Clean Label Pathogen Control for Meat and Poultry
BactoCEASE® NV is a label-friendly buffered vinegar ingredient for pathogen control in meat and poultry.
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- United States
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South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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BactoCEASE® NV — Buffered Vinegar
With growing microbial challenges, food safety has become more important than ever before. While manufacturers are pushing for effective food safety solutions, consumers are also demanding familiar ingredients to do the job. BactoCEASE NV is just as effective as traditional synthetic antimicrobials and does not negatively impact sensory characteristics.
Features and Benefits of Buffered Vinegar
Typical Applications
- Comminuted
- Fresh or Frozen
- Deli Meat
Benefits
- Clean Label
- Lower Sodium
- Extend Shelf Life
- Prevent Spoilage
Formula Options
- Liquid or dry
- Highly concentrated
- Organic
- No or low sodium
Prevent Microbial Spoilage and Achieve Cleaner Labels
Microbial spoilage is a key factor in the shelf-life of meat and poultry. Testing has shown that vinegar-based ingredients protect ready-to-eat meats, fresh meat, poultry, and fish products from a variety of pathogens such as Listeria monocytogenes, while also reducing total plate counts and meeting consumer demand for clean and simple labels. Buffered vinegar is different than regular vinegar, it is buffered with a base to increase the pH to a neutral level, making it have a neutral taste, as compared to regular vinegar.
Buffered vinegar has no negative effect on meat quality including parameters such as water-holding capacity, protein denaturation, color, or flavor. It is available in liquid and dry forms making it easy to add to brines, marinades, spice blends, or direct application to meat.
Prevent Microbial Spoilage and Extend Shelf Life of Deli Meat
Technical Download
Ready-to-eat meat, such as deli turkey or ham, have the potential to harbor pathogenic bacteria, such as Listeria m., which can pose food safety risks for consumers and your brand.
See how BactoCEASE NV can help improve the shelf life of Deli Turkey and Deli Ham by inhibiting microbial growth.
Reduce Sodium Labeling with BactoCEASE® NV-K
A label-friendly non-sodium contributing vinegar designed to protect meat and poultry products from foodborne pathogens and extend product shelf-life by delaying the growth of spoilage bacteria. Contact us to learn more about our solutions.
Need help finding the best solution? Try our Meat Optimization Tool.
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