Danisco A/S
FOOD PROTECTION FOOD PROTECTION SYMPOSIUM SYMPOSIUM
SAO PAULO, BRAZILSAO PAULO, BRAZILJUNE 2005JUNE 2005
Natural Food Safety in the DAIRY WORLD
Steffen ThunApplication TechnologistDairy Applications, Germany
HOLDBACHOLDBAC™™
NATAMAXNATAMAX®®
MicroGARDMicroGARD™™
NISAPLINNISAPLIN®®
Danisco A/S
Natural Food Safety in the DAIRY WORLD
Food preservationFood preservation
Organoleptic quality maintenance of food product throughout
its shelf life
Food safetyFood safety
Reduction of the risk of pathogens in food product throughout
its shelf life
Food protection
Danisco A/S
400Dairy Spreads, Cheese Fillings
300Flavoured Milks
Natural/processedCheese
100Cottage Cheese
YoghurtSour Cream
MicroGARD™100, 300, 400
Fermentation Metabolites CMP
510Dairy Spreads
Flavoured Milks
200Cottage Cheese
YoghurtSour Cream
MicroGARD™200, 510
Fermentation Metabolites CSP
MicroGARD™Fermentates
Gram-neg.& Gram-pos. spoilageYeasts & Moulds
NATAMAX®additionally
Yoghurt, Sour CreamCottage Cheese etc.
Salt & SFShredded cheeseCheese Coating
NATAMAX®Standard, Salt , SF
Natamycin
NISAPLIN®Cheese
Neutral Dairy ProductsDirect acidified MP
NISAPLIN®
Nisin
NATAMAX®Natural Antimicrobial
Yeasts & Moulds
YM-CYoghurt, Fresh Cheese
Sour CreamCottage cheese etc.
YM-BYoghurt, Fresh Cheese
Sour creamCottage Cheese etc.
YM-B, YM-CLactic bacteria & Propionibacteria
LCSalt brine
Semi-hard/White Cheeses
ListeriaSoft, blue, semi-hard cheeses
HOLDBAC™ Listeria, LC
Lactic bacteria
HOLDBAC™Protective CulturesYeasts & Moulds
Listeria, Heterofermentative Lactobacilli
Food Protection Solutions in Dairy Applicationsoffered by DANISCO
Natural Food Safety in the DAIRY WORLD
NISAPLIN®Natural Antimicrobial
Gram-positive Bacteria
HOLDBAC™
NISAPLIN® Milk FreeAll applications
Danisco A/S
HOLDBAC™ YM Protective Cultures
against
Yeasts and Moulds
Natural Food Safety in the DAIRY WORLD
Danisco A/S
HOLDBAC™ – food safety goes live
QMSQMS GMPGMP
HACCP-HACCP-ConceptConcept
Bio
Bio Preservation
Preservation
Bio Bio PreservationPreservation
Bio
Bio
Pre
serv
atio
n
Pre
serv
atio
n
Danisco A/S
Micro-organisms„„ProtectiveProtective CulturesCultures““
FoodFood• final products• pre-stages • or raw material
• Inhibition of foodInhibition of foodpathogenic micro-pathogenic micro-organismsorganisms
• growth control• prevention of toxin- formation• reduction of pathogens
and/or
• Shelf life Shelf life extensionextension based on targeted inhibition of specific spoilage micro-organisms
HOLDBAC™ – food safety goes live
Danisco A/S
HOLDBAC™ - What makes them anti-microbial?
Anti-microbial metabolites
• Organic acids• lactic acid• acetic acid• propionic acid…
• Hydrogen peroxide
• Carbon dioxide
• Lacto peroxide
• Fatty acids
• Diacetyl
• Acetaldehyde
• Reuterin• Other compounds of
low molecular mass
• Bacteriocins
Danisco A/S
HOLDBAC™ - more than anti-microbial metabolites!
anti-microbial metabolites
competitive exclusion
effects
further, so far unknown
effects
(e.g. quorum sensing)
Inhibition of undesiredmicro-organisms bycompeting for nutrients, oxygen, etc.
==
++
++
Inhibition of food pathogenic and food spoilage micro-organisms
Danisco A/S
HOLDBAC™ cultures - a natural way
Safer food ==
Bio preservation by protective cultures:
Label friendly – It´s a „culture“ and not a food preservative
==
Positive image of „biopreservation“- „natural“
==
Danisco A/S
Protective Cultures - categories
PROTECTIVEPROTECTIVECULTURECULTURE
STARTERSTARTERCULTURECULTURE
Starter Cultures
Adjunct-Cultures
Multi-functional Cultures
Non-fermentingProtective Cultures
fermentation processes:Changes of
taste, flavour andtexture
no influence onsensory
characteristics
Danisco A/S
Protective Cultures - categories
PROTECTIVEPROTECTIVECULTURECULTURE
STARTERSTARTERCULTURECULTURE
Starter Cultures
Adjunct-Cultures
Multi-functional Cultures
Non-fermentingProtective Cultures
fermentation processes:Changes of
taste, flavour andtexture
no influence onsensory
characteristics
Danisco A/S
Protective Cultures - categories
PROTECTIVEPROTECTIVECULTURECULTURE
STARTERSTARTERCULTURECULTURE
Starter Cultures
Adjunct-Cultures
Multi-functional Cultures
Non-fermentingProtective Cultures
fermentation processes:Changes of
taste, flavour andtexture
no influence onsensory
characteristics
Danisco A/S
Protective Cultures - categories
PROTECTIVEPROTECTIVECULTURECULTURE
STARTERSTARTERCULTURECULTURE
Starter Cultures
Adjunct-Cultures
Multi-functional Cultures
Non-fermentingProtective Cultures
fermentation processes:Changes of
taste, flavour andtexture
no influence onsensory
characteristics
Danisco A/S
Protective cultures - are safe
generally recognised as safe (GRAS)
Protective cultures are:
there is no indication of a health risk of this bacterial group
the use of lactic acid bacteria in biological preservation might even contribute to the health benefits of a product *)
• Lactic acid bacteria Lactobacillus sp. Lactococcus sp.
• Propionibacteria
**) ) Holzapfel et al., 1995, Int. J. Food Microbiol. 78: 119-131
Danisco A/S
HOLDBACHOLDBAC™™
HOLDBAC™ Cultures - 4 steps from our lab to our customers
• STEP 1:
Isolation
Selection
Screening
• STEP 2:
Process- Development
Up-ScalingDown-Stream-Processing
• STEP 3:
Application
Application tests in food modelsystems
• STEP 4:
Challenge tests
Tailor made
„friendly label“
HOLDBAC™
applications
in food & feed
Danisco A/S
Food Model Systems
PreparationFermentation /
Ripening StoragePack-aging
Continuous Monitoring:• Behaviour of indicator strains
(growth – inhibition)
• Influence of the Food Protectants on technological and organoleptic properties in real food matrixes
Defined contamination withL3* food pathogens (e.g. Cl. botulinum, Campylobacter sp., E. coli H157,…)
Food spoilage microorganisms
Microbiological Flora Analyses
Sensory Evaluation
Physico-chemical Analyses
Technological Properties
End ofshelflife
To reproduce the food products from production to the end of shelf life: