Don va don mahsulotlarining mikrobiologik xavfsizligi: patogen mikroorganizmlar va mikotoksinlar xavfi

Microbiological safety of grain and grain products: hazards of pathogenic microorganisms and mycotoxins

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Published: 2026-10-30
DOI: https://doi.org/10.66073/ReFocus-Conf/3010076
Keywords:
grain products, pathogenic microorganisms, mycotoxins, Aspergillus, Fusarium, Bacillus cereus, food safety, microbiological control

Main Article Content

Joraboyeva Sarvinoz Sirojiddin kizi
Karshi State University
Salomova S.
Karshi State University

Abstract

This paper provides a scientific analysis of the microbiological contamination of grain and grain products, the species of the main pathogenic and mycotoxin-producing fungi and bacteria found in them, the conditions for their development, and the harm they cause to human health. It also addresses pressing issues of ensuring microbiological safety at the stages of grain cultivation, storage, and processing, establishing quality control based on GOST and international standards, and protecting public health.

Article Details

Issue

Vol. 1 No. 8 (2026): Status and Development Prospects of Fundamental and Applied Microbiology: The Viewpoint of Young Scientists

Section

Probiotics, Food and Pharmaceutical Microbiology
Creative Commons License

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

How to Cite

Joraboyeva Sarvinoz Sirojiddin kizi, & Salomova S. (2026). Microbiological safety of grain and grain products: hazards of pathogenic microorganisms and mycotoxins. Partner Conferences of the International Scientific Journal Research Focus, 1(8), 269-270. https://doi.org/10.66073/ReFocus-Conf/3010076

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