Canned seafood

Spoilage of canned seafood products rarely occurs and is controlled by an appropriate heat treatment and container integrity. Pathogenic C. botulinum may be present in the finished canned product. However, oxidation over time can result in flavour and colour loss.

 

Shelf life extension

Handary Solutions

- C. botulinum Pathogen risk reduction

NisinATM Standard NisinA

NisinZTM  Standard NisinZ

- Preventing black edges and discolors

PhyticadTM Ultrapure phytic acid

NATURAL PROTECTIVE SOLUTIONS
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