Tuesday, May 15, 2018 Jenny Triplett and Besnik Hidri, both
Technical Account Managers, Food and Bioprotective Cultures at Chr. Hansen, Inc. will present "Starter Cultures as a Natural Antimicrobial to Improve the Safety of Ready to Eat Food: When good bacteria can be used to improve food safety and reduce waste"
Abstract: Microorganisms are traditionally used to carry out fermentation processes, and for thousands of years, mankind has used them in the processing of fish, meat and vegetables as well as to make food products such as bread, beer, wine, vinegar, yogurt and cheese.
Fermentation is thus one of the oldest food processing transformation and conservation techniques. This biological process not only improves the nutritional and organoleptic qualities of the food (taste, appearance, smell, texture) but adding microorganisms will also favor desirable flora, to the detriment of undesirable flora, thereby preventing spoilage, inhibiting pathogens and increasing safety while following clean label trends.
Recent studies have demonstrated the strong efficiency of lactic acid bacteria to inhibit the growth of Listeria monocytogenes while not modifying the sensory attributes of sensitive foods as diverse as cooked ham, lettuce, caramel apple and smoked salmon i.e. food that are not traditionally considered as fermented food.
The goal of this webinar is to review the knowledge about protective cultures and to share data that demonstrate the proof of efficacy of this concept. Examples on food products already on the market worldwide and using protective cultures will conclude the talk.