Abstract

Discussion of the problem on flour confectionery products damage is important. The author considers the food packaging treated with antimicrobial (biocidal) composition based on cluster silver as one of the means of extending the confectionery safety. The effect of biocidal compositions on the internal microflora of the package has been studied. The analysis of swabs from the inner surface of treated packaging compared to non-treated ones was conducted. The analysis was conducted using the petrifilms. It appeared that all packaging treated with a biocidal composition have a marked antibacterial activity against strains of Escherichia coli and coliform bacteria, Staphylococcus aureus , as well as mesophilic aerobic and facultative anaerobic. A zone of microscopic fungi inhibition taken from the surface of the test piece of pastry products has been defined under the action of the investigated biocide composition and without it. The research was carried out using a disk diffusion method. The investigated composition based on cluster silver inhibits the development of microscopic fungi Penicillium spp . Basing on the research results, it can be concluded that the developed method of enhancing the safety of pastry by treating cardboard packaging with antimicrobial (biocidal) composition on the basis of cluster silver is effective. The shelf life of products has increased twice in comparison with the control samples. Such packaging prevents damage of stored food products, because the development of pathogenic microorganisms and microscopic fungi of Penicillium spp . is inhibited under the action of the biocide. The use of this packaging makes it possible to ensure preservation of quality and safety of flour confectionery products during transportation and storage.

Keywords

Packaging, biocide composition, spoilage, safety, preservation, food products, fungicide, cluster silver

REFERENCES

1. Surkov, I.V. Evaluation and preventing measures of technological risk of food production/ I.V. Surkov, A.Yu. Prosekov, E.O. Ermolaeva et al. // Modern Applied Science, 2015. - Vol. 9. - No. 4. - Pp. 45-52.
2. Prosekov, A.Yu. Obschaya biologiya i mikrobiologiya: uchebnoe posobie / A.Yu. Prosekov, L.S. Soldatova, I.S. Razumnikova. - Kemerovo: Kuzbassvuzizdat, 2011. - 380 s.
3. Rozalenok, T.A. Issledovanie i razrabotka antimikrobnoy kompozicii dlya pischevyh upakovok / T.A. Rozalenok, Yu.Yu. Sidorin // Tehnika i tehnologiya pischevyh proizvodstv. - 2014. - № 2. - S. 130-134.
4. Taylor, M.R. Assuring the safety of nanomaterials in food packaging: the regulatory process and key issues/ M.R. Taylor. - Woodrow Wilson International Center for Scholars. Project on emerging nanotechnologies, 2008. - 100 p.
5. Karam, L. Study of surface interactions between peptides, materials and bacteria for setting up antimicrobial surfaces and active food packaging/ L. Karam, C. Jama, P. Dhulster, et al.// J. Mater. Environ. Sci., 2013. - № 4 (5). - p. 798-821.
6. MUK 4.2.2884-11. Metody mikrobiologicheskogo kontrolya ob'ektov okruzhayuschey sredy i pischevyh produktov s ispol'zovaniem petrifil'mov: metod. ukazaniya. - M.: Federal'nyy centr gigieny i epidemiologii Rospotrebnadzora, 2011. - 24 s.