RESEARCH ON HARMFUL SUBSTANCES PERMITTED IN FATTY AND OIL PRODUCTS

Аннотация

Dietary fats are one of the essential food products for the human diet. First of all, fats are essential for humans It serves as a source of energy. Fats account for about one-third of the energy a person uses in their daily activities. Fats also participate in physiological processes inthehuman body. Keywords: oil, food, Ochratoxin, Lead, Cadmium, Mercury, Benzopyrene and other polycyclic aromatichydrocarbons. Introduction. Controlling the levels of harmful substances in oil and fat products is important for ensuring food safety. The harmful substances that may be present in these products are usually residual pesticides, heavy metals, mycotoxins and other contaminants. Their permission doneamount international and local standards based onis determined . Oil- oil​ inproducts permission doneharmful substances 1. Heavy metals Lead ( Pb ) : Lead amount food in products less in quantity permission done if too , o far term consumption to do health for harmful to be possible . Usually permission done amount 0.1–0.5mg/ kgaround isdetermined . Cadmium ( Cd ) : Oil - grease in products cadmium amount 0.05–0.2 mg / kg from o not to exceed It is necessary because it is nervous . system and to the kidneys damage to deliver possible. Mercury (Hg) : Mercury oil - butter​ from 0.02–0.05 mg/kg in products not to o exceed Mercury​ ​ poisoning takearrival and in thebodyaccumulation possible. 2. Mycotoxins Aflatoxins : Aflatoxins , especially aflatoxin B1, oily of plants seeds and in products o preservation possible .Permission done quantity aflatoxin For B1 ,in therange of 2–5ppb (mg / kg ) is determined because this substance the liver damage and cancer disease brought release possible. Ochratoxin : Ochratoxin amount less in quantity permission is being and his/her o concentration from 5–10 ppb ( mg / kg ) not to exceed It is necessary , because it is a kidney andliverfor danger gives birth . 3. Pesticideremains Organophosphate pesticides : Such pesticides oil - butter in products to be preserved o permission given if also , amount minimum to be need , usually general amount 0.01–0.05 mg / kgbetween willbe . Organochlorine pesticides : such as DDT organochlorine pesticides permission done o at the borders to remain necessary , usually 0.01–0.1 mg / kg around , because they in the body accumulated ,cancer ,nerve system and reproductiveto thesystem damage to deliverpossible. 4. Benzopyreneandother polycyclicaromatic hydrocarbons (PAH) 328 INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR RESEARCH & DEVELOPMENT SJIF2019:5.2222020:5.5522021:5.6372022:5.4792023:6.5632024:7,805 eISSN:2394-6334 https://www.ijmrd.in/index.php/imjrd Volume12,issue07(2025) Benzopyrene : Oil - oil​ in products permission done amount typically between 2–10 o ppb (mg/kg) These substances are to fry , to heat or smoke through enter arrival possible and carcinogenicis considered . 5. Free fattyacids​ andperoxide number Free Fatty acids : Usually​ oil - butter in products free fatty acids​ amount from o 0.3%not toexceed need . Peroxide Number of oil products​ oxidation level measures . New oil - butter​ in o products thisindicator from 10meq /kgnot toexceed necessary . Permissiondonequantities according tointernational standards  Codex Alimentarius : This international codex food to safety wearable​ main requirements , including oil - grease​ in products permission done harmful substances amount defines .  Europe Union regulations : EU Regulation (EC) No 1881/2006 according to , oil - oil in products harmful substances , including heavy metals , mycotoxins and pesticide remains for maximumpermission donequantities is determined .  ISO 22000 and HACCP systems : This standards the danger management and harmful substances amount designated onchecks storage forhelpgives . Above requirements oil - butter​ products safety provide and consumers health protection to do for This is intended . harmful substances amount designated at the level hold stand product working issuers main is thetask . Oils used as food products in our daily lives are divided into groups such as vegetable oils, animal oils, marine animal and fish oils, and margarines. Since these oils are an important component of the human diet, they must be of high quality and safe for human life. Therefore, conducting quality expertise of oils is of great practical importance. Below is information on conducting qualityexpertise oftheseoils, which are necessary for human life. When used for their intended purpose, edible oils and fats released into circulation must not harm human life and health during the shelf life of edible oils and fats and during the shelf life ofnon-edible oilsandfats. Oil and grease products must comply with the mandatory sanitary rules, norms and hygienic standards established by the Technical Regulations during their production, packaging, storage, transportation, circulation and disposal (processing). The quality indicators of vegetable oils are determined using organoleptic, phys