Meat&Poultry - June 2013 - 66

INGREDIENT ESSENTIALS • ADVERTORIAL

verified that lactates and diacetates are
useful in controlling Listeria, consistent
performance and effectiveness varies
by product and interaction with
other ingredients. This is not the case
with propionates. Further, lactates
and diacetates have been shown to
negatively impact sensory attributes,
while propionates have little or no
impact on sensory.
“This is a game-changer for manufacturers of RTE meat and poultry products
and consumers who value the quality
and safety of those foods,” says Kemin
President and CEO Chris Nelson. “It’s also
very gratifying to Kemin researchers and
scientists who dedicate themselves to
providing breakthroughs and ingredients that improve the lives of others.”
BactoCEASE™ appears on ingredient
statements as propionic acid. Recommended usage rates are 0.2% to 0.5%,
based on product weight, and inclusion
does not negatively impact sensory or
quality attributes. Use also has no significant impact from an operational perspective. Because BactoCEASE™ has a
low-sodium contribution due to its lower application rate than traditional lactates, it assists with keeping sodium contents down in the finished product.
Conclusion
BactoCEASE™ provides RTE meat
and poultry manufacturers with a
new option for consistent and highly
effective inhibition of Listeria.
For more information on
BactoCEASE™, contact Kemin at
kftmarketing@kemin.com.
Sources: Badvela, M., and Leach,
D. (2011). Inhibition of Listeria
monocytogenes by BactoCEASE™ in
uncured roast beef. Internal Kemin Short
Communication, 2-8; Glass, K., McDonnell,
L., et.al. (2010). Inhibition of Listeria
monocytogenes by BactoCEASE™
products in cured deli-style turkey.
Food Research Institute, University of
Wisconsin Madison; Glass, K., et. al. (2006).

Propionic Acid in Action

Listeria is a bacteria found throughout the
environment and in many foods, primarily
animal-based products. It resists historical
microbial growth inhibitors such as salt and
acidity, and readily grows at refrigerated
temperatures. And though freezing
temperatures will stop its growth, this hearty
bacterium remains viable.
Proper cooking and reheating of foods
effectively controls Listeria. However, certain
refrigerated foods such as RTE meat and poultry products, in particular, those
purchased through the deli or in a hand-prepared sandwich, are very susceptible
to contamination, as these products are repeatedly exposed to microorganisms in
the environment. Because these products do not require further cooking prior to
consumption, they can be carriers of this pathogen. Because the presence of Listeria
does not change the taste or smell of the food, it goes undetected. This makes it
imperative that manufacturers of these products take all possible precautions to
ensure safety.
Validated studies showed BactoCEASE™ consistently inhibited Listeria in turkey,
ham and roast beef for an average of 10 to 12 weeks, depending on the meat
application. Studies also showed that meat treated with lactate-diacetate showed
inconsistent control of Listeria after four weeks.
Hot dogs made with chicken and pork were manufactured with different antimicrobial treatments to validate the inhibition of Listeria and spoilage microflora as
well as to determine the effects on sensory and quality attributes. Research showed
that hot dogs containing 0.30% and 0.40% BactoCEASE™, as well as the sample
containing 2.07% sodium lactate-sodium diacetate, controlled Listeria for 18 weeks.
Statistical analysis confirmed that the antimicrobials inhibited (p<0.05) the growth of
Listeria compared to the untreated control. Color, purge and sensory results showed
no significant differences between the antimicrobial treatments.
As of May 6, 2013, processors can use BactoCEASE™, a time-tested propionic
acid-based antimicrobial system from Kemin. BactoCEASE™ extends product shelflife more consistently in comparison to traditional lactate-based ingredients.

Controlling Listeria monocytogenes on
Ready-to-Eat Meat and Poultry Products
Using Food-Approved Antimicrobials
Benzoate, Propionate and Sorbate. AMIF
Final Report; Kouassi, Y., and Shelef, L.
(1996). Metabolic activities of Listeria
monocytogenes in the presence of
sodium propionate, acetate, lactate and
citrate. Journal of Applied Microbiology,
81(2): 147–153; Lues, J., and Theron,
M. (2012). Comparing Organic Acids
and Salt Derivatives as Antimicrobials
Against Selected Poultry-Borne Listeria

monocytogenes Strains In Vitro.
Foodborne Pathogens and Disease, 9(12):
1126-1129.
Note: Certain statements may not be
applicable in all geographical regions.
Product labeling and associated
claims may differ based upon regional
regulatory requirements.

Meat&Poultry - June 2013

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