Under the Farigel process, developed by Limagrain Céréales Ingrédients (LCI), harmless bacteria mimic the behaviour of a number of foodborne pathogens under different kinds of stress.
Even though the likelihood of foodborne pathogens growing in low-moisture foods like flour is recognised as small, they can survive for many years due to the low water activity.
A thermal stress on flours
Using bacteria supplied by Novolyze, Farigel applies a thermal stress on flours and, therefore, is considered a preventive control for pathogens such as salmonella or E. coli.
LCI quality manager Thierry Desgrousilliers said: “The surrogate bacteria developed by Novolyze have a slightly higher resistance compared with the target pathogens to kill.
“Our surrogates, because they are not pathogenic, can be used directly in-plant or at a pilot scale to conduct tests.”
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