AMEREX PRESENTS PROTECTIVE CULTURES AGAINST LISTERIA MONOCYTOGENES AT THE ANICE QUALITY GROUP
On 20 May 2025, Amerex participated in the technical conference of the ANICE Food Quality and Safety Group, held at the Official College of Veterinarians of Madrid (COLVEMA). The meeting brought together companies from the meat sector and established itself as a key forum for discussing the main technological and regulatory challenges in food safety.
Representing Amerex, Alejandro Rodríguez, the company’s technical director, gave a presentation entitled ‘Protective cultures against Listeria monocytogenes in meat products,’ in which he explained how our biotechnological solutions are capable of effectively inhibiting the growth of this pathogen, as well as other bacteria such as E. coli and Salmonella.
During his presentation, Alejandro showed practical application results in foods such as pâtés and cooked turkey slices, where the cultures developed by Amerex achieved significant reductions in Listeria spp. He also explained how these natural ferment-based ingredients also help to maintain the characteristic reddish colour of meat products, offering a visual and functional alternative to traditional nitrites.
One of the highlights was the reminder that the ferments used by Amerex comply with the safety criteria established by international bodies such as EFSA and USDA, which guarantees their suitability for industrial applications.
The conference also featured relevant presentations by experts from the Complutense University, AESAN, IRTA and Amcan, addressing issues such as the reduction of nitrites, new legislation on Listeria monocytogenes, dry-aging of meat and alternatives to smoke flavours.
Amerex would like to thank ANICE for organising this much-needed forum to share knowledge and reinforce the sector’s commitment to innovation, food safety and sustainability.
Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
