At present, chlorinated water is most commonly used to reduce bacterial counts whilst other additives such as ascorbic acid are used to inhibit enzymatic browning. There are also many other solutions being used such as combinations of hydrogen peroxide and/or organic acid blends of octanoic and peroxyacetic acid.
Despite the fact that known decontaminants do not require labelling as a processing aid, environmental legislative pressure pushes the vegetable processing industry in Europe and the USA to look for alternatives to replace these products with more environmentally friendly solutions.
The fresh-cut vegetable industry now needs an alternative decontaminant that reduces the number of microorganisms with > 2 log cycles, therefore killing all pathogens, preventing enzymatic browning and preventing texture deterioration.
Purac has the solution and provides fruits and vegetables producers with excellent efficacy in terms of antimicrobial control. In addition Purac is developing new natural and environmental decontamination solutions, due to be launched in 2010.
Purac's solutions can provide effective resistance against the pathogenic organisms of concern in fresh vegetables, including:
- Listeria monocytogenes* - Clostridium botulinum - Salmonella spp - Escherichia coli * psychrophilic organisms (capable of growing at refrigeration temperatures)
- Listeria monocytogenes* - Clostridium botulinum - Salmonella spp - Escherichia coli
* psychrophilic organisms (capable of growing at refrigeration temperatures)
PURAC FCC
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PURAC FCC is natural L-Lactic acid, which is produced by fermentation from carbohydrates. It has a mild acid taste and is widely used as an acidulant in the food industry to control shelf life and provide flavor.
Purac was founded in 1931 and is a part of CSM, a global player in bakery supplies and food ingredients. We are active in a variety of markets, with a focus on natural food ingredients, biobased chemicals and biobased monomers for PLA.
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