DES MOINES, Iowa – May 7, 2012 – Kemin launches BactoCEASE™ — a unique, propionic acid-based antimicrobial designed to protect Ready-to-Eat (RTE) meat and poultry products from Listeria monocytogenes.

Listeria is a foodborne pathogen that can be deadly and has proven difficult to control in RTE meat and poultry. BactoCEASE™ offers a consistent, cost-effective alternative to help control Listeria, reduce microbial spoilage, extend shelf-life and increase the safety of RTE meat and poultry products.

“Until now, meat manufacturers have only had one primary option for Listeria control — lactates,” says William Schroeder, Ph.D., director of research and development for the food technologies division of Kemin. “BactoCEASE is a cost-effective lactate alternative on the market that has scientifically sound research demonstrating excellent, more consistent performance in controlling Listeria in RTE meat and poultry when compared to lactates.”

Research studies have shown that lactates perform inconsistently in deli-style meats; for example, turkey treated with a combination of lactate-diacetate showed greater than 1 log increase in Listeria populations after four weeks in replication one, and after eight weeks in replication two.¹ On the other hand, multiple replications performed in turkey, ham and roast beef showed BactoCEASE consistently inhibiting Listeria for an average of 10-12 weeks depending on the meat application.²

Not only does BactoCEASE perform more consistently than traditional lactates, its economical usage rate is a key benefit for manufacturers.  It is applied at a lower application rate, meaning less ingredient cost per pound of meat produced, as well as a significant impact from an operational perspective. In addition, BactoCEASE has no negative impact on the flavor of RTE meat and poultry products and also contributes to a lower level of sodium in the finished product.

Kemin is a global leader in liquid technology and has a strong commitment to food safety and antimicrobial protection. A petition has been submitted to the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) requesting the amendment of 9 CFR 424.21(c) to list liquid sodium propionate as an acceptable antimicrobial agent for use in RTE meat and poultry products. Propionic acid, the active ingredient in sodium propionate, is a time-tested ingredient that is used in various FDA-regulated food products, including the tortilla industry where it is considered a standard and highly effective antimicrobial.

Food Safety and Inspection Service (FSIS) has taken steps to expedite the rulemaking process for this important new technology. Currently, BactoCEASE is available for use commercially with an in-plant waiver, and the petition was published in the Federal Register on May 7th, 2012. Once the commenting period is over and questions have been addressed, BactoCEASE can be used on all RTE meat and poultry products without an in-plant waiver. For more information or to request a sample, contact Kemin at kftmarketing@kemin.com.

Kemin – Inspired Molecular Solutions™
Kemin (www.kemin.com) provides “inspired molecular solutions” specifically developed to provide nutrition and health benefits for humans and animals. Committed to feed and food safety, Kemin maintains top-of-the-line manufacturing facilities where approximately 500 specialty ingredients are made for the global feed and food industries as well as the health, nutrition and beauty markets. A privately held, family owned and operated company, Kemin has nearly 1,500 employees and operates in more than 90 countries with manufacturing facilities in Belgium, Brazil, China, India, Italy, Singapore, South Africa and the United states.

For media inquiries, please contact:
Courtney Schwartz, + 1 515-559-5123, courtney.schwartz@kemin.com
Erin Hockman, + 1 515-559-5349, erin.hockman@kemin.com

^{1 Glass PhD, K., McDonnell, L., Sindelar, J., VonTayson, R., and Wanless, B. (2010). Inhibition of Listeria monocytogenes by BactoCEASE products in cured deli-style turkey. University of Wisconsin Madison, Food Research Institute.
2Badvela, M., and Leach, D. (2011). Inhibition of Listera monocytogenes by BactoCEASE in uncured roast beef. Internal Kemin Short Communication, 2-8.
2Badvela, M., Leach, D., and Schroeder PhD, W. (2011). Inhibition of Listeria monocytogenes by BactoCEASE in reduced sodium deli-style ham. Internal Kemin White Paper, 2-9.
2Badvela, M., Leach, D., and Schroeder PhD, W. (2011). Inhibition of Listeria monocytogenes by BactoCEASE in reduced sodium uncured turkey. Internal Kemin White Paper, 2-12.}