FAIR-CT95-1066 Novel Combinations of Natural Antimicrobial Systems for the Improvement of Quality of Agro-Industrial Products

Contacts




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Biotechnology : FAIR Area 3 - Generic Science and Advanced Technologies for Nutritious Foods : Protein/Amino Acid : Sugar : Vegetable Oil/Fat

FAIR-CT95-1066 Novel Combinations of Natural Antimicrobial Systems for the Improvement of Quality of Agro-Industrial Products

SUMMARY

This project does not fall directly into the areas designated as Non-Food, but contains aspects which are of relevance.It has a focus on food, but extends to non-food applications, with the objective of exploring the possibility of replacing traditional physical and chemical preservation proceses with methods based on natural antimicrobial systems.

OBJECTIVES

The principal objective of this project will be to improve the quality of agro-industrial products by applying low levels of novel natural antimicrobial systems in combination with reduced levels of traditional physical and chemical food preservation processes. The work will address the effects of new natural food preservatives such as bacteriocins, enzymes, chitosan, herbs, spices, etc. in combination with milder forms of traditional preservation systems such as pasteurisation, refrigeration, acids, benzoates, sulphites, etc. on pathogenic and spoilage organisms in foods and associated with food processing.

The ecological interactions of microorganisms, with each other and with the components of foods (proteins, carbohydrates, fats, etc.) will form an important aspect of this work. The maintenance and/or improvement of the sensorial as well as microbial quality of food products will be of paramount importance. The food products selected for study will include fresh sausages, pate, cured meat products (ham and bacon), low fat cheese spread, low sugar preserves, beer, salads and fruit and vegetables (fresh and minimally processed). There will be an element of predictive microbiology using mathematical modelling techniques. The potential for replacing chemical biocides used for cleaning of industrial surfaces with novel natural antimicrobial compounds will be investigated. The usefulness of natural antimicrobial compounds in non food applications such as cut flowers will also be studied. Finally, novel extraction methods and enzymic upgrading techniques will be investigated in an attempt to extend the utility of selected existing and novel natural antimicrobial compounds, especially bacteriocins and chitosan. The multidisciplinary scientific team consists of food microbiologists, biochemists, biotechnologists, a chemical engineer, a post harvest technologist and food product developers. The industrial consortium consists of 7 companies including food processors, ingredient manufacturers and non food companies. industrial end users will faciliate the realisation of the objectives of this project.

Contacts

Coordinator

• Sibel ROLLER / South Bank/University of London School of Applied Science / UNITED KINGDOM

EC Scientific Officer

• Pieter-Jan BOUWMEISTER / European Commission BELGIUM