Fairfield, NJ, June 1, 2016 – The deluge of food recalls in recent weeks, many of which stem from the same listeria outbreak, is once again putting food manufacturers on the defense with respect to food safety. A&B Ingredients’ Gil Bakal agrees noting that additional procedures need to be put into place to further protect consumers from the risk of foodborne illnesses.
Bakal states “We have seen a proliferation of incidents of foodborne illnesses in meat, poultry, seafood and vegetables. We know that for the most part, foodborne illnesses like listeria and salmonella, among others, is the result of eating foods that are contaminated with bacteria, parasites, or viruses. As a result, A&B Ingredients has continued to make significant strides in improving our effectiveness in combating pathogens with our CytoGuard® LA antimicrobial. We recently reported that test results have yielded a 4 log reduction, or 99.99%, in reducing Salmonella in raw chicken parts. We are now pleased to report that our most challenging test has yielded a 3 log reduction in raw onions.”
Bakal notes that he expects these results to extend to other raw vegetables such as celery. “We believe that further test results will offer meaningful results. CytoGuard LA has proven to significantly reduce bacterial levels by disrupting the cell membranes of the microbes,” says Bakal.
According to Bakal, what makes CytoGuard LA so unique is its efficacy in reducing pathogens while having a low toxicity profile. “The antimicrobial properties of CytoGuard LA are derived from its action on the cytoplasmic membranes of the microorganisms. CytoGuard LA causes a disruption or instability of the plasma membrane lipid bilayer, altering the metabolic process and detaining the cellular cycle.”
Bakal points out that CytoGuard LA is a clean label solution that is particularly effective against Salmonella and Listeria and also Campylobacter, E. Coli, yeast, molds and Lactobacillus.
Among the benefits of CytoGuard LA are:
- Broad spectrum of antimicrobial efficacy
- High partition coefficient (>10), which means the product concentrates in the water phase of products, where most bacterial action occurs
- Activity over a wide pH range (3 to 7)
- Clean label declaration/Processing aid status
- Stable up to one year
- Stable in pH ranges 3-9
- A clear and flavorless liquid that will not affect the sensory aspects of food products