Lauric Arginate
The short version
A cationic antimicrobial used in cured meats to suppress Listeria — naturally derived but high-tech.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured from naturally derived L-arginine (an essential amino acid) condensed with lauric acid ester. Approved by the FDA in 2005 and by EFSA in 2007 as a meat antimicrobial. The trade name Mirenat is the dominant commercial product.
How it's used
Sprayed or dipped onto cured meats, ready-to-eat poultry, and fresh cheeses at 100–200 ppm to suppress Listeria monocytogenes growth. Complements (does not replace) the nitrite curing system. Particularly important in the US deli-meat industry following 1990s-2000s listeriosis outbreaks.
Safety profile
ADI of 0–0.5 mg/kg body weight. Rapidly hydrolyzed in digestion to lauric acid and arginine, both normal dietary components. No documented adverse effects at use levels.
Physical & chemical properties
White hygroscopic powder or aqueous solution (commercial form). Cationic surfactant — interacts with bacterial cell membranes.
Regulation worldwide
Permitted in the US, EU (since 2007), Canada, and most jurisdictions for meat and dairy applications with maximum residue limits.
Educational information only. Not medical or dietary advice.