Pasta

Asp. Flavus and Penicillium is predominant fungus to reduce shelf life of refrigerated pasta, although pasteurization can reduce salmonellae and Staph. aureus levels, Bacillus spp. spores still survived, and Cl. botulinum spores or Staph. aureus toxin levels is not possible to reduce in pasta production.  

 

Addition of Epolyly® is very effective against above microbial pathogens.

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