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Анотація
Анотація. У процесі виробництва харчових продуктів важливим є провадження профілактичних прийомів, направлених на підвищення якості продукції, а саме, деконтамінацію мікроорганізмів, здатних викликати харчові отруєння. Ефективна дезінфекція обладнання харчових виробництв дозволяє попередити забруднення продукції патогенною мікрофлорою і мікроорганізмами, що призводять до псування харчових продуктів. Досліджено вплив плазмохімічно активованих водних розчинів на процес дезінфекції обладнання харчових виробництв. Представлено характеристику активованих водних розчинів, їхній вплив на патогенну мікрофлору, що присутня на поверхнях обладнання, задіяного в процесі переробки м’яса та виробництва м’ясопродуктів. При аналізі мікробіологічних показників (КМАФАнМ і БГКП) кількість патогенної мікрофлори знизилась в два рази на всіх поверхнях цеху вже при концентрації пероксидів 100 мг/л. А при концентрації 500 мг/л, спостерігалось повне знищення патогенної мікрофлори як в цеху по забою птиці, так і на санітарній бійні. Проаналізовано дезінфікуючі властивості плазмохімічно активованих водних розчинів в процесі виробництво курячого фаршу. При обробці поверхонь кутерів активованими водними розчинами з концентрацією пероксидів 500 мг/л відмічено повну стерильність обладнання, оскільки в змивах взагалі не виявлено мікрофлору, така динаміка зберігається протягом 7 діб. Припиняється розвиток будь-якої мікрофлори на поверхні технологічного обладнання після використання запропонованого дезінфектанту. Досліджено мікробіологічне забруднення готової м’ясної продукції (курячого фаршу) при обробці обладнання плазмохімічно активованими розчинами з концентрацією пероксидів від 100 до 700 мг/л. Так в готовій м’ясній продукції, отриманій після обробки обладнання дезінфікуючими розчинами концентрацією більше 500 мг/л, не виявлено патогенну мікрофлору, в тому числі, бактерії групи кишкової палички та плісняву. Плазмохімічно активовані водні розчини з концентрацією пероксидів 500 мг/л є оптимальними для використання в процесі дезінфекції технологічних поверхонь і обладнання м’ясопереробних підприємств, оскільки викликають повну деконтамінацію патогенної мікрофлори і дозволяють отримати продукт не заражений патогенами.
Ключові слова:
пплазмохімічна активація, водні розчини, пероксид водню, мікрофлора, контамінація, дезінфектор, обладнання
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Як цитувати
PivovarovО., KovaliovaО., & Koshulko, V. (2022). ВПЛИВ ПЛАЗМОХІМІЧНО АКТИВОВАНИХ ВОДНИХ РОЗЧИНІВ НА ПРОЦЕС ДЕЗІНФЕКЦІЇ ОБЛАДНАННЯ ХАРЧОВИХ ВИРОБНИЦТВ. Food Science and Technology, 16(3). https://doi.org/10.15673/fst.v16i3.2392
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
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2. Kozak V. Veterynarno-sanitarni vymohy do tekhnolohii pererobky miasa i subproduktiv. Miasnoe delo. 2007;7:56-59.
3. Palii A, Rodionova K, Palii A. Kontaminatsiia miasa tvaryn i ptytsi ta zasoby yii znyzhennia. Food Science and Technology. 2017;11(4):64-71. DOI: https://doi.org/10.15673/fst.v11i4.732
4. Fagerlund A, Moretro T, Heir E, Briandet R, Langsrud S. Cleaning and disinfection of biofilms composed of Listeria monocytogenes and background microbiota from meat processing surfaces. Appl Environ Microbiol.2017;83:e01046-17. DOI: https://doi.org/10.1128/AEM.01046-17.
5. Olaimat AN, Hafiz MS, Nayab F, Sadia M, Richard AH. (2020), Food Safety During and After the Era of COVID-19 Pandemic. Front. Microbiol. 2020;11:1-6. DOI: https://doi.org/10.3389/fmicb.2020.01854
6. Iara D, Silvaс R, Torres C, Júnia C, Lima N, Andrade J. Effectiveness of cleaning and sanitizing procedures in controlling the adherence of Pseudomonas fluorescens, Salmonella Enteritidis, and Staphylococcus aureus to domestic kitchen surfaces. Food Sci. Technol. 2010;30(1). DOI: https://doi.org/10.1590/S0101-20612010005000015
7. Pivovarov О, Kovalova О, Koshulko V. Disinfection of marketable eggs by plasma-chemically activated aqueous solutions. Food Science and Technology. 2022;16(1):101-111. DOI: https://doi.org/10.15673/fst.v16i1.2289
8. Clemens O, Zahn S, Rost F, Zahn P, Jaros D, Rohm H. Physical Methods for Cleaning and Disinfection of Surfaces. Food Eng. Rev. 2011;3:171-188. DOI: https://doi.org/10.1007/s12393-011-9038-4
9. Moretro T, Langsrud S. Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality. Comprehensive Reviews in Food Science and Food Safety. 2017;16(5):1022-1041. DOI: https://doi.org/10.1111/1541-4337.12283
10. Pivovarov О, Kovalova О, Koshulko V. Study of use of antiseptic ice of plasma-chemically activated aqueoussolutions for the storage of food raw materials. Food science and technology. 2021;15(4):95-105. DOI: https://doi.org/10.15673/fst.v15i4.2260
11. Margaret M, Quinn SD, Paul K, Henneberger SD . Cleaning and disinfecting environmental surfaces in health care: Toward an integrated framework for infection and occupational illness prevention. American Journal of Infection Control. 2015; 43(5 ):424-434. DOI: https://doi.org/10.1016/j.ajic.2015.01.029
12. Arnaud B, Grandois P, Moreau MH, Prénom C, Roux A, Feurer C, Soumet C. Impact of cleaning and disinfection procedures on microbial ecology and Salmonella antimicrobial resistance in a pig slaughterhouse. Scientific Reports. 2019;12947. DOI: https://doi.org/10.1038/s41598-019-49464-8
13. Boyce JM. Modern technologies for improving cleaning and disinfection of environmental surfaces in hospitals. Antimicrob Resist Infect Control. 2016;5(10). DOI: https://doi.org/10.1186/s13756-016-0111-x
14. Middleton J, Reintjes R, Lopes H. Meat plants – a new front line in the covid-19 pandemic These businesses failed in their duty to workers and the wider public health BMJ. 2020;370:m716. DOI: https://doi.org/10.1136/bmj.m2716
15. Wirtanen G, Salo S. Disinfection in Food Processing – Efficacy Testing of Disinfec. Reviews in Environmental Science and Biotechnology 2003;2:293–306. DOI: https://doi.org/10.1023/B:RESB.0000040471.15700.03
16. Pivovarov O, Kovaliova O, Khromenko T, Shuliakevych Z. Features of obtaining malt with use of aqueous solutions of organic acids. Food Science and Technology. 2017;11(4):29-35. DOI:https://doi.org/10.15673/fst.v11i4.728
17. Pivovarov O, Kovaliova O. Features of grain germination with the use of aqueous solutions of fruit acids. Food Science and Technology. 2019;13(1):83-89. DOI: http://dx.doi.org/ 10.15673/fst.v13i1.1334
18. Lei Y, Sadiq F, Wang N, Yang Z, He G. Recent advances in understanding the control of disinfectant-resistant biofilms by hurdle technology in the food industry. Crit Rev Food Sci Nutr. 2020;3876-3891. DOI: https://doi.org/10.1080/10408398.2020.1809345
19. Jessen B, Lammert L. Biofilm and disinfection in meat processing plants International Biodeterioration & Biodegradation Volume. 2003;51(4):265-269. DOI: https://doi.org/10.1016/S0964-8305(03)00046-5
20. Bredholt S, Maukonen J, Kujanpää K. Microbial methods for assessment of cleaning and disinfection of food-processing surfaces cleaned in a low-pressure system. Eur Food Res Technol. 1999;209:145-152. DOI: https://doi.org/10.1007/s002170050474
21. Grinstead D. 12-Cleaning and sanitation in food processing environments for the prevention of biofilm formation, and biofilm removal Biofilms in the Food and Beverage Industries. Woodhead Publishing Series in Food Science, Technology and Nutrition. 2009;331-358. DOI: https://doi.org/10.1533/9781845697167.3.331
22. Taormina PJ, Beuchat LR. Survival of Listeria monocytogenes in commercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat. Journal of Applied Microbiology. 2002;92(1):71-80. DOI: https://doi.org/10.1046/j.1365-2672.2002.01488.x
23. Mist C, Finne K, Solveig L, Trond M. Efficient Reduction of Food Related Mould Spores on Surfaces by Hydrogen Peroxide. Foods. 2021;10(55):1-8. DOI: https://doi.org/10.3390/foods10010055
24. Ríos-Castillo AG, González-Rivas F, Rodríguez-Jerez JJ. (2017), Bactericidal Efficacy of Hydrogen Peroxide-Based Disinfectants Against Gram-Positive and Gram-Negative Bacteria on Stainless Steel Surfaces. Journal of Food Science. 2017; 82(10):2351-2356. DOI: https://doi.org/10.1111/1750-3841.13790
25. Keіta A, Huneau-Salaіun A, Guillot P, Galliot P, Tavares M, Puterflam J. A multi-pronged approach to the search for an alternative to formaldehyde as an egg disinfectant without affecting worker health, hatching, or broiler production parameters. Poultry Science. 2016;95(7):1609-1616. DOI: https://doi.org/10.3382/ps/pew058
26. Pivovarov О, Kovaliova О, Koshulko V. Effect of plasmochemically activated aqueous solution on process of food sprouts production. Ukrainian Food Journal. 2020;9(3):575-587. DOI: https://doi.org/10.24263/2304- 974X-2020-9-3-7
27. Pivovarov O, Kovalova O, Chursinov Yu. Vyrobnytstvo solodu z vykorystanniam aktyvovanykh pid diieiu nerivnovazhnoi plazmy vodnykh rozchyniv. Visnyk Dnipropetrovskoho derzhavnoho ahrarnoho universytetu. 2009;2:194-197.
28. Wells JB, Coufal CD, Parker HM, McDaniel CD. Disinfection of eggshells using ultraviolet light and hydrogen peroxide independently and in combination. Poultry Science. 2010;89:2499-2505. DOI: https://doi.org/10.3382/ps.2009-00604
29. Gil MI, Selma MV, López-Gálvez F, Allende A. Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology. 2009;134:37-45. DOI: https://doi.org/10.1016/j.ijfoodmicro.2009.05.021
30. Kovaliova O, Pivovarov O, Kalyna V, Tchoursinov Yu, Kunitsia E, Chernukha A, Polkovnychenko D,Grigorenko N, Kurska T, Yermakova O. Implementation of the plasmochemical activation of technological solutions in the process of ecologization of malt production. Eastern-European Journal of Enterprise Technologies. 2020;5/10 (107):26-35. DOI: https://doi.org/10.15587/1729-4061.2020.215160
31. Kovaliova О, Pivovarov О, Koshulko V. Study of hydrothermal treatment of dried malt with plasmochemically activated aqueous solutions. Food science and technology. 2020;14(3):113-121. DOI: https://doi.org/10.15673/fst.v14i3.1799
32. Thirumdas R, Sarangapani C, Annapure US. Cold Plasma: A novel Non-Thermal Technology for Food Processing. Food Biophysics. 2015;10:1-11. DOI: https://doi.org/10.1007/s11483-014-9382-z
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