Food Safety

The number of Europeans who get sick every year from eating contaminated food reaches 23 million, and approximately 4,700 die annually. Although Salmonella spp. Non-typhoid is the leading cause of death, there are also others such as, Campylobacter jejuni, norovirus, Listeria monocytogenes.

In Europe, 94% of foodborne illnesses are diarrheal, with 63% of related deaths and 57% of morbidity.

As a solution to this problem, the European Union applies regulations that require analyzing the presence of campylobacter in chicken meat. It is the pathogen that produces more poisonings, 40 daily in Spain.

Campylobacteriosis is a disease with diarrheal symptomatology, which produces 230,000 annual infections in the countries of the European Union, being the most common foodborne disease, according to the Regulation of the European Commission.

One of the main contributions of community regulations is to establish 1,000 colony forming units (cfu) per gram, the maximum limit allowed in each sample. For example, in slaughterhouses, they will collect 50 units per sample and until next 2020, 20 of them will be able to rounds the 1,000 cfu / gr; Between 2020 and 2025 these values ​​will only be allowed in 15 samples and from 2025 they will go down to 10 samples.


Although the presence of this pathogen in chicken meat is common, the key will be to know if the levels of presence are excessive or not, and this new law allows us to have reference values ​​to know.

In Encapsulae we have developed additives for food packaging for bacterial control, in addition to improving food preservation.

Active packaging allows bacterial growth control, reducing the likelihood of contamination. The additive AS020P is an additive for food contact polymers with proven activity against:

Campilobacter jejuni

Listeria monocytogenes

Escherichia coli

Staphilococus aureus

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