Recent MSU Study Affirms Effectiveness Of Lauric Arginate In Combating Pathogens In Poultry

FAIRFIELD, N.J. - April 18, 2016 - PRLog -- Scientists at Mississippi State University (MSU) recently determined that "after test tube sampling of lauric arginate, as well as coating the outside of raw chicken, it was 'very effective at destroying the bacteria.'"  MSU researchers studied the use of Lauric Arginate as a preservative to assist in fighting pathogens that cause foodborne illness in poultry products within processing plants.

According to MSU, "MSU researchers The study reports that after seven days researchers had achieved a 94-95 percent reduction of C. jejuni and salmonella was reduced by 80-90 percent.

Gil Bakal, A&B Ingredients' Managing Director, notes that Lauric Arginate (LAE) is an effective food grade antimicrobial based on the chemical Na-lauroyl-Larginine ethyl ester. "It is a unique antimicrobial compound that has been found to be effective at reducing pathogenic organisms in a wide range of food products," he said.

A&B Ingredients recently reported that its CytoGuard^tm LA, Lauric Arginate product, yielded a 4 log reduction, or 99.99%, in reducing salmonella in raw chicken parts.

Also known as Ethyl Lauroyl Arginate and Lauramide Ethyl Ester, Lauric Acid, L-Arginine and Ethanol, Lauric Arignate is a naturally derived, antimicrobial compound approved by the U.S. Department of Agriculture.

For more information, contact A&B Ingredients at 973-227-1390 or visit A&B's website at www.abingredients.com.  You can also follow A&B Ingredients on Twitter at www.twitter.com/abingredients, on Facebook at abingredients and LinkedIn at A&B Ingredients.