Health risk assessment when giving grounds for hygienic criteria of food products safety

Safety of any product, including food, is viewed as absence of unacceptable risks for life and health. Given that, we propose methodical approaches to health risk assessment in substantiating hygienic standards for contaminants contents in food products; these standards are to be harmonized with internationally accepted principles and supplemented with a methodology recommended by the Eurasian Economic Commission. We describe approaches to assessment of product risks with application of health risk evolution modeling; when giving grounds for hygienic standards, these approaches allow to predict health risk evolution over a period during which a consumer contacts a product; to calculate risk levels for different consumer groups, including sensitive ones; to model health risk as per preset exposure scenarios. The article contains some examples of setting hygienic requirements to contents of chemical contaminants and biological agents in food products. Thus, a hygienic standard for contents of tetracycline antibiotics in meat products was fixed taking into account consequences of gut organisms imbalance as an increased risk of digestive organs diseases, dermatitis, food allergy, or blood diseases...