Strategies for food biopreservation to increase the shelf-life and safety of fresh products
An Italian research centre, through its team of food microbiology, has developed successful protocols to increase the shelf-life and safety of fresh products through the addition of selected microbial cultures able to avoid or reduce the proliferation of pathogens and spoilage microflora. They are looking for food industries interested in a technical cooperation or manufacturing agreement and fo research laboratory interested to take part in the project through a research cooperation agreement.
The Italian research centre is looking for industrial partners working in the production of fermented foods or ready-to-eat products (such as fruit and vegetable salads). The collaboration could be a manufacturing agreement or a technical cooperation agreement in which the protocols and procedures will be adapted to the process and the needs of the client. The research center is also interested to offer its know how and expertise to food companies to develop new processes or products through a services agreement. The partner sought could be as well a research laboratory interested to take part to projects including the use of biopreservation as a strategy to increase food safety and shelf-life. The cooperation envisaged with this partner is a research cooperation agreement.
The food microbiology team of an industrial research and technology transfer center based in Italy has developed successful protocols to increase the shelf-life and safety of fresh products, like meat and vegetables. The know-how offered originates from the interest of different companies in increasing the shelf-life of fresh products and facing related risks due to the occurrence of pathogens. The use of selected cultures previously isolated from different foods and already tested at laboratory scale, alone or in combination with other commercial strains, lead to safety and quality improvement in tested foods. Bioprotective cultures' performances were tested in pilot scale plants, while some of selected strains were tested at industrial level, too. The new solution developed increases the shelf-life of the products, retarding or inhibiting spoilage microflora, reducing the proliferation of pathogenic bacteria. The Italian research centre is looking for food industries that are interested in exploiting these protocols and expertises to increase the quality and safety of their products, also in order to reach news markets. The cooperation envisaged is a technical cooperation or manufacturing agreement. The reasearch center is also interested in offering its know kow and expertise to food companies to develop new process or products through a services agreement. They are also interested in collaborating with other research centers with a research cooperation agreement to develop new strategies and to check the performances of selected strains also in other matrices, with the final aim to increase scientific knowledge on bioprotective cultures in foods.
Advantages and innovations
The techonology offered uses selected bioprotective cultures that are able to avoid or reduce pathogens such as Listeria monocytogenes and Staphylococcus aureus as well as spoilage microflora. This process permits to improve the safety and shelf-life of the final product, without significantly affecting the sensorial properties. This solution can be a key factor to extend the food shelf-life thus helping food companies reaching also international markets. The use of microbial cultures able to produce molecules that exert activity against pathogens can also reduce the use of other food preservatives The combination of bioprotective cultures with starter cultures can allow the development of new food products. The expertise offered by the microbiology research team together with this new solution could be also useful to set up or optimize new products and process in the food industry.
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