WO2005104878A1 - Composition antimicrobienne - Google Patents

Composition antimicrobienne Download PDF

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Publication number
WO2005104878A1
WO2005104878A1 PCT/GB2005/001700 GB2005001700W WO2005104878A1 WO 2005104878 A1 WO2005104878 A1 WO 2005104878A1 GB 2005001700 W GB2005001700 W GB 2005001700W WO 2005104878 A1 WO2005104878 A1 WO 2005104878A1
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WIPO (PCT)
Prior art keywords
antimicrobial
emulsifier
salt
composition according
antimicrobial composition
Prior art date
Application number
PCT/GB2005/001700
Other languages
English (en)
Inventor
Yu Liang
Yang Haiyan
Zhou Jianjun
Linda Valerie Thomas
Original Assignee
Danisco A/S
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Publication date
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Publication of WO2005104878A1 publication Critical patent/WO2005104878A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a composition having an anti-microbial effect for use in a foodstuff.
  • Pasteurised meat products which are usually heat-treated at 72-85°C, have better texture and quality than sterilised meat products that are heated above 100°C.
  • the lower processing temperatures of pasteurised meat products result in better mouthfeel, and ensure the meat will be more tender and juicy. These products are very perishable.
  • pasteurised meat products should be stored at 0-4°C. Heat resistant spore-forming Gram-positive bacteria are able to survive pasteurisation and many of these species will grow in the food even at low temperatures. Lactic acid bacteria are also often found in pasteurised meat products and have frequently been associated with spoilage.
  • pasteurised meat products which may contain other chemical preservatives usually have a shelf life of 15 days at 25°C, which increases to 60 days at 10°C.
  • the shelf life for most pasteurised sausages is 30-60 days.
  • Bacteriocins are antimicrobial proteins or peptides that can be produced by certain bacteria, which can kill or inhibit the growth of closely related bacteria.
  • the bacteriocins produced by lactic acid bacteria are of particular importance since they have great potential for the preservation of food and for the control of foodborne pathogens.
  • the most well known bacteriocin is nisin, which is the only bacteriocin currently authorised as a food additive.
  • Nisin is produced by fermentation of the dairy starter culture bacterium Lactococcus lactis subsp. lactis, and has been used commercially in food as the preservative Nisaplin® (Danisco) since 1953.
  • Nisin has an unusually broad antimicrobial spectrum for a bacteriocin, being active against most Gram-positive bacteria (e.g. species of Bacillus, Clostridium, Listeria, lactic acid bacteria). It is not normally effective against Gram-negative bacteria, yeasts or moulds. Nisin is allowed as a food preservative worldwide but its levels of use and approved food applications are strictly regulated, varying from country to country.
  • bacteriocins have since been discovered with potential as food preservatives, e.g. pediocin, lacticin, sakacin, lactococcin, enterococin, plantaricin, leucocin. These are also active, although usually with a more narrow spectrum, against Gram-positive bacteria. Their food use is at present restricted to production of the bacteriocin in situ, i.e. by growth of the producer organism within the food.
  • Nisin has been used successfully as a preservative in several meat products but, for reasons that are not fully understood, often does not perform well in meat so that high levels are often needed to ensure shelf life.
  • the synergy between nisin and emulsifiers is well known and covered by certain patents.
  • the synergies of nisin plus monolaurin, and nisin plus sucrose fatty acid esters are particularly strong and well documented (Jung et al., 1992; Mansour et al. 1999; Thomas et al., 1998; US 5217950).
  • a combination of nisin with such emulsifiers would be expected to improve nisin efficacy in meat products, and enable lower nisin levels to be used.
  • Organic acids also can be used as part of a preservative system to control the growth of a range of microorganisms in food. These have sometimes been used in combination with nisin and other bacteriocins, and the effect is usually additive. Sorbic acid has also been used in combination with monolaurin (Bell and de Lacey, 1987) in pasteurised cured meat products to control spoilage.
  • the present invention alleviates the problems of the prior art.
  • the present invention provides an antimicrobial composition
  • an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.
  • the present invention provides a synergistic antimicrobial composition
  • a synergistic antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.
  • the present invention provides a antimicrobial composition
  • a antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier, wherein each of (i), (ii) and (iii) are present in amounts to provide a synergistic antimicrobial effect.
  • the present invention provides a process for preventing and/or inhibiting the growth of, and/or killing a micro-organism in a material, the process comprising the step of contacting the material with an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.
  • the present invention provides use of an antimicrobial composition for preventing and/or inhibiting the growth of, and/or killing a micro-organism in a material; wherein the antimicrobial composition comprises (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.
  • the present invention provides a kit for preparing a composition as defined herein, the kit comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier, in separate packages or containers; optionally with instructions for admixture and/or contacting and/or use.
  • the present invention provides a foodstuff prepared by a process as defined herein.
  • the present invention provides a foodstuff obtainable by a process as defined herein.
  • an antimicrobial material such as the bacteriocin nisin
  • an emulsifier applied together with an organic salt (or corresponding acid), such as sodium diacetate
  • an organic salt or corresponding acid
  • the antimicrobial composition is suitable for use in a range of foods. Use in pasteurised foods and in particular pasteurised meat products, has been found to be unexpectedly effective. Such foodstuffs are often subjected to temperature abuse during storage and/or subject to post processing contamination.
  • the antimicrobial material is an antibacterial material.
  • the antimicrobial material is a bacteriocin.
  • the antimicrobial material such as a bacteriocin
  • a bacteriocin may typically be selected from materials (bacteriocins) that can be used as preservatives in food
  • the antimicrobial material is selected from lanthionine containing bacteriocins, Lactococcus-de wied bacteriocins, Streptococcus-derived bacteriocins, Pediococcus- derived bacteriocins, Lactobacillus-denved bacteriocins, Carnobacterium-de ⁇ ved bacteriocins, .et/conostoc-derived bacteriocins, Enter ⁇ cocct/s-derived bacteriocins and mixtures thereof.
  • the antimicrobial material is selected from nisin, pediocin, lactocin and mixtures thereof.
  • the antimicrobial material is at least nisin.
  • the antimicrobial material consists of nisin.
  • Nisin is a lanthionine-containing bacteriocin (US 5691301) derived from Lactococcus lactis subsp. lactis (formerly known as Streptococcus-lactis) (US 5573801).
  • the bacteriocin used in the present invention is at least nisin.
  • nisin is a polypeptide bacteriocin produced by the lactic acid bacteria, Lactococcus lactis subsp. lactis (formerly known as Streptococcus lactis Group N).
  • Nisin is reportedly a collective name representing several closely related substances which have been designated nisin compounds A, B, C, D and E (De Vuyst, L. and Vandamme, E. J. 1994.
  • Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis properties, biosynthesis, fermentation and applications.
  • Bacteriocins of lactic acid bacteria Microbiology, Genetics and Applications. Eds.: De Vuyst and Vandamme.
  • Nisin has the food additive number E234 and is classed as GRAS (Generally Recognised As Safe) (Food and Drug Administration. 1988. Nisin preparation: Affirmation of GRAS status as a direct human ingredient. Federal Regulations 53: 11247). The international activity unit (IU hereinafter) was defined as 0.001 mg of an international nisin reference preparation. Nisaplin® Natural Antimicrobial is the brand name for a nisin concentrate containing 1 million IU per g, which is commercially available from Danisco.
  • Nisin is an acknowledged and accepted food preservative with a long history of safe, effective food use. There have been several reviews of nisin, e.g. Hurst 1981 ; 1983; Delves-Broughton, 1990; De Vuyst and Vandamme, 1994; Thomas et al. 2000; Thomas & Delves-Broughton, 2001). Nisin was discovered over 50 years ago and the first commercial preparation, made in 1953, was Nisaplin®. Nisin has several characteristics that make it particularly suitable as a food preservative. It has undergone extensive toxicological testing to demonstrate its safety. It is heat-stable, acid-stable and effective against a broad spectrum of Gram-positive bacteria.
  • Nisin is an effective preservative in pasteurised and heat-treated foods (e.g.
  • processed cheese, cheese, pasteurised milks, dairy desserts, cream, mascarpone and other dairy products puddings such as semolina, tapioca etc., pasteurised liquid egg, pasteurised potato products, soy products, crumpets, pikelets, flapjacks, processed meat products, beverages, soups, sauces, ready to eat meals, canned foods, vegetable drinks) and low acid foods such as salad dressings, sauces, mayonnaise, beer, wine and other beverages.
  • Effective levels of nisin to preserve foodstuffs reportedly range from 25-500 lU/g or more. Other effective levels would be appreciated by one skilled in the art. For example levels of 50-400 lU/g may be utilised.
  • bacteriocin pediocin produced by Pediococcus pentosaceus, P. acidilactici, or Lactobacillus plantarum, may be used in the present invention. Like nisin, different structures of pediocin have been described.
  • pediocin and other bacteriocins are not allowed as food additives but their antibacterial activity can be achieved by production of the bacteriocin in situ, as a consequence of the growth of the producer organism in the food. This is the purpose of commercial protective cultures such as HOLDBACTM Listeria (Danisco).
  • Pediocin has a more narrow antimicrobial spectrum compared to nisin, but there is much interest in its food safety ability to kill, prevent or control the growth of the food pathogen Listeria monocytogenes (Ray & Miller, 2000).
  • bacteriocins may be used in the present invention, including those named generally as divercin, leucocin, mesentericin, sakacin, curvacin, bavaricin, acidocin, bifidocin, carnobacteriocin, pisicocin, piscicolin, mundticin, enterocin, thermophilin, lacticin, plantaricin, lactococcin, dricin, diplococcin, mesenterocin, leuconosin, carnosin, acidophilin, lactacin, brevicin, lactocin, helevticin, reutericin, propionicin.
  • the emulsifier is synergistic with the antimicrobial material.
  • the emulsifier is selected from monoglycerides, diglycerides, acetic acid esters of mono-diglycerides, sucrose fatty acid esters, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, diacetyl tartaric esters of monoglycerides, tartaric acid esters of mono-diglycerides, citric acid esters of mono- diglycerides, glycerol monolaurate, polyphosphates, polyoxyethylene sorbitan esters (E432-E436) and polysorbates (e.g. Tween 80, Tween 20), and mixtures thereof.
  • monoglycerides diglycerides, acetic acid esters of mono-diglycerides, sucrose fatty acid esters, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, diacetyl tartaric esters of monoglycerides, tartaric acid esters of mono-diglycer
  • the emulsifier is glycerol monolaurate.
  • the emulsifier is ideally a foodgrade emulsifier.
  • organic acid or salt thereof may be in the acid form or in the salt form.
  • organic acid or salt thereof is an organic acid salt.
  • the organic acid or salt thereof may be selected from acetic acid, acetates, diacetates, benzoic acid, benzoates, citric acid, citrates, lactic acid, lactates, nitric acid, nitrites and nitrates, propionic acid, propionates, sorbic acid, sorbates, parabens (esters of p-hydroxybenzoic acid), sulfites, and mixtures thereof.
  • Preferablty the salt of the organic acid is a sodium salt.
  • the organic acid or salt thereof is sodium diacetate.
  • the emulsifier is ideally a foodgrade organic acid or salt.
  • the present invention may prevent and/or inhibit the growth of, and/or kill a micro-organism in a material. This may be slowing or arresting a micro-organism, such a bacteria, or by killing the micro-organism present on contact with the present composition.
  • the antimicrobial material is present in an amount to provide a microbicidal or microbiostatic effect.
  • the bacteriocin and the extract are present in an amount to provide a microbicidal or microbiostatic effect.
  • microbicidal or microbiostatic effect is a bactericidal or bacteriostatic effect.
  • the bactericidal or bacteriostatic effect is advantageous for the bactericidal or bacteriostatic effect to be in respect of Gram- positive bacteria and Gram-negative bacteria.
  • the bactericidal or bacteriostatic effect is in respect of Gram-positive bacteria.
  • the bactericidal or bacteriostatic effect is in respect of a Gram- positive bacteria selected from species of Bacillus, Brochothrix, Carnobacterium, Clostridium, Enterococcus, Listeria, Lactobacillus, Leuocostoc, Micrococcus, Pediococcus, and Streptococcus.
  • the bactericidal or bacteriostatic effect is in respect of an organism selected from species of Clostridium, Bacillus, Listeria, Staphylococcus, lactic acid bacteria, Pseudomonas, Escherichia coli, Salmonella, Campylobacter, Yersinia.
  • the bactericidal or bacteriostatic effect is in respect of an organism selected from Gram-positive bacteria associated with food spoilage or foodborne disease including Bacillus species, Bacillus subtilis, Bacillus cereus, Listeria species, Listeria monocytogenes, lactic acid bacteria, lactic acid spoilage bacteria, Lactobacillus species, Staphylococcus aureus, Clostridium species, C. sporogenes, C. tyrobutyncum and C. botulinum (when the antimicrobial material is recognised as effective against C. botulinum or is part of a system effective against C. botulinum).
  • Gram-positive bacteria associated with food spoilage or foodborne disease including Bacillus species, Bacillus subtilis, Bacillus cereus, Listeria species, Listeria monocytogenes, lactic acid bacteria, lactic acid spoilage bacteria, Lactobacillus species, Staphylococcus aureus, Clostridium species, C. sporogenes, C. tyrobut
  • the bactericidal or bacteriostatic effect of the invention in combination with a chelating agent is in respect of an organism selected from other micro-organisms associated with food spoilage or foodborne disease, including yeasts, moulds and Gram-negative bacteria including Escherichia coli, Salmonella species, and Pseudomonas species.
  • the bactericidal or bacteriostatic effect is in respect of lactic acid bacteria such as Lactobacillus, Leuconostoc, Carnobacterium, and Enterococcus; Listeria monocytogenes, spore forming heat resistant bacteria such as Bacillus and Clostridium; and Brochothrix thermosphacta.
  • lactic acid bacteria such as Lactobacillus, Leuconostoc, Carnobacterium, and Enterococcus
  • Listeria monocytogenes such as Bacillus and Clostridium
  • Brochothrix thermosphacta Brochothrix thermosphacta.
  • the bactericidal or bacteriostatic effect is in respect of Lactobacillus, Leuconostoc, Carnobacterium, Enterococcus, Listeria monocytogenes, Bacillus, Clostridium; and Brochothrix thermosphacta.
  • the bactericidal or bacteriostatic effect is in respect of an organism selected from Listeria monocytogenes and Bacillus cereus.
  • the bactericidal or bacteriostatic effect is in respect of Bacillus cereus.
  • the bactericidal or bacteriostatic effect is in respect of Listeria monocytogenes.
  • the antimicrobial composition in accordance with the present invention may be used in a broad range of application areas.
  • compositions of the present inventions may be incorporated in pharmaceutical compositions useful in the treatment of one or more diseases/infections,
  • compositions of the present invention may be used as therapeutic agents - i.e. in therapy applications.
  • the term "therapy” includes curative effects, alleviation effects, and prophylactic effects.
  • the present invention provides a pharmaceutical composition, which comprises a compositions according to the present invention and optionally a pharmaceutically acceptable carrier, diluent or excipient (including combinations thereof).
  • the pharmaceutical compositions may be for human or animal usage in human and veterinary medicine and will typically comprise any one or more of a pharmaceutically acceptable diluent, carrier, or excipient.
  • Acceptable carriers or diluents for therapeutic use are well known in the pharmaceutical art
  • compositions of the present invention may be used in combination with one or more other active agents, such as one or more other pharmaceutically active agents.
  • compositions of the present invention may be used in combination with other anti-microbial agents
  • compositions thereof can be used in therapeutic or personal hygiene formulation in combination with other anti-microbials, anti-fungal agents, ant-bacterial agents, or other pharmaceutically active compositions, such as anti- inflammatory agents, steroids, topical analgesics,
  • compositions may be active against protozoan parasitic disorders such as malaria, toxoplasmosis and giardiasis.
  • compositions may be active in the treatment or prevention of parasitic disorders such as trypanocidal disorders.
  • Personal hygiene compositions are applied topically to the skin to treat skin conditions including acne, fine lines and age spots, itching and pain from insect bites, bee stings, fungi (including athletes foot and jock itch), flaking and/or scaly skin (including dandruff, seborrheic dermatitis, psoriasis and heat rash), and burns.
  • Different compositions are presented for use as an acne treatment, a face and body wash, a dermatophyte (nail fungus) treatment.
  • Still another is intended for use in makeup, and another in lipstick.
  • the present compositions may be found to be active in these applications.
  • the present invention provides topical antimicrobial compositions containing a cosmetically acceptable diluent or carrier, and an antimicrobially effective amount of the present composition.
  • the present composition can be included in an animal feed itself to prevent or reduce pathogen contamination, and/or as a disinfectant for use in decontaminating premises for food production, and including slaughter houses, milk and dairy production facilities, other food production and processing facilities, commercial and domestic kitchens.
  • the present composition can also be used as a disinfectant for personal use, particularly for people who prepare food stuffs, thereby preventing or reducing bacterial contamination.
  • the material is a foodstuff.
  • Typical foodstuffs are raw, processed or pasteurised foods including raw meat, cooked meat, raw poultry products, cooked poultry products, raw seafood products, cooked seafood products, [raw or cooked meat, poultry and seafood products], , sausages, frankfurters, soups, sauces, dressings ready to eat meals, pasta sauces, pasteurised soups, mayonnaise, salad dressings, marinades, oil-in-water emulsions, margarines, low fat spreads, water-in-oil emulsions, dairy products, cheese spreads, processed cheese, dairy desserts, flavoured milks, cream, fermented milk products, cheese, butter, condensed milk products, cheese spreads, pasteurised liquid egg,, ice cream mixes, soya products, pasteurised liquid egg, bakery products (such as crumpets), confectionery products, fruit products, and foods with fat-based or water-containing fillings.
  • the foodstuff is selected from raw meat, cooked meat, raw poultry products, cooked poultry products, raw seafood products, cooked seafood products [raw or cooked meat, poultry and seafood products] and raw or cooked foodstuffs prone to surface bacterial growth.
  • the foodstuff is a processed meat product such as processed meat products selcted from cured sausages, frankfurters, and hot dogs.
  • the antimicrobial composition may contain one or more additional components. However, in some aspects the antimicrobial composition contains no additional components or contains no additional components that materially affect the properties of the composition.
  • composition further comprises a second emulsifier.
  • the second emulsifier is a high melting point emulsifier.
  • high melting point emulsifier preferably means an emulsifier having a dropping point of greater than 40°C.
  • the high melting point emulsifier has a dropping point of greater than 60°C.
  • the high melting point emulsifier is an emulsifier having an iodine value of less than 40.
  • the high melting point emulsifier is an emulsifier having an iodine value of less than 5.
  • the second emulsifier is selected from saturated and unsaturated monoglycerides (such as distilled monoglycerides) having a fatty acid chain length of from 16 to 22 carbons and mixtures thereof.
  • the second emulsifier is selected from saturated and unsaturated monoglycerides (such as a distilled monoglyceride) having a fatty acid chain length of 16 carbons, saturated and unsaturated monoglycerides (such as a distilled monoglyceride) having a fatty acid chain length of 18 carbons and mixtures thereof.
  • the second emulsifier is selected from saturated monoglyceride (such as a distilled monoglyceride) having a fatty acid chain length of 16 carbons, saturated monoglyceride (such as a distilled monoglyceride) having a fatty acid chain length of 18 carbons and mixtures thereof.
  • the second emulsifier is a mixture of (i) saturated monoglyceride (such as a distilled monoglyceride) having a fatty acid chain length of 16 carbons and (ii) saturated monoglyceride (such as a distilled monoglyceride) having a fatty acid chain length of 18 carbons.
  • (i) is present in an amount of 30-70 wt% and (ii) is present in an amount of 70-30 wt%.
  • (i) is present in an amount of 40-60 wt% and (ii) is present in an amount of 60-40 wt%.
  • (i) is present in an amount of approximately 45 wt% and (ii) is present in an amount of approximately 55 wt%.
  • the second emulsifier is a monoglyceride distilled from palm oil. In one preferred aspect the second emulsifier is DimodanTM HP, available from Danisco A S, Denmark.
  • a high melting point emulsifier such as a distilled monoglyceride having a fatty chain length of from 16 to 22 carbons is advantageous.
  • a high melting point emulsifier such as a distilled monoglyceride having a fatty chain length of from 16 to 22 carbons.
  • DimodanTM ML 90 a synergistic emulsifier
  • the presence of the second emulsifier raises the melting point of the synergistic emulsifier of the present composition. The raised melting point allows for the combined emulsifiers to prepared in powder form easing handling. The powder material is also more easily dispersed.
  • the composition is prepared as a powder combining the bacteriocin-synergistic emulsifier with the organic acid/salt component (sodium diacetate) such that the dispersal of the emulsifier is facilitated within the food matrix prior to heating.
  • the antimicrobial composition further comprises a chelator.
  • a chelator is selected from EDTA, citric acid, monophosphates, diphosphates, triphosphates and polyphosphates.
  • chelator examples include carboxylic acids, poiycarboxylic acids, amino acids and phosphates.
  • carboxylic acids include carboxylic acids, poiycarboxylic acids, amino acids and phosphates.
  • amino acids include amino acids and phosphates.
  • chelator include carboxylic acids, poiycarboxylic acids, amino acids and phosphates.
  • the following compounds and their salts may be useful:
  • sequestering agents are useful in food processing in their salt forms, which are commonly alkali metal or alkaline earth salts such as sodium, potassium or calcium or quaternary ammonium salts. Sequestering compounds with multiple valencies may be beneficially utilised to adjust pH or selectively introduce or abstract metal ions e.g. in a food system coating. Additional information chelators is disclosed in T. E. Furia (Ed.), CRC Handbook of Food Additives, 2nd Ed., pp. 271-294 (1972, Chemical Rubber Co.), and M. S. Peterson and A. M. Johnson (Eds.), Encyclopaedia of Food Science, pp. 694-699 (1978, AVI Publishing Company, Inc.) which articles are both hereby incorporated by reference.
  • chelator is defined as organic or inorganic compounds capable of forming co-ordination complexes with metals. Also, as the term “chelator” is used herein, it includes molecular encapsulating compounds such as cyclodextrin. The chelator may be inorganic or organic, but preferably is organic.
  • Preferred chelator are non-toxic to mammals and include aminopolycarboxylic acids and their salts such as ethylenediaminetetraacetic acid (EDTA) or its salts (particularly its di- and tri-sodium salts), and hydrocarboxylic acids and their salts such as citric acid.
  • aminopolycarboxylic acids and their salts such as ethylenediaminetetraacetic acid (EDTA) or its salts (particularly its di- and tri-sodium salts), and hydrocarboxylic acids and their salts such as citric acid.
  • EDTA ethylenediaminetetraacetic acid
  • hydrocarboxylic acids and their salts such as citric acid.
  • non-citric acid and non-citrate hydrocarboxylic acid chelators are also believed useful in the present invention such as acetic acid, formic acid, lactic acid, tartaric acid and their salts.
  • chelator is defined and used herein as a synonym for sequestering agent and is also defined as including molecular encapsulating compounds such as cyclodextrin.
  • Cyclodextrins are cyclic carbohydrate molecules having six, seven, or eight glucose monomers arranged in a donut shaped ring, which are denoted alpha, beta or gamma cyclodextrin, respectively.
  • cyclodextrin refers to both unmodified and modified cyclodextrin monomers and polymers. Cyclodextrin molecular encapsulators are commercially available from American Maize-Products of Hammond, Ind.
  • Cyclodextrin are further described in Chapter 11 entitled, “Industrial Applications of Cyclodextrin", by J. Szejtli, page 331-390 of Inclusion Compounds, Vol. Ill (Academic Press, 1984) which chapter is hereby incorporated by reference.
  • the chelator enhances the antimicrobial activity and/or antimicrobial spectrum of the bacteriocin. More preferably the chelator enhances the antimicrobial activity and/or antimicrobial spectrum of the bacteriocin in respect of Gram-negative bacteria and other micro-organisms.
  • a chelator is particularly effective in view of the enhancement of the antimicrobial activity and/or antimicrobial spectrum of the bacteriocin provided.
  • composition odf the present invnetion may contain each of thre three components in any amount.
  • the three components of the composition may make up any amount of the composition.
  • the antimicrobial material is present in an amount of at least 1% of the total composition
  • the antimicrobial material is present in an amount of at least 2% of the total composition the antimicrobial material is present in an amount of at least 5% of the total composition the antimicrobial material is present in an amount of at least 10% of the total composition the antimicrobial material is present in an amount of at least 20% of the total composition the antimicrobial material is present in an amount of at least 30% of the total composition the organic acid/salt is present in an amount of at least 1 % of the total composition • the organic acid/salt is present in an amount of at least 2% of the total composition the organic acid/salt is present in an amount of at least 5% of the total composition the organic acid/salt is present in an amount of at least 10% of the total composition the organic acid/salt is present in an amount of at least 20% of the total composition the organic acid/salt is present in an amount of at least 30% of the total composition the emulsifier is present in an amount of at least 1% of the total composition the emulsifier is present in an amount of at least 2% of the total composition • the
  • the combined total of antimicrobial material, organic acid/salt and emulsifier is at least 50% of the total composition • the combined total of antimicrobial material, organic acid/salt and emulsifier is at least 60% of the total composition
  • composition in powder form.
  • powder is combined with a food grade anti-caking agent.
  • the presence of the anti-caking agent facilitates the dispersal of the emulsifier within the food matrix prior to heating.
  • the components on the present invention when the components on the present invention are contacted with a material they may be contacted simultaneously or separately or a combination of both for example the order of contact may be antimicrobial material, organic acid/salt and emulsifier simultaneously antimicrobial material and organic acid/salt simultaneously followed by emulsifier antimicrobial material and emulsifier simultaneously followed by organic acid/salt organic acid/salt and emulsifier simultaneously followed by antimicrobial material antimicrobial material followed by organic acid/salt followed by emulsifier antimicrobial material followed by emulsifier followed by organic acid/salt organic acid/salt followed by antimicrobial material followed by emulsifier organic acid/salt followed by emulsifier followed by antimicrobial material emulsifier followed by antimicrobial material followed by organic acid/salt emulsifier followed by antimicrobial material emulsifier followed by antimicrobial material followed by organic acid/salt emulsifier followed by organic acid/salt followed by antimicrobial material HIGHLY PREFER
  • the antimicrobial material is nisin, the organic acid or salt thereof is sodium diacetate; and the emulsifier is glycerol monolaurate.
  • the antimicrobial material is nisin, the organic acid or salt thereof is sodium diacetate; and the emulsifier is glycerol monolaurate and the composition comprises a second emulsifier comprising or consisting of a mixture of (i) saturated monoglyceride (such as a distilled monoglyceride) having a fatty acid chain length of 16 carbons and (ii) saturated monoglyceride (such as a distilled monoglyceride) having a fatty acid chain length of 18 carbons.
  • saturated monoglyceride such as a distilled monoglyceride
  • saturated monoglyceride such as a distilled monoglyceride
  • Example 1 Demonstration of efficacy and ease of use of a triple antimicrobial combination blend, enabling reduced nisin levels to be used
  • An antimicrobial powder blend was prepared by combining an emulsifier synergistic with nisin (DimodanTM ML 90, Danisco) with sodium diacetate such that the emulsifier was in the form of a powder. This process was facilitated by inclusion of a further, non- synergistic emulsifier. Nisin (Nisaplin®; Danisco) was also added. The antimicrobial blend was then dispersed easily and homogeneously into a chicken soup, which was then pasteurised.
  • the pH of the samples was as follows: Control (no additions): pH 6.12; nisin at 100 lU/g: pH 6.14; sodium acetate at 0.112%: pH 5.42; Dimodan® ML90 at 300 ppm: 6.13; the antimicrobial blend at 0.2%: pH 5.42.
  • the soup was inoculated with approximately 10 3 cfu/g of a mixed Listeria monocytogenes cocktail comprising L. monocytogenes strains 272; NCTC 12426; 358 and S23.
  • the soup was then incubated at 20°C, a temperature representative of grossly inadequate storage of such a pasteurised product. Samples were microbiologically analysed by total aerobic viable count enumeration at regular intervals.
  • Results are shown in Figure 1. Previous results had shown that the second emulsifier had no antimicrobial activity, so this was not included as a control. At this inoculation level, and such a high incubation temperature, the nisin and Dimodan ML90 showed no antilisterial effect alone. The sodium diacetate alone showed efficacy that was partly due to the drop in pH that it caused. The antimicrobial blend showed significantly greater activity than any of the components alone. This enhanced the nisin to show significant antilisterial activity at 100 IU/g.
  • Example 2 Demonstration of efficacy of a triple antimicrobial combination blend in a Chinese sausage
  • the antimicrobial blend was tested in a Chinese type sausage containing 14-16% protein, 18-22% fat and 58-60% water. As is common in China, the sausages contained 1% sodium lactate, primarily as a humectant.
  • One batch of sausages was tested with no preservative or lactate addition. The raw meat was treated, ground and cured. It was then emulsified with addition of ice, at a temperature not exceeding 14°C. The meat emulsion was then filled into sausage casings, pasteurised at a core temperature of 75°C for 20 minutes. After cooling at ambient temperature for 30 minutes, the sausages were cooled in water at 4°C.
  • Example 3 Demonstration of enhanced antibacterial efficacy by a combination of an emulsifier (Dimodan ML90) and sodium diacetate
  • an emulsifier Dimodan ML90
  • sodium diacetate sodium diacetate
  • Example 5 Demonstration that the triple combination is more effective than the double synergistic combination of nisin + emulsifier
  • the experiment was conducted in the chicken soup model. Additions were made to the soup, the pH recorded but not adjusted and the soup pasteurised. When cool the soup was inoculated with a cocktail of Listeria monocytogenes as before, and incubated at 20 °C. The higher incubation temperature resulted in fast listerial growth, which nisin alone at the test level failed to control. The results are shown in Table 2. The combined effect of the triple combination was greater than any of the double combinations.
  • Example 7 Demonstration of the enhanced efficacy of the triple antimicrobial blend against Bacillus cereus
  • the antimicrobial combination was also tested against a cocktail of Bacillus cereus spores (strains 204, 199, ABC4/9, 3.046).
  • the sauce was incubated at 20 °C. Results are shown in Figure 5. They show again the greatly enhanced activity of the triple combination.
  • Lactic acid bacteria classification and physiology'. In: Salminen, S. and von Wright, A. In: Lactic Acid Bacteria. 2 nd Ed. New York, Marcel Dekker, pp 1- 72.

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Abstract

L'invention concerne une composition antimicrobienne comprenant (I) une matière antimicrobienne, (ii) un acide organique ou un sel de celui-ci, et (iii) un émulsifiant.
PCT/GB2005/001700 2004-05-05 2005-05-04 Composition antimicrobienne WO2005104878A1 (fr)

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WO2009014635A1 (fr) * 2007-07-20 2009-01-29 Cargill, Incorporated Traitement d'un effluent
WO2010100047A1 (fr) 2009-03-03 2010-09-10 Chr. Hansen A/S Utilisation de datem dans des milieux de production de bactéries lactiques
FR2954138A1 (fr) * 2009-12-17 2011-06-24 Oreal Procede cosmetique de traitement des odeurs corporelles utilisant une composition a base de bacteriocines
US8617625B2 (en) 2008-04-04 2013-12-31 Kraft Foods Group Brands Llc Dairy composition with probiotics and anti-microbial system
US20160015047A1 (en) * 2013-03-07 2016-01-21 Kane Biotech Inc. Antimicrobial-antibiofilm compositions and methods of use thereof
US9642362B2 (en) 2012-04-16 2017-05-09 Cascades Canada Ulc Antimicrobial compositions and uses thereof
CN108236010A (zh) * 2018-01-03 2018-07-03 广州聚禅现代农业研究院有限公司 一种含荔枝核提取物的荔枝菌保鲜剂
EP3282849A4 (fr) * 2015-04-17 2019-02-20 Kerry Luxembourg S.a.r.l. Composition et procédés pour lutter contre la croissance de pathogènes et de micro-organismes de décomposition dans des systèmes à haute humidité et à faible teneur en sodium
US10357470B2 (en) 2013-03-07 2019-07-23 Kane Biotech Inc. Antimicrobial-antibiofilm compositions and methods of use thereof
CN110122667A (zh) * 2019-05-30 2019-08-16 河南正通化工有限公司 一种饲料抗菌剂及其制备方法

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009014635A1 (fr) * 2007-07-20 2009-01-29 Cargill, Incorporated Traitement d'un effluent
US8617625B2 (en) 2008-04-04 2013-12-31 Kraft Foods Group Brands Llc Dairy composition with probiotics and anti-microbial system
WO2010100047A1 (fr) 2009-03-03 2010-09-10 Chr. Hansen A/S Utilisation de datem dans des milieux de production de bactéries lactiques
FR2954138A1 (fr) * 2009-12-17 2011-06-24 Oreal Procede cosmetique de traitement des odeurs corporelles utilisant une composition a base de bacteriocines
WO2011073438A3 (fr) * 2009-12-17 2012-08-16 L'oreal Procédé cosmétique de traitement des odeurs corporelles au moyen d'une composition à base de bactériocine
US9642362B2 (en) 2012-04-16 2017-05-09 Cascades Canada Ulc Antimicrobial compositions and uses thereof
US20160015047A1 (en) * 2013-03-07 2016-01-21 Kane Biotech Inc. Antimicrobial-antibiofilm compositions and methods of use thereof
US9980497B2 (en) * 2013-03-07 2018-05-29 Kane Biotech, Inc. Antimicrobial-antibiofilm compositions and methods of use thereof
US10357470B2 (en) 2013-03-07 2019-07-23 Kane Biotech Inc. Antimicrobial-antibiofilm compositions and methods of use thereof
EP3282849A4 (fr) * 2015-04-17 2019-02-20 Kerry Luxembourg S.a.r.l. Composition et procédés pour lutter contre la croissance de pathogènes et de micro-organismes de décomposition dans des systèmes à haute humidité et à faible teneur en sodium
AU2016248231B2 (en) * 2015-04-17 2020-04-02 Kerry Group Services International Limited Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
CN108236010A (zh) * 2018-01-03 2018-07-03 广州聚禅现代农业研究院有限公司 一种含荔枝核提取物的荔枝菌保鲜剂
CN110122667A (zh) * 2019-05-30 2019-08-16 河南正通化工有限公司 一种饲料抗菌剂及其制备方法

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