Danisco Antimicrobial Approved in Australasia

Source of Article:  http://www.foodingredientsfirst.com/home/viewnews.rails?Id=17747&pageNo=1&isHome=True

 

 

 

Official approval of Nisaplin Antimicrobial from Danisco is now providing a valuable opportunity to replace chemical preservatives in meat products while improving the level of food safety and protecting shelf life.

 

24/07/08 Meat processors in Australia and New Zealand have gained access to a new tool for efficient food protection. Official approval of Nisaplin Antimicrobial from Danisco is now providing a valuable opportunity to replace chemical preservatives in meat products while improving the level of food safety and protecting shelf life.

The approval comes from Food Standards Australia New Zealand (FSANZ), which has approved Nisaplin, the commercial preparation of nisin A, for use in processed meat, poultry and game products.

"This approval paves the way for the introduction of Danisco's patented and highly efficient nisin-based blends."says David Charest, Meat Food Protection Director for Danisco.

Marketed under Danisco's new Care4UTM label, Nisaplin is derived from a natural fermentation similar to that used in cheese-making. It is effective against common spoilage bacteria, such as Gram-positive lactic acid bacteria and Brochothrix thermosphacta, and post-processing contaminants, including the major food pathogen Listeria monocytogenes.

By integrating Nisaplin in their food protection systems, processed meat manufacturers can strengthen their brand image among consumers and maintain the high quality of their meat products over an extended shelf life. Other benefits include less spoilage losses, fewer product recalls and a reduced need to use chemical preservatives, such as nitrites, nitrates and sorbic acid.

Australia and New Zealand are estimated at respectively 3 and 5 cases of listeriosis/million people with a 20% mortality rate. In general, listeriosis outbreaks in meat have occurred in hot dogs, processed meats, pate and salami.
 

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