Bioprotection is the art of using natural microbial food cultures to inhibit unwanted contaminants – preventing food spoilage or enhancing food safety. Fermentation by food cultures has been known from ancient times to present day as a natural way of preserving food.
We use our superior knowledge of food microbiology to identify and select the best of the good bacteria to be used for bioprotection. Bioprotection enhances the effectiveness of a good sanitation program but is never an alternative to good cleaning, hygienic
design of the production and a good cold chain.