Pastries

Mold, Staph. aureus and Salmonella spp. growth are the predominant spoilage and pathogenic problem for pastries. However, the pastry filling or topping may be more susceptible to microbial growth (e.g. B. cereus and L. monocytogenes) and fat oxidation.

 

 

Food items

Shelf life issues

Solutions

Pastries

Molds

Natap®

Gram-positive bacteria

NisinZ®

Oxidation

Guardox™ GT

NATURAL PROTECTIVE SOLUTIONS
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