Anti-microbial smoke flavouring
Various studies shows that global food loss or waste amounts to approx. 1/3 of all food produced. Food waste is a major part of the impact of agriculture on climate change. So food spoilage not only represents health concerns for the consumers, but a serious environmental problem.
A long range of bacteria is the responsible in spoiling food products. In meat bacteria like Lactobacillus, Pseudomonas, Enterococcus, Leuconostoc and Clostridium are well-knows organisms in slime and odour degradation processes. Also a long range of yeasts and molds are typically observed in the degradation process. Another important aspect in the food processing is the pathogen bacteria like Campylobacter, Listeria and Salmonella. Around the world we have seen many serious out-breaks during the last decades, and there is high focus to be able to prevent such out-breaks.
Smoke and smoke flavourings have high anti-microbial properties against bacteria, mold and yeasts. The various components in smoke can show various properties, but the average composition is very effective. It is possible to dilute and isolate certain fractions with higher anti-microbial properties and eg. at the same time lower the flavour impact if needed. The flavourings can be added via typical application processes like atomizing, drenching, spraying or direct addition e.g. in the meat emulsion. If added on the outside they are typically applied just before the packaging process coming from the smoking chamber, after the peeler, on the belt, in the slicing zones or at the packaging line.
Please contact us for more information, and to learn more about what equipment can be used.