Text size: A A

The main antimicrobials used in the food and beverage industries are based on the following technologies:

Natural antimicrobials

• live cultures
• fermentates
• bacteriocins
• enzymes
• natural antioxidants
• natural extracts

Acids/salts

• lactate, acetate
• propionate
• benzoate
• sorbate
• ascorbate
• citrate
• phosphates

Chemicals & phenolics

• metasilicates
• silver salts
• ozone
• chlorine dioxide
• cetylpyridinium chloride
• acidified sodium chlorite
• acidified sodium nitrite
• BHA, BHT, TBHQ

Disinfection

• CIP
• steam

Process

• UHT
• ultra high pressure
• hyperbar cold pasteurisation
• post pasteurisation
• irradiation
• packaging/atmospheres (nitrogen, CO2)
• electron beam

We focus on natural, safe and effective antimicrobials and classify our antimicrobials in two categories:

Antimicrobial topical rinses  which are to be applied on the surface of food products:

• TSP (trisodium phosphates) based
• SMS (sodium metasilicates) based

Antimicrobial ingredients which are added to the formula of foodstuff and beverages and eventually sprayed on the surface of food products:

• nisin-based antimicrobials
• natamycin-based antimicrobials
• fermentates
• antimicrobial systems

The antimicrobial efficacy depends on different factors:

• chemical parameters (aw, redox, pH value)
• physical parameters (process and storage temperatures, light)
• environmental conditions (MAP, vacuum)
• food matrix (salt content, substrate composition, competitive flora, intrinsic enzymes)
• food protectants
• genera and species of targeted microorganism

Even so, its functionality can be defined by the type of targeted microorganisms:

• growth control of yeasts and moulds, including mycotoxin producers
• growth control of Gram-positive bacteria, spoilage or pathogens, including spore formers
• growth control of Gram-negative bacteria, spoilage or pathogens

Application areas

Antimicrobials can help in numerous foods and beverages. They act as complementary hurdles to the good manufacturing practices that are prerequisites for their use. Based on our industry knowledge our offer fits market needs.

Solution for/against	Meat	Culinary	Dairy	Bakery	Beverages
Listeria	Processed meats	Deli salads	Dressings  Soft & smear cheeses
Gram-positive pathogens Spore formers	Retorted meats	Egg products	Canned vegetables	Processed cheeses	Bakery specialties
Gram-negative pathogens	Chicken & beef Whole carcasses
Yeasts & moulds spoilage	Processed meats	Dressings & mayonnaise Soups & sauces	Fresh dairy products Cheeses	Breads Pastries Tortillas Fillings	Fruit juices Wines
Gram-positive spoilage	Processed meats	RTE meals Dressings Egg products Soups & sauces	Fresh dairy products Cheeses Desserts	Bakery Fillings	Fruit juices Soft drinks Alcoholic beverages
Gram-negative spoilage	Processed meats	Dressings

    

The key customer and end consumer benefits are:

• food safety improvement by reducing pathogen risk throughout the shelf life of the product
• food preservation, for example shelf life improvement or extension by controlling the growth of spoilage microorganisms and maintaining organoleptic quality throughout the shelf life

Additional benefits for our customers may include:

• more flexibility in product formulation and manufacturing process, for example lower temperature for heat treatment, higher temperature during shelf life and minimal processing technology
• enhancement of organoleptic qualities
• reduction of manufacturing (less sampling for analyses, less wastes, less returns, less recalls) and distribution costs 
• clean or friendly labelling
• brand image improvement 
• geographic market expansion
• high consumer confidence

Regulatory approval

As legislation regarding the use of antimicrobials may vary from country to country, local regulations should always be consulted concerning their status.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.