Crisin - natural protection of cheese and meat
Crisin from Chr. Hansen is a standardized powder preparation of nisin, which prevents growth of a majority of the Gram-positive organisms in food products. It is used in various cheese and meat products, depending on local legislation.
One of the most important properties of nisin is its activity against many heat resistant spores involved in food spoilage and foodborne diseases, e.g., Clostridium botulinum, the pathogen that causes botulism.
Legislation
Today the use of nisin in foods is allowed in more than 50 countries, including the EU where nisin has the additive number E234. It is regulated as a preservative with restricted use in a number of dairy products, such as ripened cheese, processed cheese and clotted cream, together with tapioca and semolina puddings.
Meat is a less known application
Nisin for meat is a less known application, and so far only a few countries, including the USA and China, allow it.
In meat, nisin prevents the growth of indigenous lactic acid bacteria that can result in an acidic off-flavor, gas production and formation of slime on the surface of meat products.
