[About flavouring substances and flavouring preparations regulation in the field of manufacturing of flavourings and foodstuffs]

In article are given substantiation for modification of contemporary list of biologically active substances with undesirable toxicological qualities (namely included in this list of menthofuran, methyleugenol (4-Allyl-1,2-dimethoxybenzene), teucrin A, capsaicin, estragol1 (-Allyl-4-methoxybenzene) and excluded from the list of quinine, santonin, berberin) and developing the list of plants--natural sources of flavourings substances. The new criteria of European Union for including into the relevant for using in/on foodstuff list of flavouring substances, which was published in the Comission Implementing Regulation (EU) No 872/2012 concerning flavourings, listed the 11 flavouring substances for which have been established indexes of foodstuffs in manufacturing, which there are could using and criteria of their safety (caffeine, theobromine, neohesperidin dihydrocalcone, rebaudioside A, d-camphor, three quinine salts (FL 14.011, FL 14.152 and FL 14.155), glycyrrhizic acid and its ammoniated form, ammonium chloride, discussed the possibility of using R- and S-isomers of flavouring substances and L- and D-forms of aminoacids for preparing of flavours, are discussed. Improving of the system of safety using of flavourings in Russian Federation, harmonized with demands of European Union and FAQ/WHO, are, at first, connected with the necessity of reevaluation of the list flavouring substances, which could be use in/on foodstuff, developing of list of the plants--natural sources of flavourings substances and preparations and regulations of using flavourings preparations which can include biologically active substances.

[About the regulation of ionizing radiation using for food treatment in the international legislation]

The international and European legislation in the field of ionizing irradiation (gamma rays, electrons or X-rays) using for food treatment for improving food safety, for disinfestation of plants or plant products and improving of technological characteristics of food are discussed in this article. Obtained data can be used for foundation of Russian legislation and normative documents in the field of radiation methods using in the food industry.

[In to the question of selenium using in case of foodstuffs enrichment]

The analysis of different selenium compounds toxicity and level of selenium intake in different countries are given in the article. It showed that population of Russian Federation have not defined selenodeficiency. Thus there is no need in wide-ranging fortification of foodstuff by selenium. For increasing of selenium level in particularized foodstuffs (biology activity supplements, specialized foodstuff for pregnant, children, dietetic, medicinal and prophylactic foodstuff) are preferred the organic forms of selenium. Inorganic forms of selenium (selenites and selenates) could use only in the composition of biology activity supplements. However in this case the organic form is more preferably too.

[The analysis of international legislation in the field of regulation of functional foods claims]

It is known that manufacturers quite often put into foodstuff marking or advertisement the information about its beneficial action into the consumers health, i.e. about its functional qualities. However in Russian Federation the rules are regulated using of term "functional foods" doesn't established. In the review of legislation acts which are regulated of using claims in the foodstuff marking or advertisement in the different countries have been shown that claims concerning of energy and nutritional values of foods (beneficial nutrition claims) should be used in compliance with established rules without additional investigations. Food health claims referring to the reduction of disease risk and (or) functional foods claims for children must maintain in compliance with established procedure. Only claims that have scientific evidence about its beneficial for health could be recommended for approval. Thereupon insistent necessity in development, discussion and approval regulation in the field of using Claims concerning the functional qualities of foods (described rules of using beneficial nutrition claims and claims referring to the reduction of disease risk and to children's development and growth) in Russian Federation and United Customs Union (EurAsEU) are obvious.

[Acrylamide. Its synthesis in processed food and ways of problem solution]

The results of investigation of acrylamide average consumption and its toxicology qualities, the ways of synthesis acrylamide and possible methods of it's lowering in processed food, its role in development of cancer and inflammatory process are discussed at the article. Acrylamide is the chemical reagent which attitude into second class of danger. Swedish scientists in 2002 gave evidence of it's synthesis in great amounts in processed food (roasted, fried, grilled, and baked).

[Possible use of total blood analysis for diagnosis of intestinal dysbacteriosis accompanied by bacteremia]

Possible application of total blood analysis in the diagnosis of intestinal dysbacteriosis of the 2nd--3d degree, accompanied by bacteriemia, is substantiated. The proposed method includes the calculation of tentative coefficients of peripheral blood characteristics. These coefficients reflect changes in the intestinal microbiocenosis and make it possible to make conclusions on the presence of bacteriemia. This method is recommended for use as the screening test in the laboratory diagnostics of bacteriemia.

[The diagnosis of intestinal dysbacteriosis by the spectrum of fecal amino acids]

As reveals in the analysis of 45 fecal specimens taken from patients, the occurrence of amino acids of indigenous origin increases with the increase of the imbalance in the intestinal microflora (31.2% in dysbacteriosis of the I degree and 75% in cases of the III degree). The presence, or absence, of beta-aspartyllysine, beta-aspartylglycine, gamma-aminobutyric acid, 5-aminovalerianic acid, lactosolysine, fructosolysine, ornithine is the sign of the development of dysbacteriosis.