RATIONALE FOR STANDARDIZED QUALITY AND SAFETY PARAMETERS OF DELICACY PÂTÉS

Abstract

The food industry of Ukraine is undergoing active transformation, driven by growing consumer demands and the need for harmonization with international standards. Against this backdrop, the development of Technical Specifications of Ukraine (TU U) for delicacy pâtés has strategic importance, as it allows enterprises to formalize quality and safety requirements aligned with Ukrainian legislation, the Codex Alimentarius, and EU regulations. The article provides an analytical review of standards (microbiological criteria, labeling, hygiene) and substantiates measurable quality indicators for pât é s: moisture ≤ 70.0% (optimum 66 – 68%), fat 18.0 – 28.0% (optimum 20 – 25%), protein ≥ 10.0% (optimum ≥ 12.0%), salt 1.2 – 1.8%, pH 5.7 – 6.4, water activity (a_w) ≤ 0.98, starch ≤ 5.0%; sodium nitrite: added ≤ 120 mg/kg (sterilized ≤ 82 mg/kg) and residual ≤ 25 – 50 mg/kg. For ready-to-eat products, the following requirements are established: Listeria monocytogenes – “ not detected in 25 g” during the shelf life; Salmonella spp. – absent in 25 g; total aerobic mesophilic count ≤ 1×10⁵ CFU/g; E. coli ≤ 10 CFU/g; coagulase-positive staphylococci ≤ 10² CFU/g. The discussion compares scientific evidence on risks (Clostridium botulinum, C. perfringens, Bacillus cereus, Listeria) with data on the effectiveness of control measures (nitrite, rapid chilling, thermal regimes, GHP/HACCP). The potential of recipe innovations (use of plant raw materials/game meat, fiber enrichment, fat reduction) is highlighted as a tool to enhance nutritional and biological value without compromising sensory quality. The proposed TUU structure (10 sections) systematizes requirements, simplifies audits and certification, and strengthens competitiveness and export readiness of producers.