UDC 664.8.035.76
DOI: 10.36871/vet.zoo.bio.202401010
Authors
Elizabeth A. Fabrikantova,
Valentina M. Bachinskaya,
Dmitry V. Gonchar,
Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin”, Moscow, Russia
Vasily A. Savinov,
Anastasia V. Supova,
All-Russian Institute of Experimental Veterinary Medicine of the Russian
Academy of Sciences – VIEV RAS, Moscow, Russia
Abstract
Extending the shelf life for food is an important aspect for the food industry. Due to the growing demand for semi-finished products and the need to reduce the consumption of residual amounts of antibiotics, as well as harmful synthetic preservatives that prolong the shelf life of products, it becomes necessary to use antimicrobials of natural origin. As is known, the use of antibiotics in large quantities leads to resistance of microorganisms to the latter. Therefore, even a small intake of antibiotics from food leads to a global problem – antibiotic resistance of pathogenic strains worldwide. To date, the most promising preservatives of natural origin are bacteriocins, which do not have a pharmacological effect on the human body, but at the same time are able to suppress the growth and development of undesirable microflora. This paper presents the results of the influence of the most available bacteriocins in the Russian Federation – Nizin and Natamycin on the shelf life and biological safety indicators of chilled meat. It has been established that the antimicrobial substances of bacterial origin considered in this work are able to prolong the shelf life of chilled pork up to 15 days and chicken meat up to 10 days.
Keywords
bacteriocins, Nizin, Natamycin, shelf life, biological safety.
