The prestigious international magazine Food Control published an article by a group of authors from Australia, Israel, Italy, and the Russian Federation, in which Russian sausage and the domestic standard GOST R 55456-2013 “Raw smoked sausages. Technical conditions ”became the subject of international research: F.R. Pennecchi, I. Kuselman, A. Di Rocco, D.B. Hibbert, A.A. Semenova. Risks in a sausage conformity assessment due to measurement uncertainty, correlation and mass balance constraint. In the study “Risks in assessing the conformity of sausages due to measurement uncertainty, correlation and weight balance restrictions”, in which scientists from the Federal Research Center of Food Systems. VM Gorbatov Russian Academy of Sciences, as an example for risk assessment, a set of data from the results of testing the chemical composition of Braunschweig sausage for compliance with GOST R 55456-2013 for several years was used.
According to the results of the statistical analysis of the data, the article notes that the production of raw smoked sausages in Russia is well standardized (there is no difference between enterprises) and is stable for 3 years, which include the test results. After analyzing the risks, the authors of the article, mathematicians and metrologists, came to the conclusion that there is a clear preference for the interests of the consumer in relation to the interests of the manufacturer. Moreover, in general, the risk of the consumer of the product is negligible, the Russian manufacturer assumes all the risks. For the consumer, this means that the sausage is produced with a large safety margin, and not with a desire to deceive the buyer. In other words, Russian manufacturers received the highest marks from foreign experts. One of the authors of the article, Dr. Ilya Kuselman, in his address on the results of the research to his Russian colleagues and friends, wrote: “I can say to all lovers of meat products that you will not get poisoned with Russian Braunschweig sausage: the risk is minimal. I attach the arguments (article). ”
Research link: https://www.sciencedirect.com/science/article/pii/S0956713521000876