Listeria Control Griffith

Micocin® – a novel methodfor preservation of meat

©Griffith Laboratories Worldwide, Inc. 2009. This presentation may not be reproduced in whole or in part without the prior approval of Griffith Laboratories Worldwide, Inc.

A spin-off company from the University of Alberta in CanadaBased on technology developed at the University of Alberta and

licensed to CanBiocin

International supplier of Coating Systems and Flavour Ingredients to the food industry.

Griffith Laboratories: Exclusive Distributor for CanBiocin

Outline• Meat spoilage

• Micocin® Technology

- Basis for Biopreservation with Lactic Acid Bacteria

• Listeria monocytogenes - What and Where is it?

• Case Studies of Listeria Outbreaks

• Micocin® Control of Listeria on Meats

Raw Meat Spoilage• Refrigerated, packaged meat

Aerobic packaging spoils in days, putrid smell

Vacuum packaging, spoils in weeks, due to growth of Lactic Acid Bacteria (LAB)

Processed Meat Spoilage• Refrigerated, vacuum packaged meat

Storage life 30 to 90 days depends on initial TPC, storage temperature and the types of bacteria present on the meat

Spoilage (usually occurs) due to growth of Lactic Acid Bacteria (LAB)

• LAB = a naturally occurring group of bacteria found in many foods, especially onvacuum-packaged RTE meats

• Also used functionally in manufacture of:– Cheese– Yoghurt– Meats (preservation and fermentation)– Sourdough bread– Sauerkraut

What are LAB?

Processed Meat Spoilage• Some LAB spoil RTE meats due to sourness, off-flavours or gas production

• While some LAB preserve vacuum-packaged meats

• This is the basis of our technology

• Some LAB spoil RTE meats due to sourness, off-flavours or gas production

• While some LAB preserve vacuum-packaged meats

• This is the basis of our technology

TPC and Processed Meat Spoilage

• TPC is used as a measure of RTE meat spoilage by some manufacturers/governments

• BUT it does not indicate or correlate well with spoilage in RTE meat products

• TPC is used as a measure of RTE meat spoilage by some manufacturers/governments

• BUT it does not indicate or correlate well with spoilage in RTE meat products

• Isolated natural LAB from meats

• Selected strains that: – naturally produce antibacterial peptides

(bacteriocins) to inhibit Listeria, – and that do not spoil the meat during extended

storage at 4ºC

• Add selected bacteriocin-producing LAB back to meat to preserve it

Basis of the Micocin® Technology

What is Micocin®?

• Micocin® consists of live cells of Carnobacteriummaltaromaticum (a LAB organism)

Micocin® and Processed Meat• Micocin ® technology is based on the addition of a LAB to processed meat at 104 cells per gram at the time of packaging.

• Micocin® bacteria grow to maximum population in 2 to 4 weeks at 4°C without detectable change in sensory properties of the meat!

Growth of Micocin® (Carnobacterium) on Sliced Ham at 4ºC – average of 3 replicates

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1 6 13 20 27 34 41 48 56 62

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noba

cter

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(log

CFU

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Days

Micocin® and Meat Quality

No significant change throughout the shelf-life OR between products based on all spoilage and flavourattributes tested:

Spoilage = sourness, metallic, dairy, chemicalFlavour = saltiness, sweetness, sourness, bitterness,

smoke, meat, garlic and pepper flavours

Antimicrobial Spectrum of Micocin®

• The Micocin® antimicrobial spectrum* is:

– Listeria spp. (78/80)– Enterococcus faecalis (3/3)– Enterococcus faecium (2/2)– Clinical Vancomycin Resistant Enterococcus (VRE) (4/4)– Pediococcus acidilactici (1/1)– Carnobacterium divergens (1/1)– Carnobacterium maltaromaticum (2/2)– Lactococcus lactis (1/1)– Lactobacillus curvatus (1/1)– Lactobacillus casei (1/1)– Leuconostoc gelidum (1/1)– Brochothrix campestris (1/1)– Brochothrix thermosphacta (1/1)– Staphylococcus aureus (1/4)– Clostridium botulinum (1/1)

* the x/y where x = sensitive strains and y = total number of strains tested

• Micocin® is a food biopreservative

- it specifically targets Listeria, and……

- it provides competitive inhibition i.e., controlled/predictable shelf-life

there is the potential to extendproduct shelf-life by control of other LAB that spoil meats

Micocin®

A Novel Biopreservative Option

Listeria – What is it?• Listeria monocytogenes is a

pathogenic bacterium that causes Listeriosis

• In the 1980s it “emerged” as a serious foodbornepathogen in meats, dairy and vegetable products

• Is a major challenge for Food Safety, especially in processed meats

Listeriosis – Who is Affected?• Healthy adults and children

– mild symptoms

• Pregnant women 20x more likely to get listeriosis but– mild symptoms

• Infection of fetus– severe symptoms:

spontaneous abortion, stillbirth, infant death

Getting picture of women/children/

baby etc….

Others susceptible to severe Listeriosis

• People with weakened immune systems, such as: – cancer and transplant patients – the elderly– persons with HIV/AIDS

• SEVERE symptoms affect the nervous system

Listeria - Where is it found?

• It is widespread (ubiquitous) in the environment- in soil, water and sewage

- in silage for animal feed(especially poor quality)

- on vegetables contaminated from soil or manure

Listeria - Foods involved?

• Transmission to humans is by eating contaminated foods

• It is predominantly found in:- Unpasteurized dairy products

- Raw vegetables and meats

- Processed foods, including: deli meats and hot dogs

Why is Listeria a Problem in Meats?

• Post-processing contaminant on ready-to-eat (RTE) meats– after cooking, prior to packaging

and storage


• Post-processing contaminant on ready-to-eat (RTE) meats

• Grows during Refrigerated Storage– grows at 1°C and up to 40°C



• Grows during Refrigerated Storage

• Modern, centralized processing – strives for low bacterial counts– long refrigerated storage life



• Grows during Refrigerated Storage

• Modern, centralized processing • Eliminates bacterial

competition- creates environment for Listeria to

grow to dangerous levels

Problems of Listeria outbreaks for Food Manufacturers

• Severe damage to Corporate Image– Brand recognition– Social Responsibility

• Costs associated with Recalls– Loss of product– Loss of customers– Fines– Litigation

• Zeeland, Michigan, U.S.– Bil Mar Foods division

• 15 deaths• 6 miscarriages• Pleaded guilty to charge of

selling tainted meat– $4.4 million settlement– Est. total cost $75 million

Sara Lee Outbreak - 1998

• Toronto, Canada• 48 confirmed cases and• 20 deaths (as of October)• Recalled 191 products• Source of Listeria was two

meat slicing machines• Est. losses over $20 million

Maple Leaf Outbreak - 2008

What can Food Manufacturers do?• Good Manufacturing Practices (GMPs)

– Sanitation is critical • Slicers, conveyor belts, non-product contact

surfaces – drains, chillers, condensate

• HACCP Programs

• Emphasize Food Safety Programs/Solutions

• Hurdle Technology - use of Preservatives – Chemicals, Natural Biopreservatives

What can Food Manufacturers do?Hurdle Technology – use multiple controls

Heat pH+

Heat

Chemicals+

pH+

Heat

MicocinMicocin®®

++pHpH++

HeatHeat

Micocin® and Hurdle Technology

• Micocin® is a strong candidate for use in Hurdle Technology

• It can be used alone as a natural biopreservativeOR

• It can be used in combination with Lactates and Diacetates to enhance their activity

Addition of Micocin®

Post-processing on surface of meats

Main Benefit of Micocin®

Prevents growth of Listeria monocytogenesthroughout shelf-life

Additional BenefitsPredictable storage – potential to extend shelf life

A natural ingredient

Micocin® control of Listeriaon Meat Products

• Micocin® was first developed and tested in hotdog products

• Subsequent evaluation and testing has proven its effectiveness in controlling Listeria on other ready-to-eat (RTE) meat products– ham (sliced and roast), chicken (sliced), turkey (sliced), roast beef, raw pork sausages

Effectiveness of Micocin® on Hot Dogs at 4°C

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Effectiveness of Micocin® II on Hot Dogs at 4°C

Immediate Reduction

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No AntimicrobialOptiform SD4 (2%)Micocin® IIMicocin® II + Sodium Lactate & DiacetateSodium Lactate 5% and Diacetate 0.1%

Not detected after 14 days

Effectiveness of Micocin® II on Sliced Ham at 4°C

Effectiveness of Micocin® II on Sliced Turkey at 4°C

Time (Days)

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/g)

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Listeria Alone

Micocin II + Listeria

Micocin® Evaluation in Raw Pork Sausage

• Micocin® was added to raw sausage during manufacture

• Sausages were blast frozen, stored and thawed before storing at 4°C

• Using a trained panel, Micocin® improved the colourretention (bloom) of the sausages improving the appearance during shelf-life

• Micocin® inhibited the growth of Listeria in the sausages

Effectiveness of Micocin® in Raw Pork Sausage at 4°C

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BENEFIT = Pathogen protection against Listeria

Day 5

Day 15

Day 10

Day 20

Listeria inhibition by Micocin® in pork sausage

Micocin® BENEFITS

• PROTECTION against growth of Listeria spp.

• “CLEAN LABEL”• Bacterial Culture• Cultured Dextrose

• NATURAL BIOPRESERVATIVE

• DOES NOT CHANGE TASTE, SMELL OR OVERALL QUALITY OF THE MEATS

• PREDICTABLE STORAGE LIFE

• CAN BE USED WITH OR WITHOUT LACTATES AND DIACETATES• Enhances effect of lactates and diacetates

Micocin®

Regulatory Status


United States of AmericaFDA Self Affirmed GRAS (Generally regarded as Safe) GRAS Notice No. GRN 000159 - May 2005

CanadaGazette 2009Proposed approval for use in Hot Dogs

ColombiaApproved by INVIMA (Ministry of Social Protection)Approved use as preservative in meat products,

processed, ground, fresh or ready to be used. March 2008

Micocin® Regulatory Status

Costa RicaApproved by the Health Ministry Notification Number: MPA 9295 – 08Approved use in all types of food products.

MexicoIn progress. Final response expected Q1 2009.

BrazilIn progress. Final response 2009.

Micocin® Regulatory Status

• Micocin® technology is based on adding live LAB to preserve RTE (vacuum-packaged) meats with the potential to control shelf-life

• Micocin® is an effective hurdle for inhibition of Listeria growth on RTE meats

• By adding Micocin® to RTE meats, manufacturers can enhance their insurance against outbreaks of Listeriosis from RTE meat products

Conclusions

The data in this presentation is based on three replicates of each experiment. The information is believed to be accurate and reliable. However, no warranty is made, either expressed or implied, regarding the accuracy of the results to be obtained from the use of such data. Griffith Laboratories Ltd. and CanBiocin Inc. will assume no responsibility for the results of performance in products and applications over we have no control.

Application of Micocin®

Applied to product after cooking, at time of packaging

Application of Micocin®

Application Equipment

Micocin®

Patent Status


Micocin® TechnologyControlled Spoilage

LAB for Treatment of Food

CB1, 2, 3

Enhanced Preservation

Listeria Control Griffith

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