Protective coatings based on chitosane from the pathogenic microflora of food eggs
Abstract
Studies of the development of a composition based on chitosan in combination with powerful disinfectants from the group of organic peroxides with peracetic acid (PA) and hydrogen peroxide, which is subjected to electroactivation in aqueous solution using titanium electrodes for processing chicken eggs in a complex of microprotective , bacterial and viral origin throughout the shelf life of eggs by applying to the surface of biocidal and at the same time environmentally friendly non-toxic protective film. The effect of technical acid-soluble solution of peracetic acid, which was subjected to electrolysis in the reactor, for 30 min, at a temperature of 60-70о C. Formed two batches of eggs - control and experiment. The experimental group was treated by applying a biocidal and environmentally friendly non-toxic protective film to the surface of the eggs. The "artificial cuticle", which contains a substance of natural origin chitosan in combination with powerful substances from the group of organic peroxides with peracetic acid (PA) and hydrogen peroxide, was subjected to electroactivation in aqueous solution using titanium electrodes. On days 14, 19, 28, and 33, washings were made from the surface of the eggshell, which were examined for bacteria of the Escherichia coli, staphylococcus, salmonella, and spore-forming bacteria. The composition of the composition for processing edible eggs of chickens in a set of measures to protect against pathogenic microflora of bacterial and viral origin throughout the shelf life significantly inhibits the increase in the number of pathogenic microflora on the surface of edible eggs. The level of microbial contamination of chicken eggs during storage decreases. Thus, in the control (food eggs without processing) on the 14th day there are bacteria of the Escherichia coli group - 15%, on the 19th day 20%, on the 28th day 40% and on the 33rd day 65%. Also, the number of spore-forming bacteria is 10% and staphylococcus 5%. When processing edible eggs of chickens with a composition based on chitosan, the level of contamination is lower: on the 14th and 19th day bacteria of the Escherichia coli groupwas not detected, on the 28th day it is 5% and on the 33rd day 10%, and spore-forming bacteria at the level of 5%. Chitosan in combination with other disinfectants can prevent contamination of the surface of food eggs with pathogenic microflora during storage at elevated levels of temperature and humidity.
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