[HYGIENIC SUBSTANTIATION OF THE DEVELOPMENT AND USE OF POLYGUANIDINES AS ANTIMICROBIAL PROPHYLACTIC MEANS OF THE INNOVATIVE CLASS].

In the article there are presented data of the system analysis of hygienic properties of polyguanidines (PAG) as an innovative class of domestic microbicidal chemical long-acting compounds synthesized in the domestic scientific institution--Institute ofenvironmental and technological problems, and also delivered on their base new disinfectants. Submitted proceedings of microbiological studies indicate to the antimicrobial action of PA G against Gram-negative and Gram-positive bacteria, viruses, dermatophytes, yeasts, fungi, including pathogens, as well infectious agent of swine and legionellosis. The data of toxicological studies of PAG and a number of derivative disinfectants justify their hygienic safety in dependence on the chemical nature of the used anion (A), the composition and structure of the polymer chain and also the content of residual monomers. All this characterizes PAG as a very promising group of compounds for the use in the form of independent disinfectants and as antimicrobial additives and auxiliaries in such means for different purposes.

[Determination of dehydroacetic acid and its sodium salt in food products and polymeric packing materials].

HPLC method of determination of dehydroacetic acid and its sodium salt in food products and polymeric packing materials has been developed. The migration of DGA from food-contacting materials to food matrix has been investigated.

[Gas-liquid chromatographic method of studying the migration into cheese of the volatile components of coatings based on aqueous polymer dispersions]. / Issledovanie metodom gazozhidkostnoi khromatografii migratsii v syr letuchikh komponentov pokrytii na osnove vodnykh dispersii polimerov.

The Moscow Technological Institute of meat packing and dairy industries has developed in cooperation with a number of branch institutes a technology for obtaining coatings based on aqueous dispersions of BXBD-65 (a copolymer of vinyl and vinylidenchloride) but butyl rubber which posses physico-chemical properties required to ensure biochemical processes attending maturing of the cheese. Gas-liquid chromatography showed that the diffusion of the solvent remnants occurs only in the layer of the cheese in immediate contact with its coating and in amounts below the permissible concentration. At the same time, it was found that vinylchloride was absent both in the coating and in the cheese enclosed in the coating.