Cooked cured meats

Cooked cured meats include pate, bacon, ham, loin, picnic shoulder, pork belly and emulsion-style sausages (e.g. frankfurters). They usually contain Gram-positive organisms such as lactic acid bacteria, as well as the potential pathogens such as Salmonellae, Staph. aureus, and L. monocytogenes. Heat resistant psychrotrophs like Lb. viridescens may survive and can cause spoilage (souring, gas formation or greening). Similarly, surface softening and off-odors from surface growth of B. cereus or B. licheniformis is dependent on oxygen.

 

Shelf life extension

Handary Solutions

- Inhibition of LAB and spore spoilage

- Risk reduction of S. aureus and Listeria pathogens

NisinATM Antimicrobial

NisinZTM Antimicrobial

- Prevent Gram-positive bacteria and oxidative rancidity

ShelfexTM NB Shelf-life extender

ShelfexTM NO Shelf-life extender

- Delay of oxidative rancidity

- Color stabilization

GuardoxTM BL Antioxidant

GuardoxTM RA Antioxidant

GuardoxTM  OL Antioxidant

- Stabilization of quality and microbial

ProteriaTM CV Antimicrobial culture

NATURAL PROTECTIVE SOLUTIONS
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