Kemin launches antimicrobial to combat Listeria

Kemin launches antimicrobial to combat Listeria

BactoCEASE offers a cost-effective alternative to control Listeria, reduce microbial spoilage and extend shelf life of ready-to-eat meat and poultry products.

Kemin launches BactoCEASE, a unique, propionic acid-based antimicrobial designed to protect Ready-to-Eat (RTE) meat and poultry products from Listeria monocytogenes.

Listeria is a foodborne pathogen that can be deadly and has proven difficult to control in RTE meat and poultry. BactoCEASE offers a consistent, cost-effective alternative to help control Listeria, reduce microbial spoilage, extend shelf life and increase the safety of RTE meat and poultry products.

“Until now, meat manufacturers have only had one primary option for Listeria control — lactates,” says William Schroeder, Ph.D., director of research and development for the food technologies division of Kemin. “BactoCEASE is a cost-effective lactate alternative on the market that has scientifically sound research demonstrating excellent, more consistent performance in controlling Listeria in RTE meat and poultry when compared to lactates.”

Research studies have shown that lactates perform inconsistently in deli-style meats; for example, turkey treated with a combination of lactate-diacetate showed greater than 1 log increase in Listeria populations after four weeks in replication one, and after eight weeks in replication two. On the other hand, multiple replications performed in turkey, ham and roast beef showed BactoCEASE consistently inhibiting Listeria for an average of 10 to 12 weeks depending on the meat application.

Not only does BactoCEASE perform more consistently than traditional lactates, its economical usage rate is a key benefit for manufacturers. It is applied at a lower application rate, meaning less ingredient cost per pound of meat produced, as well as a significant impact from an operational perspective. In addition, BactoCEASE has no negative impact on the flavor of RTE meat and poultry products and also contributes to a lower level of sodium in the finished product.


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