Natural Food Safety in the DAIRY WORLD Danisco

Natural Food Safety in the DAIRY WORLD Danisco A/S FOOD PROTECTION SYMPOSIUM SAO PAULO, BRAZIL JUNE 2005 NATAMAX® HOLDBAC™ NISAPLIN® Steffen Thun Application Technologist Dairy Applications, Germany Micro. GARD™

Natural Food Safety in the DAIRY WORLD Danisco A/S Food protection Food preservation Food safety Organoleptic quality maintenance of food product throughout its shelf life Reduction of the risk of pathogens in food product throughout its shelf life

Natural Food Safety in the DAIRY WORLD Danisco A/S Food Protection Solutions in Dairy Applications offered by DANISCO Micro. GARD™ Fermentates Gram-neg. & Gram-pos. spoilage Yeasts & Moulds NATAMAX® Natural Antimicrobial NISAPLIN® Natural Antimicrobial Yeasts & Moulds Gram-positive Bacteria Nisin HOLDBAC™ YM-B, YM-C Lactic bacteria & Propionibacteria HOLDBAC™ Listeria, LC Lactic bacteria Salt & SF Shredded cheese Coating NISAPLIN® Cheese Neutral Dairy Products Direct acidified MP YM-B Yoghurt, Fresh Cheese Sour cream Cottage Cheese etc. Listeria Soft, blue, semi-hard cheeses NATAMAX® additionally Yoghurt, Sour Cream Cottage Cheese etc. NISAPLIN® Milk Free All applications YM-C Yoghurt, Fresh Cheese Sour Cream Cottage cheese etc. LC Salt brine Semi-hard/White Cheeses Micro. GARD™ 100, 300, 400 Fermentation Metabolites CMP Micro. GARD™ 200, 510 Fermentation Metabolites CSP NATAMAX® Standard, Salt , SF Natamycin NISAPLIN® 100 Cottage Cheese Yoghurt Sour Cream 200 Cottage Cheese Yoghurt Sour Cream 300 Flavoured Milks Natural/processed Cheese 510 Dairy Spreads Flavoured Milks 400 Dairy Spreads, Cheese Fillings HOLDBAC™ Protective Cultures Yeasts & Moulds Listeria, Heterofermentative Lactobacilli

Natural Food Safety in the DAIRY WORLD Danisco A/S HOLDBAC™ YM Protective Cultures against Yeasts and Moulds

HOLDBAC™ – food safety goes live HACCPConcept n tio va er es Pr QMS o Bi Bi o Pr es er va tio n Danisco A/S GMP Bio Preservation

HOLDBAC™ – food safety goes live Danisco A/S Micro-organisms „Protective Cultures“ Food • final products • pre-stages • or raw material • Inhibition of food pathogenic microorganisms • growth control • prevention of toxinformation • reduction of pathogens and/or • Shelf life extension based on targeted inhibition of specific spoilage micro -organisms

HOLDBAC™ - What makes them anti-microbial? Danisco A/S Anti-microbial metabolites • Organic acids • lactic acid • acetic acid • propionic acid… • Hydrogen peroxide • Carbon dioxide • Lacto peroxide • Fatty acids • Diacetyl • Acetaldehyde • Reuterin • Other compounds of low molecular mass • Bacteriocins

HOLDBAC™ - more than anti-microbial metabolites! Danisco A/S anti-microbial metabolites = + competitive exclusion effects Inhibition of undesired micro-organisms by competing for nutrients, oxygen, etc. + further, so far unknown effects (e. g. quorum sensing) Inhibition of food pathogenic and food spoilage micro-organisms

HOLDBAC™ cultures - a natural way Danisco A/S Bio preservation by protective cultures: = = = Safer food Label friendly – It´s a „culture“ and not a food preservative Positive image of „biopreservation“„natural“

Protective Cultures - categories Danisco A/S Starter Cultures STARTER CULTURE Adjunct-Cultures fermentation processes: Changes of taste, flavour and texture Multi-functional Cultures Non-fermenting Protective Cultures PROTECTIVE CULTURE no influence on sensory characteristics

Protective Cultures - categories Danisco A/S Starter Cultures STARTER CULTURE Adjunct-Cultures fermentation processes: Changes of taste, flavour and texture Multi-functional Cultures Non-fermenting Protective Cultures PROTECTIVE CULTURE no influence on sensory characteristics

Protective Cultures - categories Danisco A/S Starter Cultures STARTER CULTURE Adjunct-Cultures fermentation processes: Changes of taste, flavour and texture Multi-functional Cultures Non-fermenting Protective Cultures PROTECTIVE CULTURE no influence on sensory characteristics

Protective Cultures - categories Danisco A/S Starter Cultures STARTER CULTURE Adjunct-Cultures fermentation processes: Changes of taste, flavour and texture Multi-functional Cultures Non-fermenting Protective Cultures PROTECTIVE CULTURE no influence on sensory characteristics

Protective cultures - are safe Danisco A/S Protective cultures are: generally recognised as safe (GRAS) there is no indication of a health risk of this bacterial group • Lactic acid bacteria Lactobacillus sp. Lactococcus sp. the use of lactic acid bacteria in biological preservation might even contribute to the health benefits of a product *) • Propionibacteria *) Holzapfel et al. , 1995, Int. J. Food Microbiol. 78: 119 -131

HOLDBAC™ Cultures - 4 steps from our lab to our customers Danisco A/S • STEP 1: Isolation Selection Screening • STEP 2: Process. Development Up-Scaling Down-Stream. Processing • STEP 3: • STEP 4: Application Challenge tests Application tests in food model systems Tailor made „friendly label“ HOLDBAC™ applications in food & feed HOLDBAC™

Food Model Systems Danisco A/S To reproduce the food products from production to the end of shelf life: Continuous Monitoring: • Behaviour of indicator strains (growth – inhibition) • Influence of the Food Protectants on technological and organoleptic properties in real food matrixes Preparation Fermentation / Ripening Packaging Storage End of shelf life Defined contamination with L 3* food pathogens (e. g. Cl. botulinum, Campylobacter sp. , E. coli H 157, …) Microbiological Flora Analyses Food spoilage microorganisms Technological Properties Physico-chemical Analyses Sensory Evaluation