Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/762—Organic compounds containing nitrogen
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/7295—Antibiotics
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/742—Organic compounds containing oxygen
  • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of 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
• • 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
  • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
  • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Definitions

• This invention relates to the use of an antibacterial agent combination against Listeria bacteria, and in particular against Listeria monocytogenes in foods and drinks .
• Said antibacterial agent is in particular applied in refrigerated foods and drinks and more in particular in fresh or cooked meat (including poultry and fish) products.
• bacterial growth in food and drink applications is controlled and/or prevented by means of pH regulation, water activity control, refrigeration, addition of quality preserving agents as e.g. nitrite and/or using various processing techniques as for example heat treatment, irradiation or high-pressure treatment.
• quality preserving agents e.g. nitrite
• processing techniques as for example heat treatment, irradiation or high-pressure treatment.
• Listeria bacteria often end up in food and drink products due to contamination.
• Listeria is commonly present and it can grow at low temperatures. It is relatively insensitive to refrigeration temperatures. It is thus very difficult to prevent contamination of products and in particular of meat products.
• Listeria is relatively insensitive to nitrite and pH regulation.
• the invention provides a solution to the above-mentioned problems in preservation of foods and drinks against Listeria.
• JP2000-224976 describes a preservative for food using calcium lactate and glycine in combination with organic acid salts such as e.g. citric acid, acetic acid or gluconic acid. Further, the publication describes that said preservative has effect against microorganisms such as lactic acid bacteria.
• JP2001-245644 describes a method of improving a preservable period of a processed food such as processed meats or edible daily dishes by using at least a lactic acid salt and an acetic acid salt. Glycine may be added as necessary.
• the publication describes that said method is capable of suppressing the growth of microorganisms associated with putrefaction or deterioration.
• UK 1510942 describes the concurrent use of maltose and glycine to prevent putrefaction in foodstuffs such as Japanese-style confectionaries, jams, jellies, chilled- served desserts, dairy products and fruit preserves.
• One test is described wherein said combination of maltose and glycine is tested against putrefaction of a beef extract medium by Bacillus bacteria.
• US 2711976 describes that glycine can be used against food spoilage by w heat resistant indigenous or natural flora which survive the usual cooking or heat treating operation' ' and further against food poisoning outbreaks by enterotoxigenic microorganisms such as Micrococcus pyogenes or more commonly referred to as Staphylococcus.
• JP 08-154640 A discloses the use of an antimicrobial agent in foods to improve preservation wherein said agent contains 1-30 wt% acetic acid, with preferably 1-30 wt% of glycine and preferably 0.05-1 wt% of baked calcium.
• Gyoza meat dumplings
• Harumaki egg dough wrapped around minced vegetables, meat etc. in a small roll and fried in deep fat
• the publication does not refer to specific bacteria against which said agent is effective.
• JP 03 290174 A describes incorporating an unheated or low-temperature heat-treated food with glycine and further an organic acid such as acetic acid, adjusted to pH 5.5. or less and that is consequently put into a container to be subjected to high-pressure treatment by an aqueous pressure medium for sterilisation.
• the publication does not refer to food pathogenic bacteria against which glycine is effective.
• the publication does not refer to specific food and/or drink applications in which glycine is tested.
• Another publication describes the use of glycine against molds and yeast and coliform: International Food Information, XP002315132, Hozova et al. , "Prolonging the storage life of foods by non-traditional preservation methods", Slovak. Inst.
• the present invention is directed to the use of an antibacterial agent combination against Listeria, more preferably against Listeria monocytogenes, in foods and/or drinks wherein the antibacterial agent combination comprises :
• glycine derivative any compound which comprises glycine or glycinate.
• suitable glycine derivatives are (earth) alkali salts of glycine, ammonium glycinate, di- and tripeptides comprising glycine and esters of glycine and C1-C8 alcohols.
• esters of glycine and C1-C8 alcohols is meant: esters of glycine and alcohols containing 1 up to 8 carbon atoms. Said carbon atom chains may be branched or straight.
• alkali glycinates are sodium glycinate and potassium glycinate
• examples of earth alkali glycinates are magnesium glycinate and calcium glycinate
• examples of glycinate esters of C1-C8 alcohols are methyl glycinate, ethyl glycinate, buthyl glycinate and hexyl glycinate.
• the antibacterial agent combination according to the invention may suitably be used as the sole antibacterial agent in food and/or drink products.
• the antibacterial agent combination according to the invention may very well be applied as antibacterial agent against Listeria in non-refrigerated products as for example soups, noodles, creams and some sausages and (powdered) dried products.
• the antibacterial agent combination according to the invention can suitably be used in refrigerated food and drink products.
• Refrigerated food and drink products are considered those food and drink products which require being kept at lowered temperature to increase the microbial stability before (preparation for) consumption. This is usually at a temperature between 4 and 7 0 C with occasional peaks to 12 0 C.
• the use of the antibacterial agent combination according to the invention has specific advantages in refrigerated products, because listeria bacteria are known to be relatively insensitive to refrigeration. Examples of such refrigerated products are meat products (cured and/or uncured, fresh and/or cooked) , salads and other vegetable products, drinks and dairy products, semi-processed foods, convenient foods as e.g. ready-to- eat meals and dried food products.
• the antibacterial agent combination according to the invention is found to be very effective as antibacterial agent in meat applications including fish and poultry, both cured and uncured meat and fresh meat.
• the antibacterial agent combination according to the invention is found to be effective against said Listeria bacteria without loss of taste and without loss of texture.
• Examples of fresh meat are beef, beef steak, beef oxtails, neckbones, short ribs, beef roasts, stew meat, beef briskets, pork, pork chops, pork steaks, cutlets, pork roasts, lamb, veal, game goat, filet americain, steak tartar, sushi, or carpaccio, chicken, turkey, duck and other poultry.
• Some of these fresh meat applications are to be consumed raw, while others are consumed after application of only partial heat treatment, intentionally applied as e.g. for medium cooked steak or unintentionally applied due to improper preparation or improper handling of the food products.
• the use of the antibacterial agent combination according to the invention ensures food safety even in the case of partial heat-treatment. Glycine concentrations of 0.5 to 3 wt% based on total weight of product were found to be effective as antibacterial agent for Listeria bacteria and glycine concentrations of 0.5 to 1.5 wt% based on total weight of product were found to be suited in ensuring taste of the product.
• Tests showed that a concentration of about 1 to 1.5 wt% of glycine based on total weight of product starts to affect the taste of said product.
• no auxiliary antibacterial agents and no other taste affecting ingredients were present.
• a glycine concentration above 1.5 wt% based on total weight of the product gives the product a sweet taste.
• Dependent on the type of product this sweet taste is acceptable or not.
• the maximally acceptable glycine concentration in terms of not negatively affecting taste can be increased to concentrations above 1.5 wt% glycine based on total weight of the product.
• the maximum concentration of glycine and/or (earth) alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols can also be increased up to a point at which the taste starts to be negatively affected by the presence of glycine and/or said glycine derivative.
• lactic acid and/or ( di) acetate may be present in concentrations of 0.2 to 3 wt% by weight based on said foods and drinks.
• Listeria monocytogenes type 4a (ATCC 19114) .
• the sausage was placed in the bowl of a disinfected laboratory cutter (Scharf ®) , cut into small pieces and inoculated with a suspension of mentioned bacteria to a final level of about 10 3 per g product each. After inoculation, the sausages were minced and homogenised for 2 minutes. Subsequently the minced product was divided into portions of 40 g and vacuum packaged in plastic pouches with an oxygen permeability of less than 5.OxIO "11 m 3 .rrf 2 . Pa "1 .day '1 at 20 degrees Celsius. The packages obtained were stored at 12 degrees Celsius for up to 12 days.
• TABLE I shows the results (in duplicate) of the microbiological analyses of vacuum packed cooked sausage inoculated with Listeria monocytogenes and with glycine added in combination with salts of lactic acid and acetic acid during storage at 12 degrees Celsius.
• the basic composition of the cooked sausage is given below: Basic composition cooked sausage
• Each cooked sausage was inoculated with a cocktail of three types of Listeria monocytogenes: type l/2a (ATCC 35152), type 4a (ATCC 19114) and type 4b (ATCC13932) .
• type l/2a ATCC 35152
• type 4a ATCC 19114
• type 4b ATCC13932
• BHI Brain Heart Infusion broth
• PPS physiological peptone saline
• samples of minced cooked sausage of each batch were taken in duplicate for microbiological analyses. From each single package a sample of 20 g was taken aseptically, diluted 10-fold in PPS and homogenised in a stomacher for 1 minute. Additional serial dilutions were made in PPS. Numbers of L. monocytogenes were determined using Palcam agar (Oxoid® CM877 and SR150) as mentioned in ISO 11290-2: 1998. Plates were incubated at 37°C for 2 days.
• the sausages were stored for 1 day at 0°C until further examination.
• Each cooked sausage was inoculated with Listeria monocytogenes, type 4a (ATCC 19114) .
• Two sausages were placed in the bowl of a disinfected laboratory cutter (Scharf®) , cut into small pieces and inoculated with a suspension of mentioned bacteria to a final level of about 10 2 and 10 4 per g product respectively.
• the sausages were minced and homogenised for 2 minutes.
• the minced product was divided into 20 portions of 40 g and vacuum packaged in plastic pouches with an oxygen permeability of less than 5.0 x 10-11 m3.
• Pa-I. day-1 at 20 0 C.
• the packages obtained were stored at 7 0 C for up to 21 days. During the experiment the temperatures were registered using a data logger.
• samples of minced cooked sausage of each batch were taken in duplicate for microbiological analyses. From each single package a sample of 20 g was taken aseptically, diluted 10-fold in physiological peptone saline (PPS) and homogenised in a stomacher for 1 minute. Additional serial dilutions were made in PPS.
• PPS physiological peptone saline
• L. monocytogenes were determined using Palcam agar (Oxoid® CM877 and SR150) . Plates were incubated at 37°C for 2 days.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Microbiology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
• Meat, Egg Or Seafood Products (AREA)

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• 2004
  • 2004-08-27 EP EP04104118A patent/EP1629724A1/en not_active Withdrawn
• 2005
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  • 2005-08-29 DE DE602005024424T patent/DE602005024424D1/de not_active Expired - Lifetime
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