Anti-microbial Technologies

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

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

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)

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

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.

REGULATIONS EU EU Regulation No. 450/2009 - Relative on active and intelligent food contact materials and articles EU No. 1935/2004 - 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 152.25 - Exemptions for pesticides of a character not requiring FIFRA (Federal Insecticide, Fungicide and Rodenticide Act) regulation TITLE 21- FDA, Part 182 - SUBSTANCES GENERALLY RECOGNIZED AS SAFE (GRAS) TITLE 21- FDA, Part 184 - DIRECT FOOD SUBSTANCES AFFIRMED AS GRAS 21 CFR of FDA Regulation - reserved for rules of the Food and Drug Administration US

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

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

Anti-Microbial Bread and Tortilla Study

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.

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

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

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

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