We focus on five social themes.
TNO cooperates with companies, the public sector and other organisations, to apply our knowledge and expertise with and for others.
We develop knowledge not for its own sake, but for practical application.
TNO offers you the chance to do groundbreaking work and help customers and society with innovative, practical and smart solutions.
On our TNOTIME platform you can find blogs, interviews and background stories. Discover the field of TNO captured in photographs, animations, video and text. Share interesting articles and powerful infographics, or download whitepapers.
Traditional approaches preventing C. botulinum spore outgrowth, such as stringent processing (‘botulinum cook’) and the use of artificial ingredients such as nitrite, do not meet current clean label consumer demands. Meeting these demands requires new anti-clostridial solutions using novel natural preservation strategies. The addition of preservatives to food products is not without reason. Food spoilage by micro-organisms or even worse, growth of pathogenic organisms has been a major problem for human kind for ages. In many cases this leads mainly to a quality issue but in the case of C. botulinum this may lead to very serious health concerns since the botulinum toxin is one of the most potent toxins on earth. Natural preservative solutions to prevent C. botulinum growth and botulinum toxin production are currently lacking.
This bacterium appears in two types: a proteolytic type (group I) which grows above 10°C and a non-proteolytic type (group II) which grows above 3°C. Especially the latter group is a big concern since it has the ability to grow in refrigerated products which cannot or are not subjected to the botulinum cook, a stringent processing step (10 minutes 90°C) which is able to destroy group II spores. Main product groups at risk are meat products, fish and freshly prepared refrigerated food products with prolonged shelf life. Omitting preservatives from such products would lead to very rapid spoilage which is unacceptable from an economic and sustainability point-of-view.
TNO has planned to execute a unique shared research project to acquire natural solutions that can preserve your product in a clean label manner. The consortium research project aims at developing a platform technology to ef˜ ciently identify ingredients with anti-clostridial properties which either target spore germination or outgrowth of vegetative cells. Application of the identified in novel solutions to model food products of the industrial consortium partners will be part of the project.
TNO has considerable knowledge and experience in implementing newly developed preservation strategies in a wide variety of products and processes. Screening conditions should mimic the biology of real-life conditions as much as
possible. Medium throughput platforms based on molecular analysis of bacterial growth will be developed and employed taking these criteria into consideration.
We foresee the following categories of consortium partners:
For more information please contact Joost Blankestijn.
Stay up to date with our latest news, activities and vacancies
We use anonymous cookies to enhance the use of our site.