In this study the use of biodegradable films containing potassium
sorbate was shown to be an alternative that guaranteed the
microbiological safety of fresh lasagna pastas and avoided the
excessive consumption of food additives. The potassium sorbate
added to the biodegradable films was effective against yeasts and
molds, coliforms at 45 C, S. aureus and B. cereus, as well as reducing
the growth rate of the psychrophils. The shelf life limit for the food
pastas studied was based on the appearance of surface slime produced
by the psychrophilic microorganisms as from a count of
2.0 103 CFU g1. There was a reduction in moisture content of the
pastas containing sorbic acid, proportional to the increase in water
migration to the films. The incorporation of 3 g 100 g1 potassium
sorbate was recommended in the production of the biodegradable
films made from PBAT, rice flour and glycerol used to substitute the
synthetic plastic film in the packing of fresh lasagna pastas by
intercalation, since this concentration was sufficient to adequately
extend the shelf life.