Results, with their matrix and their status
BeeTechnology has evaluated its technology on fresh pork, chicken breast and maize. In pork, commercial shelf life was extended from approximately 6 to 9 days at 3 ± 2 °C with accredited-laboratory analysis. In maize, mesophilic aerobic count was reduced by close to 3 orders of magnitude under industrial conditions. Against Listeria monocytogenes there is confirmed bactericidal activity in the lab and matrix validation in progress.
Evidence table
| Application | Result | Conditions | Status |
|---|---|---|---|
| Fresh pork | Commercial shelf life extended from about 6 to about 9 days | Portioned shoulder cut, tumbler-simulated bag application, storage at 3 ± 2 °C. Mesophilic aerobic count and sensory evaluation | Trial with accredited laboratory |
| Chicken breast | Estimated extension of 5 to 6 days. Nearly 1-log reduction sustained over 12 days | Raw breast from an industrial plant, 30 s immersion, 3 ± 2 °C, 12 samples per group. Mesophilic aerobes ISO 4833-1, Pseudomonas aeruginosa ISO 13720, Salmonella spp. ISO 6579 | Proof of concept |
| Maize | Reduction of about 3 orders of magnitude in mesophilic aerobes | Batches up to 1.5 t, micro-droplet spraying on conveyor belt, real industrial conditions. Mesophilic aerobes, enterobacteria, Salmonella spp. | Industrial trial |
| Listeria monocytogenes | Direct bactericidal activity confirmed | Minimum inhibitory concentration and minimum bactericidal concentration in culture | Laboratory activity. Matrix validation in progress |
| Broad spectrum | Inhibition activity observed against Salmonella spp., Escherichia coli, Staphylococcus aureus and Campylobacter spp. | Agar diffusion and broth culture | Laboratory activity. Not an efficacy claim per pathogen |
| Allergens | Panel of 11 allergens, not detected in all parameters. Meets the Chilean criterion for gluten-free labeling | Validated commercial ELISA assays, including R5 ELISA prolamins per AOAC 2012.01 | Laboratory assay on the evaluated sample |
Shelf-life results are expressed on the specific matrix in which they were obtained and are not extrapolable between matrices. Trials identified as proof of concept were run in laboratory conditions with a reduced number of replicates; replication in-plant is ongoing work. The allergen panel corresponds to the sample evaluated and is not a comprehensive allergen-free declaration for the product.
Listeria — where we stand and where we don't
Listeria monocytogenes is the pathogen we care about most, for a technical reason. It grows at refrigeration temperature, persists in the plant environment forming biofilms, and the risk concentrates in ready-to-eat foods that receive no lethal step after packaging. It's exactly the scenario where a barrier applied to the product surface makes sense.
What we've confirmed: direct bactericidal activity against Listeria monocytogenes, quantified by minimum inhibitory concentration and minimum bactericidal concentration in laboratory assays.
What we don't yet claim: efficacy against Listeria monocytogenes in a food matrix. The challenge test in a real matrix, with inoculum and an accredited laboratory, is under development. Until that data exists, we won't declare it.
If your plant processes ready-to-eat food and you're interested in taking part in that validation, we want to talk to you.
How it fits into each line
| Line | Application method | Process point |
|---|---|---|
| Portioned fresh meat | Tumbler or bag massaging | After portioning, before packaging |
| Poultry | Immersion | After chilling |
| Grains | Micro-droplet spraying on belt | Receiving or before storage |
| Ready-to-eat | Under evaluation | Intervention after the lethal step |
Applications under exploration
We work with industry partners on applications that don't yet have their own validation. We present them as what they are: co-development opportunities, not available capabilities.
- Dairy products and cheeses
- Ready-to-eat and IV-range foods
- Seafood products
- Surface and equipment hygiene, as a co-development line and without replacing current sanitation protocols
Regulatory status
Our technology is at the industrial validation stage and the regulatory pathway is under evaluation in target markets. We do not claim an approved, registered or authorized product. When it is, we'll publish it here with the filing number.
FAQ
How many extra days of shelf life are obtained in pork?
In the accredited-laboratory trial, commercial shelf life went from approximately 6 to 9 days under refrigeration at 3 ± 2 °C. The result corresponds to that matrix and those conditions.
Do results from one matrix apply to another?
No. Initial microbial load, exposed surface, pH, water activity and process differ across matrices. Each new application requires its own trial.
Does it change flavor, smell or color of the product?
In the pork and chicken trials, sensory evaluation was run alongside microbiological analysis, using the Karlsruhe scale and marketability/edibility limits. The treated product kept its sensory acceptability longer than the control.
Does it require changing packaging or the cold chain?
No. The application is superficial and added as an extra step in the process, using immersion, spraying or tumbler massaging depending on the line.
Does it contain allergens?
In the sample evaluated, an 11-allergen panel came back not detected on all parameters, meeting the Chilean quantitative criterion for gluten-free labeling. That result corresponds to the sample analyzed and is not a comprehensive product declaration.
Does it work as a post-lethality intervention for ready-to-eat food?
It's the application development is aimed at, and it's not validated yet. Activity against Listeria monocytogenes is confirmed in culture, and the challenge test in a real matrix is under development.