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PREVENTION OF FOOD TOXINS THROUGH NATURAL PRESERVATIVES

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

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

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

1. What Are Food Toxins?

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

Some common examples well-known in the industry include:

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

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

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

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

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

3. How Are Toxins Removed From Food?

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

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

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

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

4. Which Foods Are Most Prone to Toxin Contamination?

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

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

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

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

5. What Causes Foodborne Illnesses?

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

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

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

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

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

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

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

Want to learn more about our solutions to ensure food safety? Contact us and discover how our natural preservatives can help protect your products:

 

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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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FOOD LABELING AND CONSUMER DECISIONS

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Welcome one more day to Amerex’ Blog! By the end of last year FAO published a proposed standard to update the definition of one of the most popular claims regarding the nutritional content of foods, the one referring to the term “healthy”. This update on the definition of “healthy” on food labels is a very interesting and relevant topic for the food industry. Providing informative and accessible food labelling empowers consumers and can help foster a healthier food supply for all. In this post we aim to put this proposal into context and highlight again the importance of transparent and clean labelling for consumers.

What does “healthy” mean on food labels?

In 1994, the FDA issued a regulation defining “healthy” as an implied nutrient content claim. At that time, implied nutrient content claims focused on the individual nutrients contained in foods. For example, these specific criteria for individual nutrients that must be complied within the food to be declared as “healthy” are: limits on total fat, saturated fat, cholesterol and sodium, and minimum amounts of nutrients whose consumption is encouraged, such as vitamin A, vitamin C, calcium, iron, protein and dietary fiber.

However, this current definition of “healthy” is outdated. This update of the term is proposed to accurately represent that nutrient levels in food can help consumers maintain healthy dietary practices, since in the United States diet-related chronic diseases are the leading causes of death and disability.

Comida vegetariana, sana y equilibrada. Imagen de Freepik

What changes are being proposed to the definition of “healthy”?

The proposed changes to the definition of “healthy” are in line with the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label, focusing on the consumption of key elements of a healthy dietary pattern, which can help consumers maintain healthy dietary practices and achieve a diet in line with recommendations.

For example, to include the “healthy” claim on packaging, a cereal would have to contain a certain amount of whole grains and meet limits for saturated fat, sodium and added sugars. Nuts and seeds, high-fat fish such as salmon, certain oils and water are examples of foods that cannot currently be labelled as “healthy” but are part of a healthy dietary pattern and are recommended by the Dietary Guidelines. Therefore, they could carry the “healthy” claim under the proposed new definition announced by FAO.

Many food companies could certainly benefit from this claim as long as food labelling is accurate, transparent, informative and accessible to consumers, including those who are less nutritionally aware, and they are able to identify foods that will help them build healthy eating patterns.

How does food labelling information affect consumers’ purchasing decisions?

Food labelling is an important tool used by consumers to make informed decisions about the products they purchase. The information provided on product labels, including the list of ingredients, can significantly affect their purchasing decision. For example, the new definition of “healthy” will encourage a healthier food supply that includes fruits, vegetables, dairy and whole grains, and limits saturated fat, sodium and added sugars in its products, and consumers may have the ability to choose based on this.

In particular, the clean label trend has led to an increased focus on the transparency and simplicity of product labels. Consumers are looking for clear and precise labels that allow them to easily understand what they are buying, and by providing transparent and detailed information about product ingredients, food manufacturers can gain consumers’ trust and foster a long-term loyal relationship with them. Proper product labelling is therefore an essential part of succeeding in the food and beverage market.

Muestra una mujer viendo la etiqueta de un zumo. Imagen de Freepik

How can companies of the food industry adapt to changes in clean labelling?

To face changes in a product clean labelling, companies in the food industry can consider several strategies. First, it is important to review and update their product labels to ensure that they comply with the new regulations. This may involve eliminating or reducing artificial ingredients and additives, simplifying the list of ingredients and including clearer information about the origin and quality of ingredients.

Another strategy that companies can follow is to work with high-quality, honest ingredient suppliers. This can help ensure that products are more sustainable and healthy, which at the same time can improve consumer confidence and brand perception.

In addition, it is important to be aware of rising trends and changing consumer demands. The food industry is dynamic and companies must be able to adapt quickly to changes in consumer preferences. Therefore, developing new products or adjusting existing products to meet consumer demands is a very important thing.

To sum up, companies in the food industry can implement clean labelling by reviewing and updating their product labels, collaborating with high-quality ingredient experts to create innovative and customized solutions, and constantly monitoring consumer trends and demands to bring new products to market. To do so, it makes sense to think about improving your brand perception by meeting the needs of consumers who are looking for healthier, more sustainable and transparent foods.

What can Amerex do to help you stay ahead in clean food labelling?

At Amerex we are aware of the importance of offering innovative, high quality solutions that adapt to the changing needs of the market, right now with clean label on the rise. Our product range includes clean label solutions with natural ingredients that can meet these demands. With these solutions we can replace additives and treatments used in manufacturing processes, such as lactic acid or HPP, with successful and achievable results in all types of foods.

In addition, we work closely with our customers to understand their specific needs and develop customized solutions that enable them to meet clean label requirements. We use our ingredient and food formulation expertise to help food companies create products that not only fulfill consumer expectations, but are also cost-effective and sustainable.

Contact us to learn more about these alternatives and to develop products that are aligned with the current trends!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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THE INFLUENCE OF ORGANOLEPTIC ANALYSIS ON THE DEVELOPMENT OF NOVEL FOODS

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Welcome back to the Amerex Blog! In this post we will talk about the influence of organoleptic analysis in the development of a new food. The organoleptic control of a food is established through qualitative assessments of a sample by experts through the senses of sight, smell, taste and touch. This seems to be a very subjective concept, but it is carried out through quantitative and very rigorous methods that ensure high quality results that can be very relevant for the food industry.

The objective of an organoleptic analysis is to determine how consumers will respond to a new product before its launch, in order to have the possibility of improving and changing it in case its quality is not sufficient to make it a successful launch.

Why should food companies be concerned about organoleptic control?

Manufacturers from the food sector are constantly working on the R&D of their products to meet the demands of consumers. These consumers are continuously evolving and requiring new products (different from those existing) and having different needs that are increasingly oriented towards healthy and clean products. However, the latest statistics tell us that not even 25% of the foods developed by these companies succeed in entering the market.

Therefore, they should use organoleptic analysis to predict the success or not of the launch of a new food or beverage on the market. This method enables the use of expert sensory evaluation to understand the consumer’s perception of a product. It also allows to adapt the product to said consumers and to predict its success before the final launch.

Not only R&D but every department of a food manufacturing company (especially manufacturing, marketing and sales) must be aligned to develop and launch products that meet the demands and expectations of their potential consumers.

What stages must a food go through during its formulation to ensure its organoleptic quality?

There are certain stages in the manufacture of a novel food that allow it to achieve ideal consumer acceptance, and thus ensure that its future performance in the market is positive.

A first stage would include everything related to the organoleptic control of the food. Starting with a screening phase of the organoleptic test to be carried out to determine the quality of the food. In this phase we must choose the most appropriate type of analysis for the food depending on the information we want to gather from it. For example, it is not the same to carry out a sensory evaluation of the organoleptic characteristics to find out if a product is liked, as it is to determine the differences between two formulations and to evaluate these differences. Also, a statistical design will have to be prepared to optimise the tests in order to obtain as much information as possible with as few tastings as possible. And last but not least, the panel of tasters should be selected including expert panel evaluators and/or representative consumers.

The second stage is the actual performance of the sensory test, when the tasters evaluate the different organoleptic characteristics of the food: colour, flavour, smell and texture.

A third stage will be the analysis and interpretation of the results, and will end with the fourth stage of validation and redesign of the product to further adapt its organoleptic characteristics and achieve the final food that will be placed on the supermarket.

As a food manufacturer, what can you do to try to ensure a successful launch of your product?

The truth is that launching a product and making it a hit is difficult, and there is no way to predict exactly how a new product will perform in the supermarket. Nevertheless, there are some recommendations to optimise the sensory evaluation of different samples and increase their chances of success.

You can carry out organoleptic pre-testing with different target population groups for the product you are developing. As part of it, you can focus the conditions of the product so that it completely reflect the result of the analysis that has been carried out.

Other factors such as taking extreme care of the quality of all ingredients that are part of the final food, ensuring good practices and being transparent in the information of these ingredients through labelling and product display help in making the product a hit and not a miss.

Finally, to keep assessing end-customer acceptance through different tools such as satisfaction surveys or other market research.

How can Amerex help you improve the organoleptic qualities of your product?

As we have said before, it should not be forgotten that today’s food and beverage consumers are becoming more demanding and expect certain characteristics in their food that were not so much taken into account until the last few years, such as natural ingredients and additive-free labels.

At Amerex, we manufacture preservation solutions that also help to improve the organoleptic properties of foodstuffs. Not only through starter cultures and their enzymatic activities that give good colour, flavour and aroma in the sausage. Also with our wide range of natural ingredients BIAMEX and SAFEMIX that help to maintain the organoleptic condition of the food during its shelf-life.

Is it possible to create a more homemade product without the use of additives or treatments?

Our company can also help you in the reduction of artificial additives and treatments to obtain a more natural and homemade organoleptic in your final product. For example, in ready-to-eat meals that attempt to imitate the most traditional dishes by removing acidifiers that lower pH and change viscosity and colour. You can see an example here.

We are available to answer your questions about improving the organoleptic quality of your product while maintaining microbiological safety and clean labelling through the use of natural and healthy ingredients. Contact us!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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