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 Elsser-Gravesenaeg@isifoodprotection.comTel. +45 2447 2217