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'Collaborative project: Improvement of the hygienic quality and safety of catering products – Subproject 1'
Project
Project code: 2816301807
Contract period: 01.05.2010
- 31.07.2011
Budget: 46,722 Euro
Purpose of research: Experimental development
1. Objective of the project The objective of the project is to improve the microbial shelf life of food in the area of catering through the use of natural plant extracts with an anti-microbial effect, and thus to adjust the microbial to the technological shelf life, in order to make a positive impact on the hygienic quality and safety of catering products. 2. Work-plan In a first step, different plant extracts will be identified by means of a detailed literature search covering areas of application to date of plant extracts with microbial properties. In addition, the technical feasibility of the planned project will be assessed on a laboratory scale. It will be necessary to examine to what degree plant extracts rich in polyphenols are suitable for use in food products as ingredients with a functional effect. Extracts will be evaluated with regard to their anti-microbial properties in in-vitro tests with relevant microorganisms. In further trials, the aim will be to identify methods with which the spectrum of active components can be optimised in terms of their anti-microbial and technological effectiveness on the food products. The objective is to develop a process in order to be able to introduce the additives in a manufacturing step into the products (hydrocolloids) in an optimum way. In the ensuing stage, the anti-microbial effect of the plant extracts in ready meals made from hydrocolloid products will be investigated by developing three test systems which demonstrate the effectiveness over a period relevant to catering of 4 to 8 hours. The products will also be evaluated by means of sensory analysis. 3. Exploitation of the results If successful, the process will be patented and made ready for market introduction in a subsequent study.
Section overview
Subjects
- Food Processing
- Food microbiology
