lauric arginate (lae a new preservative for the food industry vedeqsa.pdf · a new preservative for...
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CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 1
LAURIC ARGINATE (LAE®) A new preservative for the food industry
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 2
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 3
FOOD PRESERVATIVES: MARKET SITUATION
Organic acids
Safety
Efficacy
LAE®
Salt and spices
Parabens
Sulfites
Benzoic acid and salts
Sorbic acid and salts
Nitrites
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 4
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 5
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.
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 6
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.
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 7
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 8
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 9
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 10
LAE®: Toxicology, patents and regulations
PATENTS
TOXICOLOGY
REGULATIONS
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 11
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 12
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 14
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 15
Applications of LAE® in food MEAT & POULTRY
Ways of applying LAE®
Mass treatment Surface treatment
Bath dipping
Spraying Directly
Injection
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 16
Brine preparation
Applications of LAE® in food MEAT & POULTRY
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®
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 17
Dough emulsification
Applications of LAE® in food MEAT & POULTRY
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® ?
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 18
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)
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 19
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
Study performed at ABC Research
Immersion in bath ( MIRENAT®-N 10% DI water)
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 20
MIRENAT®-N meat trials fresh beef cuts
Study performed at ABC Research
Appearance after 2 days at 15 ºC
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 21
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
Study performed at ABC Research
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
Sample Cooling Vacuum packaging
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 %
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 23
MIRENAT® meat trials fresh poultry
Fresh poultry
Sample Cooling Vacuum packaging
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 25
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)
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 26
MIRENAT®-N meat trials cooked ham
Cooked ham
(Trial JMR-868)
Brine preparation Brine injection Tumbling Cooking Cooling
25 % 75 % (1h before finishing)
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 27
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 28
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
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 29
Storage temperature: 3 ºC
MIRENAT®-N Meat Trials Roast beef (II)
More than 60 days of protection without pasteurization
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 30
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 )
CONFIDENTIAL AND PRIVILEGED INFORMATION Slide 31
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