Special aspects of expertise of oysters

Purpose of the paper is to determine the expertise practical aspects of bivalve mollusks – oysters. Methodology. Collection and analysis of actual material concerning the investigated problem. Findings. Illustrated in the scientific publications of Ukrainian researchers investigations are significant, but they relate mainly to the mechanisms of marine biological resources development, technical and ecological problems of sea fishing, oyster farming organizing, factors that are involved in the formation of their delicate flavor properties. Oysters are a delicious, high-value dietary product and are among the few types of food eaten alive. They are a perishable food product and the cause of rapid spoilage besides pathogenic microorganisms is in the active action of the mollusk own enzymes. Alive healthy oysters still contain a certain number of microorganisms, the amount of which continuously increases during storage.Oysters are the subject for veterinary and sanitary expertise. The peculiarity of oysters expertise is the mandatory microbiological and bacteriological control to establish their general safety. Organoleptic properties of shellfish are primarily determined during the research. Then researches on the presence of pathogenic microflora are performed, the presence of toxins is determined and bacteriological studies are conducted. In addition to the body of mollusks, the liquid that fills the shell also is examined. Since oysters are benthic animals, their primary microflora corresponds to the microflora of sea sediment, silt and water. Therefore, simultaneously with the microbiological control of mollusks, seawater from the areas of their cultivation and extraction is controlled. The state standard of Ukraine, which would set the requirements for the quality of oysters, has not been developed, because oysters business in Ukraine is on the initial development stage. Ukraine is a member of the international organization Codex Alimentarius Commission and the standards of this organization are used as normative documents on the quality and safety of oysters. Originality. The results of the analysis of quality indicators responsible for the safety of eating raw mollusks are described in the article. Research on the extraordinary importance of microbiological criteria of the raw mollusks quality in determining their suitability for consumption and safety for consumers are further developed. The practical value. Aspects of oysters expertise as a biologically valuable food are shown. The need to comply with hygienic rules in the process of natural extraction, cultivation and storage of bivalve mollusks is justified. An urgent need for harmonization of national legislation on food safety with international legislation is stated

bivalve mollusks; oysters; expertise; consumer value; quality