UA55660C2 - Method for treatment of packaging or storage of foodstuffs, mainly, liquid, and packaging treated by this method - Google Patents

Abstract

A method for prevention from spoiling foodstuffs, mainly, liquid, when they are stored in packaging includes introduction into packaging of effective amount of at least one biocide polymer capable to accumulate on inner surface of packaging and not to penetrate to foodstuffs during all period of storage.

Description

The inventions relate to methods of preventing spoilage of liquid food products during their storage in packages, as well as to packages (containers) or blanks for packages, with the help of which such methods can be implemented. More specifically, the inventions relate to the use of biocidal nitrogen-containing polymers in containers or packaging materials for liquid food products.

One of the main reasons for spoilage of food products during their storage in packages is related to the influence of microorganisms harmful to this type of food. Such liquid food products as, for example, beer, juices, water and others very often deteriorate under the influence of bacteria and microscopic fungi that get into the package or product during spillage and subsequently multiply there.

The problem could be solved by using known food preservatives (food acids, sodium benzoate, etc.), but their use is not always justified from a medical point of view, and in the case of beer and drinking water, it is even impossible due to their negative effect on the taste of the product and the ban their application by state standards (for example, DSTU 3888-99 and DSTU 878-93).

Therefore, in practice, the main way to prevent spoilage of such products is aseptic processing of packaging (containers), equipment (communications, dosing devices, etc.), technological materials (for example, washing water) and sterilization of the drink immediately before its bottling.

So, it is widely known that to ensure the aseptic state of glass containers, they are pre-treated with chemical detergents at high temperature, rinsed with hot and cold water, and at the last stage - with water pre-treated with chlorine, ozone or UV rays.

Practice, however, shows that this technology cannot always ensure satisfactory storage of the drink within the period stipulated by the state standards, because in the area of serving dishes to the bottling and capping unit, as well as in the process of filling the bottles, infection of the bottles and the drink is very likely.

To increase the shelf life of beer bottled in glass and PET bottles (bottles made of polyethylene terephthalate), before bottling, it is suggested to rinse the bottles with process water containing chlorine, as well as vacuum them to remove up to 90-95% of the gas mixture from the bottles, followed by blowing the bottles with carbon dioxide . The operation of vacuuming and blowing is carried out twice. Bottles are filled with a drink that displaces carbon dioxide and closed with caps |Fat R. Sittard. Special requirements for bottles made of polystyrene materials used for bottling beer. Vgashzhmeii (World of beer), 2000,

Mo 4, p. 5-6).

However, this method is also not without disadvantages, which include, first of all, the following: - chlorine, which is in a gaseous state in the bottle after it has been rinsed with process water, as a volatile substance is removed from the bottle during vacuuming, which creates conditions for the entry of microorganisms into bottle, both from the air and with beer during bottling. The absence of a disinfectant in the bottle creates conditions for the intensive reproduction of microorganisms and the deterioration of the stability and quality of beer; - chlorine refers to substances hazardous to health; as a strong oxidizer, chlorine contributes to equipment corrosion (this also applies to ozone, peroxides, and acids).

In addition, the method of sterilization (disinfection) of PET bottles using hydrogen peroxide is known

IOE 199449692, publ. 2001-04-19|. This method involves: - blowing hydrogen peroxide in the form of an aerosol into the bottle, heated to the temperature (Ti), which initiates sterilization, with the formation of a layer of condensate on the inner walls of the bottle; - injection of sterile air, heated to a temperature higher than Ti, to convert condensate into steam; - extraction of residual hydrogen peroxide by additional injection of sterile air.

The method described above ensures a high degree of sterility of the container. However, even such a high-sterile container manages to get infected with non-sterile air during its delivery to the bottling unit, and therefore, it is not always a guarantee that the drinks poured into it will be stored for a long time without spoiling. Since even a small amount of microorganisms that penetrate into the container during the bottling of drinks can cause their quality to deteriorate during storage - from slight cloudiness and a change in taste to complete unfitness for consumption

IA. Sokolenko and others. Aseptic preparation of glass containers. Food and processing industry. 1999, Me 1-2, 38-39|.

In addition, the drinks that come for bottling can also contain a certain amount of microorganisms, which often leads to the instability of drinks even when they are bottled in aseptic containers. For example, at the last stage of beer purification in both modern and classical filtration plants, filtered beer receives from 0.001 to 1.095 of the microorganisms contained in unfiltered beer.

Maintaining the quality of non-carbonated bottled mineral drinking water is an even more difficult problem.

In the absence of preservatives, even a small number of microorganisms that enter the water at the stage of its preparation and bottling is sufficient to lead to intensive reproduction of microbes in bottled water 5-8 days after the bottles are closed, which in microbiological analysis is characterized by the "continuous growth" indicator and indicates that the water is unfit for consumption. Similar problems arise when storing juices, nectars and other drinks.

It should be noted that contamination of foodstuffs with microorganisms leads not only to economic losses, but also negatively affects the health of people.

It is also worth saying that all known packages or blanks for packages, with the help of which methods of preventing food spoilage could be implemented, also did not fully meet their purpose.

The basis of one of the inventions is the task of creating a method of preventing spoilage of liquid food products during their storage in packaging, which would ensure a high degree of their storage, on the one hand, by effective disinfection of the packages themselves (bottles and other containers), and on the other hand - by creating such conditions inside the package, under which microorganisms entering the container, in particular, and with the food product, would be destroyed within the shortest time, that is, before they have time to harm the quality of the product.

The basis of another invention is the task of creating a package or blank for packaging for the storage of liquid food products, which through special processing would acquire properties to prevent spoilage of the specified products, including taking into account the fact that such a package (blank for packaging) will be stored for a fairly long time a long time before its implementation as intended, without losing the specified properties.

The first of the set tasks is solved by the fact that when implementing a method of preventing the spoilage of liquid food products during their storage in packaging, according to the invention, an effective amount of at least one biocidal polymer, which accumulates under such conditions, is first introduced into the packaging in the form of a diluted aqueous solution before its use on the inner surface of the packaging and essentially does not pass into food products during the entire period of their storage.

Biocidal polymers are actually widely known. It is also known to use such polymers, in particular nitrogen-containing ones, as disinfectants, for example, for food equipment, and in particular for washing glasses in beer bars and similar establishments (see, for example, B 703242). However, none of the mentioned applications provided for the processing of packages (for example, bottles) for the subsequent storage of the food product in them for a sufficiently long time.

This is not surprising, since the consciousness of specialists in this field does not allow the possibility of placing a liquid food product inside a hermetic package together with a disinfectant (disinfectant) without reducing its taste qualities. Especially when it concerns the long-term storage of beer - a product whose taste qualities are always given special attention.

When studying the effect of small doses of disinfectants on the properties of liquid food products, we unexpectedly discovered that the introduction of some biocidal polymers into the package in the form of diluted solutions of a certain concentration causes the accumulation of effective amounts of the biocidal polymer on the inner surface of the packages, which essentially does not pass into the food products during the entire their shelf life, but at the same time retains the necessary biocidal activity. A possible mechanism of such accumulation is polymer sorption on the packaging surface. Accumulated from diluted solutions in an effective amount on the surface of the packaging, the biocidal polymer acquires unique properties, combining the properties of a disinfectant (disinfects the inner surface of the packaging) and a preservative (destroys the microorganisms that come into contact with it and got into the packaging with the product, while not leaving the inner surface of the packaging ). Thus, the quality of the product remains unchanged: on the one hand, the product is not contaminated by the preservative, and on the other hand, the microorganisms that got into the product die before they have time to reproduce.

Through research, we found that guanidine-containing polymers, known for their high biocidal properties, best meet the given task.

In turn, among guanidine-containing polymers, preference is given to the use of salts of polyhexamethyleneguanidine, in particular chloride or phosphate, or gluconate of polyhexamethyleneguanidine or their mixtures.

The method of introducing an effective amount of biocidal polymer into the package differs in that the biocidal polymer is introduced into the package in the form of a diluted aqueous solution of a certain concentration (20-1000Omg/l, preferably 50-500mg/l) in one of the ways: by injecting into the package, or by rinsing it, or its filling followed by removal of the excess solution from the package by emptying, or vacuuming or blowing it with sterile air or carbon dioxide, or another inert gas or a mixture thereof.

The method of preventing food spoilage can be especially successfully implemented when the food product is drinking water or soft drink, or juice, or beer, and the packaging is a container made of glass, or food synthetic materials, or metal (tin).

In the case when the food product is beer, and the packaging is a glass or PET bottle or tin can, then the concentration of the solution of polyhexamethyleneguanidine chloride or phosphate, or gluconate or their mixtures should preferably be 100-500 mg/l.

When the food product is drinking water or soft drinks, and the packaging is a glass or PET bottle, or TETRAPACK type packaging, then the concentration of the solution of polyhexamethyleneguanidine chloride or phosphate, or gluconate or their mixtures should preferably be 50-200 mg/l.

The second of the tasks is solved by the fact that in the package or blank for packaging for the storage of liquid food products according to the invention, on the inner surface of the package or the corresponding surface of the blank, using a diluted solution of a biocidal polymer in the concentration range (20 - 1000 mg/l), applied an effective amount of at least one biocidal polymer, which under such conditions accumulates on this surface and essentially does not pass into food products during their entire storage period.

As already mentioned, such a polymer accumulated on the inner surface of the container will perform the functions of both a disinfectant and a preservative. Indeed, under normal storage conditions, the inner surface of finished packages (e.g. glass or polymer bottles) and packaging blanks (e.g. cardboard or paper modified with polymeric materials, foil, etc.) will remain sterile for quite a long time. After placing inside the packaging of the food product, a layer of biocidal polymer will ensure the preservation of the product.

According to the invention, a guanidine-containing polymer is used as a biocidal polymer, namely chloride or phosphate, or polyhexamethyleneguanidine gluconate or their mixtures.

Thus, the invention became possible because it was experimentally proven that if very diluted solutions (20 - 1000 mg/l) of biocidal polymer are introduced into the inner space of the package before its use, a sufficient (effective) amount of biocidal substance accumulates on the surface of the package, which effectively fulfilling its biocidal role, at the same time it does not turn into a liquid product during its entire storage period.

Further, the invention of the first and second object is confirmed by their detailed description with specific examples of their implementation, which, however, should not be interpreted in any way to limit the scope of patent protection.

Inventions are generally made in the following way. First, prepare 20-30 95% solution of polyhexamethyleneguanidine salts (hereinafter -PGMG). For this purpose, an exact weight of granular or lump preparation of chloride or phosphate, or PGMG gluconate, or any mixtures of these salts is placed in a container made of inert material and an appropriate amount of preheated to 50-707C potable or softened or desalted water is added. The mixture is stirred until the polymer is completely dissolved. The resulting solution is used to prepare working solutions of PGMG salts by diluting it with water.

Pre-washed glass bottles or bottles made of food-grade synthetic materials, for example, polyethylene terephthalate (PET bottles), polycarbonate (PC bottles), polypropylene (PIP bottles), made on a bottle blowing machine, or tin cans are treated with a working solution containing 20-1000 mg/l of one of the PGMG salts or their mixture to form a thin layer of the specified biocidal polymer on the inner surface of the container.

On beverage bottling lines, such treatment is carried out by injecting under pressure a working solution of PGMG salts into an upside-down bottle or rinsing it with a jet of working solution, followed by turning the bottle over and filling it with a drink and sealing it with a cork on a bottling and capping machine. :

Processing of bottles can also be carried out by filling them with a working solution of PGMG salts, emptying them with subsequent shaking or processing with a stream of compressed air or carbon dioxide to remove the rest of the working solution. The processed bottles are then placed on a conveyor that feeds them into the bottling and capping machine.

It is also possible to process packages or blanks for food storage packages in the event that food packaging is carried out after some time. This applies to bottles made of various materials, as well as polymer films, cardboard and paper, natural or modified with polymer materials, foil, etc., from which packages for liquid food products are subsequently made (Tetrapak type containers).

The stability of beverages in containers treated with PGMG salt solutions was controlled visually and according to GOST 12790-81, as well as organoleptic (GOST 360-93, GOST 23268.1-91) and microbiological indicators: bacteria of the Escherichia coli group (GOST 30518-97) and total number of microorganisms (GOST 18963-73).

Below are examples of the implementation of a method of preventing spoilage of food products during their storage in packaging, when the food products are drinking water, non-alcoholic drink "Rainka-Apple" and beer.

Example 1

1,000 liters of a working solution with a PGMG chloride concentration of 100 mg/l are poured into a container for supplying a disinfectant solution to the automatic container rinsing system on the bottling line of non-carbonated mineral drinking water in PET bottles with a capacity of 5 liters. Containers are rinsed automatically, after which the bottles are fed by a conveyor to the bottling and capping machine, where they are filled with mineral drinking water and sealed with a screw cap.

For control, 40 bottles filled with water after rinsing with a chloride solution are selected

PGMG and 10 bottles of water without pre-rinsing the bottles with PGMG chloride solution (control). Water quality was monitored periodically according to organoleptic and microbiological parameters. Similar studies were also carried out using working solutions with different contents of chloride, phosphate and gluconate

PGMG. Glass and PET bottles were used as containers. The obtained research results are summarized in Table 1.

Table 1 ! Concentration!

Salt name: Soluble material, mg/l months 11111712 | 3 | 4 | 51 6 1 7 o ChloradPGMG | 20 PET | 12 | 4 | 0 | 1 0 Control /.:// | -( - - | PET | 16 | 28 | dry | socr. o ChloriadPGME | -:|( 50 | PET | 10 | z | 0 | 0 o Konttol /:/// | -( - 2 - | PET | 18 | 931 | dry | socr. o ChloriadPGMG | forehead | PET HER 21 | 6 | 0 | 1 o Control /.:// | -( - - | PET | 36 | 74 | dry | socr. o ChloridPGME | 150 | PET | 18 | 2 | 0 | 0 o Konttol /:/// | -( - 2 - | PET | 42 | 7106 | dry | socr. o ChloriadPGMG | 200 | PET | 12 | 0 | 0 | 0

Control /.:// | -( - - | PET | 58 | 743 | dry | dry . | compound o PhosphatePPMG | -( (5 | PET | 6 | 2 | 0 | o o Control /.:|/ | -( - 2 - | PET | 14 | 31 | dry | compound o PhosphatePMG | forehead | PET | her Y 1 | 0 | 0

Control /.:.:./" | -:- | PET | 27 | 938 | dried Control /.:// | -( - - | PET | 39 | 56 | dried 34 | 59 | dry | dry

And GluyunatPLM | 150 | PET | 9 | 1 | 0 | 0

0 Control /.:// | -( - - | PET | 29 | 39 | dry | dry

Chloride PGMG sosratmo | 02600 pet) 2 | 2 | 0 | o o Konttol /.:// | -( - 2 - | FRI | 23 | 44 | dry | sun

Chloride PGMG soft | 00 Pet 6 | 2 | 0 | o 0 Control /.:./" | -( - - | PET | 28 | 48 | dry | dry

Chloride PGMG spoenattmo | 0200 pet) 9 | 1 | 6 | o o Konttol /:|:/ | -( - 2 - | FRI | 24 | 41 | Sun. | Sun.

Phosphate PGMG jus | 0 pet 7 | 1 | 9 | o 0 Kovtrol /:|/ | -( - | PET | 21 | 35 | sushr. | sutsr. o ChloriadPGM | 75 - | skl | 8 | 0 | 0 | 0 o Control /-:-// | 2 -( - | skl» | 18 | 51 | dry | dry. o PhosphatPGMG | (| forehead | glass | b | 1 | 0 | 0 0 Kovtrol /-/-/ | -:(K - 2 sh-- | glass | 23 | 39 | dry | dry . o GlukyonatPLMG | 1007 | glass | 6 | 1 | 0 | 0

Control /.:./ | ///// - 7 | glass | 16 | 28 | dry | socr.

Note: 1. The standard for the number of microorganisms is no more than 100 CFU in 1 ml of water. 2. The number of Escherichia coli bacteria in all experiments was lower than that of CFU in water.

Example 2

An experiment similar to the previous one was carried out on an automatic bottling line of Rosinka-Yabluko non-alcoholic drink into PET bottles with a capacity of Tl. The results of the study are summarized in Table 2.

Table 2 ! Concentration!

OO Zh ep Tennoi in GE. bottles per day s, t, solution, mg/l h months months 11111111 2171113 14 15 | 6 | 7 o ChloriadPGMO | 50 | PET | 74 | 6 | 0 1 t 1111 Kontvol /-/-:. / | -(- | PET | 19 | 933 | sutsr. | sutsr. o ChloriadPGME | 200 | pet | her 0 | 0 1 0 111 Control /.:|/ | // | -(- | PET | 18 | 34 | sutsshr .

Chloride PGMG Phosphate ether sang | 710190 1111 Control /.:| // | -( - | PET | 25 | 46 | glass | glass | 28 | 43 | glass | 8 | 1 | 0 | 0 1110 Control///// . o GluyunatPLMO | 100 | skll | 7 | 1 | 0 | 0 (11 Kontvol /:|/ | /// || -(xB - | skl» | 23 | 40 | sotsr. | sotsr.

Note: 1. The standard for the number of microorganisms is no more than 100 CFU in 1 ml of drink. 2. The number of Escherichia coli bacteria in all experiments was lower than CFU of the drink.

The given data prove that regardless of the salt forms of PGMG and the concentration of PGMG salts in the working solution, the quality of water and drink when they are stored in bottles treated in the above way is much higher than in the absence of such treatment. It should be noted that even in the case of pre-treatment of bottles with such active disinfectants as chlorine, hydrogen peroxide, ozone, UV rays, the quality of products was significantly lower than in the case of treatment of bottles with working solutions of PGMG salts before bottling. This is quite natural, since in the first case, disinfectants do not have a prolonged disinfecting effect, and under these conditions, there is no prevention of microbiological contamination of liquid products after they are sealed.

Example C

After the bottle-washing machine, glass bottles with a capacity of 0.5 liters are filled with a solution containing 250 mg/l of PGMG chloride. After 1-22 hours, the solution is drained, the bottles are blown with hot sterile air to remove the remains of the disinfectant solution, they are placed on a conveyor, which they use to enter the bottling and capping machine. After filling with light filtered unpasteurized beer, 50 beer bottles pre-treated with the specified biocidal polymer solution and 10 beer bottles without treatment (control) are left for storage to determine the stability of the drink according to the GOST 12790-81 method in accordance with DSTU 3888-99.

Similar to example C, studies were conducted with different concentrations of chloride, phosphate, and gluconate

PGMG in working solutions. Light, unpasteurized, and flow-pasteurized beer was used in the tests. Beer was bottled in glass, PET bottles and tin cans. The results of the conducted research are shown in Table 3.

Table C

Concentration

Name of salt PGMG salt in Material Brand broblenium in not Requirements PGMG solution, beer containers in oroleniy | broken | DSTU 3888- mg/l tari tari 99 11111111 213 | 4 | 5 1 6 1 7

Phosphate PGMG ptesetmo 911111

PGMG chloride

Gluconate PGMG 11111112 | 3 1 4 1 5 | 6 1 7 o ChloridePGMO | 125 | glass / unpasteurized. | 22 | 6 | 7

PhosphatPGMI | 150 glass | unpasteurized | 27 | 8 | 7 op | the whole | the same | | 8017 pteatmyu | 5y 1 se | hedgehog| 20080107

KhporidPGMO | 200 PET | unpasteurized | 31 | 8 | 7 o ChloridePGMO | 250 | PET / unpasteurized. | 36 | 8 | 7

As can be seen from the above data, the stability of filtered unpasteurized beer in bottles not previously treated with a biocidal polymer solution was 6-8 days. At the same time, pre-treatment of bottles with PGMG salt solutions made it possible to increase the stability of unpasteurized beer up to 28-36 days. In the case of treatment of bottles with a solution of PGMG salts, the stability of beer pasteurized in the stream increased by 1.9-2.9 times, even considering the fact that the experiment was stopped after 90 days.

Accumulation of PGMG salts on the inner surface of packages and the absence of their transition into food products during the entire period of their storage was also confirmed experimentally.

For this purpose, artesian water with a PGMG chloride concentration of 0.3 mg/l, 0.5 mg/l and 1.0 mg/l was poured into PET bottles with a capacity of 2 l, glass bottles and TETRAPAK packaging with a capacity of 0.5 l. The content of PGMG chloride in water was monitored periodically according to the MVV 081/36-17-98 method. The obtained data are shown in Table 4.

Table 4 hours hours 72 hours months

777777171717171705 юЙ77777р7рюрюрюрдрДДИДИД 171006 | did not find | did not find | did not find | did not find 777777717171717171717171717105 legal | about | oh | 0.06 | did not find | did not find

As can be seen from the above data, the concentration of PGMG chloride in the solution decreased due to its accumulation on the inner surface of the packages, since PGMG compounds are chemically very stable, do not decompose in aqueous solutions, and the concentration of PGMG salts in them does not change for a long time | see, for example,

O.Yu.Kuznetsov, N.I.Danilina Cleaning and disinfection of water with bactericidal polyelectrolyte.

Water supply and sanitary technology, 2000, Me10, p.8). Even with long-term storage of hermetically sealed water, no inflow of PGMG chloride from the surface of the packages into the water was observed. Similar results were also obtained when using phosphate and gluconate PGMG.

In addition, qualitative analyzes confirmed the presence of PGMG salts on the inner surface of PET and glass bottles and TETRAPACK packaging, even after rinsing them three times with desalted water.

It is also worth noting that at low concentrations of PGMG salts in working solutions (0.3-1.0mg/l), the process of forming a biocidal layer on the surface of the container is slow. On the bottling lines of mineral drinking water, beer, juices, and soft drinks, the time for processing containers with a working solution of PGMG salts is measured in seconds. We experimentally established that for the accumulation of the necessary amount of PGMG salts on the inner surface of the container in such a short time, the concentration of PGMG salts in the range from 20 to 100 Ωg/l is effective. Under such conditions, there is a guarantee of the absence of PGMG salts in drinks (table 5).

Table 5

Pove chloride concentration 17111112 | with | 4 | 5 1 6 | 7 77115077 | 07 | ol | 006 | did not find | out of nowhere | did not find

From the data in Table 5, it can be seen that at a concentration of 10-100 mg/l of PGMG chloride in working solutions after three hours, at a concentration not higher than 150 mg/l after 24 hours, and at a concentration not higher than 200 mg/l after 72 hours in drinking water, practically PGMG chloride is missing. When using PGMG phosphate and gluconate solutions for rinsing bottles, results similar to those in Table 5 were obtained. It should also be noted that when uncorking bottles previously treated with a solution of PGMG salts, water did not become infected for 16-18 days, and beer did not become infected for 2 days, which is also is proof of the biocidal effect of PGMG salts accumulated on the inner surface of the bottles, since they are absent in the drink itself, as was shown.

Claims (12)

1. The method of processing packaging or packaging blanks for storing food products, preferably liquid, which differs in that the inner surface of the packaging or packaging blanks is treated with a diluted aqueous solution of at least one biocidal polymer with a concentration of 20-1000 mg/l before its use. 2. The method according to claim 1, which differs in that a guanidine-containing polymer is used as a biocidal polymer. C. The method according to claim 2, which differs in that polyhexamethyleneguanidine and/or its salts are used as a guanidine-containing polymer. 4. The method according to claim 3, which differs in that the salts of polyhexamethyleneguanidine are chloride or phosphate, or gluconate of polyhexamethyleneguanidine or their mixtures. 5. Packaging or preparation of packaging for storing food products, preferably liquid, which is characterized by the fact that its inner surface contains a layer of at least one biocidal polymer obtained by the method according to claim 1. 6. Packaging or packaging preparation according to claim 5, which differs in that a guanidine-containing polymer is used as a biocidal polymer. 7. Packaging or preparation of packaging according to point b, which differs in that polyhexamethyleneguanidine and/or its salts are used as a guanidine-containing polymer. 8. Packaging or preparation of packaging according to claim 7, which is characterized by the fact that polyhexamethyleneguanidine salts are chloride or phosphate, or gluconate of polyhexamethyleneguanidine or their mixtures. 9. Packaging or preparation of packaging according to any of claims 5-8, which is characterized by the fact that the treatment of the inner surface of the packaging with a working solution is carried out by injection and/or rinsing, and/or its filling with subsequent emptying, and/or the specified injection and by necessary, followed by removal of the excess solution by vacuuming the package and/or blowing it with sterile air and/or carbon dioxide, or another inert gas or their mixture. 10. Packaging or preparation of packaging according to any of claims 5-9, which is characterized by the fact that the food product is drinking water or a soft drink, or juice, or beer, and the packaging is a container made of glass or food synthetic materials, or tin. 11. Packaging or preparation of packaging according to claim 10, which differs in that the food product is beer, and the packaging is a glass or tin or PET bottle, and the concentration of the working solution of polyhexamethyleneguanidine chloride or phosphate, or gluconate or their mixture is preferably 100- 500 mg/l. 12. Packaging or preparation of packaging according to claim 10, which differs in that the food product is drinking water, and the packaging is a glass or PET bottle, and the concentration of the working solution of polyhexamethyleneguanidine chloride or phosphate, or gluconate or their mixture is preferably 50-200 mg / l.