ANALYSIS OF THE EMULSION FOOD SYSTEMS MICROBIOLOGICAL INDICATORS DYNAMICS IN STORAGE

The purpose of the study is to analyze the microbiological safety indicators of double emulsion food systems during storage, taking into account the influence of ultrasonic homogenization and storage processes. The study of sanitary-significant microbiological safety indicators (QMAFAnM, BGKP), pathogenic (Salomonella) and spoilage microorganisms (molds and yeasts) of double emulsion food systems water-oil-water and oil-water-oil obtained by ultrasonic homogenization, and control samples – direct and reverse emulsions obtained in the traditional way, were carried out using standard methods after 7, 14 and 21 days of storage. According to the results of the study, the absence of an increase in sanitary-significant microbiological indicators during the storage of emulsion food systems was established. During storage, the absence of bacteria of the Escherichia coli group, pathogenic microorganisms, including bacteria of the genus Salmonella, was revealed, the fungal microbiota was characterized by a lack of growth in all types of emulsion food systems, including control samples. The QMAFAnM indicator and the number of yeast forms of the double food emulsion system (water-oil-water) and the control sample – direct emulsion (oil in water) during storage were characterized by the absence of growth, while for these indicators of the double food emulsion system (oil-water-oil ) and the control sample - inverse emulsion (water in oil) showed a slight increase. The influence of the factors "shelf life" and "type of emulsion" on the microbial contamination of emulsion food systems has been established. The interaction of two factors had the most significant effect on the value of QMAFAnM indicators and the amount of yeast in emulsion food systems; "shelf life" was higher than the influence of the "type of emulsion" factor.