Substantiation of additional requirements for the air of working areas to improve the safety of flour confectionery products

Research background: Confectionery is the largest macro category in the Russian consumer's basket. To prevent premature spoilage of products, the control of air pollution in the working environment inside production facilities is just as important as the microbiological analysis of raw materials and samples of finished products. At the same time, it is especially important to determine the critical points for monitoring the purity and microbiological contamination of the air in working areas.
Current knowledge gap to be filled and study objective: Currently, there are no guidelines for confectionery industries on control points and requirements for clean air in work areas. Their establishment is especially important for shops for the production of flour confectionery products with high and intermediate humidity. The purpose of this work is to substantiate additional requirements for the air of working areas based on the results of studies of the microbiological parameters of the air environment to ensure the safety of flour confectionery products.
Materials and methods of research: The objects of research are flour confectionery products with a mass fraction of moisture of 20%, cake and rum woman, raw materials and semi-finished products, air samples from working areas in the shop for the production of flour confectionery products. Air samples were taken using an ActiveCount 100 microbiological sampler. The mass fraction of moisture, water activity of flour confectionery samples and microbiological parameters of flour confectionery products, raw materials, semi-finished products and air samples were studied by standard methods.
Results and their application: Based on the analysis of the technological production line, the critical points of possible microbiological contamination of raw materials, semi-finished products and finished products are substantiated. It was established that the microbiological parameters of air samples in the working air zone differed in qualitative and quantitative composition depending on the place of sampling. The air after cooling contains a significant amount of mold, which is apparently due to the human factor. It is shown that the air environment in the packaging area corresponds to class D according to the GMP EC requirements for microbiological contamination. The low levels of microbiological contamination in this zone contributed to the low risk of microbiological spoilage during the storage of cakes and rum baba. After 1 month of storage of samples of flour confectionery products, the content of microorganisms did not exceed the requirements of TR CU 021. To ensure the safety of flour confectionery products, it is recommended to achieve an air pollution level of no more than 200 CFU/m3.

1. "Pyatyorochka" i "Perekryostok" narastili dolyu STM. (2021). Otraslevoj portal – Unipack.Ru. [Elektronnyj resurs] https://news.unipack.ru/83650/ (Data obrashcheniya: 25.04.2022).

2. Bram Pareyt & Jan A. Delcour (2008) The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies, Critical Reviews in Food Science and Nutrition, 48:9, 824-839, DOI: 10.1080/10408390701719223

3. Devinny, J. S., Deshusses, M. A., & Webster, T. S. (2017). Biofiltration for air pollution control. CRC press.

4. Ionin A.A., Gonchukov S.A., Kudryashov S.I., Nastulyavichus A.A., Romanova Yu.M., Saraeva I.N., Semenova A.A., Smirnov N.A., Tolordava E.R., & Yushina Yu.K. (2021). Combatting bacterial biofilms and bacterial plankton for medicine and food industry via laser nanotechnology Book: Advanced Laser Technologies ALT`21. Book of abstracts the 28th International Conference. Moscow, 111.

5. Rakitin A.L., Beletskiy A.V., Kolganova T.V., Mardanov A.V., Yushina Y.K., Zaiko E.V., Bataeva D.S., Kuznetsova O.A., Semenova A.A., Ermolaeva S.A., Shapovalov S.O., & Tkachik T.E. (2022). Evaluation of antibiotic resistance of salmonella serotypes and whole-genome sequencing of multiresistant strains isolated from food products in Russia. Antibiotics. T. 11. 1.

6. Suggestedcitation: National Academies of Sciences, Engineering, and Medicine. (2020). Advancing nutrition and food science: 80th anniversary of the Food and Nutrition Board: Proceedings of a symposium. Washington, DC: The National Academies Press. DOI: 10.17226/25864

7. Berestina A.V., & Bahvalov A.V. (2020). Ocenka effektivnosti razlichnyh po sostavu dezinficiruyushchih sredstv. Vestnik Smolenskoj gosudarstvennoj medicinskoj akademii, 19 (4), 40-45.

8. GOST R 52249-2009. Pravila proizvodstva i kontrolya kachestva lekarstvennyh sredstv. Good manufacturing practice for medicinal products (GMP). Data vvedeniya 2010-01-01. M.: Standartinform, 2009.

9. GOST R ISO 14644-1-2017. CHistye pomeshcheniya i svyazannye s nimi kontroliruemye sredy. CHast' 1. Klassifikaciya chistoty vozduha po koncentracii chastic. Data vvedeniya 2018-12-01. M., Standartinform, 2019 g.

10. Kondrat'ev, N.B. (2015) Ocenka kachestva konditerskih izdelij. Povyshenie sohrannosti konditerskih izdelij. Moskva: Izdatel'stvo «Pero».

11. Lykov I.N, & Pavlova O.P. (2021). Mediko-ekologicheskie aspekty bakterial'noj kontaminacii vozduha poverhnostej ofisov i uchebnyh auditorij. [Elektronnyj resurs]. https://cyberleninka.ru/article/n/mediko-ekologicheskie-aspekty-bakterialnoy-kontaminatsii-vozduha-i-poverhnostey-ofisov-i-uchebnyh-auditoriy/viewer (Data obrashcheniya: 26.04.2022)

12. Obzor rossijskogo rynka konditerskih izdelij i snekov. 2019-2020. (2020) ZHurnal Rossijskij prodovol'stvennyj rynok [Elektronnyj resurs]. https://foodmarket.spb.ru/archive/2020/992/3661/ (Data obrashcheniya: 25.04.2022)

13. Petruchik A.S., & Lemeshevskij V.O. (2016). Issledovanie problem plesneveniya muchnyh konditerskih izdelij i puti ih resheniya. Sel'skohozyajstvennyj zhurnal, 1 (9), 449-452.

14. Prikaz Minpromtorga Rossii ot 14.06.2013 № 916 «Ob utverzhdenii pravil nadlezhashchej proizvodstvennoj praktiki» (v red. ot 18.12.2015).

15. Proizvodstvo muchnyh konditerskih izdelij v Rossii. 2020 – iyun' 2021. (2021). ZHurnal Rossijskij prodovol'stvennyj rynok. [Elektronnyj resurs] https://foodmarket.spb.ru/archive/2021/997/3747/ (Data obrashcheniya: 25.04.2022)

16. Promyshlennoe proizvodstvo v Rossii. 2019: Stat.sb./Rosstat. – P 81 M., 2019.

17. Romovaya baba (TTK6996) (2021). Katalog TTK Tekhnolog. [Elektronnyj resurs]. https://tekhnolog.com/2021/04/12/romovaja-baba-ttk6996 (Data obrashcheniya: 26.04.2022).

18. Rudenko O.S., Kondrat'ev N.B., Osipov M.V., Bazhenova A.E., & Pesterev M.A. (2019). Ocenka faktorov, vliyayushchih na risk mikrobiologicheskoj porchi pryanikov s nachinkoj. Pishchevaya promyshlennost'. 12. 21-26. DOI: 10.24411/0235-2486-2019-10201.

19. Sbornik receptur muchnyh konditerskih i bulochnyh izdelij dlya predpriyatij obshchestvennogo pitaniya: Spravochnik (2017). SPb.: Troickij most.

20. Stejnhauer K. (2013). Problemy vybora biocidov. CHistye pomeshcheniya i tekhnologicheskie sredy, 1 (45). 37-39.

21. Sendl T. (2011). Ochistka chistyh pomeshchenij. CHistye pomeshcheniya i tekhnologicheskie sredy, 2. 32-36.

22. Sendl T. (2016) Peredovaya praktika sanitarnoj obrabotki v farmacevticheskom proizvodstve. CHistye pomeshcheniya i tekhnologicheskie sredy. 3 (59). 44-48.

23. Uajt V. (2008). Tekhnologiya chistyh pomeshchenij. Osnovy proektirovaniya, ispytanij i ekspluatacii. Moskva: Izdatel'stvo «Klinrum».

24. YUshina YU.K., Nasyrov N.A., Grudistova M.A., & Bataeva D.S. (2022). Obzor dezinficiruyushchih sredstv, aktual'nyh dlya sanitarnoj obrabotki na pishchevyh predpriyatiyah. Vse o myase, 2. 54-57.