfringens, its ability to cause the food poisoning of people, spoilage of food products have been described. These clostridia are widely distributed in the environment that leads to contamination of raw material and food products by means of them. In this regard, Clostridium perfringens is regulated in raw materials and food products, it is not allowed in can food with a ðÍ above 3.5 and this microorganism should be systematically controlled. Clostridium perfringens as the microorganism-contaminant is a criterion of sanitary safety of products. The classic and modern methods of determination of Clostridium perfringenshave been characterized. It has been shown that the basic methods of identification of this microorganism in food products are either prolonged or insufficiently specific. The results of development of indicative accelerated method for determination of Clostridium perfringens in food products using polymerase chain reaction (PCR) have been presented. The developed PCR-method allows to make determination of Clostridium perfringens ten times as quick in comparison with the traditional methods of research, to get a reliable high-qualitive or quantitative result and describe the regulated degree of sanitary safety of products, that is especially important for perishable raw materials and the long-term storage ones.

Abstract
Literature data on the detection of mycotoxins in foodstuffs as well as the results of monitoring of these toxicants in the products have been analyzed in the course of implementation of the State veterinary laboratory monitoring plan for detection of residues of harmful and prohibited substances in living animals, animal products and feeds in 2014. The prospects of immunomicroarray technology for automated screening monitoring of toxicants are shown.

Abstract
Ñontrolled object is production of sour-milk products. By studying of the controlled object rules of production process were identify. On the basis of this rules a mathematical model, which includes three main elements of milk: proteins, fats and carbohydrates, was developed. In the result of the microbiological synthesis and biochemical reactions by the milk fermentation the new structural elements - fatty acids: N-rich, M-monoundsturated, P-unsaturated were appear. It is represented as spheres with radiuses corresponding to their masses. The ratio of geometric characteristics of such a model determines the level of connectivity and efficiency of interaction of the system elements, the measure of which is a dimensionless quantity, denoted by the term "Wurf" (in mathematics it is the proportion which describe complex anharmonic ratio of the ensemble is composed of three line segments). A method for estimating the connectivity and efficiency of interactions between elements of the three-component systems is carried out according to an appropriate algorithm. Using this algorithm the evaluation of the balance and harmony of fatty acids in milk and milk products was carried out. A mathematical model of the three-component system allows you to assess its quality and to predict the efficiency of functioning using the criterion that changes from zero to one. Developed by the authors the method is a simple and powerful tool to study the fundamental properties of any systems whose structure can be distinguished ontogenetic interrelated components. The research results will be widely used in assessing food quality, certification and optimization of biotechnology.

Abstract
Deep fryers are the specialized zharochny devices intended for frying culinary and confectionery in a large amount of the fat heated to temperature of 160-1800 °C., having broad application in the sphere of public catering. When frying in hot fan transfer of warmth in a product is carried out by the heat conductivity complicated throughout process by moisture transfer generally in the form of steam under the influence of excessive pressure. It was at the same time established that the main driving force of a mass transfer is the difference of values of nerelaksiruyemy pressure in and outside of a product, and the moisture pro-water content and thermo - moisture pro-water content possesses a small part. One of the main problems of frying in hot fan is the greatest possible decrease in oxidation level of fat therefore the content of fat in a ready-made product depends on maximum permissible value of the maintenance of products of oxidation in fat, the maintenance of products of oxidation in fat at the beginning of process, rate of change of quality of fat (rate of oxidation) and depending on temperature condition of frying, thermal stability of fat, design features of the device, a type of the fried product. The nutrition value of fat when frying decreases owing to reduction of the content of fat-soluble vitamins, irreplaceable fatty acids, and also due to education in them the neusvoyaemykh of components and toxic substances. Reduction of the content of vitamins and fosfatid happens at any way of frying, and considerable reduction of the content of irreplaceable fatty acids happens at long heating in the conditions of frityurny frying. Products of oxidation of fat make negative impact on a human body, worsen comprehensibility of the products used together with it, irritate mucous intestines. Quality of fats needs to be controlled in the course of their use by organoleptic and physical and chemical methods. The maximum permissible standard of the maintenance of products of oxidation and polymerization in the frityurnykh fats makes 1?%. In article fats from the technological point of view, and also various control methods of their quality are considered, the computer system of the structural and parametrical analysis and automation of calculation of quality indicators is also given.

Abstract
Quality of goods is one of the fundamental characteristics having decisive impact on creation of consumer preferences and formation of competitiveness. Understand set of the properties reflecting ability of a product to provide organoleptic characteristics, need of an organism for feedstuffs, its safety for health, reliability at production and storage as quality of foodstuff. The main properties of foodstuff which define their usefulness and ability to satisfy needs of the person for food, the nutrition value, physical and flavoring properties and its keeping are. Scientific and practical interest in problems of risk is caused by the increasing complexity and probabilistic character of modern conditions of managing. For the enterprises of the food industry the question of the accounting of risk has paramount value as they are urged to carry out one of the major tasks - ensuring food security. The system of HASSP allows to prevent emergence of danger at an early stage of production of food products and is under construction on preventive approach to ensuring quality and safety during production, and also can be applied when developing new types of products.

Abstract
Healthy eating population, as an element of quality of life is a multi-level system and is seen as a result of the functioning of the food industry, and the protein industry subsector includes product raw materials - fishing. In this case, the current regulatory and technical documentation in the production of fishery products defines the requirements for the technological processes of food preparation and implementation, which determine the quality. Circuit analysis offish production, intended to include two new processes and the two "new" products, characterized by the operation "unfreezing", but to give a "new" product "unfrozen" and "Operation secondary freeze" to give the product a "frozen", but the deteriorating quality of the finished product that defines a new name - "frozen secondary" to the question how to distinguish products "thawed" from "chilled". The absence of the concept of "thawed" does not require the manufacturer to indicate on the label this type of product, so it is proposed to introduce a new name in the regulations, as well as the place and date of catch for the distinction between "thawed" and "cooling" the fish and give the concept of "secondary frozen" for characteristics of "cooling" and "annealed" raw materials in order to avoid a possible falsification. The results allow to assess the parameters determining changes in the process of freezing and thawing and re-cooled differences from defrosted food raw materials?.?

Abstract
One of the ways to use information technology in testing laboratories is the development of specialized programs in the quality assurance system, corresponding to modern requirements. The combination of analytical equipment, analytical methods, information technology, trained staff ensures the optimal functioning of the laboratory. Developed specialized software complex PC "Ñ2Í5ÎÍ-ANALYST" on the basis of a new generation of computing hardware and modern operating systems. Software complex provides an extensive set of features for processing the results of measurements obtained by gas chromatographic analysis method, and is suitable for processing the results of measurements of indicators of quality and safety of alcoholic products, performing calculations in accordance with GOST 30536-2013, GOST 32039-2013, GOST 32070-2013 and construction of Shewhart charts in accordance with GOST R ISO 5725-2002 "Accuracy (trueness and precision) of methods and results. "Software complex PC "Ñ2Í5ÎÍ-ANALYST" includes four modules: KP "GKh - 30536" (a computer program "Gas chromatography 30536" that automate the calculations according to GOST 30536-2013), KP "GKh -32039", (a computer program "Gas chromatography" 32039" that automate the calculations according to GOST 32039-2013), KP "GKh - 32070" (a computer program "Gas chromatography 32070" that automate the calculations according to GOST 32070-2013), KP "KKSh - KS (computer program "Shewhart Control charts", automate calculations and construction of Shewhart control charts). The developed program complex provides operational control of safety and quality of alcoholic beverages, allows a 25-30?% reduction in staff time operator compared to "manual" statistical processing of measurement results, provides a solution to ergonomic problems of rational organization of jobs. Software complex PC "Ñ2Í5ÎÍ-ANALYST" can be used on the alcohol and alcoholic beverage industry and in organizations, controlling the quality and safety of alcoholic production with use of methods of gas chromatography.

Abstract
The article in General describes the most promising way of intensification of heat-mass exchange processes. This is convective drying, by applying an electric field. Intensification of technological processes on the basis of the latest achievements of science and technology remains a pressing issue in the food industry, including in the area of convection drying. Technical progress, on the one hand, offers prospective ways and techniques to solve this problem, and on the other, makes it more difficult for her, because these decisions are often accompanied by negative phenomena. The most pressing is the issue of environmental security equipment and personnel, as well as the control environment, where is the electric field using technology. Special attention deserves the electron-ion technology, namely the influence of electrical fields directly on the raw materials being processed. At the end of the 20th century, along with becoming already traditional technological applications of electricity (industrial equipment, electrical appliances, heat, infrared and microwave heating, etc.) in the industry has formed the new research direction that both in Russia and in the developed industrial countries, is characterized by the electron-ion technology. It is based on the usingthe forces of electrical field, electric potential and energy of interaction of electrical charges to the orderly movement of particles at molecular level of solid and liquid substances with a view to improving the physical and chemical processes. Shows that the application of the electrical field in the technological processes of processing of raw materials of animal and vegetable origin involves a comprehensive assessment of its impact on the ecological status of the product, production and human. Only a deep and thorough study of the positive and negative side effects of the electric field will provide a safe, environmentally friendly and technologically for advanced processes and equipment.

Abstract
This article discusses the genesis of the formation of socio-economic monitoring of industrial enterprises, which is a transformation based on the enrichment and development of control theory and its place in the management of the economic system as a result of the development of information management systems that enhance the continuous control and monitoring. In modern conditions the successful operation of an industrial enterprise depends largely on how quickly it can adapt to the constantly changing market environment under the current competitive environment. Important conceptual aspect in this regard is to identify effective tools for the execution of key management functions: analysis of enterprise and external environment; coordination and achieve the objectives; information support of decisions. Significant role in the solution of this problem is given monitoring financial and economic state enterprises, as one of the most effective methods of evaluation, the aim of which is to provide a proactive and processing information on the state of the enterprise and its development trends. Analyzes prepared in the monitoring process and help implement a comprehensive analysis and forecast financial position of the company and thus get a real assessment of the possibilities of the enterprise. Grounded perspective on monitoring as an essential element of control. The methodology of the internal control system of the organization. Belonging to the food business industry, defining key potentsialoobrazuyuschie elements that are the core of monitoring and support around him was synthesized. In monitoring the food industry can be attributed to them, plant and equipment. Analysis of fixed assets is especially important for monitoring the food industry. Isolated branch features of the food industry, determining the specific set of indicators for economic monitoring of the food industry.

Abstract
The problem of iodine deficiency is relevant today, because more than 70?% of the densely populated areas of our country have a lack of iodine in water, soil and food products of local origin. One solution to this problem could be the production of berries and fruits enriched with iodine and their using in food. The proposed method for the enrichment of fruits and berries with iodine provides a single application of foliar treatment of plants with an aqueous solution of potassium iodide concentration of 250 mg?/?l during the formation of fruits and berries, which will increase the natural content of iodine in 3,6-6,1 times. Leaves are sprayed with the nutrient solution using this method of enrichment of fruits and berries with iodine. Spraying should be carried out early in the morning, in the evening or in the afternoon on a cloudy day, but not rainy weather that the solution on the leaves were not quickly dried. The desired concentration of the solution are used and the timing of the processing is taken into account for the enrichment. The consumption rate of the solution depends on the number of plants per 1 ha of plantations and their age. This method of enrichment is encouraged to apply for both traditional and non-traditional plant materials. It becomes possible to increase the iodine content in the fruits of the mountain ash and Aronia, garden strawberries, edible honeysuckle, Actinidia kolomikta.

Abstract
Requirements for labeling of food additives, flavorings and technological aids as well as of food with their usage are given in several articles of Customs Union Technical Regulations TR CU 022/2011 "On Food Labeling" and TR CU 029?/?2012 "Safety Requirements for Food Additives, Flavorings and Technological Aids". In the last-mentioned regulation there is no distinct division between the requirements for labeling Food Additives, Flavorings and Technological Aids as a commercial product and as being a part of food. Some provisions of the regulations allow double interpretation and require comments; some of them contain inaccuracies and errors. Requirements for labeling collected from different parts of technical regulations are given in the article separately for labeling Food Additives, Flavorings and Technological Aids as they are and also as for food with their usage. In the notes there are comments which are necessary for understanding the certain provisions (sometimes of polemical character) as well as stating of inaccuracies and errors. The provided materials could be considered as offers to projects of modifications in technical regulations.