FAIRFIELD, NJ—A salmonella preventing agent, from A&B Ingredients, is available to preventing spoilage in ground poultry products. CytoGuard™ is a powerful antimicrobial agent that can be used to combat foodborne pathogens. Based on lauric arginate, a derivate of lauric acid, l-arginine and ethanol—all naturally occurring substances—CytoGuard LA is specifically designed for use in ready to eat (RTE) processed meat and poultry products.
In acknowledging the company's request for use of the lauric arginate ester (LAE) as an antimicrobial agent in ground poultry, the USDA acknowledged A&B Ingredients' submitted microbiological data showing a reduction in salmonella.
“The Centers for Disease Prevention and Control (CDC) estimate that more than 76 million incidents of foodborne illness occur in the United States each year. One area of deep concern to consumers is the spread of pathogens such as listeria, salmonella and E. Coli in prepared foods." said Gil Bakal, A&B Ingredients’ managing director. She added, “As an antimicrobial agent, CytoGuard LA is also effective for improving food safety and reducing bacteria levels of refrigerated food products, all types of prepared salads, as well as ready-to-eat fresh cuts of meat and poultry."
The benefits of CytoGuard LA include:
- Stable up to one year
- Stable in pH ranges 3 to 9
- Stable to heating and freezing
- Concentrates in the water phase of products
- At typical usage levels it does not impart any off flavors to most food products
- It is a clear liquid and will not affect the appearance of food products
