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nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from iran. writing in the peer-reviewed journal food chemistry , researchers from tarbiat modares university report that annatto ( bixa orellana l.) powder may partially replace nitrites in sausages without affecting the microbial or sensory profiles of the finished product.

chr hansen is adding a new culture to its safepro range aimed at countering the threat of listeria in foods, this time targeted at killing listeria in ready-to-eat products. in light of the trend towards reduced salt and additives in foods, food companies are casting about for ways to ensure their products are as safe as can be, but without using synthetic preservatives.

a potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from purac. using the company’s purasal opti.form pd 4 formulation, containing potassium lactate and sodium diacetate, researchers from purac biochem, collaborating with scientists at ghent university, report that shelf-life could be prolonged by about 40 days, according to results published in the international journal of food science and technology .

a draft report from a uk food safety committee has recommended that manufacturers consider the impact on microbiological safety when making formulation changes to the key controlling factors such as salt in specific products. the advisory committee on the microbiological safety of food (acmsf) has drawn up a report on the increased incident of listeriosis in the uk for the food standards agency (fsa), in which it stresses that preservative factors are important in restricting the growth of the bacterium when present in foods.

canadian meat processor, maple leaf foods, said it plans to use a recently approved preservative that stops the growth of listeria for its meat products, following a listeria-related outbreak attributed to one of its plants and linked to 20 deaths, according to a report on news site, ahn. in september, health canada gave the backing for the use by canadian food processors of sodium diacetate as a preservative in meat, poultry and fish products.

almost 99 per cent of ready to eat (rte) specialty meats sold in the uk are safe to eat, according to a new report published by the health protection agency (hpa). however, the study also highlighted that a small proportion of the meats contained dangerous levels of listeria monocytogenes and salmonella. the research said contamination was likely to have occurred during processing as a result of incomplete elimination or cross contamination before the point of sale.

the uk salmon processors and smokers group (spsg) said that the food standards agency (fsa) findings showing low levels of listeria in smoked fish in uk retail outlets is a result of their strict production controls. the uk's food safety regulator said that more than 3,000 samples of ready-to-eat hot and cold smoked fish were analysed to check for listeria monocytogenes , the main type of listeria that causes illness in humans, between july and november 2006 from over 1,000 retail outlets in the uk.

a total of 28 varieties of safeway brand gold standard sandwiches and takeawaycafe brand mac's sandwiches have been recalled. the safeway brand sandwiches have been distributed in alberta and saskatchewan through safeway stores. the takeawaycafe brand sandwiches have been distributed in alberta through mac's convenience stores. this recall is being initiated as some of these sandwiches contain various ready-to-eat deli meat products recalled by maple leaf consumer foods of burlington, ontario.

the big 'cs' got the meat industry in trouble last week - cancer and credibility. in the face of a major scientific study linking a 30 per cent increased risk of cancer with processed meat products, industry associations reacted quite strongly against the findings - when they would have been wiser to have just kept their mouths shut. the scientific review of 7,000 studies was completed for the world cancer research fund (wcrf) and the american institute for cancer research, very credible organisations.