10 января 2016г.
Abstract: Today's food market is vast and diverse. For the modern consumer is very important information about their quality and food safety. Indeed, in manufactured food products are a large number of different supplements: vitamins, mineral supplements, biologically active substances, both natural and synthetic. In addition, consumers are interested in the products and presence of genetically modified sources. Therefore, they should be analyzed with the issue of quantitative parameters for subsequent certification, which requires appropriate analytical instruments. And their developers do not lag behind the realities of today: every year on the market there are novelties analytical instrumentation.
The main direction in this area - the creation of express and small appliances, which give reliable results about the quality of food. They need both the development of new food to make quick decisions about optimizing, for example, their formulation or sensory characteristics, as well as in manufacturing processes, partly in its practical points.
Recently, due to the more rapid development of analytical instruments risk their consumers are more aware of the opportunity to acquire the analytical technique that will effectively involved in the production in the laboratory at the research center. The report presents the methods to control microbiological purity in the food industry and preserve the freshness of food.
Keywords: quality; food safety; freshness; preservatives; control of raw materials; storage bioluminescent method; enriched with vitamins and minerals; health
Food and food raw materials that go into our diet have been attributed to the category of humanity edible and safe as a result of their own, sometimes paid thousands of lives and experience. These products are used to have a source of energy, plastic material for the construction of the body's cells, a number of biologically active substances, each of which contains thousands, or even millions of different chemical compounds. But food can be a source of a number of potentially dangerous substances which can be divided into natural and anthropogenic, ie caused by human activities
Natural contaminants
What are natural contaminants of food?
Firstly, it is the toxic components of conventional food products, from which we get rid processed or inaktirovat blocked. These include certain enzymes, enzyme inhibitors. For example, a beautiful healthy product soy contains trypsin inhibitors. This non-toxic compound but it may disrupt protein synthesis. To his inaktirovat, simply heat. In the bones of cherries and other fruits have cyanogenic glycosides, which upon cleavage (especially during storage) form Villeneuve acid. In potatoes in storage to light form harmful solanine, etc. Secondly, the products can be hazardous because of natural contaminants. The most dangerous of them - the microbiological spoilage of food. Food is fine substrate for the growth of microorganisms that produce toxins. And if staphylococcal poisoning transiently, then butolichesky toxin growing under anaerobic conditions. Action mycotoxins (fungal toxins) not fast, but may have long-term consequences in the form of a carcinogenic effect. Need a very careful control to such raw materials do not fall into the processing, especially in the manufacture of baby foods.
Risk assessment
Food safety requires close attention. But you need to evaluate the degree of danger. It is clear that to control all and in all is impossible, since analysis and control - costly measures: Requires GC, HPLC hromografiya, mass - spectrometry and other modern methods. Therefore, we must be clearly aware of the need introduction of standards, ie hygienic regulations that determine what to monitor, how many times in our products, and so on, without making unnecessary studies.
This helps adopted all over the world the concept of "risk assessment". It provides the basis for the establishment of a long period storage of potentially dangerous or that the compounds which determine its presence in food products and sources of contact, frequency and level of contamination.
As a result, objectively determine whether there is a risk to health and the extent of this risk, and depending on this entry with the appropriate regulations, ie sanitary standard, which sets the level of security, including for future generations. This is done with a large margin of safety. Parallel chosen method to reliably determine the specific contaminants in food. Can not be mistaken: it is false positive result implies economic losses, as the faulty product is discharged and false negative - harm to our health. Requires reliable guarantees this methodological framework. Then introduced a system of observations, and the accumulation of analysis results clarify the procedure for monitoring the frequency and recommended for the control of products.
Be sure to take into account the state of actual nutrition. For example, in the following years shown that lead, cadmium and other heavy metals have the highest concentration in fish and other seafood. It would seem that it is they need to focus on, but the contribution of these products in the total amount of lead that enters the body, does not exceed 3%.
This fact is an argument in favor of national characteristics when creating a legal and regulatory framework. It is impossible to apply the recommendations of Codex Alimentarius everywhere, we need national standards to the specific requirements for each country. When entering the WTO such features are taken into account as a scientific argument, and any unreasonable demands are regarded as obstacles to world trade. Together with Rospotrebnadzor we intensively working on the completion of data in order to justify the existence of specific national requirements.
New threats
Calls "back to nature" are dangerous because associated with high risk, many times greater than the risk from the use of food additives. Abandoning preservatives should shorten the life consumption of some products up to several hours. Large enterprises today have their own system of production control, clear input control. Small businesses do not. In an effort to minimize costs, entrepreneurs will buy more cheap raw materials, and that can mean lower quality. And the responsibility for the safety of the final product is very high. Therefore, abolishing checks of small and medium-sized enterprises, should ensure the availability of laboratory facilities for them.
Traditional industrial methods of food production began to oppose achieve «organic food». A person has the right to choose, but it must be based on knowledge of all the positive and negative sides. Production of environmentally friendly products provides for the creation of an entire system for monitoring the state of the atmosphere, land, water: process chain and the final product must meet the requirements for products for children and dietary food. However, comparison of conventional and organic maize shows that in the last mycotoxin content is much higher, because waiver of defenses against insect causes damage to their grain. This means that it is necessary to change the system of control and regulation for organic products.
New technologies
Problems of food security in the country, a particular region, the whole world will be exacerbated. Media have already written about the food crisis. Therefore, we need new modern technologies, new methods of cultivation to boost yields, save the crop, so I was as a young scientist interested in many of the problems of security and finished goods on some of them, I would like to stay in more detail:
1. Reduction of freshness and increase shelf life of food products.
"Fresh products in most cases the balance between the moisture content of microorganisms, flavoring ingredients, texture and its components and products. The higher the free moisture content in the product, the consumer feels she is fresh, but it shortens the moisture deposited mainly due to the development of microorganisms in the product. "[6]
"The use of preservatives in the product is not always possible to provide even the declared shelf life. However, for the development of technology to improve the shelf life without the use of, or with a low content of preservatives is necessary to take into account the parameters that contribute to the growth of colonies of microorganisms to the appearance of visible signs of microbial spoilage. Study of the microbial spoilage and reduce the freshness of food products allowed to allocate overall charge and freshness and shelf life.
For microorganisms hostile environments with low moisture content. It is known that products with a moisture content substantially less than 60%, such as new products dried - fruit, meat, seafood, etc., is sometimes stored for more than 3 months. With minimal use of preservatives. But also in this case fresh products is difficult to call. "[4]
At the same time preserve the freshness (ie authoritativeness and organoleptic sensations) and ensure the shelf life can be due to the use of additives to bind free moisture (reducing water activity) and give it under certain (we need) conditions.
The work of foreign experts allowed us to choose to solve the problem of preservation of freshness of food products as 1,2 - propylene glycol. This product is traditionally applied to moisture-holding food additives (E-1520). An additional advantage of propylene glycol - his broad and long-term successful testing in the food industry, where, besides vlagouderzhaschih properties, he showed the ability to homogenize the structure and mix the ingredients of the food.
"However, propylene glycol is a product of the chemical industry, and is produced by the hydration of propylene oxy. Because of this origin trademark 1,2 - propylene glycol may contain metal ions, including heavy and 1,3 isomer - propylene glycol and dipropylene glycol. Toxicological properties dipropylene more reactive than 1,2 - propylene glycol, and prone to polymerisation: formed inclusion as mucus. It contributes to the appearance of lumpiness in the best confectionery worsens toxicology final product. In addition, metal ions of copper and iron catalytic effect on the degradation of biomolecules in the food, especially during heat treatment. Such degradation results in the formation of low molecular weight fractions that are best nutrient medium for microorganisms than undamaged biomolecules food. "[5]
In order to impart initial Industrial 1,2 - propylene glycol improved antimicrobial properties suggested to influence it by physicochemical methods (adsorption) with subsequent filtering, which reduces the content of metal ions and isomers.
Unfavorable AH reproduction of microorganisms in pre purified 1,2-propylene glycol are enhanced by introducing into its composition of plant extracts selected from among the flowers of linden, oat husks, plantain, sea buckthorn, grapes, etc., exhibiting antimicrobial properties. The extracts are selected in view of conservation of organoleptic properties of food products to synergistic antimicrobial properties of purified 1,2 - propylene glycol extracts introduced in its composition vitamin C. minor amounts yl citric acid. The latter is preferred for formulations, together with the food result, reduce the above components since 2004 produced 1,2 - propylene glycol under the brand PRAM, allowing to keep the freshness and increase the shelf life of food products.
The experimental data, when evaluating the effectiveness of the introduction of propylene glycol and PRAM initial 1,2 - propylene glycol in the culture medium with the test strain of the fungus Penicillium revealed that the time before the start of growth of molds (the appearance of visible signs of growth) when administered PRAM is increased by at least 30% in compared to the original model with 1,2- propylene glycol, and the number of colonies of the fungus strain test using PRAM decreases about 3 times (Figure 1)
Fig.1.
Appearance roll samples after storage for 21 days. at a temperature of 12 °; a - using
PRAM;
b - using the original
1.2
propylene glycol USP classification
This paper shows the possibility of PRAM on an example of roll media and some model, but there is reason to believe that the high efficiency of PRAM to preserve freshness and can manifest itself in some other types of food PRAM, preserve freshness within 5 days, while the other half was covered with a layer of mold in less than 3 days (Figure 2).
Fig.2.
Appearance of the two halves of strawberries: a - treated PRAM (5 days); b - not treated (3 days)
Such properties PRAM open before cooking and confectioners additional opportunity to decorate their products fresh fruits and vegetables with less risk of microbial spoilage of these products. PRAM can be used on the same technology as
the
1,2 - propylene glycol in the
manufacture of products, ie direct injection into
the
feedstock. However, it is possible
to use without introducing inside: dipping, spraying, etc.
Application PRAM because of its low dose does not significantly affect the cost of production, but can significantly (up to 40%) to reduce the number of rejects due to microbial spoilage and reduce the content of preservatives, as well as extend the shelf life and improve consumer properties of certain types of food products.
List of references
1.
reptile TP, Clerks LP, Pechersky VI The food of the XXI century. - Moscow, 2010.
2.
Bogatirev AK, Maslennikov OA Basics of innovation management in food industries AIC (science, technology, economics). - M .: Publishing. Complex MGUPP 2008.
3.
AN Bogatyrev Russia's security. Food security. - M .: Nauka, 2000.
4.
Zharikova GG Microbiology of food products. Sanitation
and hygiene. - M .: Academy, 2005.
5.
Dymiet OI, Glinkoli and other derivatives of ethylene and propylene oxides. - M .: Chemistry, 2009.
6.
Sarafanova LA Nutritional Supplements: Encyclopedia. - SPb .: GIORD, 2004.
7.
Cyganova TB Technology breadmaking. - M .: Profiles. Arr. ed., 2002.
