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L. H. STAHNKE, RDA Meat & Food Safety, Chr. Hansen A/S, 10-12 Boege Alle, Hoersholm 2970, Denmark and J. Bacus, Chr. Hansen, Inc., 3558 N.W. 97th Blvd., Gainesville 32606-7323. Listeria monocytogenes is of serious concern in food products in which it can multiply. The infectious dose is low and the infection may be lethal. Many ready-to-eat processed foods are in the risk group. Typical examples are cooked meat products that are sliced and packed after cooking since the normal background flora of lactic acid bacteria has been killed during the heat treatment. In those cases the products are very prone to spoilage by re-contaminating pathogens. B-SF-43 is a bioprotective culture that significantly prevents growth of L. monocytogenes as a natural – and often more efficient - alternative to chemical additives. B-SF-43 is a single strain culture consisting of the lactic acid bacteria Leuconostoc carnosum 4010. Leuconostoc carnosum 4010 has been isolated from a vacuum-packed meat product having a good sensory quality at the end of the storage period. The strain was selected in a large Danish project supported by the Danish Ministry of Food, Agriculture and Fisheries involving several institutions and meat plants. It is patented by the Danish Meat Research Institute and is sold by Chr. Hansen A/S on a license. B-SF-43 grows well during cold-storage (2-10˚C) and produces two pediocin-like class IIa bacteriocins. B-SF-43 has been shown to either stabilize or reduce the growth of several different L. monocytogenes strains in numerous vacuum- and modified atmosphere packed meat products due to a combination of competitive exclusion and bacteriocin production. The culture is applied to the meat products by spraying during the slicing or cutting procedure or by spraying directly into the packages before closure.Documented studies from Chr. Hansen in-house, public and private institutions and from the European meat industry will be presented.
Session 69, NEW PRODUCTS & TECHNOLOGIES: Innovations in food safety
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