PRESERVATIVES FOR PATHOGENIC BACTERIA IN HOSPITALITY

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In  Hospitality (hotels, restaurants, and cafeterias), ensuring food safety is not just a legal obligation, but a commitment to the health of customers. Therefore, the use of preservatives should be a regular practice for food manufacturers supplying this sector.

The presence of pathogenic bacteria such as Salmonella, Clostridium botulinum, Escherichia coli, and Campylobacter poses serious risks that can lead to food poisoning, loss of reputation, and legal penalties. There are numerous cases—some quite recent—of food poisoning caused by these bacteria, leading to restaurant closures and subsequent loss of consumer trust.

In this article, we answer the most frequently asked questions from quality and R&D managers in the hospitality industry who seek to protect their businesses and ensure food safety.

1. Why is it so important to prevent pathogenic bacteria contamination in hospitality?

In hospitality (restaurants, catering services in hotels, or other establishments like schools) various ingredients and processes are handled that, if not properly controlled, can facilitate the proliferation of pathogenic bacteria. For this reason, preventing any type of contamination and adhering to operating protocols is crucial.

An outbreak of food poisoning caused by any of these pathogenic bacteria not only affects diners’ health but also causes economic losses due to temporary closures or legal claims. Additionally, such outbreaks often affect a large number of people.

This damages customer trust, impacts long-term reputation, and can result in non-compliance with food safety regulations, leading to fines.

2. What are the most concerning pathogenic bacteria in hospitality?

Among the most concerning pathogenic bacteria in hospitality, we find those well-known to food manufacturers supplying supermarkets:

  • Salmonella: Commonly found in raw meats, eggs, dairy products, and fresh produce like fruits and vegetables. It frequently causes food poisoning in hospitality settings, such as in Spanish omelets or dishes containing mayonnaise. Associated symptoms include fever, diarrhea, and vomiting (known as salmonellosis). Prevention requires strict temperature control during storage and cooking, along with rigorous hygiene measures.
  • Clostridium botulinum: The most dangerous aspect of this bacterium is its production of a neurotoxin that causes botulism, a severe disease affecting the nervous system. It is mainly found in improperly canned or preserved foods. Strict pH control and the use of appropriate preservatives are essential.
  • Escherichia coli (E. coli): Particularly concerning are the Shiga toxin-producing strains (STEC), which cause hemorrhagic diarrhea and kidney damage. It is mainly found in ground meat and fresh produce and is often the result of poor handling practices and breaks in the cold chain.
  • Campylobacter: One of the leading causes of gastroenteritis worldwide. Complete cooking and prevention of cross-contamination are critical.

3. What preservation ptrategies can help to deal with these pathogenic bacteria in hospitality?

Various preservation strategies can help combat these bacteria. Prevention is key for food manufacturers in the hospitality sector. It’s not just about following good handling and food preservation protocols; using preservatives that act as an additional barrier against the proliferation of these pathogenic bacteria is fundamental.

At Amerex Ingredients, we offer microbiology-based solutions that inhibit the growth of pathogenic bacteria. In addition, to extending the shelf life of foods without altering their taste, texture, or quality, our solutions meet clean-label standards, a growing consumer demand.

In hospitality, ensuring food safety is not optional; it is essential to protect customer health and the success of the business. With Amerex Ingredients’ solutions, R&D managers can implement effective strategies to combat the most concerning pathogenic bacteria naturally and sustainably.

4. What natural preservatives does Amerex offer to combat pathogenic bacteria in hospitality?

At Amerex, we have developed highly effective clean-label preservatives to protect against common pathogenic bacteria in hospitality, such as Salmonella, E. coli, Clostridium botulinum, etc. Our protective ferments consist of beneficial bacteria that inhibit the proliferation of these pathogens, ensuring food safety throughout its shelf life.

Additionally, we offer customized solutions, adapting our technologies to the specific needs of each hospitality business. With 40 years of experience, our preservatives have been tested against the most common pathogens in the industry. Our preservatives are also clean-label, natural solutions that cater to consumer demand for products without artificial chemicals.

If you need assistance from our technical team, we provide support in implementing our preservatives, adapting to each client’s specific processes.

Are you looking to protect your food and offer safer, more natural products? Contact us and discover how we can help transform food safety in your business.

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Tendencias en conservación natural del sector alimentario en 2025

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¡Bienvenidos nuestra última entrada del blog! El 2025 ya está aquí y con él llegan avances y tendencias que prometen revolucionar el sector alimentario. Desde soluciones innovadoras en conservación natural hasta alternativas sostenibles a los aditivos tradicionales, este año se perfila como un punto de inflexión hacia un futuro más limpio, sostenible y orientado al consumidor.

En este último blog vamos a estudiar las principales tendencias que marcarán la industria alimentaria en 2025 y cómo estas impactan en el desarrollo de productos y tecnologías.

1. Etiquetado limpio y conservación natural: la prioridad de los consumidores

Desde hace varios años, la prioridad de los consumidores ha sido el etiquetado limpio, libre de aditivos y priorizando que no estén altamente procesados. El deseo por alimentos naturales y sin “ingredientes sospechosos” es una tendencia que sigue en aumento. Los consumidores exigen soluciones que prolonguen la vida útil de los productos sin comprometer la transparencia o la calidad.

  • Conservación natural: Ingredientes como extractos botánicos, fermentos y cultivos protectores están reemplazando a los conservantes artificiales.
  • Aumento del clean label: Los consumidores buscan etiquetas más simples, entendibles y libres de “números E”.

Por nuestra parte, llevamos años ayudando a empresas a conservar sus productos de forma segura y clean label gracias a nuestras soluciones microbiológicas basadas en fermentos naturales.

2. Tecnologías avanzadas para una conservación sostenible

La innovación tecnológica juega un papel crucial en la conservación de alimentos, no solo se busca innovación en cuanto a ingredientes sino a otro tipo de tecnologías, como por ejemplo:

  • Envases activos: Diseñados para interactuar con los alimentos, absorben oxígeno o liberan antioxidantes naturales, alargando su vida útil.
  • Tecnologías de barrera: Revestimientos comestibles basados en algas o quitosano que prolongan la vida útil sin añadir conservantes.
  • Procesos físicos: Como el uso de pulsos eléctricos o luz ultravioleta, que eliminan microorganismos sin necesidad de aditivos químicos.

3. Alternativas a aditivos: se busca lo natural

El mercado sigue buscando alternativas a los aditivos tradicionales, marcando un cambio hacia soluciones más sostenibles y menos procesadas. En esta búsqueda, existen dos ejemplos como son, las proteínas funcionales, usadas para reemplazar estabilizantes en productos lácteos o carnes; y los ya conocidos extractos de hierbas y especias que actúan como conservantes antioxidantes y antimicrobianos.

En Amerex sin embargo, desarrollamos de manera personalizada alternativas clean label que cumplen con las normativas más exigentes y las demandas de los consumidores basadas en microbiología.

4. Fermentación y microbiología: los protagonistas del año

La biotecnología basada en fermentación se posiciona como la herramienta clave para soluciones naturales en conservación.

  • Fermentos protectores: Cultivos específicos que inhiben patógenos y prolongan la vida útil sin alterar el sabor ni la textura.
  • Probióticos y postbióticos: Aumentan la funcionalidad de los alimentos, haciendo que sean más saludables y duraderos.
  • Expertise de Amerex: Con más de 40 años de experiencia, ofrecemos soluciones a medida para la conservación natural y sostenible basada en fermentación protectora. Si quieres saber saber más no dudes en contactarnos.

El 2025 trae consigo grandes oportunidades para quienes apuesten por la innovación y las soluciones naturales. En Amerex, seguimos comprometidos con liderar el cambio, ofreciendo alternativas a los aditivos tradicionales y desarrollando soluciones clean label que marcan la diferencia.

¡Si estás buscando implementar tendencias en conservación natural o necesitas alternativas personalizadas para tus productos, no dudes en contactarnos!

• Escríbenos un correo a: imasd@amerexingredientes.com
• Llámanos al: 91 845 42 14
• Rellena el formulario a continuación

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ADDITIVES AND PRESERVATIVES FOR CEPHALOPODS

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Cephalopods, such as squid, octopus, and cuttlefish, are highly valued seafood products in both global and national gastronomy. However, the processes of catching, handling, and preparing these animals pose specific challenges related to preservation and yield optimization.

In this article, we address key questions about cephalopods and explore how Amerex’s clean-label additives and preservatives can improve the yield and quality of these products.

What are cephalopods?

Cephalopods are a group of marine mollusks known for their intelligence and complex behavior, including species like squid and octopus. Anatomically, their large head is accompanied by limbs and tentacles surrounding the mouth, aiding in navigation and feeding. This aligns with their name derived from the Greek “cephalos” (head) and “podos” (feet), as their tentacles are directly connected to their head.

The current orders with existing species include:

  • Sepiida (Cuttlefish)
  • Teuthida (Squid)
  • Octopoda (Octopus)
  • Cephalopoda (Pota)

What types of cephalopods are most common in the Food Industry?

In the fishing and food industry, cephalopods stand out for their delicious meat, unique texture, and culinary versatility. The consume of these molluscs at home is becoming more and more common thanks to the fact that the food industry has made it easier to buy them in supermarkets.

The most valued molluscs include:

  • Squid: Highly prized for its tender meat and ease of preparation.
  • Octopus: Appreciated for its firm texture and intense flavor.
  • Cuttlefish: Known for its ink, which is used in various culinary preparations.

Global production of cephalopods exceeds 5,000,000 tons. Spain, for instance, reports catches of 57,797 tons, ranking 17th worldwide. In Spain, the fishing tradition and consumption of seafood, including cephalopods, form the foundation of its culinary culture, with regions such as Galicia and southern Spain standing out.

How are cephalopods processed for sale?

Cephalopods must undergo several processes before being sold and reaching consumers. These processes include:

  1. Cleaning: To remove viscera, skin, and cartilage.
  2. Cutting: Into slices, strips, or whole pieces based on market demand.
  3. Freezing: To preserve freshness and facilitate transportation.
  4. Treatment with additives: To improve characteristics such as texture, color, and shelf life.

In this last step, Amerex offers the industry a wide range of natural preservatives, with extensive experience in cephalopods focusing on three main objectives:

  • Improving and maintaining color
  • Food safety
  • Increasing yield or water retention

What does the yield parameter mean in relation to cephalopods?

Yield refers to the amount of usable final product after cleaning and preparation processes.

For example, in squid, yield can vary depending on the type of cut, water retention, and post-harvest handling. Optimizing this parameter is crucial for profitability, especially for products intended for export or the HORECA market.

To achieve this, Amerex provides manufacturers with preservatives capable of improving yield by up to 28%.

What additives are commonly used for cephalopods preservation?

Certain additives are used in the food industry to improve the quality and yield of cephalopods, as listed in Annex II of Regulation (EC) No 1333/2008. Among the most common are:

  1. E451 (Triphosphates): Help increase water retention in muscle tissues, reducing drip loss after thawing.
  2. E452 (Polyphosphates): Similar to triphosphates, they improve texture and prolong freshness but must be used within regulatory limits.
  3. E331 (Sodium citrate): An antioxidant that prevents protein oxidation and helps maintain the natural color of the product.
  4. E301 (Sodium ascorbate): Helps preserve freshness by inhibiting oxidation processes.
  5. E262 (Sodium acetate): Acts as a preservative, preventing bacterial growth during storage.

Although these additives are effective, there is a growing demand for natural alternatives and clean-label solutions that reduce the perception of artificial additives in products.

What preservatives does Amerex offer for Cephalopods preservation?

Amerex Ingredients provides a wide range of natural preservatives based on biotechnological solutions designed to enhance the quality and yield of seafood products. Some of these solutions stand out for their water retention capabilities (yield), based on ferments that minimize weight loss without compromising texture or flavor. Additionally, antimicrobial cultures containing beneficial bacteria inhibit pathogens and microorganisms responsible for spoilage. These are clean-label ingredients, serving as phosphate alternatives to meet the demand for more natural products.

Optimizing cephalopod yield not only improves the profitability of fishing and processing companies but also ensures high-quality products that meet consumer expectations. With Amerex Ingredients’ preservatives, companies can reduce the use of artificial additives, embrace natural ingredients, and achieve exceptional results in their seafood products.

Want to learn more about our clean-label solutions? Contact us and discover how Amerex can transform the yield of your cephalopods!

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PRESERVATIVES AGAINST LISTERIA IN READY MEALS

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The ready meals food industry has obtained popularity in recent years due to its convenience, quality and added value. In a world where many workers eat at work, it has become a cheaper option than going to a restaurant, or quicker if you don’t have time to prepare the next day’s meal at home.

However, ensuring food safety and extending the shelf life of this type of food are key challenges for R&D managers in the food industry.

We will now address the main concerns related to the microbiology of these products and finally present the innovative preservation solutions that Amerex offers to these companies.

What are ready meals?

Ready meals are prepared and cooked products that, after a pasteurisation or sterilisation process, are vacuum or protective atmosphere packaged and ready to eat, usually after heating in an oven or microwave.

This food segment includes gourmet ready meals such as different types of rice dishes, roast chicken, vegetable preparations, salads, soups, sauces and side dishes etc. Aimed at consumers looking for a quick pre-prepared food without compromising on quality.

As we can see, there are fresh prepared dishes (salad or potato omelette) and others that have undergone heat treatment or HPP (rice, chicken, creams), which will also determine the microbiological and shelf-life problems of the food.

What microbiological problems affect ready meals?

Despite controls during production, ready meals may be exposed to microbiological contamination, especially after thermal processing and packaging.

Storage temperatures and subsequent handling are critical factors that may favour the growth of undesirable microorganisms and often these parameters cannot be assured.

  • In the case of fresh ready meals, organoleptic problems caused by heterofermentative bacteria affecting texture, flavour, colour, etc. are more likely to occur.
  • In the case of treated ready meals, secondary shelf life can also be compromised with undesirable acidification and the appearance of moulds and yeasts.

What are the main pathogens in ready meals?

One of the main pathogens that can be found in ready meals is Listeria monocytogenes. Listeria is a bacterium capable of growing under refrigerated conditions and is known to cause listeriosis, a disease that can be serious in vulnerable populations such as pregnant women, the elderly and immunocompromised persons.

Other relevant pathogenic microorganisms affecting this type of food also include: Salmonella, Escherichia coli and Clostridium botulinum.

Why is it important to prevent Listeria contamination in ready meals?

Listeria represents a food safety challenge due to its ability to adapt to harsh environments, including cold. In addition to the health problems it can cause, a single case of listeria can have a serious impact on brand reputation and regulatory compliance. Implementing effective control strategies is therefore critical.

On 21 November 2024, an amendment to Regulation (EU) 2024/2895 was published, introducing changes to the food safety criteria for Listeria monocytogenes. Regulation (EU) 2024/2895 was published, amending Regulation (EC) No 2073/2005 as regards the food safety criteria for Listeria monocytogenes. As mentioned above, this pathogen represents a serious risk to public health due to its high lethality rate, as evidenced in the EFSA report on zoonoses, which reported a 15.9% increase in cases of listeriosis in 2022 compared to 2021.

In this case the amendment establishes that the criterion of ‘Listeria monocytogenes not detected in 25 g’ will apply to all ready-to-eat foods during their shelf-life, in those products that may allow the bacteria to grow.

This measure aims to provide a high and consistent level of protection throughout the food chain, from production to distribution, to ensure consumer safety and affects many of the pre-cooked convenience foods discussed in the article.

What natural preservatives does Amerex offer for ready meals preservation?

Amerex Ingredients has more than 40 years of experience in biotechnology developing innovative and natural microbiology-based solutions to improve shelf life and food safety. For ready meals, Amerex includes a range of products including protective cultures that prevent the development of pathogenic microorganisms and help maintain the microbiological stability of the product.

In addition, we are able to offer customised solutions, designed according to the specific needs of the product and its sensory profile, ensuring a clean label approach.

Food safety and shelf life are essential pillars for the success of pre-cooked convenience foods. Amerex Ingredients’ natural and customised solutions enable companies in the sector to meet market expectations while ensuring safe and high quality products.

Do you want to know more about how our clean label solutions can benefit your business? Contact us and discover the innovation that Amerex Ingredients can bring to your ready meals!

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NATURAL PRESERVATIVES AGAINST CLOSTRIDIUM BOTULINUM IN TORTILLA

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The use of ready meals such as Spanish tortilla, Russian salad, fresh pasta, etc, is becoming more common among consumers due to new routines and lifestyles.

It is therefore essential that these foods are safe, and Amerex’s natural preservatives help achieve this.

What is Clostridium, and what foods can contain it?

Clostridium is a genus of bacteria that includes several pathogenic species, with the most dangerous being Clostridium botulinum, responsible for producing a lethal toxin known as botulinum toxin, which causes botulism. Although many species of Clostridium are harmless, when conditions are right (lack of oxygen, moderate temperature, and an appropriate pH), C. botulinum can multiply and release toxins that cause severe health problems.

This bacterium is anaerobic, meaning it can grow in environments without oxygen. It is naturally found in soil, water, and also in canned goods, cured meats, hams, prepared dishes such as Spanish tortilla, Russian salads, etc.—in short, in poorly processed products.

Why are Clostridium and botulism a concern for food manufacturers?

Clostridium botulinum is of particular concern for manufacturers of sterilized prepared dishes and canned goods due to its ability to grow in hermetically sealed, anaerobic environments. This type of food is prone to creating the ideal conditions for the bacteria’s development if proper precautions are not taken. In products with a pH above 4.5, it is crucial to ensure that the sterilization process is powerful enough to destroy the bacteria’s spores.

Food manufacturers are concerned about botulism because:

  • Botulinum toxin is extremely potent: Even in very small amounts, it can cause severe muscle paralysis and even death.
  • Clostridium can survive in tough conditions: The spores of this bacterium are highly resistant to heat and chemical treatments, making their complete elimination difficult in conventional food preservation processes.

Some types of C. botulinum are highly resistant to heat and can survive thermal treatment for 5 to 10 hours. The toxin, however, is not heat-resistant and can be inactivated by boiling temperatures (100°C). The problem arises when the product is poorly processed, failing to destroy the bacteria, which then finds the perfect conditions to generate the toxin in the food, causing botulism in the consumer.

How can Clostridium development be avoided in ready meals like tortilla?

In addition to the additives and treatments used by manufacturers, processing errors can still occur. Therefore, consumers must also follow certain food safety guidelines to prevent Clostridium from developing in their prepared dishes, such as tortillas.

First, packaged refrigerated tortillas are not the same as canned goods. Unlike canned goods, which can be stored at room temperature, tortillas require constant refrigeration to maintain their safety and prevent the proliferation of harmful microorganisms like C. botulinum. Proper storage is necessary, following the storage instructions on the label. Refrigerated tortillas should be kept at the recommended temperature, usually between 0°C and 4°C. If left out of the refrigerator, food safety cannot be guaranteed. Before consuming a packaged tortilla, it is essential to follow the heating instructions provided by the manufacturer. Heating the product to the correct temperature is crucial not only to improve its flavor but also to ensure the elimination of potential toxins.

What additives do manufacturers currently use to prevent botulism development?

To prevent Clostridium botulinum from developing in processed foods, preservatives like nitrites and nitrates have traditionally been used to inhibit the growth of anaerobic bacteria. Lactic acid is also used as a preservative that helps reduce pH, making it difficult for pathogenic microorganisms to grow. Buffered vinegar, now labeled with the code E267, was also commonly used. Buffered vinegar is a common and natural ingredient used as a preservative due to its ability to acidify the environment and prevent bacterial growth.

However, there is now an increasing demand for more natural alternatives, known as “clean label” additives, aimed at reducing the use of artificial preservatives.

Natural “clean label” preservatives offered by Amerex to prevent Clostridium growth in tortillas

Amerex is a company committed to food safety and offers natural preservatives focused on the “clean label” concept to prevent the growth of pathogens such as Clostridium botulinum. It also provides effective preservatives against other anaerobes and spore-forming bacteria. Among the products offered to the food industry is Biamex 150, which has demonstrated activity against these types of pathogens in both Spanish tortillas and cured meats or canned goods.

By using natural preservatives, not only is food safety ensured, but the demands of consumers for healthier, additive-free products are also met.

If you want to know more or how we can help you improve your sausage production processes, feel free to contact us!

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SAUSAGE FERMENTATION PROCESS WITH STARTER CULTURES

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In the food industry, the production of sausages is an art that has evolved over the centuries. Today, the production of cured and fermented sausages combines tradition with advanced technology to ensure high-quality products. A key element in this process is the use of starter cultures, also known as ferments, which allow for the control and optimization of the fermentation and curing of sausages.

In this blog, we will explore the different types of sausages, the crucial role of maturation starters, and the benefits they bring, as well as introduce the specialized range of products that Amerex Ingredientes offers to the meat industry.

What are sausages and what types are there?

Sausages are meat products (currently, vegan sausages are also made) prepared from minced meat, fat, and spices, stuffed into natural or artificial casings, which can undergo various processes such as cooking, curing, or fermentation. There are several types of sausages, which are generally divided into two main categories:

  • Cooked sausages: As the name suggests, they undergo a cooking process, giving them a soft and juicy texture. Typical examples include cooked ham, mortadella, and sausages.
  • Cured or fermented sausages: These undergo a maturation or fermentation process that gives them a more intense flavor and texture. Among them are chorizo, salami, and fuet. The quality and characteristics of these products largely depend on the use of specific maturation starters or ferments.

What are starter cultures?

Starter cultures , also known as ferments or maturation cultures, are cultures of microorganisms (bacteria, yeasts, and fungi) that are added to sausages to control and accelerate the fermentation and curing process. The main genera used in starter cultures are Lactobacillus and Pediococcus.


These microorganisms play an essential role in the transformation of sugars present in meat into organic acids, especially lactic acid, which contributes to food safety by improving the flavor, texture, and sensory characteristics of the sausage.

What is the manufacturing process of cured sausages?

Fermentation is the key process in the production of cured sausages, where the microorganisms present in the starters convert carbohydrates into lactic acid. This process lowers the sausage’s pH, increasing its stability and preservation. Additionally, fermentation contributes complex and distinctive flavors to the final product.

Cured involves dehydration and the action of these microorganisms over time, leading to the development of firmer textures and a unique aroma. Both fermentation and curedare essential processes to ensure the quality and safety of fermented sausages.

What are the benefits of using starter cultures for meat fermentation?

The use of starter cultures in sausage production (meat fermentation) offers numerous benefits:

  • Control of the process: Starters allow for controlled fermentation, ensuring that the sausage’s pH drops precisely and at the appropriate time, guaranteeing a safe and high-quality product.
  • Consistency in flavor and texture: By using starters, greater uniformity is achieved in production batches, ensuring that each sausage has the same sensory characteristics.
  • Reduction of microbiological risks: By lowering the pH rapidly, the growth of pathogenic bacteria is inhibited, improving the food safety of the sausage.
  • Acceleration of the curing process: The use of starters accelerates the time required for the sausage to be ready for consumption, thus optimizing the production process.

In addition to these benefits, ferments can also be used as broad-spectrum protective agents.

What starter cultures does Amerex offer for sausage fermentation process?

At Amerex Ingredientes, we offer a comprehensive range of maturation starters under our Fermitrat product range.

These starters are designed to meet all the needs of the fermented sausage industry, with options that adapt to different pH drop rates and organoleptic characteristics. We offer Fermitrat U-SF, the fastest ferment in the range, ideal for products requiring a rapid pH drop. This starter is perfect for sausages where an accelerated fermentation process is sought without compromising the safety and quality of the final product.
We also offer Fermitrat S4, ideal for those who prefer a more moderate fermentation. Fermitrat S4 provides controlled pH reduction and allows for the development of more complex flavors, perfect for high-quality artisanal sausages.

All Fermitrat starters contain carefully selected combinations of microorganisms, designed to enhance the characteristic color and aroma of fermented sausages. Additionally, at Amerex, we develop ferments with exclusive capabilities, such as Fermitrat RT, which has the unique ability to fix nitrite color without the need for an additional supplement, optimizing the production process and improving the quality of the sausage.

If you want to learn more or find out how we can help improve your sausage production processes, don’t hesitate to contact us!

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ANTIFUGAL FOR CASING BATH FOR CURED SAUSAGES

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The production of sausages requires specific processes to ensure the safety and quality of the final product. One of the most important stages is the treatment of the casings used for stuffing.

Traditionally, chemical additives such as sorbate have been used to protect these casings from microbiological issues, especially fungal growth. However, the food industry is increasingly seeking natural solutions.

At Amerex Ingredients, we offer Biamex YM, a natural alternative to sorbate for antifungal treatment in sausage casings. Below, we answer some of the most common questions about the use of casings and additives in this process.

What types of casings are used in sausage production?

In the sausage industry, two main types of casings are used:

  1. Natural casings: These are obtained from the intestines of animals like pigs, sheep, or cattle. Natural casings have the advantage of allowing the sausage to breathe, which contributes to the development of traditional flavors and textures. Additionally, they are typically more elastic, making the stuffing process easier.
  2. Artificial casings: These are made from materials such as collagen, cellulose, or plastics. They are mainly used in industrial sausage production due to their uniformity and ease of handling. They are a more economical option and are available in different thicknesses and lengths, adapting to various types of meat products.

What chemical additives are used for antifugal bath?

Casings, whether natural or artificial, require specific treatment (an antifugal bath) to prevent the proliferation of microorganisms that could affect the quality and safety of the sausage.

Traditionally the additives used for this purpose are:

  • Potassium sorbate (E-202): A preservative widely used in the food industry for its effectiveness in inhibiting the growth of mold and yeast. It is used in casing baths to prevent microbiological deterioration during storage and handling.
  • Sodium benzoate (E-211): Another preservative used to control the growth of bacteria and mold in food products. Its use in casings is common due to its antibacterial effect.

However, both sorbate and benzoate, are chemical additives with associated “E-numbers,” which may raise concerns among consumers seeking more natural and healthier products, as well as manufacturers striving for clean label production with minimal chemical additives.

Natural alternative to sorbate for antifungal baths of sausage casings

At Amerex Ingredients, we offer a natural alternative to sorbate specifically designed for the antifungal bath of sausage casings. Biamex YM is a natural preservative that offers the following benefits:

  • Antifungal efficacy: Biamex YM acts effectively against molds and yeasts that can affect the quality of both natural and artificial casings.
  • Food safety: Being a natural product, Biamex YM is safe for human consumption and complies with food safety regulations, making it an excellent choice for manufacturers looking to reduce the use of synthetic additives in their products.
  • Complete sorbate replacement: Biamex YM can effectively replace sorbate, eliminating the need to use this chemical preservative without compromising the quality or safety of the final product.

The use of natural alternatives to sorbate is increasingly sought after by manufacturers in the meat industry.

What are the advantages of using a natural antifugal like Biamex YM in sausage casings?

More and more consumers prefer natural, additive-free food products. Therefore, using Biamex YM in the treatment of sausage casings offers several advantages, as it meets the trend for “clean label” products. This trend is something today’s consumers are looking for, as they value products with cleaner labels and fewer artificial additives. Biamex YM allows sausage manufacturers to offer more natural products, which can be a key differentiator in a competitive market.

Furthermore, it reduces the risk of allergic reactions, as some consumers are sensitive to chemical preservatives like sorbate. By using a natural preservative, the risk of causing adverse reactions in susceptible individuals is reduced.

Finally, sustainability and environmental respect. As a natural product, Biamex YM is a more environmentally friendly option, helping manufacturers reduce their ecological footprint.

How is Biamex YM applied in sausage casing treatment?

Biamex YM is applied similarly to other preservatives used in casing treatment. It can be dissolved in the casing bath to ensure uniform distribution of the product and provide effective protection against fungal growth. This natural preservative is compatible with the treatment of both natural and artificial casings, ensuring the protection of the sausage from the initial production stage.

The sausage industry is evolving to meet the demands of consumers seeking healthier and more natural products. In this context, the sorbate alternative offered by Amerex Ingredients, Biamex YM, presents itself as an effective and safe solution for protecting sausage casings from fungi, without resorting to traditional chemical preservatives. This way, it is possible to guarantee the quality and safety of the final product while aligning with trends toward more natural and sustainable products.

If you would like to know more, do not hesitate to contact us!

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SULPHITE-FREE PRESERVATIVES FOR SHRIMP

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Shrimps are one of the most consumed seafood products worldwide. However, their classification can vary based on their size, origin, and species. Below, we explain the main types of shrimps and how to ensure their freshness with sulfite-free preservatives.

What varieties of shrimps are in the market?

There are various types of shrimps, often classified by their size and place of capture.

Among the most popular are:

  • Tiger shrimp (Penaeus monodon): Large in size, commonly found in Asia.
  • Southern shrimp (Pleoticus muelleri): Sourced from the southwestern Atlantic, highly valued for its flavor.
  • Patagonian shrimp (Pleoticus muelleri): Characteristic of the cold waters of Argentine Patagonia, with a firm texture and exquisite flavor.
  • Vannamei or Pacific white shrimp : Primarily farmed in Latin America and Asia, it is one of the most consumed worldwide.

Each variety of prawn has unique characteristics in terms of flavor and texture, but all face similar challenges regarding shelf life and preservation.

What shelf life issues do shrimps have?

One of the biggest challenges in the commercialization of shrimps is their shelf life. As a highly perishable product, proper handling from capture or farming to the consumer is crucial.

The main shelf life issues include:

  • Rapid decomposition: Without proper refrigeration or freezing, shrimps begin to decompose within hours.
  • Color changes: Fresh shrimps have a bright color, but over time and with oxygen exposure, their color can turn dull or gray.
  • Bacterial growth: The presence of bacteria such as Listeria or Salmonella poses a food safety risk if proper preservation measures are not taken.

Thus, shrimp manufacturers resort to the use of additives and preservatives to maintain the shelf life of products until they reach the end consumer.

What additives are commonly used to improve the color and safety of shrimps?

To preserve both the appearance and safety of shrimps, the food industry uses various chemical additives and preservatives. The most common are:

  • Sodium sulfite (E-221): Traditionally used to prevent prawns from darkening and to preserve their natural color. Despite its widespread use in the industry, sulfites can cause allergic reactions in some people at certain concentrations.
  • Phosphates: Food industry phosphates (such as potassium phosphate E-340) are used to retain moisture and improve the texture of prawns, preventing them from drying out.
  • Citric acid and its derivatives: These preservatives are antioxidants that help prevent oxidative deterioration and maintain the color and freshness of the product. Their use is also very common in other foods. Citric acid is labeled with the number E330.

Despite their effectiveness, more and more consumers and manufacturers are seeking more natural, allergen-free alternatives, such as sulfite-free preservatives that maintain the food’s color and safety.

What sulfite-free natural preservatives does Amerex offer?

At Amerex Ingredientes, we understand the importance of offering solutions that not only extend the shelf life of shrimps but are also safe and natural. That’s why we provide natural sulfite-free preservatives that not only ensure the freshness and safety of prawns but also meet the demands of modern consumers who prefer allergen-free and healthier products.

We have extensive experience in using preservatives to maintain the color of various types of fish and shellfish and to improve safety against pathogens like Listeria. You can check out some of our success stories at this link.

Don’t hesitate to contact us if you’re looking for a natural preservative free from E numbers that enhances the organoleptic properties and safety of your foods.

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NATURAL PLANT BASED FOOD PRESERVATIVES

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Plant based food offer an alternative to traditional meat or fish products for those seeking a vegan option, and it’s becoming more common to see these foods in restaurants. However, it is important to be aware of the microbiological issues and additives that may be present in this food.

Choosing natural preservatives can not only help maintain food safety but also meet consumer demand for more natural and less processed products, as these ultra-processed foods contain some chemical additives that are controversial due to their effects on human health.

At Amerex Ingredients, we offer innovative and natural solutions for the food industry, helping to create safe products and clean up chemical additive labels. Keep reading to learn more about our new natural preservative for plant-based analogs such as vegan burgers: Safemix Antos.

What ingredients do plant based food include?

Vegan burgers, is an example of plant based food that have gained popularity in recent years, not only among the vegan community but also among those looking to reduce their meat consumption for health, sustainability, or ethical reasons. But what ingredients are used to make a plant-based food? Unlike traditional burgers made from beef, vegan burgers are made with a variety of plant-based ingredients, that are commoly used in other plant based food:

  1. Plant proteins: The most common are tofu, tempeh, lentils, chickpeas, and pea or soy protein. These provide the necessary texture and protein content.
  2. Vegetables: Carrots, mushrooms, spinach, and other vegetables are included not only for their nutritional value but also for flavor and texture.
  3. Healthy fats: Vegetable oils such as coconut oil or canola oil are used to improve texture and flavor.
  4. Seasonings and spices: To mimic the taste of meat, spices like paprika, black pepper, garlic, and onion powder are used, along with sauces like soy sauce.
  5. Binding agents: Ingredients like corn starch, oat flour, or wheat gluten are used to give the mixture cohesion.

What microbiological problems do plant based food have?

Although plant based food eliminate the risks of pathogens commonly found in meat or fish, they are not free from other microbiological issues. Some of the most common problems include:

  1. Mold and yeast contamination: Since plant-based ingredients tend to have a high water content, they can be a breeding ground for molds and yeasts if not stored properly.
  2. Bacterial growth: Especially in fresh meat analogs that haven’t undergone pasteurization, the growth of coliforms and mesophiles is a common problem. Additionally, the use of various spices can be another source of contamination.

Therefore, just like with meat or fish products, the use of additives and preservatives is necessary to avoid microbiological contamination and the loss of good organoleptic qualities.

What controversial additives are used in plant based food?

Some commercial plant based food use additives to improve flavor, texture, and shelf life that are currently quite controversial.

Among the most notable are:

  1. Monosodium glutamate (MSG): Used to enhance flavor, it can cause adverse reactions in some sensitive individuals.
  2. Carrageenan: A gelling agent that has been linked to digestive inflammation in some studies.
  3. Nitrites and nitrates: Used in some products to preserve and add color, they have been associated with health problems at high levels of consumption.
  4. Textured soy protein (TSP): Although not inherently controversial, soy is a common allergen and is often grown using intensive agricultural methods that involve pesticides.

As a result, while consumers generally perceive these types of foods as healthier than traditional meat burgers, in reality, they often contain a greater number of chemical additives on their labels.

What natural preservative options are available for plant based food?

For those looking to avoid artificial preservatives, there are several natural preservative options that can extend the shelf life without compromising quality. In most cases, they include plant extracts:

  1. Rosemary extract: Acts as a natural antioxidant, helping to prevent rancidity and extend the product’s freshness.
  2. Vitamin E (tocopherol): Another natural antioxidant commonly used to prevent fat oxidation in foods.
  3. Citrus extract: Used for its antimicrobial and antioxidant properties.

However, these extracts are often not enough to prevent contamination by enterobacteria, Clostridium botulinum, or molds and yeasts that can affect plant based food. Therefore, Amerex provides a wide range of natural preservatives suitable for vegans and highly effective.

What natural preservatives for plant based food does Amerex offer? Safemix Antos

Amerex offers a wide range of natural preservatives that not only preserve the freshness of burgers or other meat analogs but also prevent contamination by pathogens like Salmonella or enterobacteria.


Recently, the R&D department at Amerex launched a new product, SAFEMIX ANTOS. This product offers a broad action, covering a wide variety of microorganisms such as heterofermentative lactobacilli, Listeria, Salmonella, Clostridium, or molds and yeasts, among others. It is the most complete mixture developed by Amerex, suitable for any type of matrix, and labeled as an aroma.

Before its launch, Amerex conducted a study on a vegan matrix with a shelf life of only 7 days, achieving a doubling of its durability. Discover how Amerex’s natural preservatives can improve the quality of your products. Contact us today for more information!

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PRESERVATIVES AGAINST LISTERIA IN CURED MEAT: NATURAL ALTERNATIVE FERMITRAT EXPORT

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Listeria represents a significant challenge for the cured meat industry, but with the proper use of preservatives and control measures, it is possible to produce safe products with an appealing organoleptic quality for the final consumer.

At Amerex Ingredients, we are committed to food safety and offer innovative solutions to help cured meat producers keep their products free from listeria. Below, we examine the use of preservatives for listeria in cured meats and Amerex’s offering with its natural preservative, Fermitrat Export.

What is Listeria in cured meats?

Listeria is a pathogenic bacterium that can cause serious infections, especially in people with weakened immune systems, pregnant women, newborns, and the elderly, known as listeriosis.

This bacterium is particularly concerning in meat products, including cured meats, because these foods are often consumed without additional cooking. Listeria has an optimal growth temperature of 37ºC but can survive at low temperatures, meaning that refrigeration alone is not always sufficient to prevent its growth. Additionally, the inactivation temperature varies depending on the food, listeria control is a crucial aspect of cured meat production.

Why are cured meats susceptible to listeria?

Cured meats, such as chorizo, salami, and serrano ham, are produced through a curing process that involves salting, drying, and fermentation. These traditional preservation methods, while effective in extending shelf life and enhancing flavor, may not be sufficient to completely eliminate listeria. Since these products are not typically subjected to cooking after curing, any contamination with listeria can pose a health risk to the consumer.

It is believed that products with a pH ≤ 4.4 or aw ≤ 0.92, products with a pH ≤ 5.0 and aw ≤ 0.94, and products with a shelf life of less than 5 days do not favor the development of listeria. However, cured meats often do not fall within these parameters.

What preservatives are used in cured meats?

To ensure the safety of cured meats and prevent listeria contamination, different types of preservatives are used. These can be natural or synthetic, with synthetic ones being more controversial nowadays, and they are incorporated at various stages of the production process.
Some of the most common preservatives used in cured meats include:

  1. Nitrates and Nitrites: These compounds not only help maintain the characteristic pink color of cured meats but also inhibit the growth of pathogenic bacteria, including listeria. However, their use is regulated due to potential adverse health effects at high concentrations.
  2. Organic Acids: Lactic acid, acetic acid, and citric acid are used to lower the pH of cured meats, creating a hostile environment for listeria growth, as we have seen before. These acids are often incorporated through starter cultures during the fermentation process.
  3. Plant Extracts: Natural preservatives, such as rosemary or green tea extracts, are gaining popularity due to the demand for more natural and less processed options. These extracts have antimicrobial and antioxidant properties, although their effectiveness has not yet proven to be higher than chemical additives.
  4. Protective Cultures: Beneficial bacterial cultures can compete with listeria or other pathogens for nutrients and the food matrix, thereby reducing their proliferation. These cultures not only improve safety but can also contribute to the flavor and texture of the final product.

Amerex Ingredients has been an expert in the use of protective cultures for over 40 years, with Fermitrat Export being a key product in the fight against listeria.

What preservatives for Listeria are used in cured meats?

To specifically address the risk of listeria in cured meats, food manufacturers are adopting strategies that include the use of antimicrobial preservatives effective against this bacterium.

Some of the most common include:

  • Natamycin: A natural preservative produced by bacterial fermentation. It is effective against fungi and some bacteria, including listeria, and is used on the surface of cured meats to prevent contamination. In the European food additive regulations, it is associated with the number (E 235).
  • By-products of Beneficial Microorganisms: Some by-products of beneficial microorganisms can inhibit the proliferation of listeria. They are widely used in the meat industry to extend shelf life and improve the safety of cured meats.

What are the lastest innovations in preservatives for cured meat?

With the growing demand for more natural and less processed products, the cured meat industry is exploring new technologies and preservatives. The use of natural preservatives and protective cultures is on the rise, and research continues to develop more effective and safer solutions to combat listeria.

In this regard, Amerex Ingredients has years of experience in using protective cultures like Fermitrat Export to meet the needs of its customers, both to extend shelf life by preventing pathogen contamination and to replace chemical additives.

What Listeria preservatives for cured meat do Amerex offer?

Amerex offers protective cultures that provide direct action against pathogenic microorganisms, such as Listeria Monocytogenes. Our natural preservative, Fermitrat Export, has been proven to protect against listeria for years in cured meats. Additionally, this product is effective in other food matrices such as fish, creams, or frozen meat.

If you want to receive more information, contact us:

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