‘Groundbreaking’ natural antimicrobial agents developed for meat

Meat processors use antimicrobial to kill or inhibit the growth of microorganisms

Two plant-based antimicrobial ingredients protecting meat against listeria and salmonella contamination have been developed by French business Naturex. 

The Cleanatis antimicrobial range was hailed as “groundbreaking” and a “breakthrough” as the two products prevent meat spoilage, but do not impact taste, unlike other natural antimicrobials, Naturex claimed.

Its two Cleanatis products – M1 and M2 – were developed to flight listeria and salmonella contamination in meat products.
Independent tests show M1 stopped the growth of listeria more effectively than classic antimicrobials, such as sodium lactate and sodium acetate. Meanwhile, lab tests on M2 concluded it was more effective than sodium lactate for controlling salmonella growth.

Natural compounds a ‘huge challenge’

Many consumers are no longer willing to accept products that contain ingredients that sound like they are from a chemistry set,” said Catherine Bayard, category manager of Naturex’s Food Preservation unit said.

Increasingly, this trend is taking hold in the meat industry, which has previously presented a huge challenge. For safety reasons, antimicrobials are a necessity, but the natural alternatives available until now have been inadequate.

Cleanatis M1 and M2 completely change all that; they offer meat producers genuinely effective natural solutions to help prevent product spoilage, but without the drawbacks of existing natural antimicrobials, which often have a major impact on the organoleptic properties of the end-product.

Meat processors use antimicrobials to kill or inhibit the growth of microorganisms like bacteria, yeast or mould in food products. Using such products is key to ensuring the food reaching consumers stays fresh is safe to eat from production to plate.

Naturex will officially launch the Cleanatis range at the IFT17 Food Expo in Las Vegas, which runs from 26-28 June.

Related News

Ingredion's new product, designed for chicken nuggets, improves water binding

Ingredion improves meat yield with new starch

A proposed ban on formaldehyde is still under discussion at EU level

Polish salmonella crisis might undercut EU formaldehyde ban

The proposed rule changes will 'streamline' how butchers handle food hazards

New food safety rules for butchers

Businesses warned not put meat out in the snow if the power goes out

Food safety tips for storm-battered businesses

Russian meat company Miratorg has pumped millions of dollars into its beef complex

Russian agribusiness invests to beef up food safety

Pacinos Restaurant was closed due to the possibility of rats entering the premises

Five Irish food businesses ordered to close

A K+G Wetter engineer hard a work in the German grinding booth

K+G Wetter upgrades factory unit

The meat sector has reacted warmly to a government cash injection

Canada Budget 2017: meat industry welcomes food cash injection

Related Products

See more related products

Comments (1)

Nenad Nikolic - 09 Jun 2017 | 06:42


Why producers like Naturex use the word ''antimicrobial'' instead of preservatives? Sounds more''natural'', less ''sexy'' or what? In the list of additives that must be identified in a list of ingredients by their category name I didn't find the word ''antimicrobial'' but ''preservatives'' or something has been changed, I don't know. Please, clarify.

09-Jun-2017 at 18:42 GMT

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.