danisco a/s food protection symposium sao paulo, brazil june 2005 natural food safety in the dairy...

Danisco A/S

FOOD PROTECTION FOOD PROTECTION SYMPOSIUM SYMPOSIUM

SAO PAULO, BRAZILSAO PAULO, BRAZILJUNE 2005JUNE 2005

Natural Food Safety in the DAIRY WORLD

Steffen ThunApplication TechnologistDairy Applications, Germany

HOLDBACHOLDBAC™™

NATAMAXNATAMAX®®

MicroGARDMicroGARD™™

NISAPLINNISAPLIN®®

Danisco A/S


Food preservationFood preservation

Organoleptic quality maintenance of food product throughout

its shelf life

Food safetyFood safety

Reduction of the risk of pathogens in food product throughout

its shelf life

Food protection

Danisco A/S

400Dairy Spreads, Cheese Fillings

300Flavoured Milks

Natural/processedCheese

100Cottage Cheese

YoghurtSour Cream

MicroGARD™100, 300, 400

Fermentation Metabolites CMP

510Dairy Spreads

Flavoured Milks

200Cottage Cheese

YoghurtSour Cream

MicroGARD™200, 510

Fermentation Metabolites CSP

MicroGARD™Fermentates

Gram-neg.& Gram-pos. spoilageYeasts & Moulds

NATAMAX®additionally

Yoghurt, Sour CreamCottage Cheese etc.

Salt & SFShredded cheeseCheese Coating

NATAMAX®Standard, Salt , SF

Natamycin

NISAPLIN®Cheese

Neutral Dairy ProductsDirect acidified MP

NISAPLIN®

Nisin

NATAMAX®Natural Antimicrobial

Yeasts & Moulds

YM-CYoghurt, Fresh Cheese

Sour CreamCottage cheese etc.

YM-BYoghurt, Fresh Cheese

Sour creamCottage Cheese etc.

YM-B, YM-CLactic bacteria & Propionibacteria

LCSalt brine

Semi-hard/White Cheeses

ListeriaSoft, blue, semi-hard cheeses

HOLDBAC™ Listeria, LC

Lactic bacteria

HOLDBAC™Protective CulturesYeasts & Moulds

Listeria, Heterofermentative Lactobacilli

Food Protection Solutions in Dairy Applicationsoffered by DANISCO


NISAPLIN®Natural Antimicrobial

Gram-positive Bacteria

HOLDBAC™

NISAPLIN® Milk FreeAll applications

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HOLDBAC™ YM Protective Cultures

against

Yeasts and Moulds


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HOLDBAC™ – food safety goes live

QMSQMS GMPGMP

HACCP-HACCP-ConceptConcept

Bio

Bio Preservation

Preservation

Bio Bio PreservationPreservation

Bio

Bio

Pre

serv

atio

n

Pre

serv

atio

n

Danisco A/S

Micro-organisms„„ProtectiveProtective CulturesCultures““

FoodFood• final products• pre-stages • or raw material

• Inhibition of foodInhibition of foodpathogenic micro-pathogenic micro-organismsorganisms

• growth control• prevention of toxin- formation• reduction of pathogens

and/or

• Shelf life Shelf life extensionextension based on targeted inhibition of specific spoilage micro-organisms

HOLDBAC™ – food safety goes live

Danisco A/S

HOLDBAC™ - What makes them anti-microbial?

Anti-microbial metabolites

• Organic acids• lactic acid• acetic acid• propionic acid…

• Hydrogen peroxide

• Carbon dioxide

• Lacto peroxide

• Fatty acids

• Diacetyl

• Acetaldehyde

• Reuterin• Other compounds of

low molecular mass

• Bacteriocins

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HOLDBAC™ - more than anti-microbial metabolites!

anti-microbial metabolites

competitive exclusion

effects

further, so far unknown

effects

(e.g. quorum sensing)

Inhibition of undesiredmicro-organisms bycompeting for nutrients, oxygen, etc.

==

++

++

Inhibition of food pathogenic and food spoilage micro-organisms

Danisco A/S

HOLDBAC™ cultures - a natural way

Safer food ==

Bio preservation by protective cultures:

Label friendly – It´s a „culture“ and not a food preservative

==

Positive image of „biopreservation“- „natural“

==

Danisco A/S

Protective Cultures - categories

PROTECTIVEPROTECTIVECULTURECULTURE

STARTERSTARTERCULTURECULTURE

Starter Cultures

Adjunct-Cultures

Multi-functional Cultures

Non-fermentingProtective Cultures

fermentation processes:Changes of

taste, flavour andtexture

no influence onsensory

characteristics

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Protective cultures - are safe

generally recognised as safe (GRAS)

Protective cultures are:

there is no indication of a health risk of this bacterial group

the use of lactic acid bacteria in biological preservation might even contribute to the health benefits of a product *)

• Lactic acid bacteria Lactobacillus sp. Lactococcus sp.

• Propionibacteria

**) ) Holzapfel et al., 1995, Int. J. Food Microbiol. 78: 119-131

Danisco A/S

HOLDBACHOLDBAC™™

HOLDBAC™ Cultures - 4 steps from our lab to our customers

• STEP 1:

Isolation

Selection

Screening

• STEP 2:

Process- Development

Up-ScalingDown-Stream-Processing

• STEP 3:

Application

Application tests in food modelsystems

• STEP 4:

Challenge tests

Tailor made

„friendly label“

HOLDBAC™

applications

in food & feed

Danisco A/S

Food Model Systems

PreparationFermentation /

Ripening StoragePack-aging

Continuous Monitoring:• Behaviour of indicator strains

(growth – inhibition)

• Influence of the Food Protectants on technological and organoleptic properties in real food matrixes

Defined contamination withL3* food pathogens (e.g. Cl. botulinum, Campylobacter sp., E. coli H157,…)

Food spoilage microorganisms

Microbiological Flora Analyses

Sensory Evaluation

Physico-chemical Analyses

Technological Properties

End ofshelflife

To reproduce the food products from production to the end of shelf life:

danisco a/s food protection symposium sao paulo, brazil june 2005 natural food safety in the dairy...

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