Frankfurters

Frankfurter (Emulsion-type sausages) may be spoiled by many vegetative cells and contaminated after heat processing and during other processes such as slicing, packaging, peeling. Food-borne pathogens such as Listeria monocytogenesStaphylococcus aureusClostridium perfringens, and Salmonella spp. may present these products. Oxidative rancidity will decrease overall quality of frankfurter.


Label-friendly solutions for shelf life extension of Frankfurter

Food items

Shelf life issues

Solutions

Frankfurter (Emulsion-type sausages)

Inhibit Gram-positive bacteria such as Bacillus spp., Listeria, Cl. Botulinum, S. aureus

NisinZ®

Listeria

Proteria™ AL

Improve microbial stability

Proteria™ CV

Control Gram-positive bacteria and oxidation

Shelfex™ NB

Shelfex™ NO

Delay oxidative rancidity

Guardox™ BL

Guardox™ OE

Improve microbial stability after sodium-reduction  

Shelfex™ SR

 

NATURAL PROTECTIVE SOLUTIONS
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