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CytoGuard LA combats pathogens in seafood

 CytoGuard LA combats pathogens in seafood
A&B Ingredients reports exceptional test results using its powerful antimicrobial agent to combat Listeria and other pathogens that can affect fresh or frozen seafood.

A&B Ingredients reports exceptional test results using its powerful antimicrobial agent, CytoGuard LATM in combating Listeria, the most prominent bacteria found in seafood. FDA-approved CytoGuard LA is also extremely effective against other pathogens that can affect the food processing of fresh or frozen seafood.  
Based on lauric arginate, a derivate of lauric acid, L-arginine and ethanol—all naturally occurring substances—CytoGuard LA can be used on both fresh and frozen seafood.  Gil Bakal, A&B Ingredients’ Managing Director, notes that A&B Ingredients manufactures CytoGuard LA for food processing operations as an effective preventative in the control of bacteria that can cause foodborne illnesses.

“We know that for the most part, foodborne illnesses are the direct result of eating foods that are contaminated with bacteria, parasites or viruses that occurs in food processing. CytoGuard LA significantly reduces the bacterial levels by altering the cell membranes of the microbes, thus preventing their growth,” says Bakal.
According to Bakal, what enables CytoGuard LA to effectively reduce pathogens in seafood products is its low toxicity in conjunction with its antimicrobial properties. This makes it a valuable tool for the fish processing industry with respect for improved safety and product quality. “The antimicrobial properties of lauric arginate are derived from its action on the Cytoplasmic membranes of the microorganisms. CytoGuard LA causes a disruption or instability of the plasma membrane lipid bilayer, altering the metabolic process and detaining the cellular cycle,” he says.
CytoGuard LA when used on seafood is not affected by pH and has a wide spectrum of activity and functions on nearly all bacteria. According to A&B Ingredients, CytoGuard LA is particularly effective not only against Listeria but Salmonella, E. Coli, Campylobacter, yeast, molds and Lactobacillus as well.
CytoGuard LA is also effective for improving food safety and reducing bacteria levels of frozen seafood products, where pathogens can be introduced in the cooling systems. Because it is late in processing it addresses pathogen concerns upstream.

Benefits of CytoGuard LA:

  • Broad spectrum of antimicrobial efficacy
  • High partition coefficient (>10), means the product concentrates in the water phase of products, where most bacterial action occurs
  • Activity over a wide pH range (3 to 7)
  • Safe ingredient: LAE is hydrolyzed in the human body by chemical and metabolic pathways, which quickly break the molecule into its natural components
  • GRAS Status: Granted by a panel of FDA experts in the U.S. through scientific procedures set forth under 21 CFR §170.30(b)
  • Stable up to one year
  • Stable in pH ranges 3 to 9
  • It is a clear liquid and will not affect the appearance of food products

The preferred method of application of CytoGuard LA is through A&B Ingredients’ SLIC™ (Spayed Lethality in Container) technology. SLIC is a patent-pending process designed to improve the safety of ready to eat (RTE) processed meat products against foodborne contaminants. But unlike its conventional rivals, SLIC is based on introducing an antimicrobial into the vacuum packaging of the food products before, or as the product is inserted, using the force of the vacuum to spread the antimicrobial purge. 
Bakal added that the active components in CytoGuard LA have been proven a safe and effective alternative to conventional processing treatments. He said, “Full toxicology studies and research have been conducted on the active component in CytoGuard LA and were found to be a non-toxic compound. The active compound in CytoGuard LA is metabolized by the body very rapidly and broken down into its natural building block components.”

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