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Global Advances and Trends in Food Antimicrobials

  • Publication Date:December 2008
  • Publisher:Frost & Sullivan
  • Product Type: Report
  • Pages:79

Global Advances and Trends in Food Antimicrobials

Demand for Pathogen-free Safe Food Boosts Use of Natural Substances for Preservation

The food industry now uses natural antimicrobials to prevent microbial growth in food, making it safe to consume. The industry should use newer technologies such as bacteriophages, aseptic methods of packaging, modified atmosphere packaging, and develop and use alternative preserving techniques combined with antimicrobials to make food safe to eat and store. Advances in nanotechnology will be the future of food preservation. However, to increase consumer acceptance, further clinical studies are needed. "Continuous demand for increased food safety and pathogen-free foods is driving the processing and food industry to develop new solutions to counter microbial growth," note the analysts of this research. "Among such solutions is antimicrobial packaging that lowers the use of antimicrobials in food and bacteriophages, a promising technology that ensures food safety by resolving contamination problems in the food processing stage."

A key trend in the food antimicrobials sector is the increasing use of natural antimicrobials such as those derived from plants and animal sources. Earlier, synthetic antimicrobials were preferred as they effectively impeded the growth of a wide range of microorganisms in food. Additives have been used to preserve food for several centuries. More recently, however, consumers have switched to food that are additive-free, natural, or contain natural-base products. This is putting the food industry under pressure to develop additives that closely resemble natural ones. "The shift to other methods such as irradiation, aseptic packaging, and sterilization during processing and natural foods could have an impact on the usage of antimicrobials, compelling food manufacturers to seek substitutes for synthetic antimicrobials," says the analyst. "There has been an increased interest in the use of substances such as enzymes and live cultures to preserve food."

Innovative Technologies Open New Avenues for Food Preservation

The use of alternative preservation techniques such as high-pressure processing, pasteurization, irradiation, ultraviolet (UV) light and pulsed electric field (PEF) has opened new avenues for food preservation. Food irradiation is used extensively to prevent spoilage in meat and dairy industries, though the application areas differ in each country. Pasteurization at varying temperatures is done in dairy industries to sterilize milk, thereby extending its shelf life. UV radiation and high pressure are other processes that extend shelf life without compromising on quality, thus minimizing the need to use antimicrobials. The use of modified atmosphere packaging has reduced antimicrobials' usage as it has the ability to modify atmospheric contents in the package. This method is commonly used to preserve red meat and bakery products such as bread. Aseptic filling is another method followed by companies to decrease antimicrobial usage.

The use of natural products derived from plant and animal sources have gained widespread consumer acceptance. However, synthetic antimicrobial usage is at the forefront due to its proven performance in combating a wide range of microorganisms. "Companies should focus on the use of combinatorial techniques such as pasteurization or high pressure processing along with the use of antimicrobials to completely eliminate microbial growth on food substances, besides maintaining the original sensory characteristics of the food", concludes the analyst.

  • 1. Executive Summary
    • 1.1 Scope and Methodology
      • a. Scope Methodology
      • b. Introduction to the Food Preservation
    • 1.2 Overview
      • a. Key Highlights
      • b. Technology Primer and Regulations
  • 2. Food Antimicrobials: A Backgrounder
    • 2.1 Overview of Food Preservation
      • a. An Introduction to Food Antimicrobials
      • b. Application Areas
    • 2.2 Classes of Food Antimicrobials
      • a. Synthetic Antimicrobials
      • b. Natural Antimicrobials
    • 2.3 The Regulatory Scenario
      • a. Regulations in the US
      • b. Regulations in the European Union
  • 3. Global Advances in Food Antimicrobials
    • 3.1 Innovations in North America
      • a. Niacet's Synthetic Antimicrobials
      • b. Bacteriocins--A Natural Alternative for Food Preservation
      • c. Antimicrobial Agents for Food Safety
      • d. A Novel Method to Counter Listeria in Ready-to-Eat Foods
      • e. Nanoparticles for Food Safety
      • f. Intralytix's Phage Technology
    • 3.2 Innovations in European Union
      • a. EBI Food Safety's Listex
      • b. Technology Prevents Listeria Growth in Fish and Meat
      • c. Cinnamon-Based Packaging Prevents Mold
      • d. Growth in Bakery Goods
      • e. PURAC's Research on Natural Lactic Acid Nisin and Lysozyme Offer Protection against Spoilage in Dairy Products
      • f. Citrus Essential Oils Offer Anti-Fungal Protection to Food Global Advances and Trends in Food g. Antimicrobials
      • h. Natural Compounds Extend Pasta Shelf Life
      • i. Danisco's Natural Antimicrobials
    • 3.3 Innovations in Asia Pacific and Rest of the World
      • a. San Ei Gen FFI's Developments in Food Antimicrobials
      • b. Her-Bev and Herbal-Active--Vic Cherikoff Products
  • 4. Industry Analysis
    • 4.1 PEST Analysis of the Food Antimicrobial Industry
      • a. Overview
      • b. PEST Analysis
    • 4.2 Scenario of Food Antimicrobial Industry
      • a. Current Trends in Food Antimicrobials Sector
      • b. Future Directions of Food Antimicrobials
  • 5. Patents and Key Contacts
    • 5.1 Key Patents
      • a. Industry Patents
      • b. Academia Patents
    • 5.2 Key Contacts
      • a. Industry Contacts
      • b. Academia Contacts
  • 6. Decision Support Database
    • 6.1 Database
    • a. Total Alcoholic Production--World (2002 to 2012)
    • b. Total Butter and Ghee Production--World (2002 to 2012)
    • c. Total Cheese Production--World (2002-2012)
    • d. Total Primary Fruits Production--World (2002 to 2012)
    • e. Total Meat Production--World (2002 to 2012)
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