EFFICIENCY OF BACILLUS SPP. PROBIOTIC MSCROORGANISMS USE FOR SANITARY TREATMENT OF SURFACES
Abstract
The use of probiotics allows to reduce contamination and to extend the shelf life of products. This is relevant in the sphere of food safety for the consumer. Under laboratory conditions, the optimal composition of probiotics from 5 strains of Bacillus (Bacillus subtilis UNCSM 020, Bacillus amyloliquefaciens ALB65, Bacillus licheniformis UNCSM 033, Bacillus pumilus UNCSM 026, Bacillus subtilis var. mesentericus UNCSM 031) was experimentally selected by in vitro method. The study of microbal contamination of moisture-retaining wipes, treated with probiotics, when storing samples of meat products on them, was carried out. QMA&OAMO (mesophyll aerobic and optional-anaerobic microorganisms) of untreated meat and by-products and those treated once with probiotic by aerosol method have been compared. Artificial contamination of meat samples with pathogenic microorganisms was carried out, followed by probiotic contamination. The research was conducted to study the possible replacement of pathogenic microflora on the surface of products with useful microflora. The efficiency of treatment of work surfaces in a butcher shop with probiotic and disinfectant has been compared. Bacillus spp. reproduction and inhibiting the growth of pathogens was observed in the study of a moisture-retaining wipe treated with probiotics starting from the second day of meat storage. Probiotic treatment of the moisture-retaining wipe improved the organoleptic properties of meat products. From the second day of storage, the contamination of probiotictreated poultry meat was 11 times less than that of unprocessed products. The rate of QMA&OAMO of probiotic-treated meat decreased on the 5th day in contrast to untreated meat, where bacterial contamination increased more than 1,500 times compared to the first day. It was found that probiotic bacteria Bacillus spp. are an effective tool for combating pathogenic microorganisms Listeria spp, Salmonella spp, E. coli, Pseudomonas spp, St. aureus. They also inhibited the growth of molds and yeast in meat processing plants. Eight hours after probiotic treatment, microbial contamination of trays, equipment, boards, refrigerators was 5.2, 10.3, 18.9, 5.2 times less, respectively, compared to treatment with chlorine-containing disinfectant.
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