"The results of research over the past five years, the proportion not meeting the safety performance of bakery products decreased," - said in the message.

In addition, for the first quarter of 2018, the Department conducted an analysis of more than 21 thousand samples of bakery products for microbiological, sanitary-chemical and physico-chemical parameters.

Proportion of samples of bread and bakery products that do not meet hygienic standards on the content of pollutants of chemical nature (toxic elements, pesticides, mycotoxins), amounted to 0.1%.

Less than 2% did not meet microbiological factors (mould, yeast, pathogens, etc.).

For physico-chemical parameters (humidity, condition of the crumb, texture, acidity and other) for the first quarter did not meet regulatory requirements, or 0.8% of the investigated samples.

The CPS also notes that the main causes of rejection of the products were unsatisfactory results of the organoleptic and microbiological research, for example, the "potato disease" bread, humid, soggy crumb.

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