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There are two key reasons why an
antimicrobial is for food product development
- Food Safety Concerns
With over 100 million annual cases of food borne
illnesses every year it is imperative for food companies
to try and control the risk of contamination in their
products. Government agencies like the FDA and USDA are
leading the charge, by calling for new effective means to
help improve sanitation, production practices and by the
introduction of effective antimicrobial agents as the last
hurdle in preventing food contamination and bacterial
growth. Companies cannot afford the risk of possible
recalls.
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- Food Quality Concerns
 With
companies constantly striving for a longer shelf life of
their food products it is becoming more and more difficult
to ensure the quality of the product over that period.
A&B offers a range of products that help maintain the
quality of the food products from deteriorating during
storage, transport and distribution. This is critical from
a marketing point of view. By reducing consumer complaints
and growing a satisfied customer base, the products will
have a much better chance at success in the market.
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| Tracking
Down Trouble: |
Bacteria
That Cause
Food-Borne Illness |
Bacteria
Cases of
Food-Borne Illness |
| Listeria |
77 |
| Vibrio |
51 |
| Yersinia |
139 |
| E.
coli O157:H7 |
340 |
| Shigella |
1,263 |
| Salmonella |
2,207 |
| Campylobacter |
3,974 |
| Total |
8,051 |
|
| Campylobacter was the culprit in
an overwhelming number of cases detected by the FoodNet system
in 1997. FoodNet, a joint project of FDA, the national Centers
for Disease Control and Prevention, and USDA's Food Safety and
Inspection Service, tracks cases of food-borne infections at
early-warning sites in several states. The numbers are
combined totals from California, Connecticut, Georgia,
Minnesota, and Oregon. |
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