w w w . i s i f o o d p r o t e c t i o n . c o m
FOOD PROTECTION- alternative methods for food preservation
Anne Elsser-GravesenGrenå, 06.05.2014
CENTRE OF EXPERTISE FOR FOOD MICROBIOLOGY
„Alternative methods to ensure the microbial safety and durability of foods”
FOOD PROTECTION
WHY?
WHAT?
HOW?
„Changes in product formulation may challenge microbial safety or durability”
WHY „Food Protection“ ?
Changes relating to “no/low” trends
Changes relating to novel product types
New types or combinations of raw material
More cost-effective formulation
„Changes in processing and storage conditions may have a critical impact”
WHY „Food Protection“ ?
Minimal processing – “all natural”
“Preservative-free” claims
Convenience products
Freeze-storage chill-storage shelf-stable…
Need for non-E-preservativesto ensure the microbial safetyand shelf-life of food products oftoday and of tomorrow
WHY „Food Protection“ ?
…diverse and complex
„Need for non-E-preservatives to ensure the microbial safety and shelf-life of food products of today and of tomorrow”
HOW „Food Protection“ ?
Biopreservation, incl. fermentation
Phyto antimicrobials: plant extracts and essential oils
Smoke condensates
„There are many other optionsthan the traditional uses of fermentation forcreating innovative, stable products”
FERMENTATION
Fermentation is a classical food processing technology
- but hardly utilised in e.g. seafood and non-animal products
Advantages of fermentation include:
enhance microbial stability
create novel taste / texture
enhance nutritional value, particularly protein bioavailability
utilise by-products, maintain in value chain
EU-Project FishFermPlus
FERMENTATION - example
salmonmince
blue marlincuts
Fermentation
Fermentation
Improvement ofsafetystorage stabilitytaste
fish spread restructured
products
restructured products
The EU-funded project „FishFermPlus“ increases sustainability, resource efficiency, and profitability of fish production by using innovative fermentation approaches.
„The industrial use of food-grade microorganisms or their metabolites for controlling the microbial flora in foods”
Biopreservation
Fermentation was originally a preservation process
Development of starter cultures has focussed on other properties
Biopreservation is creating an industrial option of the original purpose
Biopreservation is control by exploiting microbial ecosystems
Biopreservation
Ref.: Elsser-Gravesen & Elsser-Gravesen 2013
microorganisms as „minifactories“
A
B
Biopreservation
Protective cultures (examples of commercially
available products)
Function Microorganisms Application Supplier
Antilisterial due to bacteriocin production(IIa)
Lactobacilli (Lb. sakei, Lb. curvatus, Lb. plantarum u.a.)
Lb. plantarum
Fermented meat products
Red smear cheese
Chr. Hansen (DK)
DuPont (US)
Anticlostridial due tonisin production
Lc. lactis Cheese: against late blowing
CSK (NL)
Inhibition of spoilage bacteria
Leuc. carnosum Biopreservation ofvacuum- / MAP –packed meat products
Chr. Hansen (DK)
Inhibition of yeasts and moulds
Lactobacilli and Propionibacteria
Dairy products (yogurt, sour cream, fresh cheese, Quark)
DuPont (US)SACCO (I)BioProx (Fr)Chr. Hansen (DK)
Depletion of oxygen BACTOFERM Rubis Packaged meat products
Chr. Hansen (DK)
A
Biopreservation
Protective cultures:A
1,E+00
1,E+02
1,E+04
1,E+06
1,E+08
0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40
ripening days
Antilisterial effect of bacteriocin-producing cultures in red-smear cheese REF: Melanie Lössner, PhD Dissertation, 2000
Biopreservation
Protective cultures:A
Antifungal protective cultures for preventing mould spoilage in yoghurt
Biopreservation
Protective cultures:A
Challenge studies conductedaccording to SANCO/1628/2008
Test model system: Smoked salmon, sliced,vacuum-packed
Indicator strains: L. monocytogenes ISI 20: food isolate L. monocytogenes ISI 21: food isolate L. monocytogenes ISI 22: food isolate L. monocytogenes ISI 26: clinical isolate, ATCC 7644
Storage at 7°C [days]
1,E+01
1,E+02
1,E+03
1,E+04
1,E+05
1,E+06
0 5 10 15 20
without protective culture
Median: 0.16 log increase
Listeria[cfu/cm2]
„The foe of my enemyis my friend”
Biopreservation
Bacteriophages are highly specific “bacteria-eaters”
Phages are highly abundant in nature, 10 x more than bacteria
Phages play an important role in the balance of microbialecosystems
B Bacteriophages
Biopreservation
B
Biopreservation using bacteriophages:
The way to exploitthe useful bacteriophages
2 3
SELECTION
FERMENTATION
1
PURIFICATION
4
APPLICATION
Biopreservation
B
Biopreservation using bacteriophages:
Challenge studies on raw pork
Salmonella pool Salmonella Typhimurium ISI166Salmonella Typhimurium ISI167Salmonella Enteritidis ISI168Salmonella Infantis ISI170Salmonella Derby ISI173
100Salmonella/cm2
1000Salmonella/cm2
Sample Salmonella levelafter 24 h (at +7°)
A: without phages 1.100 CFU /cm2
B: without phages 1.000 CFU/cm2
C: without phages 1.150 CFU/cm2
A: with phages < 10 CFU/cm2
B: with phages Not detected in 25g
C: with phages Not detected in 25g
Sample Salmonella levelafter 24 h (at +7°)
A: without phages 88 CFU /cm2
B: without phages 110 CFU/cm2
C: without phages 82 CFU/cm2
A: with phages Not detected in 25g
B: with phages Not detected in 25g
C: with phages Not detected in 25g
What is the situation –what are the options?
Biopreservation
Bacteriophages are relatively new as commercial products
Use of phage cocktails against gram-negative pathogens (Salmonella,Campylobacter) is particularly relevant
Applications possible both in primary production and in food
Efficacy needs to be documented
Use as processing aid is the most straight-forward
B Bacteriophages
Caryophyllene oxideNootkatone
SpathulenolValencene
Limonene
Geranial
p-Cymene
1,8-Cineole
TerpinoleneLinalool
n-Nonanal
cis-Limonene oxide
Citronellal
Cryptone Citronellol
SabineneThymol
Carvacrol
Bergamotene
Bisabolool
Cadinene
PH
YT
OA
NT
IMIC
RO
BIA
LS
Plants represent anabundant source ofpotent antimicrobialsof varying specificity
Plants are traditionally used in foods as spices
Effects relating to microbiology are part of the history
Today, a vast selection isavailable on the market
Product formats include both powders and liquids
The use as multi-functional ingredients in foods is marginally exploited
Phyto antimicrobials
Campylobacter: Challenge test on poultry products
1,0E+02
1,0E+03
1,0E+04
1,0E+05
1,0E+06
Ref D 0 Ref BS-250 BS-500 BS-1000
Cam
pyl
ob
acte
r (L
OG
10
cfu
/sam
ple
)
Phyto antimicrobials
Campylobacter: Challenge test on poultry products
0,0
0,2
0,4
0,6
0,8
1,0
1,2
1,4
250 500 750 1000 1250
LOG
10 r
edu
ctio
n
Dosage [ppm]
Phyto antimicrobials
Moulds: Challenge test on hummus
Indicator strain: Mucor plumbeus ISI 89
without Extract250 ppm Extract
500 ppm Extract
Phyto antimicrobials
Shelf-life of MAP-packed emulsion-type sausages(total cell counts)
1,0E+02
1,0E+03
1,0E+04
1,0E+05
1,0E+06
1,0E+07
1,0E+08
14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49
10 days
Development of antifungal smoke condensates
Smoke condensates
Smoking was also traditionally a preservationtechnology
The effect was combinatory, i.e. hurdle technology
Commercial products vary considerably in theirantimicrobial efficacy
Combined products can be highly efficient
Development of antifungal smoke condensates
Smoke condensates
Debaryomyceshansenii ISI 135
Penicilliumnalgiovense ISI 63
Eurotium chevalieriISI 331
Schimmel-“Spot“
Smoke condensates
Test system: Smoked salmon, industrial application*
* Contamination of the final product in L2-laboratories after smoking in industrial facilities. Storage time [days]
Development of antilisterial smoke condensates
„What is the situation –what are the options?”
Smoke condensates
Smoke condensates are relatively new as multi-functional products
Methods for application include smoking, dipping and spraying
Application as aerosol is labelled as smoke
Application by dipping or smoking is labelled as aroma
Smoke condensates constitute an efficient carrier for even distribution
„Need for non-E-preservatives to ensure the microbial safety and shelf-life of food products of today and of tomorrow”
HOW „Food Protection“ ?
Biopreservation, incl. fermentation
Phyto antimicrobials: plant extracts and essential oils
Smoke condensates
How to exploit the potentials?
„Food protection is basically hurdle technology based on label-friendly components”
HOW „Food Protection“ ?
Multi-factorial solutions provide the benefits of:
being more cost-effective
having broader efficacy (both safety and shelf-life)
reducing side-effects as taste or colour impact
Solutions need to be targeted, optimised and implemented
One option is “detect & protect”
Targeted solution development requires that we know:
a) the product- specific and customer-specific spoilage flora
b) Where the problem microorganisms are in the product/process
Detect & Protect: Example
contaminationwith yeasts & moulds
ISI COMPETENCIES
Expertise on both positive and negative food microbiology
Food fermentation(taste, texture, shelf-life)
Fermentation of fish
Fermentation ofside-stream products
Food spoilage
Food waste
Food poisoningClostridium botulinumSalmonella, VTEC, Listeria monocytogenes
AntimicrobialsPreservation
FOO
D P
RO
TE
CT
ION
FO
RU
M
COME TOGETHER
Regular workshops and training sessions on current topics relating to applied food microbiology and food safety as well as interdisciplinary discussion fora
ACCESS
Access to our labs, the FERMENTARIUM as well as the pilot plant for carrying out microbiological tests (e.g. with pathogenic bacteria or moulds) as individual projects („in-sourcing“), bilateral or collaboration projects
BRIDGING THE GAP & CROSS-LINKINGKnow-how transfer from academia and technology development to the food processing industry
SUPPORT
Direct assistance with all questions and issues relating to food safety and durability
UP TO DATE
Access to a comprehensive database with the latest information on food-borne microorganisms, antimicrobials and preservation technologies as well as further aspects of food microbiology
„We help our customers to produce safe and stable food”
Thank you for your attention
Contact info:
Anne [email protected]. +45 2447 2217