food safety Archives - Amerex Ingredientes

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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.

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
By filling in the form below

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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 MEANING OF THE CLEAN LABEL ON FOOD

30 November, 2022/by Patricia Rodrigo

In the last few years, labelling has become more and more important to target a product effectively under the consumer’s eyes. Labelling is increasingly evolving to meet the trends and objectives of society. In this regard, the focus today is to have a clean label, which is based on providing information as simple and understandable as possible, and always free of artificial ingredients and/or E-numbers registered in European regulations. In this blog post we will explain a little bit more about the meaning of the clean label on food.

What does it mean when I have a clean label product?

In fact, the term clean label has no “official” or legal definition, as it was created in a casual way between industry and consumers in response to trends towards healthier lifestyle. Therefore, there will be different definitions or interpretations. For example, some say that clean label products are those that do not contain E-number additives, while others also claim that they are allergen-free products. In short, we can say that a clean label product aims to classify the ingredients of the food, making it easily identifiable and giving a healthier perception.

Heart-shaped foods that represent healthy living

Why is this clean labelling trend becoming so important?

As mentioned before, clean label products have recently gained more and more popularity among consumers, mostly because they meet the needs of those who are conscious about their diet, in other words, the needs of those who are aware of the ingredients in the products brought to their table, and who deliberately avoid foods that contain synthetic ingredients or additives. This trend is becoming particularly important among young people, who are realising earlier that they want healthy, clean and transparent food.

A different term is “clear label”, which is intended to make products clearer in their content claims and/or nutritional information. However, it should not be mistaken with the term clean label, which literally means that the ingredients of a product do not contain E-numbers.

What are the labelling characteristics of clean label products?

Clean label products base their labelling on three basic characteristics, which are described below.

Less ingredients, but still safe

Today’s consumers consider that the most natural products are those with fewer additives in their composition, while keeping the same characteristics and maintaining a less artificial, more natural and homemade organoleptic. In addition, we must not lose sight of the fact that the lack of certain elements in the product can lead to a significant reduction in its shelf-life. Therefore, manufacturers must find ways to balance the safety of their products and the customer’s demand to consume more natural foods in order to meet this clean labelling profile.

Natural alternatives to artificial additives

Clean label products should be natural solutions to additives and other artificial ingredients. As an example, it is common to replace preservative E-330 or citric acid with lemon juice concentrate. While citric acid is faster in its action and neutral in taste, the lemon juice concentrate requires R&D to establish the most suitable use and dosage, both for functionality and organoleptic characteristics.

Also from our own company, Fermitrat Export to remove lactic / acetic acid, Safemix-AV as an alternative to sulphites or Biamex-YM to replace sorbate.

Processing and manufacturing of the product

On the other hand, it is also important that clean label products explain the manufacturing processes and the supply chain they go through. The ultimate aim is for consumers to be able to know the full traceability of the food they buy, which will generate greater reliability towards the product and towards the food company that manufactures it.

What can I do as a food manufacturer to include clean labelling as part of my products?

Companies are always changing to face the needs and demands of their environment, and this new approach to labelling is no exception. Consumers want to be sure that their choices are valid for their shopping basket, so it is an absolute must for companies to try to guarantee all the requirements mentioned above.

At Amerex, we believe that there are some essential questions that should be answered when making the switch to a clean labelling on food. Just because we want to improve labelling does not mean that we should remove ingredients no matter what. When replacing an E-number additive with a natural alternative, it must be effective and guarantee a similar shelf life and organoleptic properties to those achieved with additives.

Is the clean label preservative effective in food?

Food will always need ingredients, additives or flavourings, whether natural or synthetic. It is imperative for a company to consider these differences, as the ultimate goal is that food safety is fully guaranteed and it will depend on the chosen ingredients to be added to the food.

Furthermore, it is not only this choice between natural ingredients or additives that is important. We understand food protection as a system of barriers in which the application of any of the following strategies contributes to the final result: good manufacturing practices, heat treatments / HPP, packaging, storage…

Do we acknowledge the technology by which the clean label preservative works in food?

It is important to be transparent and ethical in the communication of the product’s mechanisms of action. Amerex solutions contain well-known and widely used ingredients, with no hidden additives. Any additional barrier to increase safety is always welcome as long as it is placed in a regulated framework and contains complete and accurate information for the consumer.

Is the natural preservative a cost-effective alternative?

As we have demonstrated in other blog posts and can further explain to you in a chat with us, using these natural preservatives is always an investment and not an expense. Beyond the fact that they will normally be more expensive than chemical preservatives, the differences are narrowed by the lower dosages used. And most importantly, when using them we avoid brand damage and quantifiable gains as you are not wasting spoiled product. This solution pays for itself and is aligned with today’s popular circular economy.

Where can I find natural and clean label alternatives for my products?

At Amerex, we always claim for clean labelling on food, as we rely on our biotechnology-based solutions for the development of clean label products that protect against the growth of pathogens and other spoilage microorganisms, and which also prevent commercial food defects (acidity, colour, gas, etc.). As well as improving the organoleptic properties of the final product, making it more attractive to the consumer.

We support our customers on how to obtain a cost-effective, safe and innovative manufacturing process in line with current trends in labelling, whilst putting the needs and well-being of the company and its products first.

Ultimately, we are able to guarantee natural, safe and transparent ingredients for the consumer. No matter which sector you are in, contact us because we can help you find natural alternatives for achieving your desired clean label product.

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Phone number: +34 91 845 42 14

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.

BEST PRACTICES IN FOOD HANDLING

18 November, 2022/by Patricia Rodrigo

Hello everyone and welcome again to our Blog! In this post we will talk about a very important and often neglected topic, best practices in food handling. One of the most common health problems in our society is the emergence of foodborne diseases. These can already exist or be generated from the manufacturing of the food to its commercialisation, so we have to be aware of the necessity to comply with the strict requirements established for the correct manufacture and handling of the food.

Manufacturers working with all hygienic measures for food handling.

What are the risks of poor food handling?

As we have just mentioned, the contamination risks to which food is exposed happen throughout the whole food chain. It is therefore essential to take extreme precautions when working with foodstuffs in order to avoid the hazards caused by poor food handling. These hazards include the following.

Physical hazards

Meaning any foreign body that is present in a food and that comes from contamination during processing operations or from external contamination. Some of the causes that trigger these hazards are:

Carelessness in the process resulting in leftover packaging material, plastics, glass, metal splinters, other foreign bodies…
Bad practices by the handlers due to the presence of rings or other accessories, band-aids, etc.
Contamination of the raw material with pieces of plant material, bones, shells, etc.
Other causes of contamination

Chemical hazards

They are associated with wastes of products used in the manufacturing, processing, transport and/or storage of food. These include disinfectants, pesticides, or heavy metals such as lead, cadmium, mercury or tin.

Biological hazards

Meaning all contaminations that cause food poisoning, including the presence of microorganisms such as bacteria, yeasts, fungi, parasites and viruses that come from the air, water and soil. Bacteria and viruses are the most dangerous for food safety, causing diseases such as listeriosis, salmonellosis, or gastroenteritis caused by norovirus. To avoid all these dangers, at Amerex we have developed and implemented our FSSC 22000 system and we follow very strict process management protocols to control these risks in each and every one of our manufacturing stages.

Is it necessary to take hygienic measures in food handling?

We have already discussed the hazards, it is now time to assess the causes. Almost all of them are due to poor handling practices, so for the food sector, a strict training and awareness of good hygiene practices is essential. That hygiene rules must be followed to avoid any type of contamination in the manufacturing of food. These rules include both the hygiene practices of the employees who will be in contact with food and the way food is handled.

Hygiene measures for food handlers

When handling food it is necessary to pay attention to clothing and accessories. It is important to wear specific clothing and footwear and to wear mask and hats to prevent hair loss when in contact with food. In addition, jewellery or other personal items should not be worn meanwhile perfumes, shaving lotions and other items with specific odours that can cause food to undergo physical and chemical alterations should be avoided.

Food handlers should thoroughly wash their hands, arms, forearms and fingernails at the beginning and end of the day. They should also repeat this process when starting over work after a break or when changing tasks. After sneezing, blowing their nose, going to the toilet and touching other devices or materials it is important to wash hands. In addition, extreme caution should be exercised in all these measures in the event of exposure to raw food.

Cuts and abrasions on the skin should be covered with a bandage tinted with a metal strip of a different colour than the product being treated and additional single-use gloves should be worn if these injuries take place on hands.

Hygiene rules should also be taken into account to avoid transfer of pathogens from the mouth and nostrils to food. Avoiding coughing or sneezing in the direction of handled products, using disposable tissues and not eating, drinking, smoking or chewing gum throughout food manufacturing are essential measures to avoid contamination.

What precautions should we take when handling food?

When handling food there are a number of hygienic recommendations that should also be taken into consideration:

Do not handle dirty food or food picked up from the floor.
Avoid the use of wooden utensils
Use single-use hand paper
Do not place food or trays on the floor
Defrost food in an optimal way and never refreeze a defrosted product
Do not use sawdust or cardboard on the floor
Use different utensils for raw and cooked food
Never bring raw food in contact with food that has already been cooked or is being consumed fresh.
Use a food thermometer to check the optimum cooking temperature of food.

To avoid food poisoning, it is essential to take into consideration all the advice given in this Blog post and making the best practices in food handling an essential routine, even in our own homes.

How can the care for best practices in food handling be improved?

We have mentioned before our commitment to food safety and food security. At Amerex, in addition to maintaining our FSSC 22000 standard to guarantee the manufacturing of safe and harmless food, our entire company is informed of our food safety policy and best practices in food handling. We even remind people of this protocols through annual safety awareness days. We also have a specialised safety team always aware of any hazards that compromise the safety of the final product.

Do you still have any doubts about the care and attention we take in best practices? Contact us and we will answer any questions you may have.

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Phone number: +34 91 845 42 14

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.

RAW MILK AND SALMONELLA – DISCUSSION AND SOLUTIONS

1 July, 2022/by Nuria Lázaro

In 2020, an outbreak of Salmonella enteriditis occurred in Italy, affecting more than 80 people through the consumption of a Pecorino cheese produced at two local dairies. This cheese is produced from raw, unpasteurised sheep milk. The original source of the Salmonella was unclear, but an inspection at the farm revealed that general hygiene standards were unsatisfactory and milk was kept for more than an hour in the milking buckets at a temperature of 37°C before being transferred to the cooling tank. Naturally, these storage conditions boost the proliferation of pathogens, but let’s look further into the topic… Today in this new Blog entry we will tackle this difficult challenge and see what we can do to improve our results. Let’s start from the beginning.

What is pasteurisation and what does “raw milk” mean?

According to the FDA, “Pasteurization is a widely used process that kills harmful bacteria by heating milk to a specific temperature for a set period of time“. Raw milk is milk from animals that has not been pasteurized and therefore can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illness, often called “food poisoning”. These bacteria can be especially dangerous for people with weakened immune systems, children, older adults and pregnant women. The next logical question would be…

In case of drinking raw milk, can I get Salmonella poisoning?

There is no doubt that the pasteurisation process guarantees the control of all pathogens capable of contaminating milk, and reduces the risk of food poisoning. Still, after this treatment some forms of resistance, commonly known as spores, may resist. Although this spores do not pose any risk to the consumer, it means that pasteurisation is not a 100% effective treatment against all contamination, sterilisation is.

On the other hand, experts point out that “to reduce risks, raw milk should be boiled before consumption“, which they say “achieves similar or even stronger microbicide effects than pasteurisation“. However, boiling leads to changes in taste and a greater loss of nutrients and vitamins than industrial pasteurisation treatments. In addition, we are not able to carry out the processes at home in the same way as in an industrial factory, so we cannot guarantee the same safety and efficacy against pathogens such as Salmonella. To sum up, yes, it can be consumed. But like everything else, there are some things to take into account…

Is raw milk sold in the industry free of Salmonella?

Nowadays we can find some certified farms that sell packaged raw milk (or products made from it) directly to the final consumer under the protection of Regulation (EC) Nº 853/2004 of the European Parliament. Real Decreto 1086/2020 (Spain) establishes some requirements for raw milk intended for direct sale to the consumer.

It is always essential to have satisfactory hygiene standards and to adopt preventive measures and good processing techniques on farms and dairies to prevent microbiological contamination. This is particularly important when raw, unpasteurised milk is intended for human consumption.

An example would be a farm where freshly milked milk is cooled to 3°C in less than 20 minutes, then packaged and marketed the same day. Although this reduces the chances of proliferation of pathogenic microorganisms such as Salmonella, it does NOT result in a sterile product. Therefore, the risks do exist. To reduce these risks, you may ask yourself….

How the safety against Salmonella of raw milk products can be improved?

This is key: everything can be improved, but in this particular case it is even more relevant. Amerex offers a wide range of preservatives to deal with all kinds of microorganisms, both pathogenic, as in this case with Salmonella, and non-pathogenic but equally contaminating. We can’t think of a better matrix than raw milk to apply these preservatives: it lacks heat treatment, it is very vulnerable to contamination and its formulation does not include chemical additives. The “rawness” of its manufacturing process makes it the perfect food for the use of preservatives that will definitely increase its safety and help prevent the development of microorganisms that are harmful to humans.

Do you want to know more? Are you identified with this problem in your food or process? We are available to answer your questions about safety against contamination and how to include this preservatives in your production.

We are pleased to share information with you!

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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.

CHICKEN AND SALMONELLA – WHY, PREVENTION AND SAFETY

19 May, 2022/by Nuria Lázaro

Our apologies for not being here for a while… but we are now back in business! Welcome back everybody to this new entry in our Blog.

Recently we have been hearing more and more news about chicken contamination, especially due to Salmonella, which causes more foodborne illnesses than any other bacteria according to the CDC (Center for Disease Control and Prevention). The CDC also estimates that every year one million people get sick from eating contaminated chicken. Therefore, the importance of vigilance and hygienic care in the consumption of this food is key.

But can Salmonella really be found in the chicken we eat?

According to the National Antimicrobial Resistance Monitoring System (NARMS), about 1 in 25 packages of chicken in the supermarket is contaminated with Salmonella. In addition, about half of the chicken we consume is contaminated with Campylobacter, which is another bacteria very common in this matrix. To sum up, yes: the raw chicken we find in our daily lives is a dangerous source of bacterial contamination.

What could happen if we eat chicken contaminated with Salmonella?

People can catch salmonellosis, the disease caused by Salmonella bacteria, by eating raw or undercooked chicken, or even just by touching it.

The usual symptoms are stomach cramps, diarrhoea and fever. This illness usually lasts 4-7 days and no treatment is usually necessary for the patient’s recovery. In the rarest of cases, a Salmonella infection can cause death if not treated promptly with antibiotics.

This latter event is being studied extensively in recent years, because according to the NARMS report: the majority of Salmonella from humans (81%) is not resistant to any of the antimicrobials tested. So is no nonsense for us to be extremely careful in the handling of this food.

Picture showing a chef handling chicken in the kitchen

What are the indicators that our chicken is in poor condition due to bacterial contamination?

If the chicken is raw, we can observe the following main factors:

Slime / slippery texture
Greyish colour
Strong, sour smell
Presence of mould

If the chicken is cooked:

Rotten egg odour
Uneven colour, or shows grey or white spots
Sour, strange taste

Through these factors you may be able to detect abnormal bacterial growth and avoid consuming chicken which may lead to developing an important disease.

What actions can we take to prevent the proliferation of Salmonella and other infectious bacteria during the handling of chicken in our own homes?

Some tips to avoid contamination are the following:

Washing off hands before and after handling chicken.

NOT washing raw chicken. During this process, chicken juices contaminated by bacteria can transfer from the food to other foods, cutlery, or even to the counter or sink where other foods will be handled later, proliferating this contamination.

Likewise, washing cutting boards, cutlery, dishes and counters with hot soapy water after handling chicken.

Never bringing raw chicken into contact with food that has already been cooked or is being consumed fresh.

Using a food thermometer to verify cooking of chicken to a safe internal temperature of 75°C or higher, as high temperatures can kill up to 100% of contaminating bacteria.

Never accepting chicken that is not fully cooked.

Refrigerating or freezing leftover chicken the sooner the better. Never leaving it for more than one hour at temperatures of 30°C or higher.

Is the food industry concerned about Salmonella contamination and does it make decisions to prevent its appearance in the different foods we consume?

In general, there is a clear awareness in the food industry to prevent contamination by this and other pathogens, both in chicken and in other matrixes vulnerable to their appearance. There are currently many food additives or preservatives that prevent the development of these bacteria, which are used by a large percentage of manufacturers in all sectors. Every day we receive enquiries from numerous companies that want to use Amerex’s natural alternatives to fight this problem. Through our clean label solutions adapted to every challenge in the food sector, in this case thanks to our range of preservatives, we are able to minimise the risks in the appearance of Salmonella and other pathogenic bacteria, thus increasing the safety of the final product and, therefore, for all of us.

We hope that this blog entry has made you a little bit more aware of how to handle this food that is so common in our kitchens. To accept these “good practices” and to include them in your daily routine will definitely improve the food safety.

Contact us for more information.

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

DOWNLOAD THIS POST: Chicken and Salmonella – Why, prevention and safety Download

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.

PROUD TO PRESENT THE AMEREX APPLICATIONS MAP – Get to know our natural products

3 November, 2020/by Nuria Lázaro

Hello everyone in this new Blog post! With the aim of bringing you closer to Amerex’s products, we want to share with you a short and very schematic conceptual map that summarizes what has been building throughout its 40-year history thanks to its natural products.

As a first reference and taking into account the applicability of our preservatives, we consider as target foods those that are commercially threatened, due to their short shelf-life and their need to be stored refrigerated.

Amerex’s concept of a preservative includes a wide range of natural products that enhance the food safety (from a microbiological perspective) and the shelf-life (referring to the organoleptic characteristics), also reducing the need to use certain treatments or chemical additives, for example.

Bearing in mind the main characteristics of our target Foods and pointing out that our products do not produce colour, odour or taste; we have been broadening and improving our applications to reach all kinds of foods and food sectors for several years.

All these concepts are reflected in the Amerex Applications Map. Contact us and ask for your copy in the following email.

In addition, we will be happy to attend to your interests, curiosities and needs and to answer any questions you may have. We really hope this document brings you great ideas!

Phone number: +34 91 845 42 14

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.

THE IMPORTANCE OF LABELLING THINGS AS THEY ARE

10 February, 2020/by Nuria Lázaro

Welcome again to Amerex’s Blog!

We have already entered February and it seems like a very busy month, on which we keep receiving many updates from the food industry. Some of them are very inspiring to begin a new season of our wonderful Blog. Let’s check it out!

Year 2020 welcomed us with a new law set up by the USA that forbids vegan and vegetarian companies to label ‘meat’, in the full sense of the word, to products that seem like it. This law, which is called The Real MEAT Act (The Real Marketing Edible Artificials Thruthfully Act of 2019), establishes the definitions for ‘beef’ and ‘beef product’ and require the imitation products to contain the word ‘imitation’ immediately before or after the name. These terms are found to ensure that there is no misunderstanding for the consumer, so they know that the food they eat does not contain meat at all.

The Real MEAT law defines "beef" or "beef product" as any food containing edible meat tissue from domesticated Bos indicus or Bos taurus cattle

The law defines with the term ‘imitation meat food product’ as any product manufactured to appear as a meat food product or any food product, which approximates the aesthetic qualities (primarily texture, flavour and appearance) and/or chemical characteristics, but does not contain any meat, meat food product, or meat by-product ingredients. In addition, it defines the terms ‘imitation meat food product’ and ‘imitation meat by-product’, so that it leaves no room for doubt for the vegetable product companies.

This law has been brought up as a result of the general discontent regarding this matter for a long time. Not only regarding meat products and its by-products, but also with the so-called vegetable ‘milk’.

According to the trends we have been exploring for the last several years for alternatives to the traditional products, vegetable beverages have increased and become highly important. From the beginning, the preferred term was vegetable ‘milks’: soya milk, almond milk, coconut milk…

This matter brought about a very interesting discussion as in the meat industry, that these beverages cannot nutritionally replace original cow’s milk, nor does their components or its nutritional content. Therefore, one cannot substitute the other under any circumstances.

What does the law state? According to the current legislation (Council Regulation (EC) nº 1234/2007), ‘The term ‘milk’ means exclusively the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom’. However, this shall not apply ‘to the designation of products the exact nature of which is clear from traditional usage and/or when the designations are clearly used to describe a characteristic quality of the product’. The last statement refers to a list of products that appear in the Commission Decision of 20 December 2010, on which almond milk is found to be the only vegetable beverage that can be labelled under this term.

We have already explained the law statements according to the nomenclature of meat products. Nevertheless, what are the consequences of it? These products do not apply to the same food safety and labelling standards as beef. Even though they are named after it, it is true that the ingredient’s legislation is not under control and therefore any additive may be added in their formulations. In other words, companies take advantage of very good marketing, making it look like meat, and what’s more, rules for additives are completely different. Besides, it is important to mention the analytics and inspections carried out in the meat industry, for example with Listeria or other pathogenic microorganisms, which are very strict. These are not so well defined in this type of products.

Then, what should we do? For now, this is the situation and that means for many companies to search for solutions for enhancing shelf-life and safety, such as the ones we provide at Amerex. Our technology is based on microorganisms that fit any nomenclatures and legislations, for every final product. And why are we so certain? Because we know that manufacturers have healthy foods on the market with consumer-oriented labels and Amerex as their provider of natural safety solutions.

Would you like to know more? Contact us and we will help you with everything you need.

See you soon and we will keep you updated!

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Phone number: +34 91 845 42 14

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.

LISTERIA: A NEW CASE STUDY, IN A DIFFERENT BATTLEFIELD

20 November, 2019/by Nuria Lázaro

Hello everyone and welcome again to our Amerex Blog!

As we have mentioned in our previous Blog posts, Listeria monocytogenes, a common bacteria found in the food industry as well as the disease it causes -listeriosis-, are back in the spotlight. As per the information gathered in the last few months, even though it is related to the meat industry, it poses a threat to many other sectors as well.

Therefore, the objective of this Blog post is to ensure that everyone is conscious of another battlefield when it comes to Listeria: dairy industry. Specifically, and as a case study, we would like to explain a very interesting situation that happened at Amerex. Let’s have a look!

Feta cheese is a Greek origin cheese made mainly from goat milk. It is considered a “ready-to-eat meal” by the AESAN as it doesn’t require any cooking or processing to reduce or eliminate the presence of Listeria monocytogenes to bring it within the acceptable range. This is the main reason behind the prevalence of this type of bacteria in this cheese. Furthermore, according to integrated mathematical models in ComBase, an online tool created by a collaboration between Tasmania University and the USDA-ARS for quantitative food microbiology, feta cheese is classified as a food where the growth of Listeria monocytogenes is possible due to its pH, aW and lactic-acid concentration.

Feta cheese, a food where the growth of Listeria monocytogenes is possible

Nevertheless, numerous research papers published in major scientific journals proved that feta cheese, in particular, prevents the development of this family of bacteria and, in addition, leads to a progressive inactivation of microorganisms. These researches fool the industry into believing that feta cheese meets the necessary food safety requirements of food safety for Listeria monocytogenes for its entire shelf-life, however, it is important to bear in mind the significance of the Hazard Analysis Critical Control Points (HACCP), such as: contamination level of raw materials, specific processing conditions, etc… All of these are included in the barriers we discussed in the previous post from our Blog.

In fact, these HACCP guidelines contradict the information in the aforementioned scientific journals. The moment any raw material, mainly pasteurized milk, is contaminated during fermentation, it provides ideal conditions for the proliferation of the infectious agent within the first two days. Considering this growth, under certain circumstances, some strains of Listeria monocytogenes can survive a standard pasteurization process; this could be a cause of alarm for human health safety.

It should be noted that the low temperature and low pH conditions during storage provide an ideal environment for the stabilization of the bacteria in high concentrations. In addition, even in temperatures starting 1.7 ºC and above, it cannot be guaranteed that the cheese is free of pathogens. In addition, the regulation parameters specify that, in order to prove that Listeria monocytogenes does not grow in a product, it would have to meet one of the following requirements: pH≤4.4, or aW≤0.92, or a combination of both parameters: pH≤5.0 and aW≤0.94.

Since feta cheese has a pH of 4.4-4.6 and aW of 0.94-0.95, it barely fits within these parameters and it is likely to exceed in some batches. Therefore, taking into account the temperature mentioned above, we could be facing potential threats.

Following this explanation and the previous post from our blog, it is key to try to manufacture a 100% safe food item. It is clear that there is no single formula for achieving this level of absolute safety. However, the more barriers between the pathogen and our product, the better.

This is a problem that affects not only meat and dairy industry, but also other sectors of the food industry that are normally considered exempt for this threat.

There is always something to be done for improving safety. We invite you to share your own concerns, whatever industry you belong to, and we will provide personalized assistance to boost your confidence regarding the launch of products.

Here at Amerex we design our preservatives with specialized technology and are constantly developing our know-how, to achieve one of our main objectives: building a set of barriers that are unbreakable for any harmful microorganism.

Once again… Here we are!

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Phone number: +34 91 845 42 14

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 SAFETY, WHAT CAN WE DO TO FIGHT BACTERIAL THREAT?

28 October, 2019/by Nuria Lázaro

Welcome again to our blog as we say goodbye to summer! In today’s Blog, we will discuss one of the hottest issues in food industry at present-ensuring food safety against Listeria.

At Amerex, we are always on the lookout for important issues that concern major sectors of the food industry. Particularly, in recent months, various health problems caused by Listeria monocytogenes have surged, so let’s look into this in detail to find out more. For example, heat is not a deterrent to the growth of this bacteria, many products that are manufactured using various heat treatments, like fermented sausage (“chorizo”), cooked blood sausage (“morcilla”), roasted meat (“carne mechada”), or any other product strongly treated by heat, might still be affected by the growth of Listeria. There is a common tendency to rely these heat treatments followed by the refrigeration processes to eliminate the presence of these bacteria entirely but, ultimately, these act only as barriers. We believe that each barrier, though beneficial, works as an additional wall to prevent contamination. Therefore, the more barriers, the better the safety.

List of protective barriers: moisture and pH, packaging, chemical additives, atmosphere control. storage, HACCP systems and heat treatment

The need to protect meat products like the ones mentioned before against the harmful effects of Listeria is a serious issue that the food industry deals with currently. In case of the meat, there are two barriers: the heat treatment, which is the former barrier, followed by the refrigerated storage, which acts as the latter. Specifically related to the storage, we would like to cite this article from El Mundo: Listeria: Crece la amenaza de la bacteria que sobrevive en tu nevera (“Listeria: The threat of the bacteria that survives in your fridge grows”). This article describes the occurrence, development and consequences of the presence of Listeria monocytogenes in food and the measures to be taken for preventing its appearance and growth. However, heat treatment and refrigeration, combined with control of the product’s initial microbial load and hygiene, are sometimes taken into consideration while at other times, overlooked.

As companies in the meat sector, you may think that by controlling the above-mentioned barriers, you have already controlled the presence of Listeria, but sometimes, things are not that simple. In addition to all possible barriers, out of which heat treatment, refrigeration and hygiene are the most significant to consider when it comes to safety control, there exist further barriers like the preservative solutions provided by Amerex. One of our top sales, Fermitrat® Export, would act as an additional barrier by itself.

Image showing the effect of Fermitrat-Export, one of our preservatives, against Listeria sp. inoculated in foie. You can see how both dosages of Fermitrat control growth better, practically eliminating this bacteria at a dosage of 1.5 g/Kg of the preservative

Image showing the effect of Fermitrat-Export, one of our preservatives, against three strains of Listeria sp. inoculated into sliced turkey. At a dosage of 1.5 g/Kg of Fermitrat, a bacteriostatic effect is produced, preventing the growth of the bacteria which is three logarithmic units lower than the sample without the preservative

Among the barriers, we can find references in the legislation about microbiological criteria, which includes pH and aW criteria. Therefore, once these two parameters are met, there is no further requirement to ensure safety.

Extract from the legislation about microbiological criteria, which establishes that products with less or equal to 4.4 pH levels and less or equal to 0.92 water activity, or products with with less or equal to 5 pH levels and less or equal to 0.94 water activity, cannot support the growth of Listeria monocytogenes

You may think that by abiding to the legislative parameters and maintaining adequate supervision pf certain other parameters, you are free from danger against Listeria. However, if you aim to create higher quality, more desirable products, you could even lower the pH and aW requirements by adding a protector in your manufacturing process.

The choice is in your hands, we are available round the clock to clarify your doubts and uncertainties and to provide you the necessary assistance to meet your requirements.

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Phone number: +34 91 845 42 14