Naturally Speaking – Ethyl Lauroyl Arginine Effective In Combating Pathogens In Vegetables
June 3, 2016  |  by: By Gil Bakal, Managing Director, A&B Ingredients
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Recently, we announced that test results using our Ethyl Lauroyl Arginine based antimicrobial has yielded a 4 log reduction, or 99.99%, in reducing Salmonella in raw chicken parts. We can now report that Ethyl Lauroyl Arginine testing on raw onions has yielded a 3 log reduction. And, we expect these results to extend to other raw vegetables such as celery.

These results come on the heels of the deluge of food recalls in recent weeks, many of which stem from the same listeria outbreak. It once again puts food manufacturers on the defense with respect to food safety and highlights the need for antimicrobials like CytoGuard LA to further protect consumers from the risk of foodborne illnesses.

Over the past several years 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, our company has continued to make significant strides in improving our effectiveness in combating pathogens with our Ethyl Lauroyl Arginine

CytoGuard LA antimicrobial has proven to significantly reduce bacterial levels by disrupting the cell membranes of the microbes.

What makes this antimicrobial 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.

And, what makes this antimicrobial so attractive to food manufacturers is it is a clean label solution that is effective against Salmonella and Listeria and also Campylobacter, E. Coli, yeast, molds and Lactobacillus.

Within the past several months, Mississippi State University announced their scientists tested the effectiveness of Lauric Arginate (also known as Ethyl Lauroyl Arginine) on a pure culture of C. jejuni. Researchers placed samples of the bacteria in test tubes along with varying solutions of the preservative. Lauric Arginate was very effective at destroying the bacteria. Scientists found no remnants of the microorganism.

Benefits of CytoGuard LA:

• 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

CytoGuard LA from A&B Ingredients, a leading developer, marketer and distributor of high quality natural food ingredients. Among the products A&B provides are pea proteins, antioxidants, antimicrobials and natural and artificial flavors. Based on a tradition of research and development, A&B’s focus is to discover unique flavors and ingredients that enable its customers to create value-added products.

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