Kemin launches meat antimicrobial in Asia

BactoCEASE NV can delay the growth of bacteria in meat, poultry and seafood products, and keeps the total viable count of microorganisms within the regulated standard. The product extends the shelf life of food products just as effectively as synthetic preservatives without negatively impacting the product’s texture or flavour, according to Kemin. It can replace sodium lactate, sodium diacetate and other artificial antimicrobials in food production. As a replacement to synthetic solutions, it will help manufacturers meet the demand for clean-label.

Meat products tend to have a short shelf life because they are highly susceptible to deterioration in quality and contamination by foodborne microorganisms. These factors can cause biological and chemical changes in meat, leading to food safety concerns. Globally, microorganism contamination is one of the main factors that results in food recalls. Common bacteria such as Salmonella, Escherichia coli and Staphylococcus Aureus, as well as cold-tolerant pathogens like Listeria monocytogenes, cause serious foodborne health hazards.

A clean-label replacement for synthetic preservatives, the antimicrobial solution, BactoCEASE NV can extend the shelf life of meat, poultry, and seafood  

“The world population is growing at a rapid rate, and we need smart and innovative solutions to make our resources go the extra mile,” said Michelle Lim, President, Kemin Food Technologies – Asia. “Our latest solution, BactoCEASE NV, highlights Kemin’s commitment to sustainably transform lives around the world. This commitment starts with the products we develop. We aim to focus our sustainability on healthy people, a healthy planet and healthy business. BactoCEASE NV, an antimicrobial shelf-life solution, helps ensure food safety for people, reduces food waste for the planet and, thus, provides assurance of quality and safety to food brands and businesses.”

According to the United States Department of Agriculture’s Food Safety and Inspection Service, 7.9 million kilograms of meat and poultry products were recalled due to bacteria contamination in the U.S. in 2018 alone. A study conducted by associate professor Robert Scharff from Ohio State University found that medical costs, productivity losses and repercussions due to death or lost quality of life caused by foodborne illnesses cost the U.S. as much as USD$93.2 billion annually.

Kemin’s antimicrobial solution BactoCEASE NV targets global concern over foodborne pathogens. A naturally derived, acetic acid-based ingredient, BactoCEASE NV is able to delay the growth of foodborne microorganisms and meet microbiological food safety criteria of total aerobic microbial count and total coliform microbiological standards under food regulations.

BactoCEASE NV is suitable for use in both ready-to-eat and cooked meat products, such as marinated meat, freshly cut meat and even processed meat. In one study conducted by Kemin customers, BactoCEASE NV extended ready-to-cook meat products’ shelf life by an additional 80 percent. This extension in shelf life allows food manufacturers to gain cost savings in terms of food waste, resource allocation and supply chain efficiency.