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Novel antimicrobials for meat component of bakery products or baby foods

Identification

Key words antimicrobial, bakery products, baby food
Latest version 2012/01/31
Completed by FRIP

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 [1] 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 [2]. 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 [3] 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.
Other important method of protection of meat products against microorganisms is using of edible films and coatings [4]. Antimicrobials can be added to edible films to retard the growth of yeasts, molds and bacteria; antioxidants or ingredients that prevent color changes can also be added. Films can be coated on food but they can also exist as continuous layers between compartments of the same food product. Similar technology is described in [5]. A novel type of environmentally friendly packaging with antibacterial activity was developed from lauric arginate (LAE)-coating of polylactic acid (PLA) films after surface activation using a corona discharge. The antibacterial activity of the LAE/PLA films against Listeria monocytogenes and Salmonella enterica Serovar Typhimurium (S. Typhimurium) was confirmed by a qualitative modified agar diffusion assay and quantitative JIS Z 2801:2000 method. Using the LAE/PLA film as a food-contact antimicrobial packaging for cooked cured ham, as a model system, suggested a potential application to inhibit L. monocytogenes and S. Typhimurium on ham with a 0.07% (w/w) LAE coating on the PLA when high transparency is required, as evidenced from the 2 to 3 log CFU/tested film lower pathogen growth after 7 d storage.

Images
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.

Implementation

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.

Further Information

Institutes University of Bologna, VTT Technical Research Centre of Finland, TU München
Companies Danone
References [1] 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.

[2] Theron, M.M., Lues, J.F.R., Organic acids and meat preservation: A review, (2007) Food Reviews International, 23 (2), pp. 141-158.

[3] 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.

[4] 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.

[5] 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



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Created by Milan123 on 6 April 2012, at 13:16