lauric arginate (lae a new preservative for the food...

CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 1

LAURIC ARGINATE (LAE®) A new preservative for the food industry


THE IDEAL FOOD PRESERVATIVE

Broad spectrum of activity (bacteria & fungi) Effective over a wide pH range Easy to use and handle Cost-effective Chemically stable in all food matrices No effect in the organoleptical characteristics of the food product Safe for humans No resistance effect Approved for use by many regulatory bodies world-wide


FOOD PRESERVATIVES: MARKET SITUATION

Organic acids

Safety

Efficacy

LAE®

Salt and spices

Parabens

Sulfites

Benzoic acid and salts

Sorbic acid and salts

Nitrites


LAE® is an innovative and non-toxic food preservative with extremely high antimicrobial

activity Active at low dosage

Minimum impact in food product appearance

Low toxicity

Active against bacteria, yeasts and

moulds

Processing aid in fresh meat: No labelling

required (USA)

LAE® is able to reach alternative 1 (USDA) against Listeria

monocytogenes.

Stable at pHs from 3 to 7 Resists all thermal processes (boiling, UHT, pasteurization)

LAE® : Main Characteristics


NHNH (CH2)10

H2N

NH2

O

CH3

O OCl

+

LAE®: made of natural raw materials

Ethanol: short chain alcohol produced by fermentation of sugars

L-arginine: non-essential aminoacid, present in many food sources: cheese, poultry, seafood, nuts, seeds and cereals.

Lauric acid: present in coconut and palm kernel oil.

http://en.wikipedia.org/wiki/File:Ethanol-2D-skeletal.svg

http://upload.wikimedia.org/wikipedia/commons/f/f4/Arginin_-_Arginine.svg

http://upload.wikimedia.org/wikipedia/commons/7/7f/Lauric_acid.png


Which is the Effect of LAE® on the Microorganisms?

“LAE® is an antimicrobial agent that acts on the cell membranes and the cell cytoplasm. It detains growth of the bacterial population, but in no case cell lysis is observed” © Dr. A. Manresa, Faculty of Pharmacy – Universitat de Barcelona

Staphylococcus aureus ATCC 6538

Control LAE 8 µg/mL

Rodriguez, E.; Seguer, J.; Rocabayera, X.; Manresa, A. (2004) JAM, 96, 903–912.


Bacteria

LAE® : Antimicrobial Activity ( I )

Gram + bacteria MIC (ppm)*

Acyclobacillus acidiphilus DSMZ 14558 8

Bacillus cereus var mycoide

ATCC 11778 32

Clostridium botilinum ATCC 19367 64

Clostridium perfringens ATCC 77454 16

Lactobacillus curvatus ATCC 25601 16

Leuconostoc mesenteroides ATCC 19255 32

Listeria monocytogenes ATCC 15613 34

Micrococcus luteus ATCC 9631 64

Mycobacterium phlei ATCC 41423 2

Staphylococcus aureus ATCC 6538 8

*Microdilution in broth test for bacteria (Manual of Clinical Microbiology, ed P.R. Murray, E.J. Baron, J.J. Jorgensen, M.a.Pfaller, and Yolken R.H., eds 81995) ASM Press, Washington, D.C. Performed at University of Barcelona, Spain


Bacteria

LAE® : Antimicrobial Activity ( II )

Gram - bacteria MIC * (ppm)

Campylobacter jejuni ATCC 29428 8

Citrobacter freundii ATCC 22636 64

Enterobacter aerogenes CECT 689 32

Enterobacter aerogenes ATCC 13048 32

Escherichia coli O157:H7 ATCC 35150 32

Escherichia coli ATCC 8739 32

Klebsiella pneumoniae var pneumoniae

CECT 178 32

Proteus mirabilis CECT 170 170

Pseudomonas aeruginosa ATCC 9027 32

Pseudomonas fluorescens ATCC 13430 32

Salmonella typhimurium ATCC 14028 32

Serratia marcescens CECT 274 32

*Microdilution in broth test for bacteria (Manual of Clinical Microbiology, ed P.R. Murray, E.J. Baron, J.J. Jorgensen, M.a.Pfaller, and Yolken R.H., eds 81995) ASM Press, Washington, D.C. Performed at University of Barcelona, Spain


Moulds and Yeasts

LAE® : Antimicrobial Activity ( III)

Moulds MIC * (ppm)

Aspergillus niger ATCC14604 32

Aureobasidium pullulans ATCC 9348 16

Gliocadium virens ATCC 4645 32

Chaetonium globosum ATCC 6205 16

Penicillium chrysogenum ATCC 9480 128

Penicillium funiculosum CECT 2914 16

Yeasts MIC * (ppm)

Candida albicans ATCC 10231 16

Rhodotorula rubra CECT 1158 16

Sacharomyces cerevisiae ATCC 9763 32

*Microdilution in broth test for antifungal agents (Manual of Clinical Microbiology, ed P.R. Murray, E.J. Baron, J.J. Jorgensen, M.a.Pfaller, and Yolken R.H., eds 81995) ASM Press, Washington, D.C. Performed at University of Barcelona, Spain


LAE®: Toxicology, patents and regulations

PATENTS

TOXICOLOGY

REGULATIONS


Degradation in plasma after administration of a single oral dose of 1.5 mg/kg bw

Toxicological studies: In vivo test in humans

Human plasma. Administration of LAE in vivo

0

50

100

150

200

-100 100 300 500 700 900 1100 1300 1500

LAE

LAS

Arginine

Con

cent

ratio

n (m

g/m

l)

Time (minutes) Fast degradation in plasma


Regulatory status of LAE®: CANADA

Health Canada published (August 18, 2014) the Notice of

modification for the use of LAE in CANADA in various

Standardized and Unstandardized Foods.

• Application of 200 ppm of LAE in meat products (Meat Loaf,

Potted meat, Prepared meat and poultry meat, Preserved meat

and poultry meat.

CANADA


Applications of LAE® in food

MEAT & POULTRY


Applications of LAE® in food MEAT & POULTRY

Non desirable microorganisms in meat

Pathogenic food borne outbreaks

Product withdrawal Brand image

Listeria monocytogenes Salmonella spp

Escherichia coli O154:H7 Staphylococcus aureus

Bacillus cereus Clostridium botulinum

Public health issue

Product spoilage

Lactic acid bacteria Enterobacteria Mould & Yeasts

Pseudomonas spp



Ways of applying LAE®

Mass treatment Surface treatment

Bath dipping

Spraying Directly

Injection


Brine preparation


Brine preparation

Brine injection Tumbling Cooking Cooling Slicing

Re-packaging

25%

75% (1h before finishing)

On whole piece

Inside the plastic bag before closing

On slices

Critical points in a cooked ham preparation

Mass application

Ways of applying LAE®


Dough emulsification


Dough mixing under vacuum

conditions Cooking Cooling Packaging

Application of the product

(last ingredient) Inside the plastic bag

before sealing Or

Spraying before packaging

Critical points in frankfurters preparation

Dough stuffing

How to apply LAE® ?


MIRENAT®-N meat trials fresh chicken breast

Chicken breast

Inoculated chicken breast

Inoculation with cocktail of

three Salmonella spp strains

at 4 log CFU/ml

Sample Cooling

Vacuum packaging Storage (4 ºC)

TEST

Control

Study performed at ABC Research

Immersion in bath ( MIRENAT®-N 10% DI water)


MIRENAT®-N meat trials fresh beef cuts

Fresh beef

Inoculated fresh beef

Inoculation with

three strains of E. coli O157:H7

at 4 log CFU/cm2

Sample Cooling

Vacuum packaging Storage (4 ºC)

TEST

Control


Immersion in bath ( MIRENAT®-N 10% DI water)


MIRENAT®-N meat trials fresh beef cuts


Appearance after 2 days at 15 ºC


MIRENAT®-N meat trials ground beef

Fresh beef

Inoculated fresh beef

Inoculation with

three strains of E. coli O157:H7

at 4 log CFU/cm2

Sample Cooling Vacuum packaging

Storage (4 ºC)

TEST

Control


Immersion in bath

( MIRENAT®-N 10% DI water)

Grinding Grinding

June 2013 CONFIDENTIAL AND PRIVILEGED INFORMATION

Slide 22

MIRENAT® meat trials pork belly

Pork belly


Storage (2 ºC)

TEST

Control

Spray in container 200 mg/kg Lauric arginate

Current shelf life: 21 days Shelf life extension

with Mirenat 100 %-150 %


MIRENAT® meat trials fresh poultry

Fresh poultry


Storage (4 ºC)

TEST

Control

Spray in container 200 mg/kg Lauric arginate

Mesophilic aerobes4ºC

2

3

4

5

6

1 8 15

Days

log

CFU

/g

MirenatControl

Enterobacteriaceae4ºC

2

3

4

1 8 15

Days

log

CFU

/g

MirenatControl

Current shelf life: 7 days Shelf life extension with Mirenat: 40 %

June 2013 CONFIDENTIAL AND PRIVILEGED INFORMATION

Slide 24

MIRENAT®-N meat trials cooked ham

Cured hams (3 pounds)

Inoculation with 5 strains Listeria monocytogenes 7.0 log CFU/ ham

Addition of 30 mg/kg Lauric arginate (8 mL of a 0.5 % solution)

LAE treated Control

Meat Science 71 (2005) 92-99

Listeria monocytogenes in cured ham at 4 ºC

0

1

2

3

4

5

6

7

8

9

1 6 11 16 21 26 31 36

log

CFU

/ham

Control 30 mg/kg Lauric arginate


MIRENAT®-SY/4 meat trials sliced cooked ham (I)

Cooked Ham

Sliced Ham

Sliced under

customer conditions

Spray application of

MIRENAT-SY/4 during slice processing

(final target: 200 ppm)

Control

Storage (4 ºC/8º)

Sample

Speed 270 cuts/min

Empty cuts 0

Surface piece of meat 19 cm * 14 cm

Sliced pieces meat 1

Nº of slices of meat in package

5

Package weight 150g

Slice weight 30 g

Weber 902

Shelf life evaluation (NF V01-003,2004)

(Trial E-9225)


MIRENAT®-N meat trials cooked ham

Cooked ham

(Trial JMR-868)

Brine preparation Brine injection Tumbling Cooking Cooling

25 % 75 % (1h before finishing)


MIRENAT®-N Meat Trials “Calabresa” Sausages

Treated by dipping in a MIRENAT®-N-based bath during 30 seconds.

MIRENAT®-N treated

Storage at 22 ºC without pasteurization

Three months

Control

Storage at 22 ºC without pasteurization

11 days


MIRENAT®-N Meat Trials Roast beef (I)

Storage temperature: 20 ºC

Roast Beef treated by dipping in MIRENAT®-N based bath during 30

seconds.

More than 15 days of protection without

pasteurization


Storage temperature: 3 ºC

MIRENAT®-N Meat Trials Roast beef (II)

More than 60 days of protection without pasteurization


Applications of LAE® in food: Overall view

Lauric arginate:

Broad antimicrobial spectrum

Absence of toxicity

Based on natural compounds

Retards the degradation of the product (shelf life extension )


For further information please contact us:

-

VEDEQSA INC 201 N Forest Ave, Suite 220 Independence, 64050 Missouri, USA Tlf: +1 816 318 5111 Ext 4106 [email protected] www.vedeqsainc.com

mailto:[email protected]

lauric arginate (lae a new preservative for the food...

Documents