DOI: https://doi.org/10.33994/kndise.2022.67.38

S. Nikolyan, A. Tsakanyan, N. Andreasyan, S. Martirosyan

This article discusses the issue of contamination of food products by microorganisms of the genus Proteus, which actively multiply on a protein nutrient medium, causing the rotting of meat, fish, and other protein-rich foods. It is noted that recently in catering facilities there are often cases of toxic infections caused by the presence of these particular bacteria.

The article draws attention to the fact that acute enteroidea, occurring as gastroenteritis, gastritis, or colienteritis, among young children, especially those with reduced immunity, is more severe, accompanied by symptoms of toxicosis, sometimes leading to complications up to hemolytic thrombopenia, anemia, acute renal impairment, etc.

The article presents statistical materials obtained in the course of forensic research carried out in the Food Products and Drinks Expertise Department, which allow us to summarize the importance of strengthening control over the conduct of general sanitary measures and preventive measures in public catering facilities, in particular children’s institutions and hospitals.

Key words: Proteus spp., pathogenicity, food poisoning, food products expertise, meat products.