Визначення токсичності консервів м’ясних з використанням інфузорії Tetrahymena Pyriformis
Abstract
DEFINITION OF TOXICITY OF CANNED MEAT WITH USE OF THE INFUSORIAN OF TETRAHYMENA PYRIFORMIS
V. I. Khomumenko, O. N. Yakubchak, M. V. Ihnatovskaya
Abstract. The article presents the practical application of the improved method for determining the toxicity of canned meat by the method of staining infusoria with 5% aqueous solution of eosin and 10% aqueous solution of nigrosin, resulting in an accurate calculation of the number of live and dead infusoria, which allows specifically to establish the toxicity of the product, as well as Prevent the use of hazardous products and reduce the level of food poisoning.
Keywords: biotesting, infusoria, preservatives, test objects, toxicity
References
References
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