Antimicrobials in Meats
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1 Antimicrobials in Meats October 6th 2011, Jerry Erdmann, Manager of Food Protection, Danisco USA, Inc. Outline Hurdle Technology Fermentates Nisin
2 Utilization of Hurdle Technology Hurdle technology is the process of using multiple avenues to enhance shelf stability, safety, and quality of foods. Generally, meant to eliminate or inhibit growth of unwanted microorganisms! Minimize effects on sensory qualities of foods Steps to Success 9 Pathogen 9 Know and / or spoilage control? what you re up against, i.e. the specific organisms. 9 How many are there? If shelf life is a concern, one needs to know how many at the beginning and end of shelf life. 9 Remember there are NO silver bullets for food safety or shelf life extension. 4
3 Factors Influencing Growth FORMULA INGREDIENTS REFRIG STORAGE ph HURDLE TECHNOLOGY MODIFIED ATM. MOISTURE HEAT MICROBIAL INTERACTION 5 How They Work Multiple Hurdles Increasing shelf life Static Moisture ph Temp. Antimicrobials Cidal Time 6
4 Microbial Fermentation lactoperoxidase fatty acids diacetyl acet Acetaldehyde lactic acid acetic and propionic acid Hydrogen peroxide carbon dioxide These substances are naturally occurring antimicrobials which by themselves or in combination are highly effective against spoilage and pathogenic microorganisms. Other Compounds Bacteriocins 7 7 Fermentates Fermentates R-COOH Purification Peptides (Bacteriocins) Metabolite Production R-COO - R-COOH R-COO - R-COOH Organic Acids R-COO - Other Molecules Biomass Production Concentration Protective Cultures 8
5 Mode of Action: Organic Acids Percentage undissociated at ph: Mol wt. pka Acetic acid Propioni c acid Lactic acid Antimicrobial activity : acetic propionic > lactic 9 Mode of Action: Organic Acids OH - OH - OH - Normal Cell State: ΔpH in-out = Molecular Transport Δ in-out = Energy Generation H+ R-COO - OH - OH - R-COOH R-COO - OH - R-COOH Organic Acid Addition: 1. Lipophilic Properties Cellular Membrane Penetration 2. Proton Delivery No ΔpH in-out = Reduced Transport No Δ in-out = No Energy Generation Starvation OH - OH - R-COO - R-COO - OH - R-COO - No Growth = BACTERIOSTATIC FUNCTIONALITY 10
6 Mode of Action: Peptides Cell Wall Binding Cellular Membrane Destabilization Molecular Leakage Cellular Lysis = BACTERICIDAL FUNCTIONALITY No Growth = BACTERIOSTATIC FUNCTIONALITY 11 Performance Data L. mono. in meat Control MG % Hot Dogs Challenge Study Outgrowth over time L. mono hr 24 hr
7 Product Benefits Meat Applications Appeals to label conscious consumers with declaration as cultured dextrose No allergens so customer base is larger Replaces organic acids in cooked sausages Dry format for ease of handling and no disposal issues with drums Provides a clean flavor like hot dogs tasted before organic acids increases likelihood of repeat business Permitted in all food at GMP levels unless precluded by identity standards 13 Nisin A Natural Bacteriocin Used in Food 1953: First commercial nisin preparation Nisaplin 1969: joint FAO/WHO expert committee recognized nisin as a safe and legal food additive -Authorized as a food additive in > 50 countries worldwide. -GRAS status -Nisin is not currently approved in Canada but Danisco is working to get approval Nisin is used as a preservative because: It is non toxic The producer strain is regarded as safe (food-grade) Degraded immediately during digestion More heat stable at low ph
8 Nisin Mode of Action Against the Cytoplasmic Membrane Nisin ( ) binds to the carbohydrate moiety of the cell wall precursor lipid II ( ), using it as a docking molecule prior to pore formation. Diagram of cell membrane showing phospholipid bilayer ( ) G M N nisin C pore formation G N N M G M C C Derived from Wiedemann et al J Biol Chem 276: Nisin: Mode of Action Against Bacterial Spores Inhibition of pre-emergent swelling of spores Nisin Germination Swelling Shedding of spore wall Outgrowth of vegetative cell Cell division
9 Nisin Efficacy Nisin can be either bactericidal or bacteriostatic against vegetative cells Vegetative cells in the energized state are more easily killed than quiescent cells, thus bactericidal effects are more pronounced in optimum condition Works in a concentration dependent fashion. High cell/spore loads require more nisin. Inhibition is best achieved in a multi-preservation system at nonoptimum conditions How to Make the Most of Nisin.or Any of the Antimicrobials + Physical treatments: heat, low temperature shock, HHP, PEF, CO 2. Chelators/permeabilisers: EDTA, citrate etc Organic acids: lactate, diacetate etc. Fatty acid derivatives: monolaurin, sucrose fatty acid esters Plant extracts: essential oils, allicin, rosemary extracts Protection of nisin in the food and during processing 18
10 Nisin + Rosemary Extract DANISCO has discovered an antimicrobial synergy between nisin and the phenolic diterpenes carnosol and carnosolic acids in extracts of rosemary. This synergy, which has been demonstrated in a range of RTE foods, enhances nisin s cidal and static activity against Listeria monocytogenes, and nisin s control of Bacillus spore outgrowth. The new products NovaGARD LM 100 are based on this synergy. 19 Cooked Sausages Fig. 1. Listeria monocytogenesoutgrowth in Frankfurters Control NovaGARD LM % 6.5 CFU/g Log 10 C ~1.5 log Storage Time at 45 Degrees F 20
11 Cured Meats Fig. 2. Listeria monocytogenesoutgrowth in 60% Extended Ham (containing carrageenan) Control NovaGARD LM % 6.5 Log10 CFU/g >1.5 log Storage Time at 45 Degrees F 21 Questions. Page 22
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