Novel antimicrobials for meat component of bakery products or baby foods
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||antimicrobial, bakery products, baby food|
How does it work?
|Primary objective||New antimicrobials for meat components of bakery products and baby foods are actual of the context bio label foods where traditional chemical components are not acceptable.|
|Working principle|| The working principle depends on the antimicrobial chosen. Probiotic bacteria, organic acids, antibiotics, spices and food flavorings and edible films and coatings enriched by antimicrobial components remain the first choice.
The probiotic microorganism Lactobacillus plantarum  has the capacity to produce lactic acid and other antimicrobial compounds. Thereby, L. plantarum also contributes to the safety of the final products. E.g. lactic acid microorganisms produce acids inhibiting growth of other microorganisms; lower pH limits germination of spores of various spore-forming microorganisms. Second very broad group of antimicrobials is the group of the other organic acids . Organic acids have been of considerable value as food preservatives since they are also food ingredients and often naturally produced by microorganisms. However, limited data on their effects in commercial practice are available, and despite regulatory approval, organic acids are not widely accepted in commercial practice, and in particular in meat decontamination. Broad use of organic acid could result in the emergence of acid-tolerant food-borne pathogens, evolving to overcome the protective barrier of the human gastric stomach.
In  there is the reference on edible Lamiaceae that possess the main properties of spices: food flavoring and preservative. It can act as a) Antioxidant and b) Antimicrobial and biocide.
The antimicrobial properties are connected with application of several essential oils. Main investigations dealt with the protection of food systems such as bakery products, meat and fish, vegetables. Flavoring properties are however still the base of most commercial exploitations, ranging from traditional dried products to frozen herbs, fresh and potted plants.
|Additional effects||Acidification and decrease of microbial contamination.|
|Important process parameters||temperature, composition of organic acids mixture|
|Important product parameters||level of the probiotics concentration, composition of the meat product that enables the growth of probiotic bacteria, antibiotics effectiveness against most frequent pathogenic microorganisms, contact with infected products|
What can it be used for?
|Products||Meat products, meat components of bakery products, baby food containing meat.|
|Operations||Meat product formulation.|
|Solutions for short comings||Effectiveness on present pathogens in meat product.|
What can it NOT be used for?
|Products||Meat products and their combinations that accept probiotic bacteria and let them to growth and produce acids and other components that increase product safety.|
|Operations||Thermal inactivation of meat products causing thermal inactivation of probiotic microorganisms producing the antibacterial organic acids.|
|Other limitations||Sufficient concentrations of probiotic microorganisms, organic acids.|
|Risks or hazards||Low rate of probiotic strain growth in meat product can lead to growth of pathogenic microorganisms. Low effectiveness of organic acids, or antimicrobial components.|
|Maturity||The described technologies are welcomed at bio grade products.|
|Modularity /Implementation||In real systems the combination of described methods can be applied, e.g. application of Lactobacillus plantarum probiotic microorganism combined with lactic acid application on given meat product.|
|Consumer aspects||This is sensitive, country by country specific topic. The consumer should be informed about composition of the meat products.|
|Legal aspects||Specific regulation of given state defines the allowed concentrations of added probiotics or organic acids or antimicrobial additives.|
|Environmental aspects||Not applicable.|
Facilities that might be interesting for you
|Institutes||University of Bologna, VTT Technical Research Centre of Finland, TU München|
|References||  Todorov, S.D., de Melo Franco, B.D.G., Lactobacillus plantarum: Characterization of the species and application in food production, (2010) Food Reviews International, 26 (3), pp. 205-229.
 Theron, M.M., Lues, J.F.R., Organic acids and meat preservation: A review, (2007) Food Reviews International, 23 (2), pp. 141-158.
 D'Antuono, L.F., Elementi, S., Facts and perspectives of edible Lamiaceae: Flavor and health, industrial exploitation, and the consumer, (2006) ActaHorticulturae, 723, pp. 33-50.
 Myllärinen, P., Rantamäki, P., Latva-Koivisto, J., Ahvenainen, R., Minimization of food packaging using active edible coatings. Possibilities and challenges ,(1997) VTT Tiedotteita - ValtionTeknillinenTutkimuskeskus, (1840), pp. X-68.
 Theinsathid, P., Visessanguan, W., Kruenate, J., Kingcha, Y., Keeratipibul, S.,
Antimicrobial Activity of Lauric Arginate-Coated Polylactic Acid Films against Listeria monocytogenes and Salmonella Typhimurium on Cooked Sliced Ham, (2012) Journal of Food Science, 77 (2), pp. M142-M149
temperature, composition of organic acids mixture level of the probiotics concentration, composition of the meat product that enables the growth of probiotic bacteria, antibiotics effectiveness against most frequent pathogenic microorganisms, contact with infected products not applicable 2.2.2 chemical, biological stabilizing not applicable Scopus database, antimicrobials for meat, baby foods WikiSysop :Template:Review document :Template:Review status