Food Protection Trends - July/August 2013 - (Page 241)

PEER-REVIEWED ARTICLE Food Protection Trends, Vol 33, No. 4, p. 241–250 Copyright©2013, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Expectations and Applications of Natural Antimicrobials to Foods: A Guidance Document for Users, Suppliers, Research and Development, and Regulatory Agencies JAIRUS R.D. DAVID,1* LARRY R. STEENSON2 AND P. MICHAEL DAVIDSON3 ConAgra Foods, Inc., Six Conagra drive, Mail Stop 6-330, Omaha, NE 68102–5903, USA 1 dupont Nutrition and health, Four New Century pkwy., New Century, KS 66031–1144, USA 2 dept. of Food Science and Technology, University of Tennessee, 2605 River drive, Knoxville, TN 37996–4591, USA 3 ABSTRACT Efficient use of natural antimicrobials in food is predicated on the proper implementation of hurdle technology. These substances are meant to increase the robustness of existing food safety or quality assurance programs, not to correct or mask poor practices. The objective of this paper is to outline the important aspects of application of natural antimicrobials to foods, including selection of antimicrobial, determination of target microorganisms, efficacy testing against target microorganisms in vitro and in foods, and issues that must be addressed in the commercial application of the antimicrobial. Because natural antimicrobials are secondary hurdles, expectations of them must be realistic, and considerations should include other aspects, such as effect on sensory and quality attributes of the food, cost (and cost-in-use) of the antimicrobial, and regulatory and labeling considerations, in addition to efficacy against target microorganisms in the food matrix. The “idea-to-launch” business framework and governance is recommended for pairing of a potential antimicrobial with a complex food matrix, along with clearly defined objectives, inputs, outputs, and technical success criteria and business decision criteria. To help quantify the benefits of hurdles, including antimicrobials, we propose use of the “Food Protection Objective” (FPO), which is defined as the acceptable level of microbiological quality and/or safety at the moment of consumption or at the end of shelf life of a food. *Author for correspondence: Phone: +1 402.240.6808; E-mail: Jairus.David@conagrafoods.com JULY–AUGUST 2013 FOOD PROTECTION TRENDS 241 http://www.foodprotection.org/files/food-protection-trends/Jul-Aug-13-david.pdf

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2013

Food Protection Trends - July/August 2013
Contents
Commentary
The Development and Use of the Food and Agriculture Systems Criticality Assessment Tool (FASCAT)
Evaluation of Process Control to Prevent Contamination of Beef With Non-O157 Shiga Toxin-Producing Escherichia Coli (STEC) in U.S. Export Abattoirs in Honduras and Nicaragua
Food Safety Performance: Labeling and Indications of Allergens
Expectations and Applications of Natural Antimicrobials to Foods a Guidance Document for Users, Suppliers, Research and Development, and Regulatory Agencies
FSMA: Article 4
Research Spotlight
Beyond the Bio
Industry Products
PDG Highlight
Coming Events

Food Protection Trends - July/August 2013