Handling, slicing and packaging of cooked meats represents a risk of cross-contamination, spoiled and potentially unsafe products. Actually, contamination of the raw material may also result in quality flaws and scrapping e.g., from pores or holes. Meat cultures can minimize the occurrence of these flaws as well as improve the safety of ready-to-eat cold cuts.
Our range includes
- SAFEPRO® B-LC-48 – for surface application of cold cuts to minimize the risk of Listeria monocytogenes growth
- SAFEPRO® ImPorous – added prior to cooking – to reduce the risk of pore formation from spoilage bacteria
- BACTOFERM® CS-300 – to get the maximum effect of the nitrification and support color development.