Antimicrobial competencies

Danisco produces two categories of antimicrobials:

• Antimicrobial topical rinses to treat the surface of poultry and beef carcasses: 
  - AvGard® TSP 
  - AvGard® XP
• Antimicrobial ingredients that can be added to the formula of foodstuff and beverages and sprayed on the surface of food products:
  - nisin-based antimicrobials
  - natamycin-based antimicrobials
  - fermentate-based antimicrobials
  - antimicrobial systems

Antimicrobial topical rinses

Our antimicrobial topical rinses are patented technologies designed to control the growth of Gram-negative pathogens such as Salmonella on whole poultry carcasses and E. coli O157:H7 on beef carcasses. They are based on two alkaline technologies derived from trisodium phosphates (AvGard® TSP) or, more recently, sodium metasilicates (AvGard® XP). Both are effective against Gram-negative bacteria and applied as an on-line spray or immersion. Both can provide OLR (On-Line Reprocessing) advantages in USDA-inspected poultry operations and provide a generally cleaner appearance with no chemical aftertaste.

Expertise
Our experts are all located in the USA. They were the first to develop OLR and retain that momentum. We are the only company with 15 years of experience and alkaline competencies in areas of technical support and engineering.
 
Skills
Our skills include original equipment design, plant footprint analysis and installation, ongoing field engineering support on call, microbiological sampling and equipment auditing on a routine basis, state-of-the-art slaughter pilot plant availability for customers and regulatory support.

We provide extensive knowledge to our customers with regard to the processing of poultry and beef carcasses on a day-to-day basis. We also provide personal audits to optimise the micro-efficacy performance of our antimicrobial topical rinses and the customers' equipment to enable them to meet the most stringent microbiological standards fixed by USDA/FSIS. Our team is on duty 24 hours a day offering troubleshooting to customers at their sites.

Science
Our scientific knowledge includes both the chemistry of our AvGard® systems as well as the microbiology of the pathogens they are designed to kill with extensive research on the micro-efficacy of antimicrobial solutions. Our AvGard® team is backed by other Danisco scientists and laboratories worldwide. We are constantly seeking science-based and tested improvements, not only to our immediate systems and equipment but also to related areas in the process line.

Antimicrobial ingredients

Nisin-based antimicrobials
Nisin is a bacteriocin produced by fermentation of Lactococcus lactis. It is effective against a broad range of Gram-positive bacteria, including Listeria, Bacillus, Clostridium and lactic bacteria. This results in either a killing or growth-inhibitory activity against vegetative cells by targeting the cytoplasmic membrane, or prevention of the outgrowth of heat-resistant spores.

Nisin can be used to extend or maintain shelf life of a wide range of heat-treated or acidic foods, and as part of a multifactorial protective system nisin can reduce or control Gram-positive bacterial pathogens.

We are differentiating our Nisaplin® range by developing added-value and patented nisin types such as heat-stable (Nisaplin® Save), our most recent development, that can better support the heat treatment and give added benefits to our customers.

Natamycin-based antimicrobials
Natamycin is a natural polyene macrolide antifungal produced by fermentation of the bacterium Streptomyces natalensis. It is effective against yeasts and moulds. This results in prevention of fungal growth that can reduce economic losses due to spoilage. It can also improve food safety by protecting against mycotoxin production.

We are differentiating our Natamax® range by developing added-value and patented forms, such as tablets (Natamax® TAB), that bring additional benefits to our customers such as easy to dose, no dustiness and no caking.

Fermentates

Fermentates are cultured milk or dextrose products containing natural metabolites, which can also be used as part of a food protection system to prevent the growth of microorganisms such as Gram-negative and Gram-positive bacteria, yeasts and moulds. They have the benefits of being both ‘clean label’ and natural in some countries. Our MicroGARD™ range can be used in many food applications, where they are approved by local regulations, such as dairy, meat, culinary and bakery products to extend or maintain shelf life.

Antimicrobial systems

Multifactorial systems are often needed to control the growth of pathogens in food. Danisco develops such combinations branded as GUARDIAN™ or NovaGARD™. Our latest patented innovations are specifically designed to kill and control the growth of Listeria monocytogenes in hot dogs and Deli Salads.

Expertise
Our aims are to support our customers by developing natural, safe and effective food protection solutions and to optimise and extend their applications in food.

The main innovation centre for antimicrobial ingredients is based in the United Kingdom. Antimicrobial innovation centres are also placed in the USA, China, Australia and scientists at the Danish innovation centre also contribute to new product development. This enables Danisco to understand and rapidly respond to local requirements. The regional presence also ensures that antimicrobial product development and applications are based on regional market needs.

Our scientists have expertise in:

• microbiology
• biotechnology
• food technology
• process development
• product development
• hurdle technology
• food preservation
• safety issues
• regulatory issues

We use our expertise to:

• develop new food protection solutions
• develop new applications for existing solutions
• advise customers on optimum use of our antimicrobials
• assist in developing new food formulations
• troubleshoot manufacturing plants
• produce technical literature on antimicrobials and their application in food
• support new regulatory submissions

Skills
The main innovation centre in the United Kingdom provides:

• technical customer support
• application development for antimicrobials
• new antimicrobials product development
• process development for antimicrobials

The centre employs 12 scientists. 

Research carried out by the antimicrobials innovation group has led to an increase in the understanding and application range of antimicrobials in food. For example, nisin was mainly used in processed cheese, but the application range has been extended to include bakery products, beverages, dairy products etc.

Members of the antimicrobials innovation group have published research and review papers extensively in scientific journals. Members often give presentations at scientific conferences, universities and research institutes. The group has participated in EU projects and cooperate with universities and research institutes worldwide. Examples include:

• University of Surrey (United Kingdom)
• IFR Norwich (United Kingdom)
• Royal Veterinary and Agricultural University (Denmark)
• INRA (France)
• Agricultural University of Athens (Greece)
• State University of Campinas (Brazil)
• Penn State University (USA)

Science
The innovation group has microbiological, chemical and pilot plant facilities to conduct investigations and analyses necessary for

• application development
• customer support
• product development
• process development

Testing of new applications and products also takes place at the innovation centres in Denmark, USA, China and Australia.

Examples of customer support and new product development include microbiological investigations such as:

• isolation/identification of microorganisms
• antimicrobial sensitivity testing
• microbial growth analysis and quantification
• indicator strain collection for challenge/spectrum testing
• shelf life/microbial analysis of food
• mechanism of activity determination

Examples of analyses include:

• HPLC (nisin, natamycin, organic acids, sugars)
• antimicrobial bioassay methods (plate diffusion, resazurin)
• analysis of water content/activity, pH, sugar, protein, viscosity

The innovation centre has a complete library of nisin and natamycin literature.