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LISTERIA IN FRESH CHEESES: RISKS, REGULATIONS AND PRESERVATIVES

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

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

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

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

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

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

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

What are the microbiological risks of consuming fresh cheeses?

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

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

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

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

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

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

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

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

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

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

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

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

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

What does the new regulation say about Listeria?

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

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

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

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

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

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

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

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

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

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NATURAL SUBSTITUTE FOR CALCIUM PROPIONATE IN BAKERY

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

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

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

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

What Additives Are Currently Used in Bakery?

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

The main preservatives currently used in bakery include:

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

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

What Is the Function of Calcium Propionate in Bakery?

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

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

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What Regulations Apply to Calcium Propionate in Bakery?

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

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

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

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

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

What Other Natural Preservation Systems Exist in the Market?

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

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

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

How Can Lactic Acid Bacteria Replace Calcium Propionate?

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

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

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

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

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 FOR PATHOGENIC BACTERIA IN HOSPITALITY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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ADDITIVES AND PRESERVATIVES FOR CEPHALOPODS

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

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

What are cephalopods?

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

The current orders with existing species include:

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

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

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

The most valued molluscs include:

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

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

How are cephalopods processed for sale?

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

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

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

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

What does the yield parameter mean in relation to cephalopods?

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

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

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

What additives are commonly used for cephalopods preservation?

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

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

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

What preservatives does Amerex offer for Cephalopods preservation?

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

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

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

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PRESERVATIVES AGAINST LISTERIA IN READY MEALS

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

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

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

What are ready meals?

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

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

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

What microbiological problems affect ready meals?

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

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

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

What are the main pathogens in ready meals?

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

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

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

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

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

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

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

What natural preservatives does Amerex offer for ready meals preservation?

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

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

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

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

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NATURAL PRESERVATIVES AGAINST CLOSTRIDIUM BOTULINUM IN TORTILLA

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

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

What is Clostridium, and what foods can contain it?

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

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

Why are Clostridium and botulism a concern for food manufacturers?

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

Food manufacturers are concerned about botulism because:

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

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

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

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

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

What additives do manufacturers currently use to prevent botulism development?

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

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

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

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

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

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

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SULPHITE-FREE PRESERVATIVES FOR SHRIMP

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

What varieties of shrimps are in the market?

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

Among the most popular are:

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

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

What shelf life issues do shrimps have?

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

The main shelf life issues include:

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

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

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

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

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

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

What sulfite-free natural preservatives does Amerex offer?

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

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

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

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NATURAL PRESERVATIVES FOR FISH

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Fish is a great source of protein and fatty acids essential for a balanced and healthy diet. However, its freshness and quality are susceptible to degradation due to various factors, which represents a challenge for the food industry. That’s why natural preservatives are needed for fish.

These challenges include pathogens such as listeria and micro-organisms that can proliferate under optimal conditions and compromise food safety, as well as micro-organisms that affect the organoleptics of the product.

In the following, we will look at the commercial problems associated with fish, the most common pathogens in fish and the solutions offered by the market in the form of natural preservatives.

What are the most common commercial shelf-life problems in fish?

Among the most common commercial shelf-life problems in fish we can find: the generation of exudates due to bacterial heterofermentations, loss of texture or syneresis and gas generation.

This is due to the fact that fresh fish is highly perishable. Due to its biological composition, it must be kept under good storage conditions throughout its shelf life, which are not always met.

This rapid deterioration of fish can be due to factors such as exposure to air, inadequate temperature, cross-contamination and above all microbial activity. This not only affects the sensory quality of the fish, but also represents a health risk for the consumer and can result in significant economic losses for producers and retailers.

What pathogens usually affect fish?

Among the most common pathogenic micro-organisms affecting fish are bacteria such as Salmonella, Listeria monocytogenes and Vibrio spp. as well as parasites such as Anisakis, which is probably more recognised by consumers. In sectors such as meat, pathogens such as Listeria or Salmonella are well recognised and feared, however they are not so well known by fish consumers.

These organisms can cause foodborne illness if fish is not handled, stored and cooked properly. The presence of these pathogens is a serious problem that requires effective solutions to ensure food safety and product quality.

What preservatives are now available on the market?

There are currently a number of preservatives and additives on the market that seek to address these challenges, but they have their limitations. Some of the most commonly used options include:

  1. Rosemary Extract: This natural preservative is rich in antioxidants to prolong the freshness of fish.
  2. Ascorbic Acid (Vitamin C): In addition to its antioxidant properties, ascorbic acid can help prevent lipid oxidation and maintain the sensory quality of fish.
  3. Essential Oils: Some essential oils, such as oregano and thyme, have been shown to have antimicrobial activity and can be used as natural preservatives in fish products.
  4. Sodium Nitrate: Although a widely used preservative, sodium nitrate can also be obtained from natural sources such as sea salt, providing a more natural option for fish preservation.

However, at Amerex we have natural preservatives that will not only protect the food from pathogens as important as listeria, but will also help to reduce chemical additives such as the aforementioned nitrate, and improve the organoleptic properties of the product.

What challenges do Amerex fish preservatives face?

At Amerex we have natural fish preservatives that meet the main challenges of the market. Thanks to Amerex natural preservatives you can:

  • Extend shelf life by controlling heterofermentative lactobacilli in fresh and frozen fish preparations.
  • Prevent pathogens such as listeria.
  • Generate colour by removing nitrites.
  • Decrease the incidence of histamine.
  • Avoid unwanted acidification and syneresis, while maintaining texture.

Amerex preservatives can be applied in different ways depending on the type of fish processing:

  • In batter: for fish patties or surimi.
  • Injected: for emperor, tuna, salmon, swordfish, etc.
  • On the surface: for any type of smoked or marinated fish (sushi). On prawns or cephalopods.

The fish industry faces significant challenges in terms of preserving freshness and food safety. However, by harnessing the benefits of natural ingredients and biotechnology, we can ensure that fish reaches consumers safely. Do not hesitate to contact us for more information!

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VEGAN PRODUCTS AND NATURAL FOOD PRESERVATIVES

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Today, the trend towards vegan products has gained significant popularity, but a debate arises over the authenticity of their “naturalness”. Many products labelled as vegan contain chemical additives, which has led to questions about their true nutritional value and their alignment with a healthy lifestyle. It is difficult to find vegan products that are clean label, i.e. that are free from food additives.

The question is, therefore, are products with a long list of chemical additives, such as these foods, really natural, and are there better options for natural preservatives to replace the current chemical additives?

It is clear that obtaining a natural, healthy, microbiologically safe and organoleptically optimal product is no easy task – read on and we’ll tell you more!

What does Clean Label mean and what is the importance of transparency in vegan food?

The term “Clean Label” means “clean label”, i.e. in the food industry it means a label free of chemical additives.

The term “clean label” has gained prominence in the food industry in recent years. It represents consumer demand for transparency and the search for products with ingredients that are easy to understand and recognise.

Consumers are now more informed about the additives used in foodstuffs and have access to the E-number references on labels.

Additives in vegan products

What are food additives and what is their relevance for vegan foods?

Food additives are all substances that are added to minimally processed foods to improve their organoleptic properties and to maintain their microbiological safety. All additives permitted in the European Union are regulated by Regulation (EC) 1331/2008 of the European Parliament and of the Council of 16 December 2008.

Vegan foods, in most cases, undergo a high level of processing and various additives are necessary to help them achieve the organoleptic and taste of the animal products they are trying to imitate. In addition, we cannot forget the importance of obtaining a microbiologically safe product as well, so preservatives will also be necessary in that list of ingredients.

This last point is another open debate, why imitate foods of animal origin that involve high processing and the addition of additives, instead of obtaining innovative vegan products.

Whatever the answer, at Amerex we can help by reducing the list of additives as we are specialists in natural preservatives based on biotechnology.

What is the difference between natural food preservatives and chemical additives for vegan products?

It is essential to educate consumers about the difference between natural preservatives and chemical additives. While additives can raise health concerns, Amerex natural preservatives are obtained from natural sources and are sustainably processed.

Amidst the debate about the authenticity of vegan products, the choice of natural preservatives becomes a crucial factor. Natural preservatives, unlike chemical additives, preserve the freshness of food without compromising quality or adding unwanted components.

What natural preservatives are currently available for vegan products?

Numerous natural preservatives are available for safe and organoleptically acceptable vegan products. As an industry leader, we at Amerex understand the importance of providing effective and safe natural food preservative solutions. Our dedication to biotechnology allows us to develop products that meet clean label standards without sacrificing food preservation efficacy.

We have many success stories in vegan foods for both dairy analogues and meat analogues. For this, the use of preservatives such as the Safemix range of products helps in the reduction of chemical treatments and additives and in the improvement of organoleptics.

Amerex is committed to offering natural preservatives that not only preserve the freshness of food, but also meet clean label standards, providing consumers with an authentic and healthy choice by obtaining the most natural product possible.

Find out how Amerex natural preservatives can improve the quality of your products – contact us today for more information!

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

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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!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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