FERMITRAT N, FERMENT FOR COLOUR DEVELOPMENT

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In both the meat and fish industries, achieving an attractive and stable colour in cured or processed products is essential to ensure consumer acceptance. Traditionally, nitrites have been the most widely used resource for this purpose, but the growing demand for clean labels and more natural foods has driven the search for natural alternatives. At the same time, new legislation requires stricter limits on the use of this chemical additive.

In this context, Amerex’s Fermitrat N is presented as an innovative solution that allows the development of characteristic colour and aroma as a complement to nitrites, enabling compliance with current legislation.

In the following blog, we analyse in detail this new legislation affecting the use of nitrites and nitrates: New regulations on nitrifying agents: reduction in the use of nitrates and nitrites.

1. In which foods are nitrites used and what is their technological functionality?

Nitrites are chemical compounds containing oxygen and nitrogen that occur naturally (in soil and water) and are used as preservatives in the food industry (E-249, E-250).

Nitrates and nitrite salts are commonly added during the production of a wide variety of meat products (cooked and cured hams, sausages such as chorizo, bacon and other injected products), fish and cheese. As mentioned above, they are also found naturally in green leafy vegetables such as spinach, lettuce and rocket, which are our main source of nitrate in the diet, and in drinking water.

Their technological functionality is very well defined. They are used to develop and stabilise the characteristic colour of cured products. They also ensure the typical aroma and flavour of cured products. Furthermore, they have a dual preservative function, as they prevent the growth of pathogens, especially Clostridium botulinum. Finally, their antioxidant properties help to maintain quality throughout the shelf life.

However, the use of nitrites is increasingly being questioned. Excessive amounts of nitrites can impair the blood’s ability to carry oxygen, causing symptoms such as weakness and tachycardia. In addition, they can contribute to the formation of nitrosamines, some of which are carcinogenic. For these reasons, they are a public health concern as they are associated with diseases such as cancer.

2. What are the legislative limits applied to nitrites?

European legislation strictly regulates the use of nitrites in food through Regulation (EC) 1333/2008, recently amended by Regulation (EU) 2023/2108.

Some examples of the current limits that apply are:

Product category Added nitrite limit (ppm) Residual limit (ppm)
Non-heat-treated meat products 120 o 80 67 o 45
Heat-treated meat products 120 o 80 67 o 45
Traditional cured products 150 50-150
Sterilised products 80 40

These limits are mandatory from October 2025 and represent a significant reduction compared to previous legislation, increasing pressure on manufacturers to reformulate their products without compromising their safety, colour and flavour.

3. Ferment complementary to nitrites to comply with legislation.

With the aim of reducing the use of nitrites in food, Amerex has developed innovative solutions based on applied microbiology. One example is our Fermitrat N ferment.

FERMITRAT N is a concentrated ferment of micrococci and staphylococci designed to promote the natural development of colour and aroma in meat products. Its action maintains the sensory and visual quality of food, while complying with consumer demands for clean labelling and natural preservation.

Furthermore, as a natural solution, Fermitrat N not only meets the most stringent regulatory requirements, but also provides additional microbiological safety thanks to its competitive action against unwanted microorganisms.

4. How to apply Fermitrat N ferment

The application of any Amerex ferment, and specifically Fermitrat N, is very simple and adapts to different production processes. We always recommend adding it at the beginning of the process along with the rest of the ingredients and following the usual manufacturing process.

In summary, the steps to follow to apply Fermitrat N ferment are as follows:

  • Dissolution: The contents of the sachet are diluted in water.
  • Distribution: The mixture is added to the dough in the cutter or mixer. Ensure that the product is distributed evenly throughout the food.
  • Application in injected products: Add directly to the brine just before injection.

The recommended dose is 50-100 grams per 100-200 kg of mass, adjusting the amount according to the type of product and the desired colour profile.

Thanks to its versatility, Fermitrat N allows manufacturers to maintain the visual and organoleptic appeal of food without resorting to nitrites, offering a safe and natural path to clean label formulations.

We have several success stories in the meat and fish sector with the use of this natural preservative. If you would like to know more, please contact us and a technician will help you with whatever you need.

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Clostridium botulinum in Ready-to-eat Foods: Risks, Prevention, and Natural Solutions

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Food safety in ready-to-eat products is a constant challenge for the industry. Among the most dangerous pathogens is Clostridium botulinum, responsible for botulism, a severe and potentially fatal foodborne illness. In products such as Spanish omelettes, refrigerated ready meals, and vacuum-packed foods, this microorganism can find ideal conditions to develop if proper control measures are not applied.

In this article, we analyse why this pathogen is of particular concern in this type of food, what the latest AESAN (Spanish Agency for Food Safety and Nutrition) report says, and how Amerex’s natural solutions help prevent risks and ensure compliance with current legislation.

Discharger inform AESAN: BOTULISMO_ENVASADOS

What is Clostridium botulinum and why is it a concern in prepared or ready-to-eat foods?

Clostridium botulinum is a spore-forming anaerobic bacterium capable of producing one of the most potent toxins known, extremely dangerous to human health and responsible for botulism. Although it is a rare pathogen, its severity makes it a top priority for the food industry.

There are two major groups:

  • Proteolytic strains: grow at higher temperatures and break down proteins, generating compounds that may alter the taste and smell of food.
  • Non-proteolytic strains: can grow at refrigeration temperatures (≥3.3 °C), making them a real threat in ready-to-eat foods stored under refrigeration.

In refrigerated ready-to-eat foods (such as Spanish omelettes, chilled prepared dishes, or vacuum-packed cooked meats), non-proteolytic strains are the main concern, since they can multiply if the right conditions of pH, water activity (aw), and temperature are met, even when processing has otherwise been optimal.

Wat are the characteristics of ready-to-eat foods?

Ready-to-eat foods are characterized by:

  • Vacuum or modified-atmosphere packaging.
  • Mild heat treatment (pasteurization or partial cooking).
  • Refrigerated storage for days or weeks.

From a microbiological perspective, these conditions can favour the survival of C. botulinum spores, especially non-proteolytic strains, if the product presents:

  • pH higher than 4.6.
  • High water activity (aw).
  • Reduced salt content.

The AESAN report highlights several historical outbreaks linked to products that fall under the ready-to-eat category. Although uncommon, such episodes have triggered food safety alerts, product withdrawals, and significant reputational damage to the companies involved.

What risks has AESAN identified in ready-to-eat foods?

According to AESAN, in refrigerated, vacuum-packed, ready-to-eat foods, the risk of botulism largely depends on:

  • Maintaining good hygiene practices throughout all production stages.
  • Controlling parameters such as pH, water activity, and salt concentration, and adding antimicrobial agents.
  • Strictly complying with storage temperatures (ideally below 3.3 °C).
  • Ensuring that consumers follow conservation and consumption instructions.

These measures are part of a multiple-barrier approach, where each control reduces the likelihood of the bacteria developing and producing toxins.

AESAN stresses that even in pasteurized or cooked products, the risk may persist if no additional control measures are applied.

Critical factors to prevent botulism in ready-to-eat foods

To reduce the risk of C. botulinum in these types of products, the industry must apply the multiple-barrier principle, combining various strategies:

  • Food formulation: adjusting pH, aw, and salt content.
  • Use of natural or authorized antimicrobial agents, such as Amerex’s protective cultures (see below).
  • Thermal control during processing.
  • Strict refrigeration throughout the product’s shelf life.
  • Clear consumer instructions regarding storage and consumption.

How do Amerex protective cultures help prevent Clostridium botulinum?

At Amerex, we develop clean-label microbiology-based solutions that act as a natural barrier against pathogens, including C. botulinum.

Our protective cultures produce metabolites such as organic acids and bacteriocins, which inhibit bacterial growth and extend the product’s shelf life without altering its organoleptic characteristics.

Through challenge tests and predictive microbiology studies, we have validated their effectiveness in various ready-to-eat foods, ensuring compliance with legal limits and providing reassurance for both manufacturers and consumers.

With Amerex solutions, companies can incorporate an additional natural safety barrier into their food safety systems, reducing the risk of alerts and product recalls while meeting the strictest regulatory requirements.

If you would like to learn more about how we can help you improve the safety of your prepared foods, don’t hesitate to contact us!

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Case study of protective ferment in mayo salad: safety and flavour without chemical additives

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In a context where consumers increasingly value fresh, natural foods with clean labels, ensuring microbiological safety without compromising sensory quality is a major challenge. At Amerex, we have numerous case studies in different processed foods that help guarantee both safety and organoleptic quality.

Below, we present a practical case applied to ensaladilla rusa (Mayo salad), a very typical dish in Spain, which applied to any food coated with a sauce (such as potatoes with mayo).

In this case, we used one of our natural preservatives, Biamex-Aroma-SP, a natural solution that has proven effective against gram-positive bacteria such as the pathogen Listeria monocytogenes, as well as in controlling spoilage heterofermentative bacteria.

What is mayo salad and how is it consumed in Spain?

Mayo salad (ensaladilla rusa) is one of the most consumed ready-to-eat dishes in Spain, especially in foodservice and hospitality. Its basic ingredients, for those unfamiliar, are boiled potato, carrot, peas, and egg, covered with mayo—making it a highly appreciated recipe for its traditional flavour and versatility. Today, there are many variations of the original recipe, such as seafood mayo salad.

It is commonly consume as a tapa, appetizer, or side dish. Its main consumption occurs in summer, since it is a ready-to-eat dish that does not need heating. Traditionally, it was homemade by boiling the vegetables, chopping them, and mixing them with mayonnaise and tuna. Nowadays, with the rise of fifth-range products, it can be found both in restaurants (as homemade preparations or ready-to-eat versions) and in the supermarket’s prepared food aisle.

What are the physico-chemical characteristics of mayo salad?

To continue, it is necessary to understand the physico-chemical characteristics of Mayo salad, as these determine potential microbiological and organoleptic issues.

From a microbiological perspective, Mayo salad (and similar ready meals) presents high water activity (aw > 0.97) and a pH close to neutrality. Combined with its consumption without final heat treatment moreover, its composition rich in cooked ingredients and plant/animal proteins, it is particularly susceptible to the growth of pathogenic microorganisms such as Listeria monocytogenes.

Listeria is capable of growing at refrigeration temperatures and resisting adverse conditions, so its control requires strategies beyond good hygiene practices. Additionally, as mentioned above, Mayo salad and similar dishes are typical in summer, when high temperatures make it easy for the cold chain to be broken.

What regulation applies to ready-to-eat foods like mayo salad, and what chemical additives are currently used?

As a ready-to-eat product, Mayo salad is subject to the microbiological criteria of Regulation (EC) 2073/2005, updated by Regulation (EU) 2024/2895, which establishes the absence of Listeria monocytogenes throughout the product’s shelf life, except when technical justification based on challenge tests allows the limit of 100 cfu/g.

Traditionally, to control microbiological risk, manufacturers have used preservatives such as sorbates, benzoates, acidulants, or thermal treatments. The issue with these chemical additives is that they lower pH and consequently alter the organoleptic properties of the product. They affect flavour, texture, and consumer perception, giving the final product a “more artificial” appearance. For this reason, the industry is seeking natural solutions that maintain safety without compromising sensory quality.

With this context, we detail the following case study.

Practical case using Amerex protective ferments to improve the microbiological safety of Russian salad without additives that alter sensory quality

We worked with a Mayo salad from a manufacturer aiming for a homemade and less industrial sensory profile. To achieve this, chemical additives were removed, which otherwise gave the mayonnaise a more liquid and yellowish appearance. The challenge that followed was to guarantee microbiological safety and ensure compliance with the legal requirements described above.

Therefore, Amerex’s goal was to offer a clean label solution effective against pathogens. We carried out a challenge test using one of our protective ferments, Biamex-Aroma-SP (2 g/kg), incorporated into the mayonnaise-based sauce applied to the vegetable matrix.

Samples were inoculated with Listeria, Salmonella, and E. coli to evaluate the effectiveness of the natural preservative over time under refrigeration. Additionally, a sensory tasting was conducted to assess changes in flavour, texture, and aroma.

Results obtained without chemical additives: microbiological safety and improved organoleptic profile

Microbiological results:

The addition of Biamex-Aroma-SP showed clear inhibition of Listeria monocytogenes growth in treated samples, with either listericidal or bacteriostatic behavior maintained throughout shelf life. A strong reduction of Salmonella and E. coli was also observed, confirming its protective effect.

Organoleptic results:

The mayo salad treated with Biamex-Aroma-SP was rated as more homemade and traditional compared to the version without protection. It was described as having a balanced flavor, without excessive acidic notes, and a more pleasant texture, as the formulation allowed for reduced use of acidulants and chemical preservatives. Furthermore, the need for aggressive heat treatments was reduced.

Chemical additive o vs  Amerex preservative

Conclusion: a clean label solution for refrigerated ready-to-eat products

This case study demonstrates that Biamex-Aroma-SP is an effective and natural solution to improve microbiological safety and sensory quality in ready-to-eat products such as mayo salad. Its use allows:

  • Effective inhibition of Listeria monocytogenes and other pathogens.
  • Compliance with new European regulatory requirements.
  • Improvement of the product’s sensory profile.
  • Reduction or elimination of artificial preservatives and acidulants.

At Amerex, we work to provide innovative solutions tailored to the real needs of the food industry. If you are developing or reformulating refrigerated ready-to-eat products such as Russian salad, consult us and discover how we can help you ensure safety, flavor, and naturalness.

📩 Contact us for more information and personalized advice:

  • Email: imasd@amerexingredientes.com
  • Phone: +34 91 845 42 14
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PRESERVATIVES AGAINST LISTERIA IN SALMON

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Smoked salmon is one of the most valued products by consumers around the world. However, it also represents one of the biggest challenges for manufacturers due to its high susceptibility to contamination by Listeria monocytogenes, the bacterium responsible for listeriosis.

In recent years, there have been many cases in which well-known brands have had to withdraw their products from the market following outbreaks of this pathogen, triggering food scares that damage brand image and generate considerable economic impact.

How does the pathogen Listeria affect the salmon market?

Listeria monocytogenes finds in smoked salmon and other seafood products an ideal environment for its development: ready-to-eat food, without further heat treatment, with a high water activity and a pH that allows bacterial growth. Moreover, listeriosis is a serious infection with a high rate of hospitalisation and mortality, especially dangerous for pregnant women, immunocompromised and elderly people.

Unlike other pathogens, Listeria is able to grow even at refrigeration temperatures, making it a difficult threat to eradicate in products such as cured, marinated or cold-smoked salmon. Studies and data from official agencies confirm that fish is, together with ready-to-eat meat products, one of the food groups with the highest number of listeriosis outbreaks in Europe.

What are the new rules on Listeria in ready-to-eat foods such as smoked salmon?

Aware of the risk, the European Commission has updated the microbiological regulation with the publication of Regulation (EU) 2024/2895, which amends Regulation (EC) 2073/2005 with regard to Listeria monocytogenes. From 1 July 2026, the requirements for ready-to-eat foods that may support the growth of Listeria – such as smoked salmon – will be tightened:

  • Total freedom from Listeria monocytogenes will be required for the entire shelf life of the product.
  • This requirement concerns all ready-to-eat products that support the growth of Listeria: with a pH > 4.4 or a water activity (aw) > 0.92, or when both parameters together exceed pH > 5 and aw > 0.94.
  • As an exception, a limit of up to 100 cfu/g is allowed if the manufacturer can demonstrate, through studies and tests (such as challenge tests), that the level of the pathogen will not exceed this threshold over the shelf life of the food.

This puts added pressure on food businesses to adopt more effective prevention and control strategies to ensure food safety without compromising the organoleptic quality of the product.

What preservatives does Amerex offer that are effective against Listeria monocytogenes in salmon?

At Amerex we are aware of the challenge of controlling Listeria in foods such as smoked salmon. That’s why we have developed natural preservation solutions that act as an effective barrier to the growth of Listeria monocytogenes, without adversely affecting the taste, flavour or texture of the final product.

Our ingredients, based on protective fermentation technologies, have been validated through challenge tests and predictive microbiology studies in multiple food matrices, including seafood. In particular, our specialist against Listeria, Fermitrat Export, in most cases not only shows a bacteriostatic effect (growth inhibition) but also a listericidal action, with negative growth potential of the pathogen.

Thanks to this evidence, our products enable manufacturers to:

  • Comply with new regulatory requirements.
  • Extend product shelf life without compromising safety.
  • Maintain a clean label with natural and sustainable solutions.

At Amerex, we help the food industry protect their products, their brand and the consumer with effective solutions adapted to new market demands. If you work with products such as smoked salmon, contact us: we can help you implement a safe, innovative and natural preservation strategy.

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NEW LISTERIA REGULATION: KEY ISSUES FOR THE FOOD INDUSTRY

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Growing health concerns and advances in microbiological control have prompted the European Union to update its legislation on the regulation of listeria in ready-to-eat foods. In November 2024 the European Commission adopted the new Regulation (EU) 2024/2895, which amends Regulation (EC) 2073/2005, introducing significant changes that will affect many food manufacturers from 1 July 2026.

Listeria monocytogenes remains one of the main challenges in the food industry, especially in ready-to-eat products, so in this article we look at what this new regulation is about, which foods are affected, and how companies can prepare to meet these new requirements.

What did the Listeria regulation support before the change?

Prior to the entry into force of Regulation (EU) 2024/2895, existing European legislation – specifically Regulation (EC) 2073/2005 – allowed a maximum limit of 100 cfu/g for ready-to-eat foods susceptible to the growth of Listeria monocytogenes throughout the shelf-life of the product, provided that this value was not exceeded under reasonably foreseeable storage conditions.

In many cases, this was applied even without the need to scientifically demonstrate that the food did not support the growth of the bacteria. With the new regulation, the requirements for ensuring the microbiological safety of products are tightened, obliging companies to justify more rigorously the behaviour of the pathogen in their food.

What does the new European regulation on Listeria provide for?

The new European regulation on Listeria, according to Regulation (EU) 2024/2895, states that all ready-to-eat foods that are likely to support the growth of Listeria monocytogenes must guarantee the absence of the pathogen throughout their shelf life. In other words, foods that have not been shown to be able to remain below 100 cfu/g during their shelf life must guarantee the absence of the micro-organism in 25 g of the product.

However, there is an exception: if the food operator can demonstrate through scientific studies that the level of Listeria monocytogenes will not exceed 100 cfu/g during the shelf-life of the product, this controlled presence will be allowed.

This measure will not apply to food intended for infants or for special medical purposes.

This legislative change emphasises the importance of preventive control, process validation and the use of effective technologies for the inhibition or elimination of Listeria in final products.

Which foods are considered susceptible to the development of Listeria?

A food is considered to be capable of supporting the growth of Listeria monocytogenes if it meets any of the following physico-chemical conditions:

  • pH > 4,4
  • Water activity (aw) > 0,92
  • pH > 5 and aw > 0,94 together.

Therefore: refrigerated, high moisture, low salt content products without final heat treatment, such as cooked sausages, soft cheeses, ready meals or vacuum packed fish, are in the highest risk group.

What is the challenge of Listeria in the food industry?

Listeria monocytogenes is particularly dangerous because it can grow even at refrigeration temperatures, it has a high environmental resistance and its infection can have serious consequences, especially in immunocompromised, pregnant and elderly people. This pathogen is a major cause of foodborne illness.

For the industry, a listeriosis outbreak not only implies health risks, but also economic costs, product recalls, reputational damage and loss of consumer confidence. Complying with the new legal requirements is essential, but so is ensuring responsible and safe production. According to a 2022 report by the European Food Safety Authority (EFSA), cases of listeriosis increased by 15.9% compared to 2021 and the number of deaths was one of the highest in the last 10 years.

How to adapt to the new legislation?

In order to comply with this new legislation, manufacturers can demonstrate that their products do not exceed the 100 cfu/g threshold by means of:

  • Challenge tests: controlled tests in which the product is inoculated with Listeria and its evolution throughout its shelf life is simulated under real storage conditions.
  • Predictive microbiology models, which allow estimating the behaviour of the pathogen depending on parameters such as pH, aw or temperature.

These types of studies must be robust, reproducible and adjusted to real distribution and storage conditions.

What solution does Amerex offer to adapt to this new legislation?

At Amerex we are experts in natural food preservation. Our products act as an additional barrier to the growth of pathogens, and have been validated through numerous challenge tests on ready-to-eat foods or foods that are susceptible to undercooking.

Thanks to their bacteriostatic and, in many cases, listericidal action, our natural ingredients have proven effective in inhibiting the growth of Listeria monocytogenes, meeting the most stringent requirements of Regulation (EU) 2073/2005 and its amendment of 2024.

Our specialist product against Listeria, Fermitrat Export, has been validated in numerous matrices and through challenge tests, demonstrating its efficacy against this pathogen and offering an additional point of safety to food manufacturers.

In a context where food safety and regulatory requirements are increasing, having effective and natural solutions is not only an advantage, but a strategic necessity to protect your product and your brand.

Interested in finding out how Amerex can help you comply with the new Listeria regulations? Contact our technical team and we will advise you with customised solutions for your type of product.

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AVOIDING FOOD ALERTS IN INDUSTRY: SOLUTIONS WITH NATURAL BARRIERS

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A food alert not only puts public health at risk, but can severely compromise a food company’s reputation, economic stability and long-term viability.

74% of consumers say they no longer trust a brand after being implicated in a food alert, according to recent data. In an increasingly demanding market in terms of quality and transparency, avoiding such incidents must be a top priority for any food operator.

What is a food alert and how does it impact a business?

A food alert occurs when a potential or actual risk to public health is detected in a food already on the market. This may be the presence of pathogens such as Listeria monocytogenes or Salmonella, chemical residues, undeclared allergens, foreign bodies or other contaminants.

The consequences for the company go far beyond product recall. Among the most important impacts are

  • Direct economic costs: recall logistics, destruction of the product, stoppage of production lines, penalties and fines.
  • Loss of consumer confidence: food alerts directly affect brand perception. Regaining that trust can take years or even be irreversible.
  • Legal repercussions: the company may face litigation, compensation and even criminal liability.
  • Negative media coverage: a food crisis is often echoed in the media and social networks, amplifying the reputational damage.

What food alert system is in place in Spain?

The Coordinated System for the Rapid Exchange of Information (SCIRI) is the mechanism established in Spain to manage food alerts. Coordinated by the Spanish Agency for Food Safety and Nutrition (AESAN), its objective is to ensure efficient and rapid communication between competent authorities in the event of food risks. SCIRI is part of the European Union’s Rapid Alert System for Food and Feed (RASFF), thus facilitating the exchange of information at EU level. When a risk is detected in a food or feed, SCIRI makes it possible:

  • Prevent products from reaching consumers.
  • Trace and withdraw the products concerned from the market.
  • To ensure the proper disposal of these products.
  • Take preventive measures to avoid recurrences.

This system is essential to protect public health and maintain confidence in the safety of food available on the market.

What is the key strategy to avoid food alerts?

To minimise the risk of food alerts, the food industry applies the well-known barrier theory. This approach consists of implementing multiple control measures along the entire production chain. The more barriers that are put in place, the less likely it is that a contaminant will reach the consumer.

These barriers include:

  • Heat treatments: pasteurisation, cooking, sterilisation.
  • In-plant hygiene and staff training.
  • Control of suppliers and raw materials.
  • Safe and appropriate packaging for the type of food.
  • Use of natural preservatives and antimicrobials: capable of inhibiting or eliminating pathogenic and spoilage microorganisms during the shelf life of the product.

This approach not only improves product safety, but is also a fundamental tool in preventive risk management, allowing action to be taken before an incident occurs.

How can Amerex help you in the prevention of food alerts?

At Amerex, we have been helping companies protect their products through natural preservation solutions for over 30 years. Our ingredients act as additional barriers to the growth of microorganisms, including pathogens such as Listeria monocytogenes, Salmonella and Escherichia coli.

Thanks to a wide range of formulations, our products adapt to multiple food matrices, providing proven efficacy through studies such as challenge tests and predictive microbiology analysis. All without compromising the clean label or the sensory profile of the food.

With Amerex, you add another safety barrier to your product, minimise the risk of alerts and reinforce confidence in your brand.

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LISTERIA IN FRESH CHEESES: RISKS, REGULATIONS AND PRESERVATIVES

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Food safety is a key issue in the dairy industry, and one of the major risks associated with fresh cheeses is the presence of Listeria monocytogenes bacteria.

This bacterium can grow even in products made from pasteurised milk, posing a significant health hazard, especially in vulnerable people such as pregnant women, the elderly and immunocompromised individuals.

In this article, we explore what listeriosis is, why fresh cheeses are prone to contamination, how Listeria is spread and what regulatory measures and solutions exist to ensure the safety of these products.

What is listeriosis and what are the factors that promote its growth?

Listeriosis is a serious infection caused by the pathogenic bacterium Listeria monocytogenes, which can be found in a wide variety of foods.

Listeria can grow in different food matrices such as fish (in smoked salmon) and seafood, in ready meals (Russian salad), in fresh dough (Blinis, precooked dough, pizza dough), in meats such as sausages (fuet, Easter sausage) and cold cuts, and in sauces (aioli, mayonnaise, cream cheese).

It is estimated that 1,600 people in the United States fall ill annually from listeriosis, with approximately 260 deaths. According to EFSA it is one of the most serious foodborne diseases.

What are the microbiological risks of consuming fresh cheeses?

Fresh and soft cheeses made with pasteurised milk are at risk of contamination during the production process (after pasteurisation of the milk) or during their shelf life depending on the storage conditions, in particular with Listeria monocytogenes.

There are several factors that also favour that fresh and soft cheeses present a high risk of contamination by this pathogenic bacterium:

  • High humidity.
  • Low salt content.
  • Low acidity.

These conditions favour the growth of Listeria monocytogenes during refrigerated storage, which increases the risk of infection.

Several studies on outbreaks of listeriosis revealed that soft cheeses made with pasteurised milk were implicated in more outbreaks than those made with raw milk. This could be due to increased consumption of these cheeses, public health messages advising people at higher risk of listeriosis not to eat cheeses made from unpasteurised milk, and conversely less care in handling cheese made from pasteurised milk due to a false sense of security.

In February 2021, CDC investigated an outbreak of listeriosis linked to the consumption of pasteurised cottage cheese. In total, 13 people became ill, four of them pregnant, resulting in two miscarriages and one premature birth. One person died. This outbreak confirms that pasteurisation of milk is not sufficient to eliminate the risk of subsequent contamination in soft cheeses.

In addition, certain groups, such as pregnant women, elderly people and people with weakened immune systems, are at an increased risk of developing serious Listeria infections when consuming fresh cheese, even if it is made from pasteurised milk.

Why is there a risk of Listeria development in fresh cheeses?

Fresh cheeses and those made from unpasteurised milk are more likely to be contaminated because they lack a long ripening process (which helps pathogenic bacteria to grow less easily).

Among the best known types of fresh cheeses are, for example, goat’s cheese, cottage cheese, mascarpone, ricotta, cottage cheese, mozzarella, ricotta and feta.

These cheeses have in common that they have a high moisture content and low acidity, factors that facilitate in particular the proliferation of Listeria. Listeria is able to reproduce in a very wide range of pH (from 4.0 to 9.6), temperature (from -1°C to 45°C) and water activity (from 0.90). As if this were not enough, it is able to remain dormant at freezing temperatures so that it can reproduce just as effectively once the product is thawed.

In many cases, despite the fact that the manufacturer complies with good manufacturing practices, these are foods with a microbiological risk, not only due to the development of listeria, as we have indicated above, but also of other pathogens such as Salmonella.

That is why at Amerex Ingredients we are committed to the theory of barriers and we offer natural preservatives that favour the food safety of these foods throughout their shelf life as an additional guarantee of preservation and safety.

What does the new regulation say about Listeria?

According to the legislation in force, a ready-to-eat food is considered to be liable to support the growth of Listeria monocytogenes if it complies with the following physico-chemical parameters:

  • pH > 4,4.
  • Water activity (aw) > 0,92.
  • pH > 5 and aw > 0.94 simultaneously.

According to the current Regulation (EU) 2024/2895, which amends Regulation (EC) 2073/2005 as regards Listeria monocytogenes, as from 1 July 2026 it shall be effective that:

  • Ready-to-eat foods that may support the growth of L. monocytogenes, other than those intended for infants or for special medical purposes, are required to be free of Listeria in all products placed on the market during their shelf-life.
  • However, there is an exception to this rule. A limit of 100 cfu/g of monocytogenes in products placed on the market during their shelf-life applies if the operator of the business that produced the food can demonstrate to the satisfaction of the competent authority that the level of Listeria monocytogenes will not exceed this limit.

This can be demonstrated through challenge tests or other predictive microbiology studies, always taking into account foreseeable storage and production conditions.

What products does Amerex offer for the control of Listeria in fresh cheese?

Amerex Ingredients offers effective solutions to control Listeria monocytogenes in fresh cheeses and other ready-to-eat products.

Amerex products, through demonstrations such as challenge tests, have been able to validate on numerous occasions and various ready-to-eat foods (or foods of concern that are not fully cooked for consumption) as having at least bacteriostatic power against Listeria and, in most cases, Listericidal action (negative growth potential against Listeria). These results serve as justification that the level of the pathogen will not exceed the limit, or can even be considered as ready-to-eat foods that do NOT support the growth of L. monocytogenes (as indicated in Regulation (EC) 2073/2005).

Among the solutions highlighted, Fermitrat Export is presented as a natural and effective alternative to inhibit the growth of Listeria, allowing companies to comply with new regulations without compromising product quality.

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NATURAL SUBSTITUTE FOR CALCIUM PROPIONATE IN BAKERY

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In the bakery industry, the search for more natural ingredients and “clean label” products has become a priority, as in many other sectors. Consumers increasingly prefer products without artificial additives and with more natural ingredients.

One of the main challenges is finding a natural substitute for calcium propionate, a widely used preservative that extends the shelf life of bread and prevents the growth of mold and bacteria.

Recently, some companies have introduced more natural alternatives, such as a combination of fermented sugar and powdered vinegar, which has proven effective in preserving bread without synthetic additives. However, at the end of 2023, buffered vinegar was assigned an E-number, making it necessary to continue searching for other types of preservatives.

As a result, lactic acid bacteria have emerged as an innovative solution to replace calcium propionate, offering a healthier option aligned with current market trends.

What Additives Are Currently Used in Bakery?

Additives play a key role in the quality and safety of bread and other bakery products. Among them, preservatives are essential to prevent spoilage caused by microorganisms and to maintain food safety and sensory quality.

The main preservatives currently used in bakery include:

  • Calcium propionate (E282): Inhibits mold and bacterial growth in baked goods.
  • Ascorbic acid (E300): Acts as an antioxidant and improves bread texture.
  • Sodium benzoate (E211): Used in high-moisture products to prevent microbial growth.

All these preservatives have antifungal properties since mold is one of the primary concerns in this type of food. However, due to the growing demand for products without artificial additives, more manufacturers are looking for natural alternatives to replace these preservatives.

What Is the Function of Calcium Propionate in Bakery?

Calcium propionate is a preservative used worldwide to prevent mold and bacteria in bakery and pastry products. Although it is naturally found in some foods, such as Swiss cheese, the calcium propionate used in the bakery industry is typically synthetic.

Its primary function is to prevent mold growth while not interfering with yeast fermentation, making it ideal for traditionally leavened baked goods. Despite its effectiveness, its use is regulated and must be declared on labeling with its E-number (E282).

Moho en una barra de pan

What Regulations Apply to Calcium Propionate in Bakery?

The use of food additives, including calcium propionate (E282), is regulated by European Union legislation to ensure consumer safety. According to Regulation (EU) No. 1129/2011, which amends Annex II of Regulation (EC) No. 1333/2008, calcium propionate is authorized for use in bakery and pastry products.

Manufacturers should always check the specific regulations applicable to their country and product to determine precise usage limits.

In addition, Regulation (EU) No 966/2014 sets maximum limits for the concentration of fluoride in calcium propionate, ensuring that it does not exceed 50 mg/kg. This European Commission Regulation amends the specifications for calcium propionate by increasing the maximum limit of fluoride allowed in its composition from 10 mg/kg to 20 mg/kg. The reasons for the change are production difficulties. Calcium propionate is obtained from calcium oxide (E 529), whose maximum permitted fluorine concentration is 50 mg/kg. This has limited the availability of calcium oxide suitable for producing calcium propionate in compliance with the previous standard.

The following table shows the maximum levels of calcium propionate in different foods

Food             Maximun use(g/kg)
Bakery products 0,1 – 0,5 g/kg
Beverages 0,1 – 0,3 g/kg
Cheese 1 – 3 g/kg
Sausages 1 – 2 g/kg
Biscuits 0,1 – 0,3 g/kg

What Other Natural Preservation Systems Exist in the Market?

The food industry has developed natural solutions to preserve bread and reduce or eliminate synthetic preservatives.

One innovative method is using fermented sugar combined with powdered vinegar, which has shown effectiveness in extending bread shelf life similarly to calcium propionate. However, as previously mentioned, buffered vinegar now has an E-number, which may pose a concern for consumers.

The best alternative is lactic acid bacteria, which act as natural biopreservatives. These bacteria produce antimicrobial compounds that inhibit the growth of molds and harmful microorganisms, eliminating the need for synthetic additives.

How Can Lactic Acid Bacteria Replace Calcium Propionate?

Lactic acid bacteria have proven to be an effective and natural solution to replace calcium propionate in bakery products. These bacteria generate organic acids and antimicrobial peptides that help extend shelf life without compromising taste, texture, or safety.

Natural fermentations based on lactic acid bacteria not only function as preservatives but can also improve the sensory profile of bread, enhancing its flavor complexity and texture.

The current market increasingly demands clean-label solutions in bakery and pastry. While calcium propionate has long been the standard preservative, more natural and effective alternatives are available, such as fermented sugar combined with powdered vinegar or lactic acid bacteria.

At Amerex, we offer microbiology-based solutions for natural food preservation, enabling bakery and pastry manufacturers to develop safe, healthy, and preservative-free products without compromising shelf life or quality.

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NEW NITRIFYING AGENTS REGULATION: REDUCTION OF NITRATE AND NITRITE USE

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For years, the reduction of nitrifying agents (nitrates and nitrites) in the meat industry has been a topic of discussion. Finally, on October 9, 2023, the European Union published Regulation 2023/2108, which came into effect on October 29, 2023, and will require many meat product manufacturers to modify their formulations.

Although companies have a two-year adaptation period (until October 9, 2025), this regulation will bring significant changes to the formulation of numerous meat products in Spain. The permitted levels of nitrites (E-249: potassium nitrite and E-250: sodium nitrite) and nitrates (E-251: sodium nitrate and E-252: potassium nitrate) will be reduced. Additionally, for the first time in the EU, mandatory regulation of residual nitrite levels and indicative nitrate levels has been established.

It is important to note that these new nitrate and nitrite limits will be mandatory starting October 9, 2025. However, meat products marketed before this date can remain on the market until the end of their shelf life.

Below, we will detail the changes in the maximum permitted levels of nitrifying agents and the natural alternatives offered by Amerex Ingredientes.

What Is the Technical Functionality of Nitrites and Nitrates in Meat Products?

To understand this regulation, it is essential to know the technological function of nitrifying agents in meat products, as nitrites and nitrates play a key role in the food safety of meat products.

Their main function is to inhibit the growth of pathogens such as Clostridium botulinum, preventing the development of dangerous toxins. In addition, they contribute to the stability of the colour, aroma and flavour of meat products, thanks to their antioxidant and technological properties. This dual function (preservation and sensory quality) makes them difficult to replace, especially considering the risk of contamination by Clostridium, one of the most dangerous bacteria in the food industry.

As a result, nitrifying agents are widely used in the meat industry.

What New Reference Does the Reform Introduce for Residual Levels of Nitrites and Nitrates?

Initially, the European Commission proposed mandatory residual values for both nitrites and nitrates. However, in the final version of the regulation only nitrites have mandatory residual limits, since nitrates have indicative values only

If indicative nitrate values are exceeded, meat companies must investigate the cause. This could create conflicts with health authorities, as the application of penalties or requirements will depend on the criteria of each regional authority in Spain.

 

What Are the New Permitted Levels of Nitrates and Nitrites?

 

Below, we indicate what the new nitrate and nitrite levels will be for the different meat products, in this case, meat companies will be able to choose between two mutually exclusive options for use:

1.      General Use of Nitrifying Agents in Meat Products and Certain Meat Preparations

The authorised uses and maximum quantities of nitrites that may be added during processing are as follows:

NITRITES (E-249 – E-250) Current Legislation New Limits (Effective October 9, 2025)
08.2 Meat Preparations (Spain: marinated pork loin, marinated pork skewer, marinated pork jowl, marinated pork rib) 150 ppm added (NaNO₂) 120 ppm added / 67 ppm residual (NaNO₂) or 80 ppm added / 45 ppm residual (NO₂)
08.3.1 Unheated Meat Products 150 ppm added (NaNO₂) 120 ppm added / 67 ppm residual (NaNO₂) or 80 ppm added / 45 ppm residual (NO₂)
08.3.2 Heat-Treated Meat Products 150 ppm added (NaNO₂) 120 ppm added / 67 ppm residual (NaNO₂) or 80 ppm added / 45 ppm residual (NO₂)
08.3.2 Sterilized Meat Products (F◦ > 3.00) 100 ppm added (NaNO₂) 80 ppm added / 40 ppm residual (NaNO₂) or 55 ppm added / 25 ppm residual (NO₂)
08.3.4 Traditional Cured Products 150-180 ppm added / 50-175 ppm residual (NaNO₂) 150 ppm added / 50-150 ppm residual (NaNO₂) or 105 ppm added / 30-105 ppm residual (NO₂)

As mentioned above, it should be borne in mind that the residual values are mandatory.

As far as nitrates (E-251 – 252) are concerned, their use is still limited in several categories:

NITRATES (E-251 – E-252) Current Legislation New Limits (Effective October 9, 2025)
08.2 Meat Preparations NOT AUTHORIZED NOT AUTHORIZED
08.3.1 Unheated Meat Products 150 ppm added (NaNO₃) 120 ppm added / residual (NaNO₃) or 90 ppm added / residual (NO₃)
08.3.1 Unheated Meat Products (Nitrate-Free Sausages & Large Bacon Pieces) 150 ppm added (NaNO₃) 150 ppm added / residual (NaNO₃) or 110 ppm added / residual (NO₃)
08.3.2 Heat-Treated Meat Products NOT AUTHORIZED NOT AUTHORIZED
08.3.4 Traditional Cured Products 250-300 ppm added / 10-250 ppm residual (NaNO₃) 250 ppm added / 10-205 ppm residual (NaNO₃) or 180 ppm added / 7-150 ppm residual (NO₃)

Residual values for nitrates are only indicative. However, if exceeded, companies must investigate the cause.

2.      Use of nitrifiers in traditional meat products (Category 08.3.4):

Derogations exist for traditional cured products (In Category 08.3.4 ‘Traditional cured meat products with specific provisions for nitrites and nitrates’), such as cured ham, cured shoulder, cured loin, cured beef jerky, chorizo and salami. The new regulation allows flexibility with the mention of ‘and other similar products’.

Here are the new limits:

 

Category 08.3.4. Traditional and traditionally cured meat products with specific provisions for nitrites and nitrates NITRITES (E-249 – 250)
  CURRENT LEGISLATION NEW LIMITS (from 9 October 2025)
Cured ham, cured shoulder, cured loin, cured pork loin, jerky and similar products: dry-cured with a stabilisation period of at least 10 days followed by a maturation period of at least 45 days Maximum Residual Amount 100 ppm (NaNO2) 100 ppm residual (NaNO2) or 65 ppm residual (NO2)
 Traditional sausage and chorizo and other similar products (matured for at least 30 days) Not Authorised Not Authorised

 

Category 08.3.4. Traditional and traditionally cured meat products with specific provisions for nitrites and nitrates NITRATES (E-251 – 252)
  CURRENT LEGISLATION NEW LIMITS (from 9 October 2025)
Cured ham, cured shoulder, cured loin, cured pork loin, jerky and similar products: dry-cured with a stabilisation period of at least 10 days followed by a maturation period of at least 45 days Maximum Residual Amount 250 ppm (NaNO3) 205 ppm residual (NaNO3) or 150 ppm residual (NO2)
 Traditional sausage and chorizo and other similar products (matured for at least 30 days) Maximum Residual Amount 250 ppm (NaNO3) 250 ppm additions and 130 ppm residual (NaNO3) or 180 ppm additions and 95 ppm residual (NO3)

Why has it been decided to modify the nitrifiers regulation and reduce their use?

As we mentioned at the beginning of this blog, the need to reduce the use of nitrifiers has been discussed for several reasons.

Firstly, already in 2017 the European Food Safety Agency (EFSA) assessed the safety of nitrates and nitrites in food, concluding that the permitted levels were safe. However, it identified that certain population groups could exceed the Acceptable Daily Intake (ADI) for nitrites. This, coupled with concerns about the formation of nitrosamines, prompted the European Commission to reduce the permitted levels.

European countries such as Denmark already applied stricter limits, which made it difficult to export Spanish meat products to these markets. Pressure from these countries prompted the revision of the regulations, culminating in the publication of Regulation 2023/2108.

In the case of the Spanish meat sector, intensive work has been carried out with the Spanish Agency for Food Safety and Nutrition (AESAN) and the European Commission to achieve a balance between food safety and industrial viability, as the microbiological risk of contamination by Clostridium is not a minor issue and it is essential to ensure consumer safety.

As a result of these negotiations, the limits set in the final regulation were more reasonable and adaptable to the needs of the industry.

Nevertheless, with the entry into force of Regulation 2023/2108, Annex II of Regulation 1333/2008 and the Annex of Regulation 231/2012 have been amended, establishing new limits for nitrifiers in meat products within the EU.

What Nitrite Substitutes Does Amerex Offer?

At Amerex, we are experts in natural preservation and have developed alternative solutions to reduce or replace nitrifying agents.

In our case, our technology is based on the use of starters. Our product Biamex NC, has a very innovative technology for the generation of the typical colour that nitrifiers would provide. In this way, thanks to a fixation reaction of the meat/fish protein itself, you can achieve an optimal replacement of nitrates, nitrites and/or nitro salts. In addition, this product incorporates another of our strains of ferments specialised in the action against sporogens such as clostridium botulinum.

We have several success stories of this product together with other preservatives that can help you to reduce the use of nitrifiers in order to adapt to legislation. We have both preservation and organoleptic technology so that your product is safe and organoleptically optimal for the consumer.

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PREVENTION OF FOOD TOXINS THROUGH NATURAL PRESERVATIVES

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Food safety is a priority in the food and catering. Food toxins can cause serious health problems for consumers and damage the reputation of any business. Alerts about food recalls in supermarkets and reports of food poisoning at events caused by contaminated catering or restaurant food are frequent.

In this context, good food handling and preservation practices are important, as is the use of natural preservatives. Preservatives are positioned as an effective solution to prevent the generation of toxins produced by pathogenic bacteria, ensuring safer foods and often with clean-label options.

Below, we will answer frequently asked questions about the most common food toxins, their impact on the food industry, and how Amerex’s natural preservatives can help prevent them.

1. What Are Food Toxins?

Food toxins are harmful substances produced by microorganisms such as bacteria, fungi, or algae. These toxins can contaminate food during handling, storage, or preparation and, when ingested, can cause severe illnesses in consumers.

Some common examples well-known in the industry include:

  • Bacterial toxins: Produced by bacteria such as Bacillus cereus, Campylobacter, Clostridium botulinum, Clostridium perfringens, or Escherichia coli (commonly known as E. coli).
  • Mycotoxins: Generated by fungi, such as those from the Aspergillus or Fusarium genera.
  • Natural toxins: These are found in certain foods, such as solanine in green potatoes or biotoxins in shellfish.

Symptoms of foodborne intoxication can appear within hours or days. These often include stomach discomfort, diarrhea, and vomiting. In most cases, people recover without treatment. However, in some situations, foodborne intoxication can lead to severe illnesses or complications, potentially causing death.

2. What Is the Difference Between Food Poisoning and Foodborne Illness?

It is essential to clarify the difference between food poisoning and foodborne illness. Food poisoning results from consuming foods that already contain toxic substances. These substances may be live organisms (bacteria, viruses, moulds, parasites) or naturally occurring toxins in the food (like histamine), as well as substances such as additives, pesticides, or environmental contaminants. Examples of bacteria associated with food poisoning include Clostridium botulinum, Bacillus cereus, and Staphylococcus aureus. Foodborne illness, on the other hand, occurs when foods contaminated with live bacteria are consumed. These bacteria subsequently produce toxins within the body, such as salmonellosis.

In both cases, symptoms such as nausea, vomiting, diarrhea, and abdominal pain are common.

3. How Are Toxins Removed From Food?

Removing toxins depends on their origin. Cooking can commonly inactivate bacterial toxins, as many are sensitive to high temperatures and can be destroyed with proper cooking.

In other cases, specific techniques are used to neutralize toxins, although these methods are not always feasible for natural foods.

However, the main issue is that toxins are often present in ready-to-eat foods because they were either not inactivated during cooking or were generated during production.

For this reason, the best strategy is to use natural preservatives to prevent their formation due to poor manufacturing, handling, or storage processes that promote toxin development. Natural preservatives added during production act as an additional barrier, inhibiting the growth of microorganisms responsible for toxin generation throughout the product’s shelf life.

4. Which Foods Are Most Prone to Toxin Contamination?

As previously mentioned, toxins are produced by various pathogenic organisms that can contaminate a wide range of foods. However, some foods are more susceptible to this type of contamination:

Meats and fish are examples of foods that may harbor bacteria producing toxins if not stored or handled correctly. For instance, Clostridium perfringens can be found in meats, poultry, stews, and sauces. Generally, these foods are not kept hot enough when served to large groups or stored at room temperature for extended periods. Shellfish can also accumulate biotoxins derived from algae in their environment.

Canned or preserved products: Improper handling during manufacturing can promote the growth of bacteria such as Clostridium botulinum.

Improperly stored vegetables can contain natural toxins like solanine. Escherichia coli is common in raw or undercooked meat, unpasteurized milk, soft cheeses made from unpasteurized milk, and fresh fruits and vegetables.

5. What Causes Foodborne Illnesses?

As explained earlier, foodborne illnesses result from consuming foods contaminated with pathogenic bacteria and the toxins they produce. Several factors contribute to this situation:

  • Poor hygiene during food handling
  • Breaks in the cold chain
  • Cross-contamination during preparation
  • Use of contaminated or poorly preserved ingredients

This is why using natural preservatives as an additional barrier to ensure food safety and preservation is essential.

6. How Do Amerex’s Natural Preservatives Help Prevent the Formation of Food Toxins?

At Amerex, we have over 40 years of experience developing microbiology-based solutions that inhibit the growth of microorganisms responsible for producing food toxins, offering multiple benefits. The efficacy of our preservatives has been proven over the years. We provide preservatives that protect foods against pathogens such as Clostridium botulinum, Salmonella, and Escherichia coli.

Moreover, these are clean-label solutions—natural options that meet the demand for clean labels. Thanks to their format, they are highly versatile and tailored to various food sectors, including meats, dairy, seafood, and fifth-range products.

Preventing food toxins is essential to ensuring food safety and quality. With Amerex’s natural preservatives, companies in the food industry can effectively prevent toxin formation, protect their customers, and meet consumer and regulatory demands.

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