Provian proven to protect processed meat from Listeria, Salmonella and E. Coli

By Jenny Eagle contact

- Last updated on GMT

Niacet to highlight Provian range at IPPE 2020. Photo: Niacet.
Niacet to highlight Provian range at IPPE 2020. Photo: Niacet.

Related tags: Salmonella, Listeria, E. coli, Food safety

Niacet will highlight its Provian range at IPPE 2020, an acetate salt-based range of food safety and shelf-life extension ingredients for fresh and processed meat products.

There is an increased demand for shelf life extension and improved safety in a variety of food types. 

RTE applications

Due to continuous scientific progress and awareness concerning meat preservation, the market for meat preservatives has moved away from high dosage liquids, mainly based on sodium lactate, towards solid low-inclusion antimicrobials based on (di)acetates.  

Jeff Rogers, COO of Niacet, said Provian is the most extensively tested acetate-based preservative for RTE (Ready To Eat) applications which protects food from the growth of harmful bacteria including Listeria, Salmonella and E. Coli ​while also offering labelling benefits such as low-sodium and clean label.

Provian K is an antimicrobial powder based on potassium acetate and potassium diacetate developed using advanced technology based on spray drying and crystallization. 

The powder was developed to enhance ease in handling, shipping, storing and mixing, compared to liquids. The low dosage rate in application eliminates the need to transport or store bulky liquid containers. 

It’s common knowledge in the industry that acetate-based preservation ingredients perform better,​” said Rogers. 

The effectiveness of our Provian range has been proven through extensive scientific testing and being able to supply the most effective ingredient in the market is something that makes us very proud​.”

Basic treatments to keep processed meat products fresh are cold storage and packaging under modified atmosphere (MAP). But despite creating a suboptimal environment for microbial growth, Listeria monocytogenes are still able to grow. 

Acidic smell & taste

In addition, spoilage by slime formation and acidic smell and taste is another factor that makes food inedible. These spoilage characteristics are typical for bacteria in the class of Lactobacillales or lactic acid bacteria (LAB).

Acetates and di-acetates are known for their inhibitive action against Listeria monocytogenes. Provian K is an acetate/ di-acetate composition and in tests​, shows outstanding results when tested on Frankfurters and turkey ham applications for Listeria inhibition.   

Eelco Heintz, product and innovation manager, Niacet, will be part of IPPE’s TECHTalks program, where he will discuss ‘Improvement of Food Safety & Microbial Control using Vinegar-based Ingredients’. 

Visitors can learn more about the source of the Listeria issue, the working mechanism of organic acids like vinegar, and the predictability of the antimicrobial effect of Provian products by using predictive modelling. The talk will be held at 10.30am on Tuesday, January 28, in Hall C-C9249.

IPPE 2020 the International Production and Processing Expo is held from January 28-30, in Atlanta, Georgia.

Related topics: Safety & Legislation

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