Cooked poultry

The spoilage flora of cooked poultry often becomes dominated by lactic acid bacteria, such as Lactococcus, Carnobacterium, and Lactobacillus spp., as well as the potential pathogen Listeria monocytogene. Additionally, oxidation over time can result in flavour and colour loss.

 

Shelf life extension

Handary Solutions

- Inhibition of LAB and spore spoilage

- Risk reduction of Listeria pathogens

NisinATM Standard NisinA

NisinZTM Standard NisinZ

AntimixTM NS Antimicrobial blends

- Growth control of Gram-positive bacteria

- Delay of oxidative rancidity

AntimixTM NO Antimicrobial blends

- Delay of oxidative rancidity

- Color stabilization

RozimarixTM Rosmarinic acid

NATURAL PROTECTIVE SOLUTIONS
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