This project aims to test natural additives which can be added to the (process or drinking) water to reduce the microbial load. Such additives are e.g. essential oils and phenolic compounds containing different antimicrobial components, which may be suitable against food pathogens as well as microbial spoilage. The dosing of essential oils / phenolic components to water has not sufficiently been studied so far, since higher concentrations may be troublesome when mixing or appropriate emulsifiers are necessary. Furthermore, the efficacy of the essential oils is found to be dependent on the matrix to which it is applied (e.g. depending on pH, temperature, fat content). Vlakwa is following this project as an observer in the user committee.

Carried out by:

• Hogeschool West-Vlaanderen

• Ghent University

Duration: 01/12/2011 - 30/11/2013

More info: Imca Sampers