Processors continue to increase the use of natural antimicrobial ingredients as they move toward cleaner labels. Identifying these natural compounds or groups of compounds that function singularly or together to be effective as antimicrobial systems in their products remains a top development area for them, says Jeff Sindelar, extension meat specialist and associate professor in Department of Animal Sciences at the University of Wisconsin-Madison.
Antimicrobial dips and sprays are aiding processors in achieving food-safety goals from animal harvest all the way through various points of processing, including fresh-cut products.
The biggest change occurring with antimicrobial ingredients is the increased use of natural antimicrobials, especially in the formulation of cured products.
Health Canada has issued a Letter of No Objection for the use of SaniDate FD as an antimicrobial agent in fish and seafood processing in federally registered facilities.
BIOSAFE HM4100 antimicrobial is now certified to NSF-51, “for use as an antimicrobial to preserve finished food contact articles,” according to NSF International.
