The principle of verifiability as the basis for the construction of scientific research is considered. The possibilities of establishing the truth of scientific statements as a result of empirical verification are described. The concept of publication bias is presented. Examples of manipulations with scientific data are given. The creation of scientific repositories as a means of long-term storage, accumulation and ensuring open access to the results of scientific researches is analyzed.

It is well known that pig farming is one of the most profitable branches of animal husbandry and is able to increase meat production in a short time with low feed costs per unit of production. That is why industrial complexes and small commodity farms for raising pigs are created and operate. However, the presence of tissue helminthiasis in the body of live animals and pork significantly affects the efficiency of fattening, the quality of meat and the biological safety of products. Approximately 2 to 5% of pig carcasses are registered as affected by tissue parasites. The Russian Federation contains about 25 million pigs, so we can assume that more than 1 million pigs are sick, i.e. they are ineffectively fattened and are a source of pathogens that are dangerous to human health. At the same time, there are methods of lifetime diagnostics of swine parasitosis and their application could significantly increase the economic efficiency of the pig industry and improve the epidemic situation for helminthiasis in all regions of the country. The purpose of the study was to develop a test system based on ELISA and evaluate its effectiveness on slaughtered animals in some regions of the Central Federal District. The parameters of the test system were tested on 96 well plates, and full extracts of water-salt solutions of parasites – E. granulosus, T. spiralis, C. cellulosae, Sarcocystis spp-were used as the antigen. Blood serums were delivered from meat processing plants where pigs were slaughtered and were accompanied by a Protocol of veterinary and sanitary examination. Of the 550 serums tested 43 had antibodies i.e. they gave a positive response in a multi-antigen test. According to the examination report, 25 carcasses infected with tissue parasites were registered.

In Russia, there are currently no drugs for the treatment of infants’ scabies. The serious situation in the country requires the Ministry of Health to decide on the possibility of using permethrin for this purpose. The only drug previously approved for the treatment of scabies in children under one year old (esbiol + piperonyl butoxide, Spregal, France) has not been re-registered in Russia, has not been included in the State Register of Medicines and has not been exported to the country since 2014. An analysis of Cochrane reviews and foreign articles shows that in America, Europe and Japan, the first-line drug for treating scabies in children is 5 % permethrin cream. A domestic drug based on it is 0.4 % aqueous permethrin emulsion (medifox). The authors previously proved its high effectiveness in the treatment of scabies.

There is a potential for existence of hazardous viable but nonculturable (VBNC) cells of pathogenic microorganisms in foodstuffs that can be formed under the influence of various factors. Their detection and determination of conditions for formation of VBNC cells of various bacteria are relevant for preventing contamination of meats. This was the aim of the present study. The search was conducted for VBNC cells in chicken mince in real time and during experimental infection of it by Staphylococcus aureus 209P. In order to detect VBNC cells in chicken mince, total number of microbes, number of bacterial colonies (CFU), and the portion of living (dead) cells were determined in 1g of the product using a commercial set of fluorescent dyes. A second study was carried out after 5 h of incubation of tested samples at room temperature. In samples of minced meat on the 4th day after production, more than 99 % of all detected living cells were VBNC. After 5-hour incubation of the sample, the number of CFU/g increased by 22.5 times, but the portion of VBNC cells remained higher than 99 % of viable bacteria. During artificial infection of the same batch of mince with S. aureus in broth culture at the stage of logarithmic growth, the amount of VBNC cells for 0 hours was 97.33 %. After 5 hours their number increased to 99.99 %. Probably, in the introduced culture of Staphylococcus at the stage of active reproduction, formation of VBNC bacteria did not occur, which initially reduced their number in the sample. After 5-h incubation, transition of bacteria to VBNC state was accelerated, possibly due to unfavorable conditions for the cell population (changes in trophic substrate, temperature, pH, etc.). Experimental data confirm presence of VBNC bacteria in chicken products that don’t grow on traditional nutrient media and showing a false negative result in traditional microbiological expertise. Because of the biohazard of such dormant cells, it is advisable to provide regulated testing of foodstuffs for presence of VBNC cells.

The article is devoted to methods and methods of improving the quality of production of Omani desserts (halva) by using a technical vision system to automate quality control with the ability to control the production of this product. It is shown that during the production of Omani halva, problems arise with the stability of the quality indicators of the raw materials used, which affects the quality of the finished halva. Therefore, a system analysis of the automation object - the production line of Omani halva was carried out. The analysis of features of all stages of its production, as well as information processes occurring in them, is given. The characteristic of the main stages of production of Omani halva is presented. A comprehensive analysis of the most important organoleptic quality indicators of Omani halva controlled in the production process is made. The existing methods and tools of these indicators are considered and analyzed. Disadvantages of laboratory organoleptic control are presented. The most informative organoleptic indicators of quality control of raw materials used in the production of Omani halva are selected and justified: size (shape), color and surface condition. These indicators must be monitored during the production of Omani halva. It is shown that currently existing methods for evaluating these quality indicators are subjective and are determined only by experts through laboratory measurements. The existing instrumental methods and means of automatic control in the flow of these indicators are considered and analyzed. The review and analysis of the data obtained in the conducted study showed that it is impossible to use existing methods and tools to automate the control of selected indicators in the flow during the production of Omani halva. The possibility of using technical vision systems to automate the control of selected organoleptic quality indicators of Omani halva is analyzed. The conducted research allowed us to conclude that the use of the technical vision system for these purposes is promising. The composition of a typical technical vision system is presented. The solutions for choosing different types of lenses for solving various tasks are analyzed and the most promising lenses for solving the planned tasks are proposed. One of the most important stages of the technical vision system - image processing-has been studied and analyzed. The most effective algorithm for processing the resulting image was selected. Various image levels are presented and their influence on the quality of the result obtained when controlling bulk raw materials in the flow is considered.

Using the chosen algorithm, experimental studies were conducted to determine the size of nuts, apples, oranges, strawberries, dates, i.e. raw materials used in the production of Omani halva. The prospects of using 3-dimensional image analysis to obtain highly effective information about organoleptic indicators of the quality of food bulk raw materials used in the production of Omani halva are shown.

Correction of the nutritional value of bakery products includes the use of additional prescription components of phytocomponents containing food and biologically active substances with pharmacological properties. A review of literary sources made it possible to justify peppermint as a bakery production phytocomponent, the products of which have a mild soothing, moderate antiseptic and analgesic effect, and with regular use, a general strengthening effect. The aim of the study was a comparative study of the effect of peppermint processed products on organoleptic and physico-chemical quality indicators in conjunction with the process parameters for various cooking methods for developing technology for healthy bakery products. The study was made with the use of peppermint in dried powder form, in the form of a decoction and syrup, analysing the technological characteristics of semifinished bakery products, and the effect of each recipe component on the score for finished products was determined. Using trial laboratory baking, changes in the properties of the crumb during storage of products were established. The advantage of a single-phase dough preparation method that provides higher quality indicators of bakery products was determined. As a result, a technology was developed for the production of of bakery products with high quality indicators. The calculation of the nutritional value of bread with peppermint in dried powdered form showed that the need for proteins is satisfied by 10.9 %, carbohydrates - 14 %, dietary fiber - 11.7 % of the average daily intake of 100 g of «Mint bread». Products can be positioned as low-fat products, balanced in sodium. The results of the studies can be recommended for use in industrial production to expand the range of bakery products, for the formation of healthy diets for people who include peppermint products in their diets.

The scientific article is devoted to the study of the process of heating rye-wheat bread from frozen semi-finished products of a high degree of readiness. The article sets out the goals and objectives of the research, provides a measurement method and presents research schemes. The results of the study are described and conclusions based on the research are given. Graphs of temperature dependence on the duration of baking rye-wheat bread from frozen semifinished products of high readiness are given. The object of the study was a molded rye-wheat bread, which was baked using additives of fat products of vegetable and animal origin, flour from Chia seeds. The radiation-convective method was used as research methods for baking rye-wheat bread, and the electric contact method was used to study the heating process. In these methods, baking was carried out temperature control of all layers of baked dough pieces, analyzing elevation changes in the baking process of rye-wheat bread were evaluated threw him in the baking process is also carried out quality control by physico-chemical properties of baked dough pieces a high degree of readiness and prepared of rye-wheat bread from frozen semi-finished products of high degree of readiness.

One of the most important indicators of the quality and safety of food products is the absence of extraneous inclusions. Extraneous inclusions are objects that are not typical for this food product and are invisible to the unaided eye. These include various packaging materials (plastic, wood, ceramics and glass), as well as foreign materials that can get into the food product due to violations of technological processes or due to improper operation of equipment (bone fragments in meat, leaves and stems in fruit, insects, etc.). Analysis of literature sources shows that promising means for detecting extraneous inclusions in food products are such types of control that, without changing the quality, parameters and characteristics of these products, allow to detect extraneous inclusions for indirect, secondary signs. The aim of the current study was to develop a method for determining the main parameters for detecting extraneous metallic and non-metallic inclusions in food products (in mincemeat, in particular) based on the use of electromagnetic methods, signal selection and automatic removal of particles from the product in a continuous production process. To study the possibility of using the electric contact method for detecting foreign particles, a detector sensor was estimated. The value of the signal from an extraneous particle was computed by the secondary field method, which was implemented in the device for detection. Based on experimental data, a circular phase diagram of secondary fields of local bodies was constructed, which shows that metals and non-metals have signal phases that differ both from controlled food products and between themselves. It follows that it is possible to use the phase selectivity method to select signals from metallic and non-metallic particles found in food products. The developed detector consists of sensors and an analyzer of extraneous inclusions. The sensor consists of 22 sensitive elements. Each of the sensors is included in the bridge measuring circuit. The research made it possible to develop an automatic device for removing detected particles without stopping the technological process in the production of spam, an experimental sample of which was tested in the production conditions of a meat-processing plant.

Ginger, as a spice and medicinal plant from ancient times to the present, is in great demand in India and China due to the wide range of effects on the human body. In the wild, ginger does not grow by itself, therefore it is grown on special plantations covering large areas on an industrial scale. Climatic conditions are also important for active plant growth. Standard ginger breeding programs are difficult due to low productivity and lack of natural seed quantity. The biotechnological method of cultivating plant cells makes it possible to obtain an unlimited number of identical cells in 3 to 4 weeks. Zingiber sp. rhizomes, stems and leaves are served as the starting material for research and obtaining callus cell cultures. To obtain primary callus for their further cultivation, various modifications of the Murashige and Skoog medium, as well as the Hamburg medium, were used. Explants were cultured in the dark at 26 ° C and a humidity of 60–70% . The growing cycle was 25–30 days. According to the results of the analysis, new data on the properties of Zingiber plant cell cultures was obtained, ways to solve a number of global environmental problems were proposed. As a result of using the classical method of obtaining a callus culture of a sterile intact plant was obtained a new initial ginger cell strain in vitro with stable growth characteristics.

Today, there is a problem of processing waste of the dairy industry, in particular whey. Whey is a valuable protein-containing product, but no more than 30% of the volume of its generation in Russia goes into processing. This article presents the results of research on enzymatic processing of whey aimed at obtaining low-lactose dairy semi-finished product. The enzyme of bacterial nature - β-galactosidase with a standard activity of 5500 BLU/g was used in the research. The influence of pH in the range from 5.5 to 6.5, temperature in the range from 40 to 45 °C, amount of β-galactosidase introduced (0.01-0.07% of serum mass) and the duration of the process (from 3 to 24 hours) on the efficiency of whey hydrolysis was studied. It was found that at pH = 6.0; temperature of 40 °C and the duration of hydrolysis of 3 hours the dosage of β-galactosidase amounting to 0.05% provides optimal residual amount of lactose in serum equal to 0.6%. The maximum reduction of lactose in serum (the mass fraction of lactose was 0.1%) was also achieved at the following parameters: pH = 6.0; temperature 40 °C, duration 24 hours, the amount of enzyme 0.07%. But the hydrolysis at these parameters was considered irrational and economically inappropriate. Thus, optimal parameters for milk whey processing using bacterial β-galactosidase were determined. A low-lactose dairy semi-finished product was obtained, which is a promising raw material for functional and specialized food products intended for people suffering lactose intolerance.