At the beginning of the 1980s, GRUPO LAMIRSA began an investigation into a new approach for the control of pathogens in food.
Through the application of cationic surfactants based on natural building blocks that inhibit the proliferation of a wide variety of microorganisms, including Gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, among others), Gram-negative (Salmonella spp, Escherichia coli, Campylobacter jejuni, among others), molds and yeasts.
In addition, GRUPO LAMIRSA embarked on an extensive safety testing program and thanks to the proven ability of this compound to inhibit the proliferation of microorganisms, the formulation of LAE® (Ethyl Lauroil Arginate): MIRENAT®, have become the method of ideal preservation to improve food security.
For complete information on this new LAE® patent, please click here to download.
In addition, the European Patent Office has granted the corresponding European patent. Click here to download. Already in 2005, the European body granted the patent related to the antimicrobial composition of potassium sorbate and LAE® (download the document here).