Reducing Pathogenic Organisms


Lauric Arginate (LAE) is an extremely effective food-grade antimicrobial for reducing pathogenic organisms. Based on the chemical Na-lauroyl-Larginine ethyl ester, it is often referred to as Ethyl Lauroyl Arginate and Lauramide Ethyl Ester. Lauric Arginate is derived from natural components — Lauric Acid, L-Arginine and Ethanol.

Some of the facts:

  • L-arginine is a non-essential amino acid that is present in many food sources including poultry, seafood, cheese, cereals, nuts, seeds.
  • Lauric acid can be found in essential oils such as coconut and palm kernel.

Ethanol is the product of fermentation of sugars. It is a short chain alcohol.

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Antimicrobials are proven to be extremely effective at reducing pathogenic organisms

Together, this unique antimicrobial compound is proven to be extremely effective at reducing pathogenic organisms in a wide range of food products including raw meat and poultry, as well as a variety of ready-to-eat fresh cuts of meat and poultry, frozen seafood, as well as all types of prepared salads.

Antimicrobials

A recently published research paper by Manju Gaare, Shaik Abdul Hussain, Santosh, Chad Ram (National Dairy Research Institute) and Kumar Mishra (Patel College of Dairy & Food Technology) entitled Natural Antimicrobials For Preservation Of Food, report “Food is an essential commodity for nutrition and growth of human being and also an excellent medium of growth for various microorganisms. Most of the time foods rapidly become unfit for consumption as a consequence of microbiological (bacteria or fungi), enzymatic, chemical, or physical changes. Sometimes food may pose severe threat to health due to the presence of microbial toxins or pathogenic microorganisms in the product. Food spoilage and food pathogenesis causing increased health expenses will lead to huge economic losses. Hence, the need of controlling pathogenic and spoilage microorganisms in food is essential.”

They note that antimicrobial agents also regarded as food additives are chemical compounds added to control the target spoilage microorganisms.

 (Full text can be found on Of Interest section of this website)

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