“Natural Antimicrobials: Strategies & Considerations” was presented at the 2016 Clean Label Conference by Jairus R.D. David, Ph.D., Senior Principal Scientist, Innovation & Research ConAgra Foods, Inc.
Abstract: A century of advances in ingredient science, food formulations and processing have resulted in developed nations having some of the safest and most cost-effective food supplies in the world. However, as consumer expectations change in regards to what are acceptable food ingredients, researchers and others in the food industry have turned their attention to natural antimicrobials. This presentation looked at critical elements and considerations in the practical food use of natural antimicrobials. Such considerations can assist food manufacturers in conducting due diligence to ensure their preservative systems are both effective and clean label.
An excerpt from the written summary of this presentation: The application of preservatives and antimicrobials is complex and requires due diligence. “Preservatives are good, and they have played a big role in protecting food for centuries,” David stated. “Without preservatives, there would be more food spoilage and public health issues due to food-borne pathogens.”
For example, sorbates, benzoates and propionates are antimicrobials that specifically control the growth of spoilage and pathogens, and they need to be used in a prudent and judicious manner—not to mask poor practices. Lactates and diacetates are examples of antimicrobials used in meat to limit growth of Listeria monocytogenes and are especially important in refrigerated RTEs and perishable meats. Producers and consumers want to be assured of a certain retail shelflife and do not want spoilage or returned products.
Click here to view the written summary “Natural Antimicrobial Strategies” of this presentation.
Click on the button below to download a PDF of David’s PowerPoint presentation “Natural Antimicrobials: Strategies & Considerations.”
