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Processing Technology

Using natural antimicrobial ingredients in poultry processing

By Yvonne Vizzier Thaxton on 8/1/2007
In this article:
Choosing antimicrobials
Organic acids
Microbial products
Increased shelf life in fresh
poultry products allows
processors, distributors and
retailers more flexibility and
better profits. To prolong shelf
life, the microbial load on the
poultry product must be
reduced. The development of
sophisticated, complex further
processed poultry products
produced a need for
antimicrobials that could be
applied to or incorporated into
the processed product to
(Photo courtesy of the National Turkey Federation)
prolong shelf life without
diminishing quality.
Food scientists quickly turned to ingredients long used in other processed meats
with success. Today's health-conscious consumer who wants fresh-tasting,
convenient products that do not contain products perceived as unhealthy
considers many of these substances, such as nitrites and sulfites as "unnatural."
The search for ingredients that fit this demand has resulted in the testing of a
wide variety of substances.

Choosing antimicrobials
The best way to begin the search for natural antimicrobials is to first consider the
characteristics of the food that are unfavorable to microbial growth. To select the
best ingredients for a particular food, consider which organisms are likely to be
present as well as their growth requirements. One aspect over another is seldom
enough for adequate control of microbial growth.
Like all living things, microbes need a source of energy and the proper
environment to thrive. The characteristics of food that directly affect microbial
growth include pH, moisture, nutrient content and oxidation/reduction potential. In
addition, some foods have natural barriers to microbial penetration and others
have antimicrobial properties. All of these factors have to be considered to
extend the shelf life of foods.
Probably the most commonly used natural antimicrobials are salt and sugar when
used to cure meats. They function to "dry" and thus reduce the water available
for microbial growth. Salt in high concentrations has been used for thousands of
years to preserve food, but there are some microbes that can survive in a high
salt environment.

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Organic acids
Of the most familiar and most commonly used acids in the food industry, all but
phosphoric occur naturally in food. Citric acid is in citrus fruit; lactic acid is in milk;
malic acid in fruits; acetic acid in vinegar, tartaric from grapes and bananas as
well as fumaric acid, which occurs widely in nature.
Other acidic ingredients, such ascorbic acid, citric acid-containing lemon or
benzoic acid-containing cranberry juices, might be added. They are not equally
effective nor are they effective against all microorganisms. These function as
antimicrobials primarily through pH adjustment of the finished product; however,
some can function to disrupt the microbial cell membrane. The primary problem
in using acids as antimicrobials is their affect on the finished product taste and
color. They are most effective when used so that the added acid complements
the natural acid of the food.
The milder lactic acid works with meat and poultry. In some instances, lesser
concentrations of acids can be used effectively if they are used in combination.
Acetic and lactic acids, for example, need to be used at levels around 2 percent,
while a combination of the two can be used at 1.5 percent to achieve the same
result. This also reduces problems associated with flavor and color.
Sodium chloride is the most commonly used salt. However, there are many more
salts, and some of these can react with water and act as weak acids. Calcium,
sodium, potassium lactates as well as sodium and calcium benzoate are salts of
this type may be somewhat less familiar.
The propionates, sodium and calcium are more commonly known. All of these
combine with water to form acids, but balance is key. Acids can break down the
meat and reduce its water holding capacity. However, a pH slightly lower than
normal for the meat, which is around 7, can increase the antimicrobial action of
salts.

Microbial products
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the
growth of other bacteria. Bacteriocins are produced by lactic acid bacteria, which
are common in a variety of foods. Nisin is currently the only bacteriocin widely
used as a food preservative. Nisin is approved for use in the United States in
casings and on ready-to-eat (RTE) meat and poultry products. A blend of
encapsulated nisin preparation (90.9 percent), rosemary extract (8.2 percent) and
salt (0.9 percent) is approved for use in frankfurters and other similar cooked
meat and poultry sausages.
Certain bacteria, which in and of themselves are harmless to humans, produce
compounds that are lethal to other bacteria. Perhaps the best know group of
these bacteria are members of the genus Lactobacillus. In 2003,
Muthukumarasamy and associates at the University of Manitoba demonstrated
that Lactobacillus reuteri is a highly effective competitive inhibitor to E. coli
O157:H7 in ground beef stored under modified atmosphere packaging, and has
been responsible for actual reductions of up to 6 log during 20 days of storage.
Researchers at Texas Tech showed in 2005 that Lactobacillus plantarum can
reduce the population of salmonella by 3 log when added to ground beef before
vacuum packaging without detrimental effects on the taste for as long as 5 days
in storage.
There also are bacteria and viruses specific for bacteria that can be used to
eliminate or significantly reduce the numbers of pathogenic and spoilage
bacteria. These bacteria-specific viruses are called "bacteriophage" or bacteria
eaters. FDA recently approved a mixture of bacteriophages specific for listeria
monocytogenes for use in meat and poultry processing plants when performed
through a spray application to the surface of RTE meat and poultry products,
such as lunch meats and hot dogs. As required by the Federal Meat Inspection

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Act and the Poultry Products Inspection Act, the use of the phage preparation
must be declared on labeling in the ingredient list as "bacteriophage preparation."

There is a significant amount of research underway around the world to find new
and better antimicrobials for use in food preservation as well as for disease
treatment. Much of this work centers on plants and microorganisms, and it is
likely that the list of approved antimicrobials will increase continually for at least
the next 10 years.

Related Information:

Introducing 100% Natural Protecta Super in powder form, an excellent

antimicrobial alternative to lactate blends: low usage rate, controls
pathogens, extends shelf life, and no flavor alteration. Apply to fresh,
cooked or frozen foods. Approved by USDA and FDA. Also Protecta Two
"Processing Aid" for washing poultry. Click here to request more information.
Reader resources:
Search Supplier Directory: Meat Protein

Copyright 2007 Marketing & Technology Group

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