lysteriaThe FDA estimates that there are about 48 million reported cases of foodborne illnesses each year.  That equates to 1 in 6 individuals who are affected by some form of foodborne illness. The FDA also estimates there are 128,000 hospitalizations and 3,000 deaths directly related to foodborne illnesses.

Bacterial growth is a constant concern for the food industry. The risk of spoilage and foodborne disease is a constant threat. Bacterial pathogens the most commonly identified cause of foodborne illness. These pathogens include E. Coli, Listeria, Campylobacter, Salmonella, Clostridium, Escherichia, Staphylococcus and Lactobacillus.

Lauric Arginate, a derivate of Lauric Acid, L-Arginine and Ethanol, all naturally occurring substances, is proven to be effective in combating these known pathogens.

This unique antimicrobial compound is 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. Below are the results of recent application studies.

University of Arkansas Study

  • Listeria inoculated Hot Dogs with and without inhibitors over 156 days
  • 2 levels of L/D treated; LA alone treated vs untreated

*CytoGuard is a registered tradename of A&B Ingredients

Sysco Foods & Ohio State

  • Listeria inoculated Hams over 150 days
  • 4 trials – including 3 trials with a 15d “deep chill” period (held at 28°F for first 15 days after treatment, then 35-40°F for remainder of S.L)

Pin It on Pinterest

Share This