Resource Efficient Innovations Database (REID)

Antibacterial protein has potential to increase food safety and extend shelf life

< Back to search results
Antibacterial protein has potential to increase food safety and extend shelf life
Antibacterial proteins may have application as a food additive or as a barrier in food packaging.
In Development – The manufacturer is still developing this technology but hopes it will enable them to create proteins to specifically target either pathogens or spoilage organisms.

Benefits
Product Waste Reduction, Shelf life extension, Other

Product Categories
Food

Relevant Materials
Coatings/Inks

Relevant Packaging Formats
Not Applicable

Supply Chain Phase
Processing, Production

Details

Bacterial contamination in foods has become a growing problem that is being compounded by the increasing resistance of many of these organisms to antibiotics.  Antibacterial proteins represent a new class of highly targeted, narrow spectrum antibacterial agents that avoid problems associated with antibiotic use and abuse, and offer opportunities for both the prevention and treatment of bacterial diseases and other human health conditions associated with the human microbiota.
A company working in this field has now developed a protein which offers a promising new technology for protecting the food supply from bacterial contaminants due to their great specificity and safety. The proteins can be engineered not only against specific bacterial species, but against specific strains of a bacterium, such as E. coli.  The proteins are non-toxic and biodegradable and may have applications as a food additive or as a barrier in food packaging as they can be targeted to kill any pathogen or spoilage organism.
 
The manufacturer, Avidbiotics is currently developing additional Purocin™ proteins for food safety applications, including those targeting Salmonella.
 
The content in this entry has been obtained from publicly available information sources only (e.g. press releases, website and trade press articles) and is subject to completion of a validation process with the technology supplier.

Potential Benefits

The greatest potential benefits of this new technology are in tackling the twin issues of food spoilage and food safety.  Both of these issues are of major concern to consumers and manufacturers.  The manufacturer is still developing this technology but hopes it will enable them to create proteins to specifically target either pathogens or spoilage organisms.  The resulting protein could then be used as a food additive or packaging component to prevent contamination of food products or prolong shelf life by killing spoilage organisms. This could result in reduced food wastage in the supply chain or in the home.

Intellectual Property

AvidBiotics has partnered with DuPont Nutrition and Health for the worldwide development and commercialization of all food and food protection applications of AvidBiotics’ Purocin™ protein technology.

Consultant View

This technology aims to promote the safety of food products by using specially engineered proteins to target and kill harmful bacteria and spoilage organisms.  The protein could be used as a food additive or packaging component to prevent contamination of food products or prolong shelf life by killing spoilage organisms. The proteins are themselves non-toxic and fully biodegradable and this is important if they are to receive regulatory approval for food use.
 
Readers who are interested in this topic are encouraged to consult the REID database in order to explore other technologies which tackle the issues of food safety and spoilage. Relevant technologies include use of phages, antimicrobial packaging materials, barrier coatings, modified atmosphere packaging and active packaging.

Contacts and Further Information

James L. Knighton
AvidBiotics
300 Utah Avenue,
Suite 150
South San Francisco,
CA 94080
USA
Tel: (650) 873-1141
www.avidbiotics.com

Copyright 2013 WRAP | Terms | Privacy Policy | Disclaimer | Cookies Policy Contact Us |