Application of non-heating methods for disinfecting vegetable raw materials in the production of food

Possible risks associated with the accumulation and migration of mycotoxins during germination of crops are presented. The presence of an acceptable level of surface microflora of grain can, during germination, intensify the accumulation of mycotoxins, which later migrate into the finished product, making it dangerous for the consumer. It is noted that the process of germination of grain crops cannot be carried out without the stage of disinfection. Promising methods of grain disinfection using non-thermal effects of exposure and the results of our own research are given. It is noted that the concept of food safety in world practice today is aimed at preserving the main food ingredients and their properties. Thermal effects lead to an effective reduction in the development of microorganisms, but at the same time cause significant losses of thermolabile compounds and adversely affect the organoleptic, physicochemical and functional properties of the final product. Ultrasonic exposure, nanosecond electromagnetic pulses and exposure to cold plasma are proposed as disinfecting methods. The methods presented today are widely used in world practice. They allow not only to deactivate molds, but also to destroy the already formed aflatoxins in food products (use of cold plasma). Based on the foregoing, it can be said that the danger of pathogenic microflora ingress and aflatoxin accumulation in food products (especially whole grains) is still present, since even a minimal amount of them can cause global harm to public health, therefore, the search and development of new disinfection methods is an urgent problem modern production.

Introduction

Crops are contaminated in the field, during cultivation, harvesting, storage and transportation. The most common microflora include bacteria (Bacillus subtilis (hay bacillus), Bacillus mesentericus (potato sticks), as well as Pseudomonadaceae, Micrococcaceae, Lactobacillaceae, Bacillaceae), yeasts (Candida, Cryptococcus, Pichia, Sporobula, Asrichopericus, Rhodorotorsporgus Penicillium, Alternaria, Aureobasidium, Cladosporium, Epicoccum, Fusarium, Helminthosporium, Claviceps). In addition, potential recontamination can occur after harvest. Grain can be contaminated during cleaning, grinding, sorting or packaging processes. In terms of the degree of impact on the safety and security of grain, the most dangerous representatives of microflora are fungi. The most widespread mushroom is Aspergillus, adapted to life in...