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Complete formulas in meat and fish preparations

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In the meat and fish industry, process efficiency and standardisation of the final product are key factors in maintaining competitiveness. For this reason, manufacturers often turn to complete formulas, mixtures designed to facilitate the manufacture of meat or fish preparations by combining various ingredients and additives in a single solution.

For distributors, these types of products represent a clear opportunity to add technological value and simplify the manufacturer’s operations, especially when ingredients are included that improve the product’s preservation, naturalness and microbiological stability.

What are complete formulas in the food industry?

Complete formulas are pre-measured mixtures that combine the functional ingredients needed to make a product. In the meat and fish sector, they are commonly used in hamburgers, sausages, fresh cold cuts, marinades, and moulded fish preparations, among many others. These mixtures allow manufacturers to work with a single solution instead of having to measure out each ingredient individually, reducing the complexity of the process and avoiding formulation errors.

Their use responds to several needs: ensuring consistent results, improving texture and yield, stabilising colour and juiciness, optimising costs and ensuring that each batch meets defined standards. Furthermore, as they are designed as ‘complete systems’, they guarantee technological compatibility between all their components, something that does not always happen when recipes are formulated from scratch.

What are these mixtures used for in the manufacture of processed meat or fish products?

The main benefit of using complete formulas is operational simplification: a single bag replaces several ingredients, reducing time and minimising variations between batches.

They also provide greater safety, as the dosage is precise and stable, which is essential when working with regulated additives such as phosphates, antioxidants or stabilisers. Another key advantage is the optimisation of the cost per kilo, especially for distributors who adapt their portfolio to different quality levels or price ranges.

From an organoleptic point of view, these mixtures tend to provide better texture, greater cohesion and more stable behaviour during cooking, freezing or storage.

In short, they help manufacturers achieve competitive and consistent products without relying on so many manual steps.

What are the advantages of complete formulas over traditional formulations?

Although complete formulas may include texturisers, salts, antioxidants or flavourings, preservation is a critical element and, in many cases, the key factor determining the shelf life of the final product. Incorporating a suitable preservative not only helps to slow the growth of spoilage microorganisms, but also reduces the risk associated with pathogens such as Listeria monocytogenes, Salmonella, or Clostridium, which is especially relevant in refrigerated products or those intended for extended shelf life.

In addition, effective preservation helps reduce spoilage, complaints and product recalls, a decisive economic factor for manufacturers and distributors. And, in a market that is moving towards clean labels, having natural solutions based on applied microbiology allows food safety to be combined with naturalness, without compromising shelf life.

Why is it important to incorporate a preservative into the complete formula?

At this point, Amerex’s experience in natural preservatives adds differential value to any complete formula. Our protective ferments can be incorporated directly into these formulas to reinforce microbiological stability, control pathogens and improve the shelf life of meat and fish preparations. These solutions have been validated in multiple products through challenge tests, demonstrating their effectiveness even in complex formulations and under demanding storage conditions.

In addition to safety, they provide a commercial differentiator: a complete formula that incorporates an effective natural preservative becomes a more robust solution, aligned with market trends that prioritise naturalness without compromising performance.

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NEW LISTERIA REGULATION: KEY ISSUES FOR THE FOOD INDUSTRY

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Growing health concerns and advances in microbiological control have prompted the European Union to update its legislation on the regulation of listeria in ready-to-eat foods. In November 2024 the European Commission adopted the new Regulation (EU) 2024/2895, which amends Regulation (EC) 2073/2005, introducing significant changes that will affect many food manufacturers from 1 July 2026.

Listeria monocytogenes remains one of the main challenges in the food industry, especially in ready-to-eat products, so in this article we look at what this new regulation is about, which foods are affected, and how companies can prepare to meet these new requirements.

What did the Listeria regulation support before the change?

Prior to the entry into force of Regulation (EU) 2024/2895, existing European legislation – specifically Regulation (EC) 2073/2005 – allowed a maximum limit of 100 cfu/g for ready-to-eat foods susceptible to the growth of Listeria monocytogenes throughout the shelf-life of the product, provided that this value was not exceeded under reasonably foreseeable storage conditions.

In many cases, this was applied even without the need to scientifically demonstrate that the food did not support the growth of the bacteria. With the new regulation, the requirements for ensuring the microbiological safety of products are tightened, obliging companies to justify more rigorously the behaviour of the pathogen in their food.

What does the new European regulation on Listeria provide for?

The new European regulation on Listeria, according to Regulation (EU) 2024/2895, states that all ready-to-eat foods that are likely to support the growth of Listeria monocytogenes must guarantee the absence of the pathogen throughout their shelf life. In other words, foods that have not been shown to be able to remain below 100 cfu/g during their shelf life must guarantee the absence of the micro-organism in 25 g of the product.

However, there is an exception: if the food operator can demonstrate through scientific studies that the level of Listeria monocytogenes will not exceed 100 cfu/g during the shelf-life of the product, this controlled presence will be allowed.

This measure will not apply to food intended for infants or for special medical purposes.

This legislative change emphasises the importance of preventive control, process validation and the use of effective technologies for the inhibition or elimination of Listeria in final products.

Which foods are considered susceptible to the development of Listeria?

A food is considered to be capable of supporting the growth of Listeria monocytogenes if it meets any of the following physico-chemical conditions:

  • pH > 4,4
  • Water activity (aw) > 0,92
  • pH > 5 and aw > 0,94 together.

Therefore: refrigerated, high moisture, low salt content products without final heat treatment, such as cooked sausages, soft cheeses, ready meals or vacuum packed fish, are in the highest risk group.

What is the challenge of Listeria in the food industry?

Listeria monocytogenes is particularly dangerous because it can grow even at refrigeration temperatures, it has a high environmental resistance and its infection can have serious consequences, especially in immunocompromised, pregnant and elderly people. This pathogen is a major cause of foodborne illness.

For the industry, a listeriosis outbreak not only implies health risks, but also economic costs, product recalls, reputational damage and loss of consumer confidence. Complying with the new legal requirements is essential, but so is ensuring responsible and safe production. According to a 2022 report by the European Food Safety Authority (EFSA), cases of listeriosis increased by 15.9% compared to 2021 and the number of deaths was one of the highest in the last 10 years.

How to adapt to the new legislation?

In order to comply with this new legislation, manufacturers can demonstrate that their products do not exceed the 100 cfu/g threshold by means of:

  • Challenge tests: controlled tests in which the product is inoculated with Listeria and its evolution throughout its shelf life is simulated under real storage conditions.
  • Predictive microbiology models, which allow estimating the behaviour of the pathogen depending on parameters such as pH, aw or temperature.

These types of studies must be robust, reproducible and adjusted to real distribution and storage conditions.

What solution does Amerex offer to adapt to this new legislation?

At Amerex we are experts in natural food preservation. Our products act as an additional barrier to the growth of pathogens, and have been validated through numerous challenge tests on ready-to-eat foods or foods that are susceptible to undercooking.

Thanks to their bacteriostatic and, in many cases, listericidal action, our natural ingredients have proven effective in inhibiting the growth of Listeria monocytogenes, meeting the most stringent requirements of Regulation (EU) 2073/2005 and its amendment of 2024.

Our specialist product against Listeria, Fermitrat Export, has been validated in numerous matrices and through challenge tests, demonstrating its efficacy against this pathogen and offering an additional point of safety to food manufacturers.

In a context where food safety and regulatory requirements are increasing, having effective and natural solutions is not only an advantage, but a strategic necessity to protect your product and your brand.

Interested in finding out how Amerex can help you comply with the new Listeria regulations? Contact our technical team and we will advise you with customised solutions for your type of product.

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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).

Moho en una barra de pan

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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PREVENTION OF FOOD TOXINS THROUGH NATURAL PRESERVATIVES

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

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

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

1. What Are Food Toxins?

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

Some common examples well-known in the industry include:

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

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

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

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

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

3. How Are Toxins Removed From Food?

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

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

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

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

4. Which Foods Are Most Prone to Toxin Contamination?

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

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

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

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

5. What Causes Foodborne Illnesses?

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

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

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

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

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

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

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

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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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PRESERVATIVES AGAINST LISTERIA IN CURED MEAT: NATURAL ALTERNATIVE FERMITRAT EXPORT

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

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

What is Listeria in cured meats?

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

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

Why are cured meats susceptible to listeria?

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

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

What preservatives are used in cured meats?

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

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

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

What preservatives for Listeria are used in cured meats?

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

Some of the most common include:

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

What are the lastest innovations in preservatives for cured meat?

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

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

What Listeria preservatives for cured meat do Amerex offer?

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

If you want to receive more information, contact us:

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