Study of safety indicators for obtaining products from dried rose hips

Abstract

The article presents the data of microbiological changes in the process of processing dried rose hips in water extraction using ultrasonic effects. Changes in safety indicators of various product samples with different parameters of pre-preparation of dried rose hips were investigated. The technological scheme of processing the used plant raw materials is presented. The microbiological indicators of the ultrasonic effect on the microflora of dried rosehip products are described. The results of the study of mechanically crushed dried rosehip fruit samples, hydrated and non-hydrated, are ambiguous. To analyze the risk of microbiological indicators, the “bow tie” method was used, the essence of the method was to display the risk, the sources of risk and all possible consequences associated with its occurrence were considered, as well as the display of risk mitigation measures depicted in one diagram.