For the most part, foodborne illnesses are the direct result of eating foods or drinking
beverages that are contaminated with bacteria, parasites, or viruses. In most instances, contamination occurs in food processing,
Fairfield, NJ (PRWEB) April 14, 2011
Gil Bakal, A&B Ingredients’ Managing Director, today expressed deep concern over the recent outbreak of food poisoning caused by salmonella bacteria detected in popular turkey burgers in Arizona, California, Colorado, Georgia, Illinois, Missouri, Mississippi, Ohio, Washington and Wisconsin. A&B Ingredients is a leading developer, marketer and distributor of food ingredients.
Bakal stated that the CDC reports that people in 10 states have been sickened by a popular brand of raw, frozen turkey burger products. But, he noted, of greater concern was the fact that salmonella bacteria detected in these popular turkey burgers may be resistant to common drugs used to fight serious infection.
“According to CDC officials, the strain of Samonella Hadar found in these turkey burgers appear to be resistant to several common antibiotics such as ampicillin, amoxicillin and tetracycline thus increasing the risk of treatment failure in infected individuals.”
He notes that the Centers for Disease Prevention and Control (CDC) estimate that more than 76 million incidents of foodborne illness occur in the United States each year.
“For the most part, foodborne illnesses are the direct result of eating foods or drinking
beverages that are contaminated with bacteria, parasites, or viruses. In most instances, contamination occurs in food processing,” says Bakal
Pointing to A&B Ingredients recently developed antimicrobial, CytoGuard LATM, Bakal notes it was specifically designed for use in processed meat and poultry products to combat foodborne illnesses during the processing stage. Based on Lauric Arginate, a derivate of Lauric Acid, L-Arginine and Ethanol -- all naturally occurring substances -- CytoGuard LA is effective at significantly reducing bacterial levels in a wide range of food products by altering the cell membranes of the microbes, thus preventing their growth.
Bakal states that the efficacy of CytoGuard LA is not affected by pH and has a wide spectrum of activity and functions on nearly all bacteria. “It is particularly effective against salmonella listeria, E. Coli, campylobacter, yeast, molds and lactobacillus, just to name a few,” he says. “CytoGuard LA is also effective for improving food safety and reducing bacteria levels of refrigerated food products, all types of prepared salads, as well as ready-to-eat fresh cuts of meat and poultry. Because it is used at low levels, it typically does not impact flavor, color, texture or pH of the product.”
Among the benefits of CytoGuard LA are:
- Stable up to one year
- Stable in pH ranges 3-9
- Stable to heating and freezing
- Concentrates in the water phase of products
- At typical usage levels it does not impart any off flavors to most food products
- It is a clear liquid and will not affect the appearance of food products
The preferred method of application of CytoGuard LA is through A&B Ingredients’ SLIC™ (Spayed Lethality in Container) technology. SLIC is a patent-pending process designed to improve the safety of ready to eat (RTE) processed meat products against foodborne contaminants. But unlike its conventional rivals, SLIC is based on introducing an antimicrobial into the vacuum packaging of the RTE meat products before, or as the product is inserted, using the force of the vacuum to spread the antimicrobial purge.
Bakal added that the active components in CytoGuard LA have been proven a safe and effective alternative to conventional processing treatments. He said, “Full toxicology studies and research have been conducted on the active component in CytoGuard LA and were found to be a non-toxic compound. The active compound in CytoGuard LA is metabolized by the body very rapidly and broken down into its natural building block components.”