CONCEPTUAL FOUNDATIONS FOR ORGANIZING THE CONTROL OF TOXIC ELEMENTS IN FOOD PRODUCTS

A.E Turdiyev; T.X. Toshmuradov; D.X. Khalikova; G.S. Tursunov

doi:10.37547/

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Published: 2025-05-12

DOI: https://doi.org/10.37547/

Keywords:

Food safety, toxic elements, hygienic standards, radiation safety.

Turdiyev A.E

Students, Samarkand State University of Veterinary Medicine, Livestock and Biotechnologies

Toshmuradov T.X.

Samarkand State University of Veterinary Medicine, Livestock and Biotechnologies

Khalikova D.X.

Samarkand State University of Veterinary Medicine, Livestock and Biotechnologies

Tursunov G.S.

Doctor of Agricultural Sciences (PhD)

Abstract

This article provides information on the potential risks to human life posed by toxic elements, which are one of the factors characterizing the safety indicators of food products. The authors also express their views on reducing toxic elements in food products.

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Issue

Vol. 5 No. 5 (2025): International Bulletin of Applied Science and Technology

Section

Articles

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

How to Cite

CONCEPTUAL FOUNDATIONS FOR ORGANIZING THE CONTROL OF TOXIC ELEMENTS IN FOOD PRODUCTS. (2025). International Bulletin of Applied Science and Technology, 5(5), 93-95. https://doi.org/10.37547/

References

Hygienic standards for food safety of the Republic of Uzbekistan, Ministry of Health No. 0366-19.

Collection of scientific papers from the 5th International Scientific and Practical Conference on the topic of "Food Safety: Global and National Issues," March 13-14, 2013, Samarkand

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