Meat is a highly nutritious environment for microorganisms to grow in. In addition, with each added step in processing, there is the possibility of contamination. These scenarios result in meat processors having to constantly battle against those pesky little microorganisms that can cause their products to become contaminated, resulting in financial losses and, in worst case scenarios, often irreparable damage to their brand.
Historically, bacteria have been the main problem that processed meat producers needed to worry about. However, with improved processing procedures and storage methods, bacteria have started being kept in check. Just as it seems like the battle against contamination is turning in the processors favour, the next challenge arises. With competition from bacteria out the way, the yeasts have stepped up and have started becoming a problem.
Yeasts are considered as falling into the “fungi” family. They have slightly different growth requirements – for example they do not need as much water as bacteria do to thrive. So as a processor, you have changed your processing procedures to reduce available water so that bacteria can be kept at bay, but this gives yeasts a chance to grow!
So do you change your processes again, but then how does this change things for bacteria? By doing that are you going to be giving bacteria a foothold again? Quite a conundrum!
Here is the good news – one of the most recent studies that Savour Solutions embarked on was to see if they could control yeast contamination in vienna sausages. With a combination of our all natural bio disruptive technology, where we used it in and on the outside of the product, we showed that, consistently over a period of 49 days, we could keep yeast in check. The number of yeast was at minimum 10 times lower than the control showed at any given time during the trial. And the cost is negligible compared to changing a whole processing procedure.
Our “Fresher for Longer” mantra has been proven once again!