BactoAlarm® is a revolution in food labeling solutions

BactoAlarm® is an invention within the food, chemical-pharmaceuticals and cosmetic fields. Specifically, it represents a label or line that is placed on the inner side of the modified atmosphere food packaging, to monitor the presence and development of microorganisms by changing the initial color from green to black, with no need in direct contact with the food.

Why it was created?

  • To contribute in Global food safety practices.
  • To ensure consumers in what they eat is safe.
  • 30-50% of food produce is wasted which is equivalent to $750 bil.
  • Only in the USA 48 million People get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases. (CDC)
  • Simply because we know how to make it!

Tested and reacted positive on the following Microorganisms:


Aspergillus flavus (Spanish Type Culture Collection, CECT, 2687), Penicillium roquefori (Culture Collection of Fungi, IBT, 21319), Eurotium repens (IBT 1800), Penicillium islandicum (CECT 2762), Penicillium ammune (IBT 21314), Penicillium expansum, Penicillium nalgiovensis.


Candida albicans (American Type Culture Collection, ATCC, 64550), Debaryomyces hansenii (CECT 10353), Zygosaccharomyces rouxii (CECT 11928), Botrytis cinerea.


Enterococcus faecalis (ATCC 29212), Listeria monocytogenes (ATTCC 7644), Bacillus cereus (CECT 495), Staphylococcus aureus (ATCC 29213), Salmonella choleraesuis (CECT 4000), Yersinia enterocolitica (CECT 4315), Escherichia coli (ATCC 29252), Pseudomonas aeruginosa (ATCC 27853).


For the consumer:

Higher consumer confidence
Reduce foodborne diseases
Decrease product recall
Always up to date information

For food system:

Safer global supply chain
Increase product integrity
Decrease in food wastage
Increase in consumer trust
Saves time between testing and placing on shelves
Adds value with almost no increase in price
Increase reputation
Decrease in spending on recalls and lab’s analyses

For the Government:

Improve public health
Improve national reputation
The potential of being new food safety standard

Areas of application

Food (Meat, Poultry, Fish, Salads, dairy products, sandwiches etc.), Medicine, and Cosmetics.

Patented in the following countries:

Argentina, Chile, Colombia, Peru, Uruguay, Mexico, USA, Japan, India, South Korea, Taiwan, Vietnam, Indonesia, Malaysia, Thailand, Singapore, New Zealand, Israel, Ireland, Greece, UK, France, Finland, Spain, Belgium, Austria, China, Canada, Brazil, Australia, South Africa, Ukraine, Turkey, Sweden, Portugal, Poland, Norway, Netherlands, Luxembourg and Italy.


Reduce food safety risks associated with bacteria outbreaks or, in other words, prevent people from being poisoned by contaminated food.

Provide consumers with greater knowledge of what they eat, and to increase awareness of competent retailers.

Bring change to the obsolete food analysing system, with a smart, simple, easy and cost-effective method of identification.

Provide a useful means of overcoming the problems of global food waste and food poisoning.

Become the number one criteria for certification bodies, in order to ensure food safety for everyone!