Биотехнология и безопасность пищевой продукции в условиях Кыргызской Республики

Abstract

The article examines current directions in the application of biotechnology in animal husbandry, in the production and processing of food products, and in ensuring their safety in the Kyrgyz Republic. The possibilities of using probiotics, postbiotics, enzyme preparations and beneficial microorganisms in the feeding of animals and poultry and in the production of traditional fermented milk products are analyzed. Based on statistical data of the National Statistical Committee of the Kyrgyz Republic, the dynamics of farm animal numbers and the production of the main types of livestock products are considered. The main biological, microbiological and chemical risk factors affecting the quality and safety of food products are summarized. The need for an integrated approach based on the “from farm to table” principle, taking into account local natural and climatic conditions, the feed base and the genetic resources of animals, is substantiated.