1. Anti-microbial Technologies

2. The d2p Family – Designed to Protect
Anti-microbial
Anti-bacterial
Odour Adsorber
Insecticide
Anti-fouling
Flame Retardant

3. The Anti-microbial Family Food/ Non Food Anti-bacterial
Partial and Non Food
Food/ Non Food Anti-bacterial
Food Appli-cations

4. Fields of Application Preventing Microbial Growth in Plastics and
Rubber
Post Harvest
Fruit and Flower
Treatment
Anti-fouling
Surface protection
(paint, coatings, varnish, inks and silicone)

5. Microorganisms & Anti-microbials
Bacteria
Fungi
Moulds,
Mildew
Yeasts
Algae
Anti-microbials are substances capable of destroying or inhibiting the growth of microorganisms

6. Symphony’s Anti-microbial Technology
Formulations strictly based on food contact approved active ingredients. In compliance with US and European food regulations.
Our formulations are available in form of masterbatches, compounds or fine powder additives.
Masterbatch and compound formulations are available for all types of polymeric resins: PE, PP, PS, PVC, PA (nylon), PC, ABS, SAN and liquid polymer solutions.

7. REGULATIONS EU
EU Regulation No. 450/ Relative on active and intelligent food contact materials and articles
EU No. 1935/ Materials and articles which come into contact with foodstuffs
EC No. 1333/2004 – Food additives (food additives, foodstuffs, consumer protection)
Regulation EU No. 1129/2011 – It establishes an EU list of food additives
EU No. 10/2011 and amendments - The rules for plastic materials and articles in contact with food.
EU Directive 2000/13/EC - Labelling, presentation and advertising of foodstuffs
Regulations in 40 CFR Exemptions for pesticides of a character not requiring FIFRA (Federal Insecticide, Fungicide and Rodenticide Act) regulation
TITLE 21- FDA, Part SUBSTANCES GENERALLY RECOGNIZED AS SAFE (GRAS)
TITLE 21- FDA, Part DIRECT FOOD SUBSTANCES AFFIRMED AS GRAS
21 CFR of FDA Regulation - reserved for rules of the Food and Drug Administration US

8. Process and Performance
Food Formulations
Prevent the growth of bacteria, fungi (moulds, yeasts) or other microorganisms
MECHANISM: a combination of physical, physical/chemical and biochemical mechanisms
AM action, influence and disturb the microbe cell: DNA, protein synthesis, enzyme activity, cell membrane, cell wall, the transport mechanism of nutrients
The AMs also may inhibit undesirable chemical changes ( such as the oxidation of fats = rancidity)
Reduce the risk of foodborne infections, decrease microbial spoilage, preserve fresh attributes and nutritional quality (taste, odour, colour, texture)
Suitable food applications are in bread and tortillas, pastry, cookies, snacks, dairy, cheese, meat and processed meats, fruit storage and transportation
Complete continuous contact between the food and the packing is not required for efficacy

9. Applications Bakery: bread, tortillas, cookies, pastries and snacks
Dairy: milk and cheeses
Fruit and vegetables
Meat and processed meats
Nuts

10. Anti-Microbial Bread and Tortilla Study

11. Bread shelf life trials
Tesco Bread Description
White
No Preservatives
Shelf life – 1 day
Baked in store
Pre cut
The bread slices were sealed into films made with the material(s) under evaluation. The test was performed with 4 replicates of each formulation and control.
The slices were then left on a holding rack. The temperature and humidity were monitored. The temperature range observed was 20.0°C to 21.3°C (ambient) and the humidity level was observed to be constant at 20% (air conditioning ambient conditions).
The samples were examined and photographed every 24 hours.

12. d2p 2 AM Bread slices prior to exposure
Control
Replicate 1-4
d2p 2 AM
Replicate 1-4

13. After 5 days … Fungal Growth
After 5 days exposure the control samples began to show visible mould.
At this point no mould was observable on any of the four treated replicates.
Fungal Growth

14. After 9 days … Fungal Growth
After 9 days all four control samples had visible mould
The four treated replicates still showed NO visible mould
Fungal Growth
Life extension (beyond control) – 4 days

15. After 18 and 19 days … Fungal Growth
After day 11, all controls samples were thrown away due to potentially presenting a health hazard due to sporulation of mould into the room
After 18 days mould was observed on one of the treated replicates, after 19 days mould was observed on a second replicate.
This gives an increase in shelf life beyond the control of 13 to 14 days.
At this point (19 days) two of the d2p replicates were still free of visible mould
Comparatively the control samples show more mould coverage
Fungal Growth
Life extension (beyond control) – 13 days
Life extension (beyond control) – 14 days