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Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

APPROVAL OF BUFFERED VINEGAR AS FOOD PRESERVATIVE (E-267)

28 December, 2023/by Nuria Lázaro

Last September, the European Commission authorised the use of buffered vinegar as a food additive by assigning it the number E-267 in the list of food additives. Through the publication of Commission Regulation (EU) 2023/2086 of 28 September 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of buffered vinegar as a preservative and acidity regulator.

Below you will find all the information on the inclusion of this food preservative in the list of food additives:

What food preservative is buffered vinegar?

Buffered vinegar is a liquid or powdered product which is prepared by adding buffers to vinegar, according to the above mentioned regulation.

The buffers used for its preparation are sodium/potassium hydroxide (E-524 to E-525) and sodium/potassium carbonate (E-500 to E-501). Buffered vinegar complies with the European standard EN 13188:2000 and has an exclusively agricultural origin (except wood/cellulose) by double fermentation, alcoholic and acetic. The main components are acetic acid and its salts.

Buffered vinegar has been used until now as a clean label alternative to other authorised preservatives or acidity correctors, in particular for the above mentioned acetic acid and its salts, whose numbers are: E-260-263. These food preservatives are mainly used for their power to protect against gram-negative microorganisms, as these types of bacteria are the most difficult to control. Among them we can find the worldwide known Salmonella or E.coli.

How is buffered vinegar included in the list of food preservatives?

Buffered vinegar is included in the list of food preservatives under the number E-267.

Commission Regulation (EU) 2023/2086 of 28 September 2023 amends Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of buffered vinegar as a preservative and acidity regulator.

Following the submission of an application to the Commission in March 2021, authorisation was requested for the use of buffered vinegar as a preservative and as an acidity regulator in a wide variety of food categories. These foods include: Meat preparations as defined in Regulation (EC) No 853/2004), potato gnocchi, fresh and pre-cooked pasta, canned fruit and vegetables, cottage cheese, fresh cheese, except products included in category 16.

Following a safety assessment of buffered vinegar as a food additive for the above mentioned uses, it was concluded that there is no safety concern for the use of buffered vinegar at the maximum use levels proposed in the standard. The corresponding study was carried out by the European Food Safety Authority (EFSA).

What natural food preservatives are available as an alternative to buffered vinegar?

Currently, the natural food preservatives that exist as an alternative to buffered vinegar (E-267) and that are clean label are plant extracts. However, the effectiveness of these food preservatives is not as high as that of buffered vinegar.

Buffered vinegar has so far been used as an effective alternative to other authorised preservatives or acidity regulators, in particular acetic acid and its salts (E 260-263). As it did not have an E-number assigned to it until now, it was declared as natural flavouring or buffered vinegar. These preservatives are known to be very effective against gram-negative bacteria, whose problem lies in the cell wall that covers them and makes them more resistant to preservatives. Nowadays, natural spice or vegetable extracts cannot match this efficacy.

What clean label food preservatives does Amerex offer?

At Amerex we are experts in clean label food preservatives and we have a wide range of products with different functionalities, from protective action against pathogens to elimination of chemical additives.

For this purpose, we have preservatives that combine different technologies. Our experience is based on the use of protective fermentation. This microbial technology is totally natural and clean label. Within this category we have products such as the Biamex range, which cover a wide range of action.

There are also products that combine protective fermentation with chemical additives. Food preservatives that include buffered vinegar include Safemix AV or Biamex Aroma Global. They are highly effective against bacteria such as E.coli or enterobacteria, and the low recommended dosage (between 0.1%-10%) favours a natural and homemade organoleptic.

Among the Amerex products that use the synergy between protective fermentation and chemical additive, the following also stands out: Fermitrat FS. This solution uses a combination of microorganism strains together with acetic acid technology to maximise food protection against Gram-negative bacteria such as enterobacteria in general, as well as pathogenic microorganisms such as Salmonella and E. coli, which are a common concern in the food industry due to the risks associated with food safety and product quality.

These strains of microorganisms act in synergy with additives to enhance their antimicrobial properties, without negatively altering the taste, aroma or texture of the food.

If you are looking to improve the quality of your food by ensuring optimum preservation and organoleptic properties, do not hesitate to contact us! We have different ranges of products to meet the specific needs of our customers.

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

EMERGING FOOD-BORNE PATHOGENS: CAMPYLOBACTER

14 December, 2023/by Patricia Rodrigo

In the world of food safety, the emergence of emerging pathogens poses constant challenges. Among them, Campylobacter has emerged as a disturbing player in the food safety equation.

As we explore the complexities of this microorganism and its impact on a variety of foods, we will discover how Amerex, a leader in biotechnology-based natural food preservatives, is at the forefront of finding innovative solutions.

Join us in this blog to understand and address the challenge presented by Campylobacter in our food chain.

Pathogenic microorganisms in food. What do we know about Campylobacter?

In the constant quest to ensure food safety, we are faced with a number of challenges, one of which is the emergence of new emerging pathogens in food.

The Campylobacter bacterium has recently captured the attention of the scientific community. Campylobacter belongs to the family Campylobacteraceae. Species of this genus are Gram-negative, comma-shaped, motile bacilli and have proven to be a growing risk in the food chain due to the food poisoning they cause.

Combating Gram-negative bacteria is one of the main challenges for the food industry, as there are not many food additives that are really effective against these pathogens due to the protection afforded by their cell wall. To a lesser extent, we can even find natural food preservatives that are clean-label and really effective in keeping this type of microorganisms at bay.

Which foods are contaminated by the emerging pathogen Campylobacter?

The prevalence of pathogenic microorganisms in food, such as Campylobacter, poses a serious threat to public health as it can cause campylobacteriosis (a common cause of intestinal infection). These bacteria are also one of the many causes of traveller’s diarrhoea or food poisoning.

These bacteria can contaminate a wide range of foods, from poultry to dairy products to raw vegetables, similar to contamination by the world-renowned Salmonella. People are almost always infected by eating contaminated food.

Understanding how these emerging pathogens affect our food chain is essential to implement effective safety measures, both at the production level in the food industry and good food handling practices by consumers at home.

What are the most common types of food additives against Campylobacter?

In the quest to ensure food safety, it is crucial to know which are the most common and effective types of food additives against Gram-negative pathogens such as Campylobacter.

The group of Gram-negative bacteria are among the most difficult to combat in the food industry, including pathogens such as the aforementioned Salmonella and Campylobacter, or E. coli within the group of enterobacteria. All of them can cause diseases of particular relevance to humans as a result of consuming food that has developed them.

The most common types of food additives against these bacteria is the use of acids, such as acetic acid. Acetic acid is widely used in the industry and has been assigned the E number E-260, and also all its salts such as sodium diacetate, the latter being the additive with number E-262ii. Even with this specific activity, acetic acid often requires synergies with other preservatives of different origins to control its occurrence.

Are there natural food preservatives against Gram-negative bacteria?

Amerex, through its use of biotechnology, has developed natural food preservatives that not only extend the shelf life of food, but also act as effective barriers against these unwanted microorganisms.

The combination of technologies in the food industry has become an innovative and effective strategy to improve product safety and quality. At Amerex we have products based on the synergy of acetic acid and protective fermentation, such as Fermitrat Fs, which is a prime example of this highly effective combination.

However, there are other fully clean-label solutions that allow acetic acid to be removed from the equation, resulting in natural food preservatives. Thanks to the use of protective fermentation, the mixture of different strains allows us to obtain products that tackle these types of pathogens, such as Safemix AV.

In summary, the challenge of dealing with emerging food pathogens requires a combination of awareness, research and innovative solutions. Amerex is committed to providing natural food preservatives that not only meet these challenges, but also raise food safety standards in the industry.

Our team of experts is at your disposal to advise you on customised solutions for your specific needs in the food industry to improve the safety, quality and durability of your food products.

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

POTASSIUM SORBATE ALTERNATIVE AS A FOOD PRESERVATIVE IN SAUCES

14 December, 2023/by Patricia Rodrigo

Refrigerated sauces are used in a wide variety of dishes, from salads to fast foods and snacks. These foods offer great convenience and taste, but also challenges in terms of shelf life and food safety due to the pathogenic microorganisms that thrive in them. That is why potassium sorbate is commonly used in in this type of sauces.

In this blog, we will explore the types of refrigerated sauces along with the microbiological problems they face and the most common pathogenic microorganisms, potassium sorbate as a food preservative (it is one of the most commonly used chemical food preservatives) and finally, a clean label alternative to this chemical preservative currently on the market.

What types of refrigerated sauces are in market?

There are many types of refrigerated sauces that can be found in a wide variety of flavours and textures. Some common examples include mayonnaise sauce, mustard sauce, guacamole and many others. These sauces are popular because of their freshness and taste, but that same freshness also makes them susceptible to the growth of microorganisms.

We could classify the types of sauces according to the processes they have undergone:

Fresh
HPP
Pasteurised

Each of them suffers from a specific shelf-life problem, the freshest sauces spoil in a short time and are more vulnerable to pathogenic microorganisms, while the most treated products (HPP or pasteurised) lose their organoleptic freshness over time, which is why different food preservatives are used.

What are the typical microbiological problems with refrigerated sauces?

Refrigerated sauces, which include classics such as mayonnaise and guacamole sauce, face similar microbiological problems. These sauces often contain fresh ingredients such as avocado, tomato or onion that may be contaminated with pathogenic microorganisms such as Salmonella or E. coli. Cross-contamination is a real risk during the handling and preparation of these ingredients, increasing the risk of foodborne illness. In addition, the high moisture and water content in these sauces provides a favourable environment for the growth of moulds and yeasts.

This can lead to problems such as the proliferation of harmful microorganisms, affecting both food safety and product quality, necessitating the use of food preservatives such as potassium sorbate by manufacturers to ensure product safety.

What are the microbiological problems with guacamole sauce?

In particular, guacamole sauce presents a specific set of challenges.

– Discolouration and browning: Guacamole is prone to discolouration and browning due to oxidation of the avocado components. While this is not a microbiological problem in the food safety sense, it can negatively affect the quality and appearance of the product.

– Mould and bacterial growth: The high humidity and water content in guacamole sauce provides an environment conducive to bacterial and mould growth. Microorganisms such as Listeria, Salmonella and E. coli can proliferate if the sauce is not kept at the proper temperature and stored for long periods.

– Texture and Consistency: Unwanted microorganisms can affect the texture and consistency of guacamole sauce, causing it to become runny or take on an unpleasant texture. This can lead to consumer dissatisfaction.

What chemical preservatives are used in refrigerated sauces?

To combat these microbiological problems, the industry has traditionally relied on chemical food preservatives. These chemical preservatives can include potassium sorbate, sodium benzoate and other ingredients that extend the shelf life of refrigerated sauces. While these food preservatives have been effective, some consumers are concerned about their impact on health and prefer to avoid chemical additives.

These food preservatives can be identified on food labels by the following numbers:

E202 Potassium sorbate – is a derivative of sorbic acid (E200).
E211 Sodium benzoate – is obtained industrially by reaction of sodium hydroxide (E254) and benzoic acid (E210).

What Clean Label alternatives to potassium sorbate are available for refrigerated sauces?

There are clean label alternatives to potassium sorbate to combat these microbiological problems in sauces.

Amerex offers a natural alternative to potassium sorbate called Biamex YM or Biamex Aroma Global, a biotechnology-based natural preservative. This product is particularly effective in the fight against moulds and yeasts, two of the main microbiological challenges in refrigerated sauces and in guacamole sauce in particular. Biamex is not only a safe and effective option, but also meets the demands of consumers concerned about the absence of chemical preservatives in food. This makes it a truly clean label alternative also for manufacturers looking to remove E numbers such as potassium sorbate from their food labels, while maintaining food safety.

In summary, both refrigerated sauces and guacamole sauce are delicious and very common in gastronomy, but their microbiological problems can affect both food safety and quality. Instead of resorting to chemical food preservatives, Amerex’s alternative to potassium sorbate, Biamex YM or Biamex Aroma Global, offers a natural and effective clean label option to combat these problems, while ensuring the satisfaction of both consumers and food producers.

If you want to know more, contact us!

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

ANTIOXIDANT FOOD ADDITIVES IN THE INDUSTRY

1 September, 2023/by Nuria Lázaro

Whereas the food industry quickly evolves, the need to ensure food safety and quality is essential, and one of the key elements in this process is antioxidant food additives. These substances play a crucial role in protecting foods from oxidation and spoilage, maintaining their freshness and quality.

In this Blog post we will explore how antioxidants are increasingly present in the Food Industry, and how Amerex has aligned itself with more natural antioxidant alternatives.

What is oxidation?

Oxidation is a natural process that happens when food is exposed to oxygen and other environmental factors. This process in food can lead to the degradation of essential nutrients, alterations in its physical, chemical and organoleptic properties, as well as the formation of undesirable compounds.

The effects of oxidation in foods can be detrimental, as they can alter both the sensory properties and nutritional quality of products. Oxidation can lead to the formation of undesirable compounds, such as free radicals and degradation products, which can affect the taste, odour and the visual aspect of foods. In addition, the loss of essential nutrients during oxidation can reduce the nutritional value of products.

What is the role of antioxidant food additives?

Antioxidants are compounds that help preventing or slowing down oxidation. These antioxidant food additives act as “shields” that fight the damaging effects of oxidation by neutralizing free radicals, unstable molecules that can trigger chain reactions of deterioration. In this way, the food stays fresh and maintains its original properties for much longer.

Therefore, in the food industry, antioxidants play a vital role in extending the shelf-life of products and maintaining their quality. They also play an important role in human health, as certain antioxidants have also been shown to have beneficial properties for the body.

How do antioxidant food additives have an impact on food quality?

The ability of antioxidants to protect food from oxidation translates into a longer shelf-life for food products. This not only benefits producers and distributors by reducing food waste, but also ensures that consumers have access to fresh, high quality food for a longer period of time. Preserving the sensory and nutritional characteristics of food is critical to maintain customer reliability and satisfaction, and ultimately to ensure a brand’s success in the marketplace.

The quality of food is intrinsically linked to its taste, texture and appearance. Antioxidants play a crucial role in preserving these qualities. For example, they prevent fats and oils from going rancid, maintain the vivid, fresh colour of fruits and vegetables, and prevent the formation of undesirable flavours.

Antioxidant food additive in a wooden bowl

What are the main antioxidant food additives?

Antioxidants, whether natural or synthetic, enable manufacturers to maintain the freshness, quality and safety of foods reaching consumers. Antioxidant food additives used in the industry are classified in the E-3XX group. Some of the important ones are the following:

E-300 – Ascorbic acid: Synthetic or natural antioxidant also known as vitamin C. In addition to having antioxidant properties, it also acts as a flavour enhancer and helps preserve the colour of certain foods. It is used in products such as beverages, meat products and baked goods. This compound can also be found in the form of salts, ascorbates (from E-301 to E-303).
E-392 – Rosemary extract: It contains natural antioxidant compounds, such as rosmarinic acid and carnosols, which help prevent food oxidation. It is a semi-natural antioxidant that was not originally considered an additive with E-number, but because of its high use it was eventually classified as such. These extracts are popular choices in products such as processed meats and dried sausages.
E-307 al E-309 – Tocopherols: Also known as vitamin E, it is obtained synthetically and added to foods to prevent oxidation of lipids and oils. Vitamin E can be found naturally in vegetable oils, nuts and cereals. Its presence helps maintain the freshness and quality of products such as vegetable oils, margarines and baked goods.

These and other antioxidant food additives play a crucial role in protecting products against oxidation and spoilage.

Are there any natural alternatives to the main antioxidants?

Indeed, as for other preservatives, there do exist natural alternatives to antioxidant food additives. As we have already mentioned, most of them are already present in nature and many manufacturers prefer to use them rather than putting an E-number on their labels.

In this sense, we wanted to mention the UP4HEALTH project that we introduced a few months ago and on which we have been working for three years now. The objective of UP4HEALTH is to develop techno-functional and bio-functional ingredients from by-products of food processing of plant origin, to use them in industries such as food, nutraceuticals or cosmetics. These active compounds are mostly antioxidants found in many fruits, vegetables and plants. So far we have obtained successful results in meat products such as hamburgers or dried sausages, in which their high antioxidant capacity and the very important role they play in extending the commercial shelf-life of foods have been demonstrated. The UP4HEALTH project has been an initiative in which we are very proud to participate, and we will continue to work on the development of new antioxidant alternatives that we can bring to you in the near future.

Where can you find these clean and effective antioxidant alternatives?

At Amerex we have always stood out in the industry for our focus on innovation and quality, being committed to improving the shelf life of food and ensuring that consumers have access to safe and healthy products. Clearly and with a deep understanding of the challenges facing the food industry, antioxidant food additives have always been integrated into our philosophy, and recently aligned with the current trend towards cleaner, more conscious and balanced eating through a special focus on natural alternatives.

In addition, at Amerex we have the AMEXOL range of products based on plant extracts that are specialists in fighting oxidation of the final food. The synergies of this range together with Amerex biotechnology result in more complete products that combine this technology with its natural preservative power, and shelf-life and food safety with the prevention of oxidation as described above. This strategy will help you preserve food quality and shelf-life, providing consumers with fresh and safe products and keeping their sensory and nutritional properties unaltered for a longer period of time.

We will be pleased to find the most suitable solution for you as a manufacturer in the search for a real efficacy that preserves the original characteristics of your food.

Our door is open, contact us!

By sending an email to: imasd@amerexingredientes.com
By calling us to: Phone number: +34 91 845 42 14
By filling in the form bellow

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Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

Codex Alimentarius in food production

27 July, 2023/by Nuria Lázaro

Food production must be carried out according to strict food safety and hygiene standards to prevent any type of contamination from reaching the final consumer.

For this reason, in 1963 the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) created the Codex Alimentarius Commission, whose objective was to ensure the safety and quality of food.

Below, we take a closer look at this set of standards.

What is the Codex Alimentarius or “Food Code”?

The Codex Alimentarius is the grouping of standards, codes and recommendations approved by the largest international food standards body: the Codex Alimentarius Commission (annexed to the FAO and WHO).

This document was created to ensure the proper handling of food by all members of the food industry and to assure consumers of the quality and safety of the products they consume.

What is the Codex Alimentarius for?

The Codex Alimentarius serves to protect the integrity of consumers by promoting a series of practices within the food sector. This list of standards seeks to guide manufacturers and to promote a series of common requirements within the international food trade, harmonising in some way the infinite number of legal differences that exist in each country and seeking an international food legislation.

How many standards does the Codex Alimentarius contain?

The Codex contains more than 200 standards written in different languages and covering the following areas:

Food labelling.
The use of additives.
The use of contaminants.
Food hygiene.

As mentioned above, these standards are not mandatory but a recommendation for the governments of each country to decide whether or not to introduce them into their legislation.

What are the regulations in food production?

The regulation of food production depends on each country, but several countries have used this code as a basis for introducing their own food legislation. The Codex Alimentarius is an international reference that helps to harmonise standards related to food safety and comprises 188 member states.

Among the functions of the Codex Alimentarius Commission is also to organise a multitude of meetings between the various international experts in the sector to raise awareness and ensure compliance with food safety standards. It is a meeting point not only for manufacturers and governments, but also for scientists, consumer groups and food authorities, as its standards include evaluations of food medicines, information on additives and limits on pesticides.

What is the relationship between Codex Alimentarius and food labelling?

One of the issues addressed by the Codex Alimentarius is the information that food labelling should contain to ensure proper understanding by consumers. The general principle (and one that should be self-evident) is that no false or misleading information should be provided on a food label. This also includes any health claims that are intended to be made about the product and which mislead the consumer.

According to these rules, the following information must be compulsory on food labels to ensure that the information is clear and specific:

Name of the specific food.
Treatment to which it has been subjected.
List of ingredients in descending order of content.
Allergenic or intolerant ingredients (eggs, soya or crustaceans).
Food additives.
Net content and drained weight by volume and weight.
Name and address of the manufacturer.
Country of origin.
Batch identification.
Storage instructions.
Use by date.
Instructions for use, if any.

What does clean labelling or clean label mean today?

Clean labelling (like the Food Codex) aims to ensure the truthfulness of the information on food labels. This trend, which has been at the forefront of the industry for some time now, is well known at Amerex.

Like the standards mentioned above, Amerex is characterised by transparency with our customers when it comes to our products. With more than 40 years of history in the industry, our goal has been to research and design tailor-made products for all types of food. As a result, 95% of our products are clean label.

Food safety and quality do not have to be at odds with a clean label. At Amerex we have the Biamex or Safemix range, whose purpose is to ensure the protection of the food by being able to remove/decrease the use of additives; or the Fermitrat range of maturation starters for sausages.

If you want to know more about our clean label, organic and vegan ingredients, do not hesitate to contact us!

By sending an email to: imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
By filling in the form below

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Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

FOOD ALERTS, HOW TO ENSURE LISTERIA SAFETY IN THE CONSUMPTION OF SAUSAGES?

16 June, 2023/by Patricia Rodrigo

Hello and welcome once again to the Amerex Blog! Lately we are hearing about more and more alerts related to the food safety of numerous pathogens… Particularly over the past year, a food alert due to the presence of Listeria in sausages from Italy.

Listeria monocytogenes is a pathogenic bacteria that can cause serious illness in humans. In light of this situation, it is essential to be informed about the risks associated with Listeria in products such as fresh sausages and to take the necessary measures to ensure food safety. Therefore, in this blog post we want to share with you how to explore the precautions to be taken into account when consuming sausages and how to protect ourselves from the appearance of Listeria.

How often can we find Listeria-contaminated sausages in the market?

The presence of Listeria in sausages is a major concern in terms of food safety. According to the RASSF (Rapid Alert System Feed and Food), there have already been around 60 food alerts reported this past year due to the presence of Listeria, all of which are serious or potentially of serious risk. Although the cases of contamination may be different, and this is a bacteria that can be present in a wide variety of foods, it is crucial to understand the importance of ensuring the safety of the sausages we consume, as they are far from being free from this risk.

Indeed, it is an issue to be taken into account and it is essential to know the preventive measures and proper procedures to minimize the likelihood of finding Listeria-contaminated sausages in the market. By following the right best practices, storage and cooking practices, we can significantly reduce the risks and enjoy safe and delicious sausages.

What could happen to us if we eat Listeria-contaminated sausages?

The consumption of sausages contaminated with Listeria can have serious consequences for our health. As mentioned above, Listeria monocytogenes is a pathogenic bacteria that can cause the disease known as listeriosis. If we eat contaminated sausages, there is a risk of developing symptoms such as fever, muscle aches, nausea, vomiting and diarrhea. In the most severe cases, especially in people with weakened immune systems, pregnant women and the elderly, infection with this pathogen can lead to serious complications and even death.

Person holding the hand of another one lying in a hospital bed

Therefore, we must be aware of the risks associated with the appearance of Listeria in any type of food and take all the necessary measures to avoid its consumption when there are food alerts or suspicions of contamination. Food safety and consumer health must always be a priority.

What are the indicators that sausages are spoiled due to contamination with Listeria or other bacterial species?

It is important to be aware of certain indicators that could point out that the sausages are spoiled and contaminated with Listeria or other bacteria. Some of these signs to watch for are the following:

Expiration date: First of all, always check the expiration date printed on the sausage package. If the date has passed or is close, it is possible that the sausages are in poor condition and may present an increased risk of bacterial contamination.
Bad smell: Pay attention to the smell of the sausages. If you detect an unpleasant, acidic or ammonia-like odour, this could indicate that the sausages are spoiled and could be contaminated with bacteria such as Listeria.
Visual appearance: Look closely at the sausages. If you notice changes in colour, such as unusual spots or discoloration, or if they have mould, this is a clear indicator that the sausages are in poor condition and should be thrown away.
Abnormal texture: Fresh sausages should have a firm, elastic texture. If the sausages feel soft, slimy or crumbly to the touch, be alert, this could be a sign of bacterial contamination.

It is important to remember that these indicators are only a guide and not a firm confirmation of the presence of Listeria or other bacteria. However, if there is any doubt of contamination, it is always recommended not to eat the sausages in order to avoid possible health risks.

What actions can we take in our homes to avoid the proliferation of Listeria or other pathogens?

It is key in order to protect ourselves from pathogen and bacterial contamination that we follow some of the most basic preventive practices in our own homes. Some actions to take are as follows:

Proper storage: Store sausages in the refrigerator at a safe temperature, generally below 4°C. Make sure they are properly wrapped or in sealed containers to avoid cross-contamination with other foods.
Hygienic handling: Wash your hands with soap and water before and after handling sausages. This will help prevent the transfer of bacteria to the food.
Avoid cross-contamination: Keep raw sausages separated from other foods, especially those that will be consumed without additional cooking, such as salads or sauces. Use different utensils and cutting boards for raw and cooked foods.
Appropriate cooking: Be sure to cook sausages thoroughly, until they reach a safe internal temperature of at least 75°C. Using a cooking thermometer can be helpful to check the internal temperature.
Prompt consumption: Eat the sausages within their recommended expiration date. Avoid leaving them out of the refrigerator for extended periods of time and do not let them be kept at room temperature for too long.

These preventive actions are essential to reduce the risk of contamination by Listeria or other pathogens in the sausages we consume at home. By following these practices, we minimize the risks to the health of both ourselves and our family and can enjoy safer meals.

How is the Food Industry concerned about preventing Listeria contamination and working to avoid its appearance in the different foods we consume?

The Food Industry plays a key role in preventing Listeria contamination and works actively to avoid its presence in different foods, including sausages. The industry implements measures to guarantee food safety such as good hygienic practices at all stages of manufacturing, quality controls and risk analysis to identify possible sources of contamination, development of traceability programs, investment in advanced processing technology (e.g. pasteurization systems in the case of sausages) and compliance with regulations and standards established by health authorities and control bodies.

In addition to the use of food additives or preservatives that inhibit the growth of these bacteria, which is used by manufacturers in all food sectors. This is demonstrated by the numerous companies that ask us about natural alternatives within the Amerex portfolio to address this problem. For example, our range of natural preservatives includes a clean label blend, Biamex Export, which is a specialist against Listeria. In addition to other products that have direct action against pathogenic microorganisms, helping to keep food in better condition and last longer.

We hope that this Blog entry has made you more aware of these food alerts and the care in food handling. Remember that food safety is everyone’s responsibility, and it is essential to follow the recommendations of health authorities and be informed about current food alerts.

Contact us:

By sending an email to: imasd@amerexingredientes.com
By calling us to: Phone number: +34 91 845 42 14
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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

THE SENSES: SENSORY TESTING OF FOOD PRODUCTS

15 June, 2023/by Nuria Lázaro

The sensory analysis or sensory testing of food has the mission of evaluating the different characteristics of a product using the five senses: sight, taste, smell, touch and hearing. In this way, a series of defined tests are carried out using very rigorous procedures.

According to this definition, sensory analysis is not the same as a “food tasting”. The main difference lies in the series of defined tests that are carried out in sensory analysis and which involve the 5 senses.

In this article we will learn how a food sensory panel can be carried out to develop improvements in the organoleptic of food thanks to sensory analysis.

What are the applications of sensory analysis?

The applications of food sensory analysis are numerous and are used for different purposes: process control, food quality control, acceptability studies or as a tool for making decisions regarding new ingredients or production processes.

Although sensory analysis is traditionally used in the wine and olive oil industry, it is currently used in all types of food. The sensory properties of a food are essential for the product to be accepted by consumers. This is why sensory analysis is so important in the development of new products, as it helps to study whether the organoleptic characteristics of the food will be well accepted by the end consumer and whether it will meet their needs.

What is sensory analysis in the food tasting process?

Sensory analysis in the food tasting process consists of the study of the sensory attributes of food through our senses. This process is carried out through procedures that are governed by a series of rules so that the final results are clear and reproducible. This is what is known as a food sensory panel.

In the following, we will study each sense and the role it plays in the perception of a food’s organoleptic properties:

Sight

The sense of sight will be the first “filter” for the consumer’s acceptance of a food. Sight can distinguish whether the appearance of the food is normal or abnormal based on the following properties: Colour, Shape, Size and Roughness.

For the sensory analysis of colour, colour scales will be used to study: hue, intensity and brightness. Nowadays, there are very sophisticated devices that allow detecting these variations in the colour of the food in a very precise way, such as the chroma meter.

Smell

Smell is the second “filter” in the acceptance of a food and is based on the stimulation by chemicals in the food that receptors in our nose receive. Food odour is measured in sensory analysis on the basis of three characteristics: Intensity, Persistence and Saturation Capacity.

Taste

Once we have passed the first two “filters” that can give us an idea of the organoleptic quality of the food, we come to the taste test. The taste or “basic flavour” can detect four types of taste: sweet, salty, sour and bitter. Recently, a fifth taste has also been recognised: the umami taste.

It should be noted that both smell and taste are chemical senses that are closely related to each other, increasing the perception of flavour.

Touch

The sense of touch is closely related to the texture of the food. This sensory property is also composed of what is identified by sight and hearing and detects any deformation of the food.

Food texture can be studied according to the following parameters: Hardness, Cohesiveness, Viscosity, Elasticity, Adhesiveness and Chewiness.

Hearing

The sense of hearing is used to complement the analysis of the texture of the food by means of the sounds detected when the food is evaluated in the mouth.

What are the types of sensory tests?

The types of sensory tests for food analysis are classified into affective tests, discriminatory tests and descriptive tests.

Affective tests

Affective tests are subjective tests. In these tests, the judges state in general terms what they thought of the food: whether they liked it or not, whether they disliked it, whether they preferred one product or another, etc.

These tests are further divided into:

Preference tests. Comparative tests between different samples that are analysed by means of a questionnaire and significance tables.
Satisfaction tests. A numerical analysis is carried out by means of an analysis panel of the sensation produced by the different samples.
Acceptance tests. An attempt is made to measure a person’s desire to purchase a product. It is carried out through complex questionnaires in order to determine the ideal public (target).

Discriminatory tests

Discriminatory testing is used to study the differences between different food samples. It is mainly used in the change of formulation or processing of a food.

Examples of discriminatory tests are: Simple paired comparison test, triangular test, paired comparisons test, multiple comparisons test.

Descriptive tests

Descriptive tests use quantitative methods with the aim of objectively defining the properties of a food. These tests are classified into:

Unstructured scale rating. Measures the intensity of an attribute.
Ranking tests: Ranking according to the intensity of a sensory attribute.
Rating by interval scales. Identifies various characteristics of each sample: level of spiciness, bitterness, sweetness, etc.
Rating by standard scales. These scales are similar to the previous ones, but reference foods are used.
Proportional rating or magnitude estimation. To jointly evaluate complex attributes of a food, such as taste, aroma and texture.

What are the optimal conditions for a good sensory analysis?

There are a series of optimal conditions that a room should have in order to carry out a good sensory analysis:

Temperature and humidity conditions should be comfortable unless the product requires special conditions.
The colour of the room walls and furniture should be neutral to not influence the colour of the samples.
The analysis room should be kept odour-free by an extraction system if necessary.
Ambient noise should be reduced to avoid distractions. It is best to soundproof the sensory panel area.

It should be taken in mind that a sensory analysis is not a mere tasting, but often involves an exhaustive analysis of the characteristics of a foodstuff and it is therefore necessary to take care of all these details.

How to improve the organoleptic characteristics of food by using natural ingredients?

As we have seen, the sensory analysis of food is often a fundamental requirement to evaluate the organoleptic properties of a product before launching it to the market or modifying its processing or formulation. At Amerex, we are always committed to natural ingredients, such as the preservative solutions in the Biamex or Safemix range, which help to improve the shelf life of foods and maintain or improve their organoleptic properties.

We have a wide range of starters (Fermitrat range) that through the enzymatic activities of the microorganism are able to generate a good colour, flavour and aroma in the sausage.

Write to us if good organoleptic properties are also essential for you and get to know our products for all types of food: meat or vegan, dairy, fish, ready meals, beverages and sauces or bakery. We are available for you!

Contact us:

By sending an email to:imasd@amerexingredientes.es
By calling us to: Phone number: +34 91 845 42 14
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Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.

EXTRACTS WITH PRESERVATIVE POTENTIAL FOR PROCESSED MEAT

18 May, 2023/by Patricia Rodrigo

Welcome to another day on the Amerex Blog! Today we will discuss a topic that has been key throughout the history of mankind: food preservation.

Preserving food for a long period of time and ensuring its safety for when we want to consume it, has been and still is one of the great challenges of the food industry. Read on if you want to know more!

How to preserve food to increase shelf life?

In the past, techniques such as “salting” were used to preserve food longer. This was based on the partial dehydration of the food, the reinforcement of flavour and the inhibition of certain bacteria.

Later on, the artificial preservatives of synthetic origin that we use today emerged, which are identified on labels with the well-known “E number” and are regulated by Efsa.

Much of the food we consume today contains various additives, both natural and synthetic. Sulphites, benzoates and sorbic acids are some examples of chemical additives used to fulfil the preservation function.

Preventing spoilage micro-organisms from developing in the food to keep it in good condition for a longer period of time is also feasible through the use of natural antioxidants. These alternatives were used in the past and are still valid for their efficacy and safety today.

Natural preservatives used in meat (sausages, hamburgers, stews) are a good example of this.

What meat preservatives are available that are not synthetic?

Lipid oxidation is one of the main causes of alteration of meat and meat products during processing, storage and subsequent sale to the consumer. Oxidation affects different characteristics that contribute to meat quality such as flavour, colour and texture, nutritional value and safety. This often results in the food being returned by the customer or discarded due to poor organoleptic.

Spices or spice extracts are among the most commonly used ingredients in meat and other foods to improve flavour during cooking and to prevent oxidation of the food. This preservative capacity is due precisely to the large amount of antioxidants that these spices naturally contain.

Antioxidants are molecules capable of delaying or preventing the oxidation of other molecules, in this case, fats or meat proteins in the presence of oxygen. It is precisely those foods rich in fat that are most prone to the oxidation process: processed meats, some types of oily fish and nuts (widely used as a base for vegan foods).

How to prevent meat rancidity and improve preservation?

The oxidation of meat produces organoleptic changes, generates the loss of nutritional values and can affect the safety of the product. We have talked in previous posts about the demands of the current market: more and more natural foods that are safe and long-lasting are sought after. For this reason, the use of antioxidants is necessary in the food industry.

Antioxidant substances, thanks to different mechanisms of action, are able to prevent this biochemical process and rancidity from a hamburger to a cured sausage.

The antioxidant properties of extracts or spices are due to the phenolic acids and essential oils they contain. It should also be noted that these compounds can have a bacteriostatic effect.

What are the most commonly used preservatives for meat products?

One of the plants that acts as a preservative most commonly used in industry is rosemary.

Rosemary (Rosmarinus officinalis L.) is a common plant species in the Iberian Peninsula that was already used in ancient times in traditional medicine thanks to its multiple properties. One of these multiple properties is the powerful antioxidant capacity of some of its components.

Specifically, there are two types of polyphenols: carnosic acid and rosmarinic acid. These active ingredients have a high capacity to prevent the formation of free radicals and thus delay oxidation.

Although rosemary is one of the best known and most widely used preservative extracts in the industry, there are many others, such as green tea or grape seed extracts. In addition, they not only prevent oxidation but are also involved in the safety against bacteria such as Listeria monocytogenes and other food-borne pathogens.

What are Amerex’s options against oxidation of meat or other foods?

At Amerex we work with 100% natural and sustainable preservatives so that the food we eat every day is much healthier and has a longer shelf life.

In addition to protective ferments, we have a wide range of natural antioxidants: the Amexol® range.

This range of natural antioxidants is formulated with spice extracts, so that it is able to maintain the colour of food and reduce rancidity. By preventing lipid and protein oxidation, foods maintain their organoleptic characteristics stable throughout their shelf life.

Our products include not only rosemary extract, but also other extracts whose active ingredients are clean label and, in addition to preventing oxidation, maintain food safety thanks to their antimicrobial effect.

If you want to know more about these natural options to improve your product or clean the label of an existing one, do not hesitate to write us and we will give you more information!

Phone number: +34 91 845 42 14

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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.

WHAT IS FERMENTATION AND ITS BENEFITS

3 May, 2023/by Alejandro Rodríguez

Welcome one more day to the Amerex Blog! In this post you will find out all about food fermentation and its importance and application in industry as a way for food preservation.

Fermentation is an oxidation process that does not require the presence of oxygen. Fermentation is carried out by different microorganisms to transform organic matter, by means of enzymes. Therefore, a fermented food would be one that is obtained from the process of converting carbohydrates into alcohol or acids.

This reaction allows different organoleptic characteristics (such as changes in taste) to be obtained while increasing the shelf life of the food.

What are the products obtained from fermentation?

Fermented foods have been with us for many years. Bread, beer and wine are fermented foods, but also foods that are currently in fashion such as kombucha, kimchi or tofu. All of them are referred to by some people as “living foods” because of the micro-organisms that have carried out the process.

The most popularly known fermented foods are those derived from alcoholic fermentation: wines and ciders (fermentation of apple juice), beers, distilled beverages (whisky, cognac, rum, brandy, vodka), kombucha tea and bakery products (carried out by yeasts and lactic bacteria).

However, there are also products generated by lactic fermentation, one of the main processes for the generation of staple foods of both plant and animal origin. Some examples of foods with this type of fermentation are: yoghurt and cheese, fermented milks, sauerkraut or kimchi.

What types of fermentation are used in food production?

Alcoholic fermentation and lactic fermentation are clearly the best known and most used fermentations in the industry. But there are more types of fermentation used in food production.

Let’s go through all of them at the molecular level to understand their differences:

Alcoholic fermentation: process in which from hexose (glucose): ethyl alcohol (ethanol) and other secondary compounds are obtained. For example: wine and beer, bread, kombucha, etc:

C6H12O6 = 2CH3 – CH2OH + 2CO2

Lactic fermentation: process in which lactic acid is obtained from lactose. Examples are yoghurt, cheese, fermented milks, etc:

C12H22O11 = 2C6H12O6

Acetic fermentation: consists of the oxidation of ethanol to form acetic acid. It is used for the production of vinegar, for example:

C2H5OH + O2 = CH3COOH + H2O

Malolactic fermentation: process by which acid lactic acid bacteria transform malic acid into lactic acid mainly. It is mainly used in red wines to eliminate malic acid and give rise to better organoleptic properties.

HOOC – CH2 – CHOH – COOH = CO2 + CH3 – CHOH – COOH

Propionic fermentation: fermentation carried out by bacteria of the genus Propionobacterium which generates propionic and acetic acid. This fermentation produces the characteristic holes in Emmental cheese.

Butyric fermentation: it is produced by the action of bacteria of the genus Clostridium giving rise to butyric acid. It gives rise to organoleptic modifications in the food. It is used in different types of cheese.

What are the micro-organisms used for food fermentation?

Once the types of fermentation used in the food industry have been defined, it is necessary to define which micro-organisms are responsible for these processes.

The micro-organisms of interest in the food industry can be classified into three types:

Bacteria: Mainly lactic acid bacteria (also known as LAB), which produce lactic acid. They can be divided according to the end product they produce during fermentation into: homofermentative, which only produce lactic acid, and heterofermentative, which produce more compounds. The best known are Lactococcus, Streptococcus, Pediococcus and Lactobacillus. On the other hand, acetic bacteria oxidise alcohol, converting it into acetic acid and lowering the pH of food, thus giving rise to products such as vinegar.

Moulds: these organisms are able to generate protein and lipolytic enzymes in food through their metabolism. These enzymes are essential for preservation, as they can transform substrates of low food value into products with assimilable elements with a good taste. A clear example are the Penicillum moulds. They are present in the manufacture and curing of certain cheeses, such as Roquefort, Cabrales or Brie.

Yeasts: yeasts are single-celled fungi that produce enzymes that give rise to fermentation. In general, yeasts can live both with and without oxygen, but it is in the latter case that fermentation occurs. You are probably familiar with the yeast Saccharomices Cerevisiae, known to everyone as brewer’s yeast. It is the most commonly used yeast and plays a very important role in the production of bread as well as in the production of wine and beer.

What are the benefits of fermentation for food?

Fermentation was traditionally a method of preservation. Milk was preserved by fermenting and from it cheese was obtained, the same happens with meat, thanks to whose fermentation we obtain cured products such as salami, chorizo, etc.

Fermentation is a process that provides different benefits to the food. First of all, fermentation favours the preservation of food for a longer period of time and in many cases without the need for chemicals. In addition, this process allows the elaboration of food by means of PHs and temperatures that improve the nutritional value and organoleptic characteristics of the food. Fermentation allows us to obtain, thanks to the generation of enzymes and other compounds, a series of aromas and textures that would not be possible to obtain through other procedures.

Fermented foods, especially those rich in probiotics, have great health benefits: they help to improve digestion, reduce cholesterol, combat allergies and strengthen the immune system. These characteristics, together with an increasingly health-conscious and health-conscious consumer, have led to a revival of these products.

What are the advantages of preserving food in this way?

As mentioned above, fermentation not only generates a particular taste and texture in the food, but also extends its shelf life and safety, and can even improve its nutritional value.

When we talked about the micro-organisms that carry out this process, we were referring to the “good” bacteria. Many foods (especially raw meat) can sometimes be contaminated by harmful bacteria that cause gastrointestinal illnesses, such as Salmonella, Listeria or Campylobacter.

At Amerex we have a wide range of products used for the fermentation of food, as well as for the preservation of the final food by means of natural protection mechanisms. In this way, we provide solutions to the main challenges of the industry in different matrices such as the appearance of Listeria or Salmonella in dairy products, or Clostridium botulinum in cooked meat products.

Contact us to know all the proposals for food protection and make your final product safe, stable and tasty.

Send us an emali to: imasd@amerexingredientes.es

Call us: telephone: (+34) 91 845 42 14

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